Review: Kono Pizza – (Pizza in a Cone)
That includes deep-dish Chicago style, thin squares of Granma Pie or Roman al taglio pizza, thicker squares of Sicilian pizza and its cousin Old Forge style, or even French bread and English muffin pizzas.
|Kono Pizza event in Philly’s FDR Park|
How far can you stretch the definition? Once you put the crust on the outside, is it still a pizza? Most people would call it a Calzone. Put the crust on the outside and deep-fry it, you have a panzarotti.
|Eric Ciancaglini in front of the Kono Pizza truck|
|Anthony Ciancaglini and Dan Pennechetti|
What about shaping the crust as a cone? Is it still pizza or is it an open-face calzone? These are the deep questions I wrestled with after attending an invitation-only event to introduce Kono Pizza in Philadelphia.
|Chicken Parmesan Kono cone|
On a beautiful evening in early June, a bunch of food geeks and pizza nerds were invited to FDR Park to sample several different varieties of Kono pizza cones.
|Pepperoni and Margherita cones|
Kono is already an established offering in Europe, and the franchise made its debut in the USA in 2013. In the Philly area, you can find a Kono cone at kiosks in malls in Cherry Hill NJ and King of Prussia PA.
|Jake Ciancaglini in the truck|
|The Kono cone oven|
At the Philly event, …read more
Source:: Pizza Quixote