In 1964 Paul Ferzacca was
born, and so began one man’s quest to feed people well
and often.
“When are you opening a pizza joint?” An odd question for the chef-owner
of Vail’s LaTour, a five-star French restaurant, but one Chef Ferzacca
heard often. Family meals are a tradition in Vail’s dining restaurants,
a time when the staff comes together and shares dinner and conversation before
service begins. Word got out about Ferzacca’s “Za”, and every
time he made pizza for LaTour’s family meal, he had to make extra for other
restaurants’ staffs.
Before Ferzacca became a classically trained chef he worked in the steamy kitchens
of Chicago’s most famous pizzerias. Slicing head-high stacks of pepperoni,
simmering caldrons of tomato sauce, grating cheese by the bucket – pizza
production wasn’t a science but a labor of love and tradition.
With ZaccaZa!, Paul is returning to his roots. This Red Sauce Joint specializes
in family-style pastas original Chicago style deep-dish pizza, authentic Napolitano
thin crust pizza, steaks and seafood. ZaccaZa! Only uses the finest meats, fresh
cheeses and San Marzano tomatoes. ZaccaZa’s deep dish and thin crust pies
are unique, as the sauce is on top. This is not stylistic gimmick, but a necessity
due to the cooking process.
