Quadrata Views
Friz Quadrata is the work of a number of collaborators. The first weight was created by Swiss designer Ernst Friz and made its first international appearance with the design release of Visual Graphics Corporations. ITC then arranged with VGC so that Victor Caruso could add a bold weight to the original. Finally, in 1992, French designer Thierry Puyfoulhoux designed italic weights for both the original and bold weights.
Comparison: Three species in the NSW fauna are of similar size with brown and white markings - C. sinuata, C. guillaumei, C. quadrara. C. sinuata has only fine spiral threads and the whorls are weakly convex or straight sided. C. guillaumei has broad, low ribs at top and bottom of whorls but is smooth between. C. quadrata also has ribs at top and bottom of whorls but has spiral threads between.
New to the Luzzo's menu is the Quadrata, which, as the name implies, is a square pie. But rather than the thick, often dense crusts found on Sicilian pies around the city this one is vanishingly thin. According to New York magazine, the pie undergoes a cooking process that seemingly involves every form of oven, save microwaving. First the naked dough is placed in a square pan and is cooked in a gas oven, it then spends some time in an electric oven before being covered in cheese and sauce and finding its way into Luzzo's coal-and-wood-fired oven.
All this preparation takes a bit longer than a round pie at Luzzo's. While the round pizza can take but a few minutes, expect to wait around 20 minutes for the Quadrata to emerge form the various ovens. It's worth the wait. The pie arrives at table partitioned into six small slices and served on a wood cutting board. It's covered from border to border with tomato sauce that is dotted with fresh buffalo mozzarella and basil.
Quadrata Images
