History
Pizza Zapasta is the second concept added to Fantasma Kitchens from local chef and entrepreneur Lanny P. Lancarte, II. He has been exploring blending Italian techniques with authentic Mexican Ingredients for nearly 20 years. But in 2018 after riding his bicycle 500 miles through the Emila - Romagna region he couldn't wait any longer to start working on how to honor Italian slow comfort foods and his first food love affair: Mexico.
Specialties
Mexican-inspired artisanal pies, handmade pasta, signature salads, and handcrafted cocktails for pickup and delivery. We take traditional Italian pies and weave Mexican ingredients into the fabric. Two styles to be exact, El Gordo which is Sicilian in style, and La Flaca which is NYish in style. We source our flour from Italy, our toppings from some of the finest Salumiere's in the country, and our house cheese blends melt together to make these pies all sing in perfect harmony. Our pastas are all made in-house with semolina flour sourced in Italy and then we do our Mexican thing with the sauce. Mexican and Italian cuisine share similar takes on some flavor profiles, in fact, Italy would not have tomatoes if they weren't first brought to the new world from Mexico. Where Italy has Puttanesca, Mexico has Veracruzana, and where it is known as Al Olio we have Mojo de Ajo. We add Wagyu Barbacoa to our Bolognese and for a white sauce, we use pureed corn instead of cream. Our take on blending these two incredibly unique yet distinct cuisines is a marriage that has yet to be explored in this manner. We honor both cuisines and maintain respect to methodology, quality ingredients, and thoughtfulness. We hope you enjoy this exploration and look into these beautiful cuisines. This is not fusion which often ends up in confusion, but rather a creative expression built on two culinary foundations that have stood the test of time and our favorite kind of foods. Buen Provecho!