Neighbors

Rich Greco On Lo Duca Vs San Remo, The Delectable Upside Of Bad Weather & The Feast Of St. Pizza

9

thefeastofstpizza slices
Rich Greco is a designer, a Ditmas Park native (and after a stint in Midwood, a Ditmas Park resident once again), and a lover of pizza. Having recently invented, branded (with literature and Consecrated Chile Oil, as any designer worth his basil will do), and completed a one day “pizza pilgrimage” he calls The Feast of St. Pizza, Rich told us about his chosen stops, his local pie preferences, and how others can enjoy a trek that’s as delicious as it is un-PC.

thefeastofstpizza wheated

A pie at Wheated

How did the idea come about for The Feast of St. Pizza?

I wanted to create a holiday to justify eating as much of my favorite food as possible. Branding the event came naturally, and it helped get others on board and take it as seriously as they could.

Are you some sort of pizza expert? Are your friends who went with you pizza experts?

I believe I am an expert at eating pizza. I know about certain pizzerias and I make pies at home, but I really shine when there’s a fresh slice in front of me. My friends are pretty obsessed as well.

What’s your take on our ongoing local pizza battles? In particular, the Lo DucaSan Remo rivalry.

If I’m feeling a round with half mushroom and olives and an eggplant roll, I call up San Remo. I really enjoy their dough. If I’m in the mood for a solid grandma pie, I go with Lo Duca. And there’s no reason you can’t have both.

the feast of saint pizza map

The chosen pizza

Who are the friends who joined you on the pilgrimage? How did you choose your 10 pizza destinations? Is there a pizza desert in the middle of Brooklyn?

TJ, from Minnesota, is a label manager, event producer, and pizza enabler. Ben, from Northern California, is an advertising creative and pizza obsessive. And Johan, from Sweden, is an advertising creative and has a Swedish pizza project in the works.

I made a list of my favorite spots in New York, and narrowed it down based on proximity to one another and shop hours. There are definitely some spots between Wheated and Best (Lucali, Pizza Cotta Bene, Brooklyn Central, Juliana’s), but we had to narrow it down. Next pilgrimage we’ll swap a few in and out.

How long did the pilgrimage take? How many slices were eaten in total, and how many were eaten by the most prolific pizza eater?

About 14 hours. We started at Totonno’s a little after noon, and finished our last slice at Artichoke around 2:30am. We divided pies evenly, and bought individual slices when available. I did help out with some crusts though.

thefeastofstpizza di fara

“The high priest of the pie,” Rich calls Di Fara’s Dom DeMarco.

So, Wheated or Di Fara?

People come from all over to have a slice of Di Fara. It is legend. I’ll go to Di Fara maybe once a year, usually when it snows or when there’s a big storm. But I go to Wheated a few times a month. It can hold its own for sure.

Everything in there is worth trying at least once. Plus their chile powder is on point.

Are you planning another pilgrimage anytime soon (and to where)?

Next year when the anniversary of the first feast rolls around, I’ll pick the ten Pizzerias of reverence for 2015 and set course, and it will be in New York again.

thefeastofstpizza flier
What are your best tips for others who’d like to make the pilgrimage? What do you wish you’d known going in? What’s the one thing not to do?

To celebrate your own Feast of St. Pizza, choose a small group of friends (four is ideal), ten of your favorite pizzerias, and a convenient day to embark. Then submit your map to thefeastofstpizza@gmail.com and we’ll post it to the site.

As for tips, rain may not provide the best backdrop, but it does make for shorter lines (Di Fara). Going on a weekday also helps. And don’t start drinking until at least halfway through.

All photos via thefeastofstpizza

Advertisement
Comment policy

9 COMMENTS

  1. When I first moved into the neighborhood, I tried San Remo pizza. As a matter of fact, I tried it several times. I don’t like San Remo pizza because it DOESN’T TASTE GOOD. It was a waste of money for the price they were charging.
    *
    Now DI FARA’S on the other hand….all I have to say is, it’s a good thing I don’t live down the street from them (love, love, LOVE) – I’d be blimping around at 200 pounds if that were the case.
    *
    Can’t comment on Wheated since they showed up after I, um…gave up eating pizza (I know!). But put a Di Fara’s pie in front of me and……

  2. No disrespect for this guy, but he’s clearly way out of his depth. The very fact that he talks about slices proves that he doesn’t understand pizza. Real pizza is a whole pie only. That’s why there ain’t any place that makes real authentic pizza (such as Forcella in Williamsburg, which is close to perfection, and should be the benchmark) in that list.

  3. Wow, well done, you managed to get just about every part of that post completely wrong (I can’t comment on Forcella). Yeah, what kinda New Yorker eats slices? And the places he went to- amateurs all, of course!

    Yikes.

  4. “Right” or “wrong,” the important part is you enjoyed your pizza. To future food holidays, when you can try commenter-recommended pies too!

  5. Anyone looking for truly excellent pizza would not look twice at either San Remo or Lo Duca.

    Anyone looking for basically “acceptable” pizza would not look twice at San Remo.

  6. I’m confused. Where in this article does it put the LoDuca-SanRemo rivalry to bed? I mean, I know in my heart it’s LoDuca, hands down, but was I miss leaded that this was going to be discussed?

  7. “What’s your take on our ongoing local pizza battles? In particular, the Lo Duca-San Remo rivalry.

    If I’m feeling a round with half mushroom and olives and an eggplant roll, I call up San Remo. I really enjoy their dough. If I’m in the mood for a solid grandma pie, I go with Lo Duca. And there’s no reason you can’t have both.”

    I think the moral of the story is, you shouldn’t let some imaginary boundary keep you from eating any and all kinds of pizza. In general, the only thing that should be getting heated is the dough–not fans of one particular establishment. Why cheat yourself a slice anywhere? This ain’t the Pizza Montagues and Capulets.

    (All that being said, I agree with you on the Lo Duca love *and* have a lot of appreciation for San Remo devotees because their existence means shorter LD lines for me.)

Comments are closed.