Peachy's Picks Washington DC: Il Canale Neapolitan Restaurant in Georgetown Our Coverage Sponsored by Fresh Origins
Owner Joe Farruggio with the superb Branzino al Cartoccio
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website at
If you always dreamed of dining on authentic Neapolitan cuisine in your own personal La Dolce Vita, know that a trip across the ocean is NOT in order. You only need to stroll over to 1063 31st Street Northwest in Georgetown and visit our friend Joe and his latest culinary creation: Il Canale, open since January 2010. This enthusiastic entrepreneur was born in Sicily and in 1970 came to New York to begin in the restaurant business. He opened Italian restaurants in Virginia later which are still in operation, but his life changed on a 2004 trip to Naples. His trip will also change the destiny of your stomach! Joe Farruggio was completely taken with the concept of creating the Ferrari of Pizza for the people of Washington and those who visit, and after you taste all of his culinary pursuits on the menu, you will be fully aware of his expertise and be immediately transported to Naples. This is way more than just pizza.
La Pizza Napoletana is a mark of authenticity earned only through the Italian government that Il Canale holds. The Neapolitan pizza's heritage is protected by their government through the Associazione Verace Pizza Napoletana which defines preparations, ingredients and cooking methods. As a certified member No. 391 of V.P.N., Il Canale strictly adheres to these standards. Joe is a total peach and we knew he would be even when speaking to him on the phone prior to our arrival at Il Canale, just a pop down the street from Chez Peachy Washington, otherwise known as the amazing Westin Georgetown. In case you are not convinced, you should know that Il Canale serves the Italian Embassy, and it's estimated that about 35% of the crowd speaks Italian.
The moment Peachy walked in the door of Il Canale Joe was there to greet her with a big smile on his face and clear pride in what we would also call the Ferrari of Neopolitan cuisine in America. Yes, Il Canale is just as good if not better than some of the great Manhattan Italian places we've featured. Joe is so meticulous and interested in staying on top of his craft that he goes to Naples twice a year to eat. Guess who would like to be in that suitcase. But guess who probably wouldn't fit after eating dinner at Il Canale...
Joe first gave Peachy a tour of the premises which seats 120-a fabulous deck on the second floor would be where we'd pick in the summer!- and we decided on sitting inside as we went on a grayer chillier day. Once we were seated, we were asked promptly if we would like something to drink. Peachy is famous for asking if there is anything that the restaurant has that is unique to the restaurant or has a story behind it in terms of wine. Joe hit that mark as well as we sipped the immensely captivating Nero D'Avola which is wine from Joe's village in Agrigento, Sicily. All chefs come straight from Italy, and are not corrupted or compromised by any outside methods. This is evidenced in every bite you take and be warned: come very hungry as you will want to eat everything on the menu. Someone we know almost did.
Please meet la Mozzarella di Bufala, imported from Italy. If you go to Il Canale on a Thursday, the product in front of you was made in Italy on Monday!
Peachy Deegan reveled in its pure simplicity of flavor and dreamy texture and the ripe tomatoes and bufala mozzarella (200 g) floated on a bed of fresh basil and baby arugula. So fresh, so fantastic, so essential! Note also it is the colors of the Italian flag.
We imagine some Neapolitan venues overlook other food categories and concentrate on pizza, but not at Il Canale. Their talents are varied and deep. In the first picture you see Joe holding the Branzino. It was pure heaven at first bite, light and delicious! Completely fresh, this fish swam filet-mode into parchment paper and into the oven to bake with its companions of mixed vegetables, potatoes, kalamata olives and grape tomatoes to form a rainbow of nutrition. See, it is possible to be healthy and we felt this was quite that.
Joe's GM Vittorio Rosso is also fantastic and he was equally delightful to meet.
They thought Peachy should try their pastas of perfection and we were happy to comply fully!
First we tried the Gnocchi al Filetto Di Pomodoro, which is made on premises and that quintessential freshness is clear in every bite. What's interesting about this dish is that there are no potatoes. Housemade ricotta dumplings rest like darling little pillows served with a vivacious cherry tomato sauce, grated cheese, and a bit of our dear friend imported Bufala mozzarella. You have to have these; they are incredible. Peachy dreamed of them and then awoke in the middle of the night and ate more.
Here it is smiling at you in its closeup. The other pasta in the picture with Joe and Vittorio is the equally smashing Gambero Verde: Artisan Large Tube pasta, zucchini, shallots, fresh grape tomato, shrimp, and a touch of cream al fumetto sauce. A brilliant combination, this shrimp party could have been a meal in itself. There are several sensational pastas and picking one is like picking out a pair of Italian shoes: it is impossible to pick just one.
Now the pizza! We love their passion for it. It is both an art and a science at Il Canale by our estimation, and note this is an artisan creation of precision, not a half-baked thought of a random pizza place on the corner.
The oven is set at 800 degrees Fahrenheit and that pizza basks in the warmth for exactly 90 seconds. We had the classic Margherita which proved to be the ultimate in light and fluffy. We understand pizza is popular on Sunday for Italians. It is juicy and tender, not soggy, and not Americanized. If you think you prefer American pizza, we challenge you to eat this. You do not know what you're missing yet!
The up-close 90 second development of pizza!
We can't wait to return to our Napoli of Georgetown!
Peachy Picks Il Canale!
Il Canale is Highly Recommended by Whom You Know.
