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Team behind Terún, iTalico pushes back opening of new San Carlos pizzeria

Uploaded: Jun 9, 2023
By Kate Bradshaw

Several of the co-owners of Terun, Italico and soon to be Impasto: Marco Campilongo, Kristyan d’Angelo and Franco Campilongo. Embarcadero Media file photo.

The team behind Palo Alto's Terún and iTalico is facing delays as it works to bring Impasto, a new Neapolitan-style pizzeria, to San Carlos.

The group had been hoping to open the new restaurant by the end of the year, but they’re realistically looking to open in January or February 2024, according to Franco Campilongo, one of the new restaurant's owners. The other owners are Maico Campilongo, Kristjan D'Angelo and Giuseppe Errico.

While the menu will largely be the same as what's offered at Terún on Palo Alto's California Avenue, the new restaurant will offer gluten-free crusts and the opportunity for guests to try pizzas made with different types of flour. (Terún’s sister restaurant, iTalico, has a stronger emphasis on the pasta menu.

The restaurant has earned a Michelin Bib Gourmand for its platters of salumi and cheese and pastas like wide, flat paccheri served with braised ribeye.)

Currently, the restaurant team at Terún uses Petra, an imported flour, for its pizzas.
"We know there are so many local mills that make amazing flour, and we want to start experimenting," Campilongo says.

The new Impasto restaurant is planned in San Carlos near the Caltrain station. Courtesy Franco Campilongo.

The decision to expand northward was shaped by a sense that many of Terún's customers make the trip from farther north and would visit San Carlos instead of trekking to Palo Alto if it were an option, says Campilongo, a Redwood City resident.

"It's one of the most popular styles of pizza in the world," he says. "We use only the highest quality ingredients to make that kind of pizza – it's just super light."

Terún offers an extensive array of creative pizza offerings, from the more traditional like quattro stagioni, margherita and napoletana to harder-to-find options like nduja, made with spreadable Calabrese salami, mozzarella and zucchini, and pera, featuring fior di latte mozzarella, gorgonzola and pears. Other menu items include entrees like steak, branzino and chicken and eggplant parmigiana, plus small plates, salads and pastas.

The new restaurant, located near the San Carlos Caltrain station, will offer a full bar with cocktails and a wine list, plus an outdoor patio area in front of the restaurant. There will also be a small private room for events, Campilongo adds.

Impasto, 661 El Camino Real, San Carlos, Instagram: @impastosancarlos.
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