66
SEPTEMBER2015
AMERICANWAY
PHOTO
JASON VARNEY
“MARGHERITA
TAGLIO”
CHEF:
MARCVETRI
TEAM:
PHILADELPHIAEAGLES
STADIUM:
LINCOLNFINANCIALFIELD
EAGLESFANSARENOTORIOUSLY
tough toplease, soChefMarcVetri hadhis
work cut out for himwhenopening thevery
firstNFLversionof his ultrapopular Pizzeria
Vetri on the club level of LincolnFinancial
Field. Insteadof tried-and-truePhilly
favorites like soft pretzels and cheesesteaks,
Vetri serves authentic Italianpies out of an
open-firebrickoven. “Nice ingredientsmake
for anicepizza,” says theaward-winning
chef.We’re talking freshherbs and scratch-
made sauce for the level of qualityat Pizzeria
Vetri’s original location inPhiladelphia’s
SpringGardenneighborhood.Vetri’s
favorite is his SalsicciaTaglio, a cracker-thin
crust coveredwith in-housemarinara, fresh
mozzarella, agedparmesan cheese, slices
of roasted fennel bulbs, homemade sweet
fennel sausageandextra-virginoliveoil. If
you’re less of a carnivore, the traditional
MargheritaTagliomight bemoreyour speed,
with freshbasil insteadof sausage.
ChicagoBears fan
JASONKESSLER
is a
food-and-travel writer based inLosAngeles.
We’re
talking fresh
herbs and
scratch-made
sauce.
