Fidela Pizza

Fidela - Review - Santurce - San Juan - The Infatuation

"There's a bonafide pizza movement happening in San Juan, and a lot of that has to do with Fidela. We stand behind this sit-down pizzeria as being one of the best in the country, with perfectly leoparded Neopolitan pies, using the best of the island’s produce, like always in-season tomatoes, and other classic toppings. All of the pizzas are excellent, but the honey pepperoni that you’ll spot on nearly every table is the one you need to order. It’s the perfect hybrid between the Neopolitan greatness DNA and the hot honey-covered pies that dominate slice shops on the mainland nowadays. Pizza is obviously the star, but you can also get a few small plates, like boquerones with shallots covered in pepperoncini aioli. The space isn’t huge, and they don’t take reservations, so avoid coming here with a big group. If you do have to wait, for whatever reason, have a cocktail at nearby bar La Penúltima. Food Rundown Stracciatella With this appetizer, you’ll get a bowl of beautifully creamy cheese with a couple of slices of bread toasted in the wood-fired oven. It’s delicious, but if you’re gonna eat bread and cheese at Fidela, do it in the form of pizza. Boquerones A briny little starter to prime you for all the richness to come. Honey Pepperoni It’s a star pizza here because it’s the perfect representation of Fidela. There’s Neopolitan heritage in the puffy dough, and flavors you’d find in the mainland (fatty and sweet). But it’s important that the honey is not of the hot variety, since that’s all you find in slice shops these days. Since you’re here for the pizza, make it this. Cacio E Pepe Go with this one if you’re a white pie truther—it has the proper amount of cheese and pepper (copious). Amatriciana Another great pizza option, which has a little more balance than the others, per the thin stripes of pork and thinly sliced red onion. Tarta Vasca Make this Basque cheesecake your dessert choice. You’ll probably be full of dough and cheese by this point, but the squiggles of caramel and light filling are worth finding more room for." - Carlo Mantuano