Da legna, New Haven, CT
February 21, 2025
Today, I had the absolute pleasure of hosting our monthly “Slice Mob” gathering at Da Legna x Nolo on State Street in New Haven. This place is a delightful blend of modern design and old-school pizza-making charm. The high ceilings and open kitchen, featuring two wood-fired pizza ovens, create a spacious and inviting atmosphere. The aroma of freshly baked pizzas from the wood-fired ovens greets you like a long-lost friend as soon as you walk in.
Our group of six, driven by hearty appetites, decided to order 11 pizzas. To be fair, we were hungry. This allowed us to sample a variety of flavors and still have some to take home. Our resident meatball aficionado, Steve, kicked things off with a meatball appetizer, as is his tradition. (He’s even considering starting a podcast called the “Meatball Minute.” But I digress…) The meatballs were tender and juicy, nestled in a pan of freshly made, perfectly seasoned sauce, accompanied by dollops of ricotta. They were a succulent prelude to the main event.
As always, I began with the classic Ode to Flo pizza. The naturally leavened crust provided a subtle yet distinct flavor, offering a slight tang that elevated the overall taste. The sauce was fresh and perfectly seasoned, highlighting the natural sweetness of ripe tomatoes, complemented by the slight nuttiness of Parmigiano Reggiano. Perfection!
Next up was the Broccoli Rabe and Sausage pizza with mozzarella—a white pie showcasing the same amazing crust. This combination of savory sausage, slightly bitter broccoli rabe, and creamy mozzarella created a harmonious trio in every bite. It’s a perfect melding of traditional Neapolitan style—naturally leavened, tender cornicione (crust) with a nice leopard-patterned char adding smoky notes, and New Haven style, characterized by a thin crust with minimal flop. Da Legna x Nolo has certainly earned a top spot on our list, and we eagerly anticipate our next visit.
