little gem, fried caper, pizza crouton, parmigiano, calabrian caesar dressing

The story of Caesar salad parallels Chef Daniele’s own journey. It was invented by restaurateur Caesar Cardini, an Italian immigrant who had a restaurant in California. Chef Daniele’s version features a bold and creamy dressing made with Cetara anchovies and Coratina cold pressed extra virgin olive oil coating every leaf of little gem. Croutons made from the same dough we use in our pizzas add a hearty crunch while fried caper and parmigiano round out the dish. Simple yet supremely satisfying, Cesare is a Pizzana insider’s favorite.

“In a story similar to the fabled Italian inventor of the Caesar salad, chef Daniele Uditi is an Italian-born chef who came to California to open restaurants. He teamed up with Sprinkles Cupcakes’ Candace and Charles Nelson to launch a pizza concept focused on his signature pizza dough, which is fermented for two days before being baked in a brick oven. At Pizzana, he offers a modern take on Neapolitan pizza and a solid “Cesare” salad. The dressing blends anchovies sourced from Cetara, Italy, and cold-pressed extra virgin olive oil sourced from Coratina. Croutons are made from the same slow-fermented dough as the pizza with the same blistery texture. Fragments of Parmigiano-Reggiano cheese fill out the dish, but it’s the fried capers that add a briny crunch to this perfect salad.” - Los Angeles Times in “No Salad says L.A. like the Caesar. 10 of the best to try right now”

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