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Bite by Bite
Kathy Stephenson
Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.

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Settebello to open Wednesday in Farmington

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Settebello Pizzeria Napoletana will open it's newest restaurant in Farmington on Wednesday, May 23. It is located in the new Farmington Station complex, about 900 North and 100 West.

Just like it's sibling restaurants in Salt Lake City, Las Vegas and Pasadena, Settebello Farmington will make its pizzas just as it's been done in Naples, Italy for 200 years. The thin-crust pies include a hand-made dough using authentic Italian flour. They are topped with a certain variety of tomato and only fresh mozzarella. They also are cooked in a super-hot wood-fired oven that creates a crispy crust with a hint of smokiness and char.

One of our favorite offerings is the "Bianca" which includes prosciutto crudo, arugola, Parmigiano Reggiano, mozzarella and extra virgin olive oil.

A communal table and a patio with a fire pit are among the unique offerings at the Farmington store. It will be open Monday - Thursday 11 a.m. to 10 p.m.; Friday and Saturday 11 a.m. to 11 p.m.; and Sunday noon to 9 p.m.

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