<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3Z7kGL_1H33ccuX00" alt="https://img.particlenews.com/image.php?url=3Z7kGL_1H33ccuX00" width="980" height="651" ></figure><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3ZMlJP_1H33ccuX00" alt="https://img.particlenews.com/image.php?url=3ZMlJP_1H33ccuX00" width="980" height="1197" ><figcaption>Photography by Laura Wiegmann</figcaption></figure>Earlier this year, restaurateurs Brian Hovermale, Jamie Kujawski, and Lino DiMeo—the creative proprietors connected to Della Notte Restaurant &amp; Wine Bar, Carpaccio Tuscan Kitchen &amp; Wine Bar, and Yellowfin Steak &amp; Fish House, among others—brought an exciting new eatery to West Annapolis: Positano Ristorante &amp; Pizzeria. On a pleasant September evening, my family visited during Happy Hour (offering food and drink discounts from 3– 6 p.m. Monday–Friday). Their Annapolis Street location exudes Italy’s colors—a green, beautifully landscaped flora; a white, balconied façade; and red Compari umbrellas that shade ample outdoor seating. Just beyond a silver Vespa, the front doors open to a spectacular mural of Positano’s waterfront (a seaside village on Italy’s Amalfi coast); to its left, behind a glass pane (and seemingly bobbing in the mural’s waves) is an enormous, 7-foot-tall Naples-style brick pizza oven handcrafted by Marra Forni, a Naples-founded manufacturer now headquartered in Maryland. This busy chamber—assembling mouthwatering toppings on homemade, hand-kneaded dough—faces a rectangular dining room engulfed in the dreamy scent of baking pizzas. A partition divides one section near the windows from another beside a well-stocked bar boasting two jumbo, flat screen televisions and an impressive variety of Italian and California wines, bottled and draft beers such as Peroni and Birra Moretti Lager, Italy-inspired cocktails, and “dessert” Martinis. Most nights, one or more owners are present; I saw DiMeo greeting patrons enthusiastically, as if welcoming them into his own home.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0WPaU8_1H33ccuX00" alt="https://img.particlenews.com/image.php?url=0WPaU8_1H33ccuX00" width="980" height="1282" ></figure>Our server Gabi cheerfully greeted us and described a broad spectrum of steak, short rib, chicken, sausage, seafood, and vegetable options plus the many “Artisan Pizzas” like the Margherita (a Napoli favorite) and the Americano (their #1 seller). We selected the Bacon Jam and Calabrian Chili Honey, a spherical delicacy featuring edges of airy, pillowy crust rising above a bright, vibrant tomato foundation; a scrumptious blend of milky mozzarella and indulgent, Italian Alps-Fontina cheeses; and an exquisite, magenta glaze—a curvy river drizzled from the crust to the tip on each hefty slice—combining bacon, apples, maple, cinnamon, and unsalted butter. The thin, glistening, mild clover honey coating, infused with red chili peppers from Italy’s Calabria region, made it literally drip with flavor (use the crust to absorb the honey!). Wonderfully sweet while pleasantly spicy, it was a moist, chewy, zesty sensation, the best pizza I’ve ever had. Head Chef Lester Sican, certified in Napoletana pizza, strictly follows an original, Italian origin-only ingredient recipe; a specific preparation method; and a required cooking procedure—a comprehensive process protected by the European Union with the geographical certification traditional specialty guaranteed and recognized by the United Nations as an intangible cultural heritage of humanity. It’s that good, so move over, New York, Chicago, and Detroit—Annapolis now makes America’s finest pizza!For our entrees, my oldest son chose Gnocchis—round potato dumplings swimming in a luscious, velvety, parmesan and soft Fontina cheeses. Enhanced with garlic, oregano, shallots, butter, and olive oil, the jewels were crowned with toasted breadcrumbs and succulent truffles (also available plain or with jumbo lump crab). My youngest son decided on Mac &amp; Cheese from the inexpensive children’s menu, but this is no basic cheddar concoction. The macaroni is immersed in a yummy, trio parmesan mix with heavy cream, salt, and pepper, and paired with a strawberry/blackberry medley or the tastiest restaurant French fries I’ve encountered yet.Mamma’s “Signature Selection” was Del Mare Risotto Bianco, white arborio rice slow cooked the Southern Italian way in a smooth clam stock with fresh herbs, and piled high with thick, elastic rings of Rhode Island calamari, tender