National Pi Day — Thursday, March 14 (3.14) — is meant to be an annual celebration of mathematical fun and equations, but that doesn’t mean local businesses can’t create their own spin on the holiday.
Besides, a slice of pie is a great way to honor the day.
Rolling out on National Pi Day, North Italia will debut 10 regional pizzas and one national pie — each available until Wednesday, April 10. The new pizzas were dreamt up by a North Italia chef’s personal connection to the Italian region Puglia. Geographically, this is the southern region forming the little heel of Italy’s “boot.”
Here in the Southern Arizona region of Tucson, we’re getting the Winter in Puglia pizza. It’s made with Puglian sofrito, Italian sausage, caciocavallo, and colatura, and was inspired by Puglia’s most popular winter dish: a calzone.
The Winter in Puglia is also available in Gilbert and Scottsdale.
North Italia’s “national pie” will be available here in the Old Pueblo, too, and it’s the Hot Honey & Smoked Prosciutto. This pizza pulls beloved flavors and ingredients both in Italy and the U.S. — smoked prosciutto, smoked mozzarella, aged pecorino, arugula, hot honey, and Calabrian tomato sauce.
North Italia is located at 2995 E Skyline Dr. For more information, call (520) 299-1600 or visit northitalia.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
