Pummarola Pizzeria Napoletana to Open in Fort Lauderdale

It’s the sixth U.S. location for the family owned pizza chain
Photo: Official
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With locations in Boca Raton, Miami Beach, Kendall, Midtown Miami, and Coral Cables, family-owned pizza chain Pummarola Pizzeria Napoletana has traveled far from Naples, Italy, where it was first conceived. (And with locations in Ibiza and Barcelona, it has traveled part of the way back again.) Founded in Boca Raton, the chain is now planning its sixth location not far away, in Fort Lauderdale.

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“It was natural for us to expand in Fort Lauderdale,” co-owner Larry Mele told What Now on Monday. “It’s a great location for us.”

Pummarola offers pizza varieties like Prosciutto and Arugula, Crema di Tartufo (truffle cream sauce, ham, mushrooms, mozzarella cheese, and truffle oil), and L’Italiana (ricotta and pesto blend, cherry tomatoes and mozzarella). Also on the menu are a selection of pastas, including Penne Pummarola with red sauce, Tortellini Butter and Parmesan, and Spaghetti Pesto; calzones; and panuozzo like the Prosciutto and Mozzarella Panuozzo and the Chicken Pesto Panuozzo.

A selection of desserts includes Tiramisu, Cannoli with Nutella, and a Nutella Calzone. Pummarola also offers a selection of beers and wines.

Pummarola is a dine-in-focused pizzeria, but as its delivery orders have increased, it has has also been drawn to areas of high density with lots of high-rises nearby, Mele said. At 620 E Las Olas Blvd., near the intersection with South Federal Highway, Pummarola will be part of a vibrant food and drink community—one that includes restaurants like Red Door Asian Bistro and Habachi and Cuba Libre Restaurant & Rum Bar—with a lot of people living nearby to enjoy its proven approach to pizza.

“We want to achieve the best product possible, with the best price for the customer,” Mele said.

The Fort Lauderdale location is estimated to be about 6-9 months from opening.

Photo: Official
Photo: Official

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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