Pizzeria Posto in Rhinebeck sits in a Market Street courtyard with wood-fired Neapolitan pizza, thin blistered crusts, and an all-Italian wine list.
Patrick Amedeo trained at the Culinary Institute in Hyde Park and ran Amedeo's Pizzeria in Lagrangeville before opening Pizzeria Posto in November 2012. The wood-fired oven here was shipped over from Modena. The dining room sits in a courtyard off Market Street; on a warm evening with the doors open it feels like a trattoria outside Naples, not a strip of shops in Dutchess County.
The pizzas are Neapolitan with thin, blistered crusts and toppings kept to two or three ingredients instead of piled on.
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