Three Little Pigs Birra Bowl, you’re quite the meaty dish!
Yes, yes, once upon a time, chef/owner Andrew Fox created the Three Little Pig pizza, and all of our brick oven pizzas can be served as a Birra Bowl.
How are you different from your traditional pie?
First, you throw your toppings—in my case that’s house-cured porchetta, pancetta and capicola—in a bowl, then mix in your mozzarella, herbs and fresh plum tomato sauce. Last, cover the entire bowl in dough and bake for 20 minutes.
OK, so now we have cooked toppings in a bowl with a crust covering. How do we eat you?
Once I bake in our 6-foot, two-decker brick oven—not straw or sticks, mind you—simply flip me upside down and enjoy your open-faced calzone.
Before I dig in, I’ll be sure to huff and puff and cool you down!
Fairy tale jokes. Very original.
You sound like a hefty meal on your own, but do you have any fellow menu items you’re fond of?
Wild Mushroom Salad is our most popular, and though I usually have an aversion to pork-free foods, we get along quite well.
What’s your idea of happily every after?
A night spent with our Ruffino Chianti. She’s bold enough to handle my spicy flavor.
Birra, 1700 E. Passyunk Ave. 267.324.3127. birraphilly.com
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