One of the North Fork’s most popular wineries is now offering wood-fired pizza along with its lineup of food-friendly wines.
Avelino, the new food truck serving up Neopolitan-style pies can be found parked outside Macari Vineyards’ Mattituck tasting room this fall.
The custom made pizza shop on wheels is a shipping container welded to a flatbed trailer, created by 22-year-old Eddie Macari, the youngest child of vineyard owner Joe Macari Jr.
The truck’s namesake is the Argentine paternal grandfather of Mr. Macari’s mother, Alex.
There you’ll find Mr. Macari and his friend and colleague Michael Vigliotti serving up Margherita pies, bianca pies and the “Diavolo” pie, made with the spicy spreadable sausage nduja, Calabrian chili and spicy Macari Vineyards’ honey.
The truck houses a Stefano Ferrara wood-fire brick pizza oven (which reaches a roaring 800 degrees) and large sliding glass doors, giving guests a full view of the kitchen.
“We want people to feel as if they are working with us,” said Mr. Macari, adding that the entire outfit weighs about 30,000 pounds.
Some of the produce for the toppings will be grown inside the farm’s hothouse. The mozzarella is delivered weekly from Brooklyn’s Pecoraro Cheese. Red sauce is simply canned San Marzano tomatoes, crushed and salted.
“If we’re not getting it locally, we’re sourcing it the best we can,” Mr. Macari said of the ingredients.
The dough is made using finely ground dopio zero flour two days before it is cooked, giving it ample time to rest for optimal consistency. And once Mr. Macari runs out of the day’s allotment of dough, it’s time to close up shop.
“It’s better to run out than make fresh dough,” Mr. Macari said.
Food and wine has been a lifelong passion for Eddie, the youngest of the four Macari children.
A graduate of the Italian Culinary Experience at the International Culinary Center and The Institute of Culinary Education in New York City, Macari has worked behind the scenes in the vineyard and cellar at Macari Vineyards and as a buser at local restaurants during high school. In 2014, he interned at Antica Corte Pallavicina just outside of Parma, Italy. He later enrolled in classes at Accademia della Pizza Napoletana in Inglewood, Calif.
The thin, crispy pies can be enjoyed on the wrought iron tables and chairs near the truck, in the tasting room or taken to go.
Recent specials have included smoked mozzarella, porcini mushrooms and potato pie and pistachio pesto, red onion and goat cheese pie. “Every day we test out a new pie,” he said.
The 10 inch pies, which cost $15 to $20, take about 90 seconds to cook once placed in the oven, he said.
The truck will be open Thursdays through Sundays at least through the end of November. Service begins at noon and ends when the dough runs out.
Macari Vineyards, 150 Bergen Ave., Mattituck, (631) 298-0100, macariwines.com
