Inferno’s Tony Conte Spoons Up Heavenly Sundaes Garnished with Pizza Dough
The owner of Inferno Pizzeria Napoletana has rolled out a series of specialty desserts for summertime.
Tony Conte, owner of Inferno Pizzeria Napoletana in Darnestown, Maryland, wants to change the way his customers think about soft-serve ice cream. He even uses his pizza dough as a topping.
All summer long, Conte will roll out varieties of deconstructed pie a la mode sundaes, crafted with fresh, local flavors and seasonal fruits. The first sundae was a Meyer lemon curd with sweet corn soft-serve and crumbled pie crusts. Next on the menu was a strawberry rhubarb sundae with buttermilk soft-serve and a wedge of peppered pizza dough.
“With just the right amount of sweet, tart and crunch, this sundae is everything you need to cool off on a hot summer day,” a spokesperson for Inferno Pizzeria Napoletana said. “And, with soft serve crafted in house, you know you’re getting the highest-quality product, packed with the perfect punch of flavor.”
Before founding Inferno Pizzeria Napoletana, Conte was executive chef at Washington, D.C.’s acclaimed Oval Room and the executive sous chef at Jean Georges in New York. David Hagedorn of Bethesda Magazine described Inferno as “heavenly,” while Todd Kliman of Washingtonian Magazine said Conte makes “intricate, layered food that pops on the plate and in your mouth.” Conte, whose father and grandparents immigrated to the U.S. from a village near Naples, serves an entirely seasonal menu featuring ingredients grown in neighboring Frederick County.