How Brooklyn’s Lucia Pizza Continues a Family Legacy | Eater
"Run by chef-owner Salvatore Carlino in Brooklyn, this slice shop is a direct continuation of his family’s pizza-making tradition. Its signature clam pie is made every Friday using fresh clams from Avenue Fish Market: the team shucks whole clams, chops them, saves the clam juice, and sautés the meat in a white-wine butter reduction—a labor-intensive prep done once a week to maintain quality. From the type of mixer used for the dough to subtle, passed-down techniques, virtually every element of the operation comes from practices he absorbed growing up, resulting in a pizza style that feels second nature and deeply rooted in familial legacy." - Annie Harrigan
