CHOW HOUND: Fiamma, Finger Lakes Restaurant Week, and more 

Fire and slice

I watched Fiamma co-owner Giuseppe Paciullo slide his pizza-laden peel into a wood-burning oven aglow with flame, turned around to jot something down, then, less than a minute later, heard shocked noises coming from photographer Matt DeTurck: "It's done!?" Forty-five seconds. That's…

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