At ADAIR Creative, we love what we do. We love most the opportunity to stand out and be different, and we search for these opportunities each and every day. Recently we had the incredible opportunity of working with Michael Brooks over at Settebello Pizzeria in Salt Lake City, UT. We had a tremendous time, and really came out with some sweet images of his place. Being there all day, we certainly worked hard. But we weren’t the only ones. His team put nearly 500 pizzas (probably more by the time the night was over) through their custom made wood burning oven which they imported straight from Italy.
We photographed pizza after pizza being dressed, cooked, and served – and somehow, even after seeing it hundreds of times, the process didn’t get old. So how did they do all that in one day? Well, as I’m sure Michael will tell you, it’s many many factors, but to name just a few…It doesn’t hurt that they cook the pizzas at a whopping 930 degrees Fahrenheit, or that they have a native Italian gentleman by the name of Matteo rolling the dough by hand. Their menu is simple, uncluttered by the typically infinite number of dishes, allowing them to really focus on what they do best: making pizza. But maybe most interesting to me was the fact that the pizzas they serve don’t take fifteen minutes, or even five to cook. No, the special Settebello Pizza comes out of this stone oven ready to eat a mere 45 seconds after it’s initial entry of the wood fired furnace. WOW! Fourty-Five seconds! Keep it in for much longer than that, and you’ve got nothing more than burnt Italian toast.
So, here it is. My interpretation of their process, their people, their culture, their clients, and their passion for one thing: Making True Italian Pizza. I present a few of the many images from a Day in the Life of Settebello Pizzeria:
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