Baltimore Sun's 100 best restaurants 11/16/12 - #92 Chef Gino Palma-Esposito's calling card is Neopolitan-style pizza made in wood-burning ovens, but his open kitchen turns out very tasty, generously portioned and thoughtfully assembled appetizers, entrees and pasta dishes, too....VOTED BEST ALFRESCO (honorable mention), ITALIAN (honorable mention), MARTINI (honorable mention), PIZZA (honorable mention), RESTAURANT (OVERALL) (honorable mention), WINE LIST (honorable mention), WINE TASTING (honorable mention) – Howard Magazine 2012...50 best restaurants in Baltimore counties - Baltimore Sun 4/29/11 #31. Facci Ristorante
Gino Palma-Esposito is the chef at this comfortably stylish bistro, which became an instant hit by hitting all the right notes. It's chic but accessible, and seems to know that kids don't need to be babied with crayons and chicken fingers, which is why they love it...
Pizza is the most popular and best known creation of all
Neapolitan cuisine. In 1889, the pizzaiolo (pizza craftsman)
Raffaele Esposito created a nationalistic pizza where the
colors of the Italian flag were represented by the mozzarella
(white), tomato (red) and basil (green), in honor of Queen
Margherita of Savoy. That was the first time that mozzarella
cheese was put on top of flat bread with tomatoes and basil
to create the world’s first pizza.
Facci creates that original authentic product. Our imported
wood burning oven was hand built by Neapolitan artisans
and is maintained at a blistering 1000+ degrees. In keeping
with tradition, we use only the freshest of high quality basic
ingredients including fresh fior di latte mozzarella,
extra-virgin olive oil and sea salt. Our dough is made using
imported organic Caputo flour, used by the most highly
rated pizzerias in Naples. Imported tomatoes from the San
Marzano region, provide a natural sauce.
Our mission at Facci is to transport your taste buds back to
the streets of old Napoli for a truly authentic pizza experience. Buon Appetito!