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About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...  (More)

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Terún to open second Cal Ave restaurant

Uploaded: May 24, 2016
Franco Campilongo, owner of pizzeria Terún on California Avenue in Palo Alto, plans to open a new Italian restaurant and wine and beer bar just blocks away.

Campilongo has taken over the lease for 341 California Ave., the former home of short-lived Fire, Oak & Barley. Fire, Oak & Barley, which family-owned Bay Area bakery company Le Boulanger opened last summer, closed in April after eight months of business.

Lucky for Campilongo, the Le Boulanger owners already completely rebuilt what previously housed a florist and consignment store into a 158-seat dining room with a full kitchen and a wood-burning pizza oven straight from Italy.

The new restaurant, ITalico, will serve "very special pasta dishes (traditional with a modern twist)" and wood-fired oven baked small plates and entrees along with salads and paninis for lunch, Campilongo wrote in an email.

The wine list will be "extra special," he noted.

There will also be two private rooms, he said.
Campilongo opened Terún (then named Terrone) at 448 California Ave. with his brother Maico and cousin, Kristyan d' Angelo, in February 2013.


Terún co-owner and executive chef Kristyan d’Angelo preps a Margherita pizza at the Palo Alto restaurant in July 2013. Photo by Michelle Le/Palo Alto Weekly.

Compilongo had managed former downtown Palo Alto restaurant Pasta? for eight years while d’Angelo ran the kitchen. Marco joined them and they eventually left to open Terún. All three are natives of Italy.

Led by d’Angelo, the Terún kitchen turns out pizzas cooked in an imported Marra Forni wood-fired Neapolitan oven as well as homemade pasta and Southern Italian entrees. The restaurant has been certified by the Associazione Verace Pizza Napoletana, whose "mission is to promote and protect in Italy and worldwide the 'true Neapolitan pizza,'" the organization’s website reads.

Terún and ITalico, however, will be "two completely different things," Campilongo said.

Stay tuned for more details about ITalico as they become available.

Comments

 +   2 people like this
Posted by name?, a resident of Old Mountain View,
on May 24, 2016 at 1:08 pm

Hi, what is the actual name of this restaurant? I only see "Terún" throughout the article. Seems like the website doesn't support unicode?


 +   1 person likes this
Posted by Elena Kadvany, education reporter of the Palo Alto Weekly,
on May 24, 2016 at 1:11 pm

Elena Kadvany is a registered user.

name?: It's Terún. Sorry for previous error in our system.


 +   5 people like this
Posted by Jeff Rensch, a resident of Barron Park,
on May 24, 2016 at 5:10 pm

Congratulations Franco and family! Can't wait to try this.


 +   3 people like this
Posted by No cheese please, a resident of Another Palo Alto neighborhood,
on May 25, 2016 at 6:59 am

It would be nice to have some lactose-free entrées. Consider a pizza without cheese. There are a many of us who would like to patronize a restaurant with our cheese loving friends, but we can't partake.

The frequency of lactose intolerance ranges from 5% in Northern European to more than 90% in some African and Asian countries. Web Link


 +   15 people like this
Posted by 38 year resident, a resident of Old Palo Alto,
on May 26, 2016 at 8:12 am

To No Cheese Please.....simply tell them to not put cheese on your pizza. It's that simple.


 +   9 people like this
Posted by Reader, a resident of another community,
on May 26, 2016 at 5:38 pm

@No cheese please:

I suppose you have never seen anyone make pizza, but they roll out some dough really thin. It's bread dough, nothing special. You could bake loaves of bread with pizza dough if you shaped it differently or put in a loaf pan.

After the dough is rolled out, they add toppings. Cheese is one of those toppings, it's easy to omit. As 38 year resident mentions, you only need to ask.

As a matter of fact, if you want no toppings, just tell them and they will throw the dough in the oven and bake it. At that point, it's basically a flatbread since by definition, a pizza has toppings.

Enjoy!


 +   3 people like this
Posted by Eater, a resident of another community,
on May 27, 2016 at 11:22 am

In fact, to assume that cheese is even part of the definition of pizza is an American (not an Italian) notion. I have many cookbooks published in Italy. Among other differences in the pizzas shown there is that the toppings are far more free-format. Some use just combinations of fresh herbs, or wild mushrooms. Some have seafood and a little tomato sauce. A few use just cheeses, nothing else. (The fixed format of tomato sauce, toppings, and cheese developed in the northeastern US, and many Italians perceive it as a US offshoot pizza variation.)

Naples is the origin of pizzas. Terun is an explicitly (certified!) Naples pizzeria run by people from Italy, so they know about all this. (AVPN-certified Naples-style pizzerias in the Bay Area have always offered pizza combinations without cheese -- some of those are classics in Naples itself.) You don't even have to ask for special options, if you want to avoid lactose.


 +  Like this comment
Posted by Mr.Recycle, a resident of Duveneck/St. Francis,
on May 27, 2016 at 1:14 pm

Fire, Oak & Barley and the Pizza place (pizza studio?) two doors up both failed quickly...


 +   1 person likes this
Posted by Andy, a resident of Old Palo Alto,
on May 27, 2016 at 3:43 pm

Yes, Mr Recycle, Fire, Oak & Barley and the Pizza Studio both failed quickly. FO&B was decidedly underwhelming, but I was surprised by Pizza Studio's closure. There's room for another really good Italian place, though, and I suspect Terun can make a good run of it.


 +   4 people like this
Posted by Noisy, a resident of Evergreen Park,
on May 28, 2016 at 1:15 pm

I hope it isn't designed to be noisy, like Terun.
Couldn't talk to friends, which is why we went there.

If the new place is also trendy-noisy, We will go elsewhere.


 +   1 person likes this
Posted by Norman, a resident of Menlo Park,
on Jul 30, 2016 at 12:10 pm

@ Noisy You can eat outside and they have a very nice patio which isn't noisy. The 'small' dishes are great. Try the eggplant with cheese and the baked calliflower. I'll be trying more. Enjoy a very nice, classy but causal restaurant.


 +  Like this comment
Posted by umam, a resident of Adobe-Meadow,
on Sep 23, 2016 at 8:11 pm

metaloid (yang menyerupai logam).
Dalam penggunaan serta pemakaiannya, logam pada umumnya tidak merupakan
Web Link Web Link


 +  Like this comment
Posted by umam, a resident of Adobe-Meadow,
on Sep 23, 2016 at 8:15 pm

senyawa logam, tetapi merupakan paduan. Logam dan paduannya merupakan bahan teknik yang penting, dipakai untuk konstruksi mesin, kendaraan, jembatan, bangunan, dan pesawat terbang. Web Link Web Link



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