Pizza sauce runs in his veins
Pulcinella owner and head chef Domenic Tudda has a lifetime of experience making pizza, having spent his childhood in the legendary Stromboli’s Pizza helmed by his father, Joe Tudda.
Later, Dom travelled to Italy to study cooking, and fell in love with the history, simplicity and craft of true Napoletana pizza. After certification as a master chef, Dom returned to Calgary intent on making classic Naples-style pizza in a distinctly modern setting, setting up shop on the very same site as his father’s restaurant in Kensington.
Only the most authentic ingredients go into Pulcinella pizza – from Italian double zero flour, cheeses and olive oil, to farm-fresh herbs and toppings, every ingredient is certified not only to Associazione Pizzaioli Napolitani standards, but to Dom’s as well.
As the only Calgary member of the exclusive Associazione Pizzaioli Napolitani, it’s kind of like we’ve been blessed by the Pizza Pope.
Certifiably passionate about
authentic Napoletana cooking
Want to make authentic Napoletana pizza like owner and head chef Domenic Tudda? Easy.
Study with classically-trained chefs at the legendary Italian Culinary Institute for Foreigners in Castiglione d’Asti. Then become a member of the exclusive Associazione Pizzaioli Napolitani, certifying your expertise as a master of classic Napoletana cuisine.
Dom is one of only a handful of chefs in North America (and the only one in Calgary) certified by this exclusive governing body. We couldn’t be more proud.
Check out the Association’s website
Hope you can read Italian!
“Ospitalità Italiana” is an initiative which aims to certify authentic and quality Italian restaurants all over the world. From ingredients, to preparation, right down to the atmosphere in which the food can be enjoyed, the mark of Ospitalità Italiana certification guarantees you a truly Italian experience.
Worldwide, only 1100 Italian restaurants outside of Italy are Ospitalità Italiana certified, including our very own Pulcinella in Calgary.