Louisiana lump crab, springy Portuguese octopus, plump Venezuelan shrimp, chunky red tomatoes, and lush, yellow peppers. It was a maritime masterpiece in every bite! <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3Xptgi_1H33ccuX00" alt="https://img.particlenews.com/image.php?url=3Xptgi_1H33ccuX00" width="980" height="868" ></figure>Papa’s “Pasta Specialty” was Pappardelle alla Crema Di Zucca E Pistachio—a mound of wide, flat, ribbon-shaped, porous egg noodles that deliciously grip the satiny, marigold sauce they’re lathered in. An astounding pumpkin-pistachio puree swirled with heavy cream, butter, basil, oregano, parsley, diced zucchini, and shallots sauteed in olive oil until liquified. Topped with heavenly burrata (a pouch of soft, tangy, stracciatella encased in silky mozzarella) and sprinkled with crushed pistachios and shredded parmesan cheese, this hearty, piquant, peppery, and slightly nutty dish was deeply satisfying. We split the Neapolitan Meatball starter—three beef and pork polpettones braised in olive oil before simmering for eight hours in an auburn broth of basil, oregano, parsley, garlic, salt, and D.O.P-certified (designation of origin protected) San Marzano heirloom plum tomatoes (grown in volcanic soil near Pompeii). These huge, juicy, tennis ball-sized medallions—accompanied by more burrata and golden-brown crostini slices—vanished beneath a flurry of four forks.For dessert, Mom and Dad collectively indulged in two lavish treats simultaneously. The exceedingly moist Tiramisu’s multiple levels juxtapose a luxurious, mascarpone cream frosting and ladyfingers soaked in Caffè Borghetti, a Milanese espresso liqueur; Giffard, a French Amaretto; and Crème de Cacao, a chocolate cordial. A cocoa powder dusting and an additional ladyfinger—long, sugary, and crunchy—complete this incomparably extravagant, brick-sized ensemble. The equally decadent Chocolate Layer Cake merges two fluffy clouds of light and dark chocolate under a dense fudge shell that has a hint of hazelnut. Both items are placed on chocolate syrup-striped plates next to a dollop of whipped cream and colorful berries. Our children enjoyed a sensational, creamy Italian gelato—medium chocolate, in between light and dark—by Bindi, a New York subsidiary of Sammontana Italia (it also comes in vanilla).<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=25w9HE_1H33ccuX00" alt="https://img.particlenews.com/image.php?url=25w9HE_1H33ccuX00" width="980" height="467" ></figure>As we departed, we noticed several incentives to return that include rotating weekend specials and daily Brunch/Lunch from 11 a.m. to 3:30 p.m.—with breakfast and handheld listings ranging from omelettes, pancakes, waffles, and French Toast to burgers, subs, and sandwiches. We greatly appreciated how everything here is purposely affordable. According to General Manager Chris Spencer, “We want to be fast and casual with a price point that attracts people, a neighborhood spot to gather and bring the kids, so 90 percent of our menu is $30 or less.” For an authentic Campania culinary adventure—on a budget—it’s no longer necessary to go all the way to Italy; Positano Ristorante &amp; Pizzeria has put the “Napoli” back in Annapolis!Positano | 106 Annapolis Street, Annapolis • 410-621-9374 • positanoannapolis.comHave you been to Positano yet? We'd love to hear about your experience. Submit your review here.Mark Croatti has worked all over the country from Los Angeles to Washington, D.C., as a caterer, prep cook, and food server at both specialty restaurants and large chains, including preparing meals for major figures in the entertainment industry and professional sports.</div></body>

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Earlier this year, restaurateurs Brian Hovermale, Jamie Kujawski, and Lino DiMeo—the creative proprietors connected to Della Notte Restaurant & Wine Bar, Carpaccio Tuscan Kitchen & Wine Bar, and Yellowfin Steak & Fish House, among others—brought an exciting new eatery to West Annapolis: Positano Ristorante & Pizzeria. On a pleasant September evening, my family visited during Happy Hour (offering food and drink discounts from 3– 6 p.m. Monday–Friday).

Putting the Napoli in Annapolis

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Earlier this year, restaurateurs Brian Hovermale, Jamie Kujawski, and Lino DiMeo—the creative proprietors connected to Della Notte Restaurant & Wine Bar, C

Putting the Napoli in Annapolis

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