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Co-owners Eren Yildirim, Joseph Ozbey and Pat Gio pose for a portrait at Cugino Forno in Frederick on July 11. The trio are cousins from Turkey who became interested with pizza through their travels in Italy.
A fresh margherita pizza at Cugino Forno.
Co-owners Eren Yildirim, Joseph Ozbey and Pat Gio pose for a portrait at Cugino Forno in Frederick on July 11. The trio are cousins from Turkey who became interested with pizza through their travels in Italy.
A fresh margherita pizza at Cugino Forno.
In 90 seconds, Cugino Forno cooks pizza to perfection inside a 900-degree oven imported from Naples, Italy, made from the stone of Mount Vesuvius. Co-owners Joseph Ozbey, Eren Yildirim and Pat Gio are cousins from Turkey who became enamored with pizza in their travels to Italy. After opening five locations in North Carolina, they set their sights on Frederick. Cugino Forno imports most of its ingredients from Italy, such as the tomatoes that go into the pizza sauce, the flour, cheese and olive oil. The dough is made fresh using bottled water to ensure consistency. They sell pizza by the pie because they believe the product is best when enjoyed straight out of the oven, rather than reheated by the slice. The spinning gelato machine, designed by Ferrari, is sure to catch your eye. Diners can take a seat at long, family-style tables inside, eat at picnic tables doors, get their order to go or use a third-party delivery service. Beer and wine are available, and customers are welcome to bring their pets. The eatery is in the former Coca-Cola bottling plant, a location the owners sought out for its unique history and character.
1705 N. Market St., Suite 100, Frederick
Hours: 11 a.m. to 9 p.m. seven days a week
Type of food: Neapolitan-style pizza, salad, cannoli, gelato
Price: 16-inch pizzas range from $16.95 to $22.95, salads under $10
The owners recommend: Margherita pizza with sauce made from San Marzano tomatoes, bufala mozzarella cheese, olive oil and fresh basil.
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People, please leave your pets at home.
In Naples they claim their tap water, which is undrinkable, makes the best crust. Looking forward to trying this restaurant, the reviews have been great.
NYC, which in my opinion has the best pizza, has great tap water. It comes from the Catskills, ~ 80 miles north.
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