Dear editor, In the March 2 edition of Napa Valley Register, you ran an article on the food page about a new restaurant that will specialize in authentic pizza napoletana as one of the menu options.
Reading the article, it became obvious the owners had indeed put forth considerable effort and planning in their new endeavor. I wish them well and do plan on trying their cuisine after they open for business. However, I am confused with their cooking process and the city of Napa in regard to air quality. The article stated the owners imported a wood-fueled Acino oven from Naples, Italy, and will take turns feeding the fire 24 hours, day and night, for 11 days to cure the bricks in their imported oven.
Now, wait a minute, I recall the threat of a fine levied against any citizen enjoying a fire in their fireplace on a Spare the Air day. The city will allow the 24-hour burning pollution of a cord of wood for 11 days, but not allow a homeowner to enjoy a warm fire for three-to-four hours? How can the city officials justify this?
Dennis L. Andersen / Napa