Chef Joe Cicala’s Neapolitan Pizza in a Regular OvenNot everyone has a wood fired oven at home. Joe Cicala, Chef of Cicala at the Divine Lorraine, make a Neapolitan pizza in a regular oven. Cicala at the Divine Lorraine is one of the many restaurants Eckstut Consulting has guided to success.
A Pizza Oven Built During the COVID-19 quarantine
Cicala at the Divine Lorraine opened in November 2019 — only a few months before the COVID-19 pandemic. Even with COVID-19’s challenges, Cicala became an extraordinary restaurant and earned 3 Bells from Craig Laban as well as a spot in Philly Mag’s Philadelphia’s 50 Best Restaurants. During quarantine, Joe Cicala built a Neapolitan wood-fired pizza oven in his own backyard!