Brickhouse Pizza Co., a new pizzeria in Owego, has opened its doors under the Tricolla family’s ownership. With over four decades of culinary experience, the Tricollas are bringing a unique dining experience to their community.
“We’re originally from Long Island and have been in the restaurant business for many years,” says owner Susan Tricolla. “We were in the pizza business on Long Island and in Brooklyn. After moving to the area in 2004 and settling here in 2015, we saw the need for something different, so we decided to open this restaurant.”
At the heart of Brickhouse Pizza is Chef Eric Cardone, Susan’s son-in-law. Cardone brings a passion for pizza and wood-fired ovens, with a focus on traditional recipes and creative new dishes.
“I make the pizzas. I have a deep connection with wood-fired ovens,” says Cardone. “I used to build them myself with my family. I’m a mason by trade, and I grew up in an Italian family, so pizza has always been close to my heart. Traditional pizza is made with wood fire, and that’s the idea behind our oven.”
The wood-fired oven is the pizzeria’s centerpiece and sets it apart from others. Once topped, the pizza cooks in just three to four minutes, creating a distinctive, smoky flavor.
“It’s a different flavor entirely,” explains Tricolla. “The wood fire gives it a unique taste with a slight char, adding a bit of charm.”
Cardone emphasizes the importance of careful pizza preparation to ensure the ideal texture and flavor.
“The key is stretching the dough just right,” says Cardone. “You don’t want it too thin, or it might burn. It needs to be thick enough to create a nice crust without becoming floppy. Our oven cooks the pizza in about three to three and a half minutes.”
Brickhouse Pizza is located at 711 Route 17-C, Owego, N.Y.
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