Yeah, we'll have the whole heart shaped pizza thing, low lights, candles and roses on the table. You don't have to make a choice between your valentine's date or pizza, you can have both at Antica!

Dear friends, due to staff illness, we will be closed New Years Eve and New Year's Day.

Happy Holidays to all our friends and family. Antica will be open Christmas Eve from 11am-3pm. We will be closed Christmas Day. Back to regular hours Tuesday.

Dear Antica, What's going on with server tips, first you don't ask for tips and now you do???? C. Confused. Dear C. Confused. I am glad I asked. When we opened 3 years ago, we were hoping to replace the tip system with a living wage for everyone. Servers figured out that the pay is just as good on a slow day as a busy weekend. Eventually we had nobody to serve on weekends. So currently, all our kitchen workers make living wage, servers make $5/hour plus tips. Looking forward, we have seen the entrepreneurial spirit of Antica servers bloom in providing unmatched service.

Can't Be Topped: Neapolitan-Style Pizza Making Wins UNESCO Heritage Status When a UNESCO World Heritage Site comes to mind, perhaps it has the natural splendor of the Great Barrier Reef or the imposing mastery of the Pyramids of Giza. Now one may look no further than the humble pizza for world heritage status. No, not the frozen kind, the old-school kind baked in a wood-fired oven. On Wednesday Pizzaiuolo, the art of Neopolitan pizza-making, was added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. UNESCO says the designation is meant to safeguard and raise awareness about forms of cultural heritage — often passed down from generation to generation — before they die out. Around three dozen other cultural practices were also added to this year's intangible list, including Kumbh Mela— an event in India when pilgrims bathe in a sacred river and Uilleann piping— a type of Irish music played by a particular bagpipe. As for pizzaiuolo, it is more than a slice of sustenance, it is a form of artistry with a deep history baked right in. Pizzaiulo "fosters social gatherings and intergenerational exchange" and the "Pizzaiuoli (pizza-makers) are a living link for the communities concerned," says UNESCO (the United Nations Educational, Scientific and Cultural Organization). The practice of pizzaiuolo consists of a few stages: first the dough (water, flour, salt and yeast) must be kneaded by fist for at least 15 minutes, then allowed to rest and rise for 12 hours. Next balls or panetti are formed and left to rest some more. Then the dough is stretched and beaten into a circle. Finally the toppings are added, and the pizza is placed in the oven and rotated with a pizza shovel to ensure uniform baking. Two minutes is all it takes. The Naples-based Associazione Verace Pizza Napoletana (True Neapolitan Pizza) will only issue its trademark to restaurants that follow even more stringent guidelines. But the result should be a pizza for the senses with "the flavor of well-baked bread. The slightly acidic flavor of the densely enriched tomatoes, mixed with the characteristic aroma of the oregano, garlic or basil ensures that the pizza, as it comes out from the oven, delivers its characteristic aroma." Pepperoni and pineapple lovers are out of luck. The association says only two kinds of pie are authentic: marinara pizza with tomato, oil, oregano and garlic and margarita pizza with the addition of cheese and basil. Pizzaiuoli can take it to the next level by stretching and tossing the pie in a doughy display of acrobatics at international competitions. When news of the UNESCO recognition broke in Naples, pizza-makers handed out free slices on the street to celebrate, according to the BBC. Two million people had reportedly signed a petition supporting the piazzaiulo application. "After 250 years of waiting, pizza is humanity's heritage, its intangible heritage," Neopolitan pizza maker Enzo Coccia told the BBC.

Dear Friends. We will be closed for Thanksgiving Day. We at Antica wish everyone a wonderful thanksgiving. We will have regular hours on Friday November 24th.

This new Antica pizza has porcini mushrooms. That is an incredible statement considering that porcini mushrooms are not commercially cultivated, they are hunted and collected in some European forests where they grow, mostly in Italy. They are the equivalent of our Morels in rarity and more importantly, in taste. Why are you seeing porcini mushrooms on a pizza in Antica? Because we have sourced them from a small company in Italy. They are expensive but we think worth the price. Come check them out for yourself.

Our meeting/party/communal space is now open. The table seats 16 comfortably. Our dear friends at the CU Woodshop and local carpenter/artist and Antica co-owner, Farzaneh Masoud, designed and built the table and legs from one local Sassafras tree. There is no extra charge for reserving the space. If the space is not reserved we will seat large parties or utilize the space for communal dining during nights when we have wait times. A hearty welcome back to our friends and family that have been away during the summer!

No sun, No pizza. Pizzeria Antica will be closed Monday August 21st so staff can travel to view the Totality (it's also a great excuse to not fire the ovens so that we can have the chimney cleaned).

We will be closed on the 4th of July. We wish everyone a joyful and safe holiday.

Pizzeria Antica will be featuring my art for Boneyard Arts Festival in CU this year. Come join me Friday evening from 5-7pm, Aril 7th if you would like to meet me and say hello. Saturday, April 8th during the festival I will be there from 11- 2pm. I would be happy to meet you another time, just let me know. You will be able to see my art during Pizzeria Antica regular business hours throughout the event weekend. This venue is a perfect unique setting to enjoy my sky art. Enjoy great menu, light, and ambiance with Mary Torri Art! I am very grateful they selected to host my art for this great weekend celebrating the arts!