“For the last sixteen years, we’ve been dedicated to restoring the heirloom organic apple orchard that we bought, and sharing it with the community. Our farm now includes a tap room, cidery, farmstore, and summertime wood-fired pizzeria. In other words, we only make things that take a lot of labor, love, and time. Guess that’s called passion – or pazzo!"

Ortolana pizza with wild foraged ramps, asparagus, goat cheese, house-made mozzarella, mint, and wild mustard flowers; pizza bianca with spruce tips, sea salt, and pine needle extra-virgin olive oil; carne pizza with pancetta, house-made mozzarella, spicy baby greens, radishes, and chili.

At most “U-pick“ farms in upstate New York, it’s wise to pack a picnic if you plan to spend the whole day. Laura Ferrara and Fabio Chizzola, the Italian owners of Westwind Orchard, however, prefer to feed their guests. They use what they grow at their summer pizzeria that’s fueled by a wood-fire outdoor oven. But, depending upon what’s growing during the week, pizzas might be topped with squash blossoms, basil, zucchini, or spicy baby greens. Pizza is a summertime specialty here, but return later in the fall and you’ll find organic apples from heirloom trees. Pick up some cider, barrel-aged maple syrup, and raspberry-chili jam before heading home.

“One of the best pizzas in New York City is hours from New York City.” –Melissa Liebling-Goldberg, Food & Wine