54 | BOROMAG.COM | JULY 2015 FOOD & DRINK (continued from page 53) Shaved pear is finished with sprigs of fresh tarragon. A fistful of ricotta is brightened with lemon zest and layered with shaved stalks of asparagus. Giant triangles of watermelon are drizzled with rich balsamic. Tender orbs of meatballs are slathered in a tangy, homemade sauce and baked with cheese. Storefront window art identifies the pizzeria as a “frigittoria,” which means they are also crisping up some fried treats—or “dolci fritti”—including jumbo arancini, prosciutto croquettes, and deep-fried calzones. Guests can even indulge in a cappellini cake—angel hair tossed with a blend of cheeses, rolled in bread crumbs, fried, and served with a moat of vodka sauce. You even enjoy a hot, crisped version of ravioli. Menna, who makes his own dough each morning, has every intention of making pizza as long as he can. "Detail is everything... and staying true to what I believe in," which is something he's been doing his whole life. "My dad and I have been making pizzas together since I was born." He pulls out his phone and shows me a video of his newborn son enjoying a meal. He shares the same name as the Stephens before him. Although it may be a while before he tries his first pie, he has one of the finest pizzas in the whole city awaiting him when he is ready. 36-08 Ditmars Blvd, Astoria, NY 11105 718-278-4800 www.tufinopizzeria.com
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