INFERNO PIZZERIA NAPOLETANA
CHEF TONY CONTE MADE a name for himself in the world of
high-end, four-star dining, but he gave that all up for dough—
pizza dough. He comes upon his love of Neapolitan-influenced
pizza naturally—his father and paternal grandparents were
from a municipality just north of Naples.
Conte opened Inferno Pizzeria Napoletana in 2015, and
diners have lined up since day one to nab the 44 seats in his
Darnestown restaurant, where the hours are “ 5 p.m. until the
dough runs out.” (Inferno’s closed on Mondays and Tuesdays.)
Conte also brings his finesse and impeccable taste to the starters and desserts on his menu—there are good reasons he was
nominated for a James Beard Foundation award for the best
chef in the Mid-Atlantic region in 2018.
When it comes to pizza, Conte is at his most refined with
his egg and black tru;e pie, its crust ringed with big, charred,
airy bubbles of dough. In the center, a poached egg quivers,
waiting to be broken open so its bright orange yolk can mingle
with crushed San Marzano tomatoes, melted fontina and
smoked scamorza cheese and an abundance of sliced black
tru;es. ;at’s four-star eating in an 11-inch circle.
Inferno Pizzeria Napoletana, 12207 Darnestown Road,
Darnestown; 301-963-0115; inferno-pizzeria.com
Chef Tony Conte started making Neapolitan-in;uenced pizza
at his Darnestown restaurant in 2015. His egg and black
truf;e pie features a poached egg in the center.