Any neapolitan pizza fans?

[why]

Originally Posted by ArteEtLabore14

Is this where the pizza is chocolate, vanilla, and strawberry all together?

Toponyms are mainly marketing terms in the US. That, and it's hard to market something called 'spumone' in vulgarian America.

 

[kwilkinson]

Originally Posted by rehan507

I love simple margarita pizza, i always bake it myself, love its smell when its in oven

What's this, salt crust, triple sec, lime and tequila?

 

[ChicagoRon]

Originally Posted by kwilkinson

What's this, salt crust, cointreau, lime and tequila?
FTFY - still a funny joke

 

[clee1982]

Can someone chip in for London, I haven't been to any memorable pizza place so far in London

 

[ChicagoRon]

There is a respectable place just east of the London Eye on that side of the river... I don't remember the name, but I enjoyed the pizza. It's like a tent, almost... kind of a free-standing outdoor structure that seems somehow semi-permanent.

 

[riverrun]

Originally Posted by gomestar

totally the company.

Did una pizza napoletana open in SF yet? It was a good place in NYC, but the prices were pretty ridiculous. I rarely at there because of it.

the motorino that took over UPN's space (and oven) is really good to my taste.

 

[bryce330]

I'm a huge Neapolitan pizza fan, I even have a secret dream of opening my own DOC Neapolitan pizza place one day.

As someone who lives in the DC area, I have to say 2 Amys is way better than Pizzeria Paradiso. Paradiso is OK, and I'm happy they are opening a new location in Old Town Alexandria (a 15 minute walk from my house), but it really pisses me off that they keep promoting themselves with a quote from the Washingtonian saying they are "better than any pizza you'll find in Naples." WTF, has that Washingtonian reviewer really tried every pizza in Naples? I would bet he/she has never even been there.

My favorite places in the US are Una Pizza Napoletana in NYC and A16 in SF. In Naples itself, I prefer Regina Margherita and Lombardi a Santa Chiara.

 

[ChicagoRon]

Went to Nella last night.. enjoyed it. Very "family" on a Sunday night tho.

 

[raven37457]

Of course, I like Keste. I still need to go to Motorino and Pizza Moto. Also, Donatella Arpaia's neapolitan pizza venture has been in the blogosphere this past week. She is having the famed neapolitan pizza maker Enzo Coccia train her and monitor the building of an authentic neapolitan wood burning oven The oven is being built by oven-maker Stefano Ferrara. Check out whether the press here.

http://slice.seriouseats.com/

 

[ld111134]

Originally Posted by ChicagoRon

Went to Nella last night.. enjoyed it. Very "family" on a Sunday night tho.

I've been to Nella, too Ron - here's their take on Margherita

As good as Spacca Napoli and someone easier to get to (Nella is owned by Spacca's former pizzaiolo).

 

[whiteslashasian]

Originally Posted by raven37457

Of course, I like Keste. I still need to go to Motorino and Pizza Moto. Also, Donatella Arpaia's neapolitan pizza venture has been in the blogosphere this past week. She is having the famed neapolitan pizza maker Enzo Coccia train her and monitor the building of an authentic neapolitan wood burning oven The oven is being built by oven-maker Stefano Ferrara. Check out whether the press here.

http://slice.seriouseats.com/

I walked by Keste the other day looking for something to eat but it was rather crowded and we needed to eat ASAP. Another time...

 

[pscolari]

Originally Posted by voxsartoria

Gran Gusto in Cambridge, which is in the article, is quite good.

Some interesting Neapolitan pasta dishes as well.


- B

Don't forget to mention that afterwards, you and yours can head over to Paddy's Lunch for whatever it is they serve in there. Maybe even pickup a bumper sticker for the car so you fit into the hood.

 

[tattersall]

Originally Posted by ld111134

I've been to Nella, too Ron - here's their take on Margherita

As good as Spacca Napoli and someone easier to get to (Nella is owned by Spacca's former pizzaiolo).

No basil?

Here's from my local:

 

[ld111134]

Originally Posted by tattersall

No basil?

Here's from my local:

Come to think of it, it might just have had dried basil rather than the real thing as your local serves.

 

[ChicagoRon]

Originally Posted by ld111134

Come to think of it, it might just have had dried basil rather than the real thing as your local serves.
It's fresh basil, but it was sparse