Pimentón at Liberty Square, San Patricio
Pimentón is set to join the vibrant San Patricio Village family. An incredible restaurant with established locations in Carolina and La Placita in Santurce, Pimentón is bringing its rich history of excellence and unparalleled customer service to Liberty Square. This move not only promises an extraordinary dining experience but also enhances the overall charm of San Patricio.
The restaurant has built a reputation for offering more than just a meal; it provides an immersive and delightful experience for all who walk through its doors. Pimentón has become synonymous with exceptional service, mouthwatering dishes, and a warm atmosphere that welcomes guests like cherished friends and family.
Now, as Pimenton becomes a part of the San Patricio Village community, it adds another layer of excitement to the area. San Patricio Village, already known for its unique blend of shopping, entertainment, and cultural experiences, gains a culinary cornerstone with the inclusion of Pimentón.
The restaurant's commitment to excellence aligns seamlessly with San Patricio and the community's dedication to providing a diverse range of quality services and experiences.
The addition of Pimenton is not just about enriching the culinary landscape; it's about fostering a positive impact on the community. As part of the Liberty Square family, Pimenton joins forces with other tenants to contribute to the growth and vibrancy of San Patricio. Together, they create a synergy that enhances the overall experience for locals and visitors alike.
PIMENTÓN IS HIRING
- Front of the House
- Back of the House
Send your resume to
info@pimentononline.com
Authentic Requirements Neapolitan Pizza
The official requirements of an authentic Neapolitan pizza begin with the crust. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin.
The dough is topped with raw, pureed San Marzano tomatoes from Italy. It can use only two types of mozzarella cheese. One is fior di latte made from cow’s milk and the other is mozzarella di Bufala, made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy. Finally, Neapolitan pizza is topped off with fresh basil and extra-virgin olive oil. The ingredients must be all-natural and fresh.
The pizza is baked for 60 to 90 seconds (baking time cannot exceed 90 seconds) in a minimum 800 F stone oven with a wood fire.