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Home – Valentino’s NY Pizzeria
THIS KITSCHY SPOT SERVES UP HULKING
20-INCH PIZZAS AND 14 DIFFERENT PIES BY THE SLICE.
In a squat, white brick building off Little River Turnpike in the Alexandria section of Fairfax County, Valentino’s looks as if it has been airlifted from Queens. In spirit, it has. Co-owner and New York native Armando Afzali makes dough and sauce as his family has for years at joints in the Big Apple — with one difference. “New York tap water . . . works well for pizza,” he says. “Here, we use spring water to get the dough nice and soft, like butter. When you eat it, it melts in your mouth.” At lunch, Valentino’s is packed with locals along with a hearty contingent of federal workers and Secret Service and police officers, Afzali says. (Friends occasionally call to make sure everything is alright, because the parking lot is full of cop cars.) The restaurant offers a broad menu of pasta, subs and salads, but what most people go for, at least by our accounting one busy lunchtime, is the pizza.
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