Blade 1936 Master Pizzaiolo John Carlo is behind both of San Diego’s AVPN-certified pizza programs, having gained AVPN certification for himself and Caffe Calabria—both firsts for San Diego—before gaining certification for Blade 1936 this month.
Only 20 restaurants in the state are AVPN-certified, 10 in Southern California, and now, 2 in San Diego.
SAN DIEGO, CALIFORNIA – July 6, 2020 – Blade 1936 becomes the 20th Californian restaurant and 10th restaurant in Southern California to become a member of the Associazione Verace Pizza Napoletana (AVPN). Blade 1936 is only the second restaurant in San Diego to receive the hard-earned certification, thanks to the efforts of Master Pizzaiolo John Carlo Ferraiuolo, who brought the art of Pizza Napoletana to San Diego.
The AVPN certification shows Blade 1936’s pizza program meets the standards of a true, traditional Pizza Napoletana, in accordance with international AVPN regulations. The regulations have strict specifications for every part of the pizza-making process, from sourcing, to ingredients, dough preparation, fermentation, ingredient presentation, and cooking temperature.
Blade 1936 cooks their Pizza Napoletana for just 55 seconds in a 900-degree custom wood-fired Stefano Ferrara brick oven, imported, much like many of the ingredients, straight from Italy. The ingredients used for Blade 1936’s pizzas are both locally sourced and imported, including the Italian gluten-free flour used to make Oceanside’s best gluten-free pizza.
True Neapolitan pizza can now be enjoyed in Oceanside—for dine-in, take-out and via at-home pizza making kits. Visit blade1936.com to see the full pizza menu, with both gluten-free and vegan options, and eat all about it. Follow Blade 1936 on Facebook or Instagram.
ABOUT BLADE 1936
Experience Modern Italian Cuisine
The name Blade 1936 is a nod to Oceanside’s old newspaper, The Blade-Tribune, which occupied the space from 1936 until the 1960s. The historic building which is included in the City of Oceanside’s Historical Resources Inventory, was designed by famed San Diego architect Irving Gill in 1936 and is one of his last projects. The building is a mix of modern and Art Deco. On September 23, 2019, Blade 1936 began serving up fresh and delicious Italian cuisine including Neapolitan style wood fired pizza, fresh pasta and signature entrees. Blade 1936 combines classic Italian cuisine with modern twists for an innovative and authentic menu. Blade 1936 is the fruit of a progressive collaboration between Chef Mario Cassineri, Chef & Master Pizzaiolo John Carlo Ferraiuolo, and Chef DJ Tangalin. Chef Mario Cassineri serves as Culinary Director and Partner of the restaurant. Cassineri who was born and raised in Milan, Italy, infuses cultural flair and tradition into each decadent dish he designs. Born in the US, but raised in Naples, Italy, John Carlo learned the art of making pizza directly from the Neapolitan Masters in Naples. After mastering Neapolitan-style pizza, JC returned to San Diego to create Pizza programs for: Caffe Calabria, Red Oven, and Cartolina Venice Beach. Utilizing a custom-made Stefano Ferrara brick pizza oven from Italy, JC brings a true Neapolitan dining experience to Oceanside, using the highest quality flours imported straight from Italy. Having been a part of the San Diego culinary community for over a decade, Chef Danilo "DJ" Tangalin takes a modern and local approach to Blade's menu, bringing his signature twist to seasonal and organic ingredients, often including a wink and nod to his heritage and culinary roots.
Blade features a hand-crafted menu of modern Italian delights featuring locally sourced and imported ingredients, house-made salumi, artisanal Napoli style wood fired pizzas, and fresh semolina pastas. Learn more about Blade1936.