As you know, traditional Neapolitan pizza is a sit-down, knife-and-fork affair. The "pizza wallet," or "portfolio" pie, is the Italians' version of the on-the-go slice. Kesté's $6 mini Margherita if folded in half twice, essentially making a conical "wallet" that you eat cornicione-end first.
Kesté Pizza & Vino
271 Bleecker Street, New York NY 10014 (b/n Jones and Cornelia streets; map)
212-243-1500; kestepizzeria.com
Neapolitan's have been eating pizza folded "a libretto" like this for quite some time......this is still a good idea to bring a little more Italian flavor into the mix. It definitely can be a mess :)
So I've always been of the school of thought that if a slice is thin enough, if gets folded. Knife and fork is for deep dish. Looking at the article, it looks like this is the exact same thing, except that instead of forking over a few bucks for a slice you spend $6 on a little pizza. Am I missing something?
That was a very silly slideshow. Honestly, I haven't tried Keste yet, and I know that they're doing their Neopolitan thing, but this kind of sounds like a gimmicky way to sell a more expensive slice of Pizza. The price point of a slice of Pizza can get easily fudged if a place has a lot of buzz and sources really quality ingredients. $2 used to be the norm - $4 for Di Fara's makes sense, but $4 for Artichoke Basille's slice doesn't to me. For $6 this thing better be a real treat, and maybe more filling than one slice.
Okay, I'm italian, and I've NEVER eaten my pizza with a knife and fork, unless it was at Pizzeria Uno's and it was one of those deep dish pizza things, which are a totally different animal all together.
"Pizza al portafoglio" may be considered an old ancestor of the slice and has been served in Napoli for centuries.
It's very common in Napoli to have it for a snack in the late morning before lunch at 2-3 PM ...
It's a Margherita slightly smaller than normal in size, I would say around 9 inches in diameter, more or less the equivalent of 2 slices!
Folding the Pizza twice on itself create a fantastic fusion of flavor!
You start from the crust and you enjoy it more and more as you go toward the juicy center ... the last bite it's to die for !!!
Anyway, at the end of the for us Neapolitan is an experience (as the slice can be for New Yorker) for anyone else can be an opportunity to enjoy a great pizza at a lower price and "on the go" .. that's all !!!!
Nice idea!
Closest I get is if I have enough left-over pizza the next day (usually Marinara), I'll top it, cold, with salami, pickled serrano or jalapeno peppers, a little parmesan - fold and eat as a 'pizza sandwich'. Gross sounding? maybe, but it's sooo good.
FP
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7 Comments:
Yum. Sounds like a real mess, though.
s4xton at 7:46PM on 06/08/09
Neapolitan's have been eating pizza folded "a libretto" like this for quite some time......this is still a good idea to bring a little more Italian flavor into the mix. It definitely can be a mess :)
Pizzablogger at 10:46PM on 06/08/09
So I've always been of the school of thought that if a slice is thin enough, if gets folded. Knife and fork is for deep dish. Looking at the article, it looks like this is the exact same thing, except that instead of forking over a few bucks for a slice you spend $6 on a little pizza. Am I missing something?
cycorider at 10:43AM on 06/09/09
That was a very silly slideshow. Honestly, I haven't tried Keste yet, and I know that they're doing their Neopolitan thing, but this kind of sounds like a gimmicky way to sell a more expensive slice of Pizza. The price point of a slice of Pizza can get easily fudged if a place has a lot of buzz and sources really quality ingredients. $2 used to be the norm - $4 for Di Fara's makes sense, but $4 for Artichoke Basille's slice doesn't to me. For $6 this thing better be a real treat, and maybe more filling than one slice.
JudgeFudge at 12:52PM on 06/09/09
Okay, I'm italian, and I've NEVER eaten my pizza with a knife and fork, unless it was at Pizzeria Uno's and it was one of those deep dish pizza things, which are a totally different animal all together.
juliebugsmama at 3:31PM on 06/09/09
Being a big fan of Keste, I had to try it!
"Pizza al portafoglio" may be considered an old ancestor of the slice and has been served in Napoli for centuries.
It's very common in Napoli to have it for a snack in the late morning before lunch at 2-3 PM ...
It's a Margherita slightly smaller than normal in size, I would say around 9 inches in diameter, more or less the equivalent of 2 slices!
Folding the Pizza twice on itself create a fantastic fusion of flavor!
You start from the crust and you enjoy it more and more as you go toward the juicy center ... the last bite it's to die for !!!
Anyway, at the end of the for us Neapolitan is an experience (as the slice can be for New Yorker) for anyone else can be an opportunity to enjoy a great pizza at a lower price and "on the go" .. that's all !!!!
I personally loved it !!!!
Coccodimamma at 10:17AM on 06/10/09
Nice idea!
Closest I get is if I have enough left-over pizza the next day (usually Marinara), I'll top it, cold, with salami, pickled serrano or jalapeno peppers, a little parmesan - fold and eat as a 'pizza sandwich'. Gross sounding? maybe, but it's sooo good.
FP
foolishpoolish at 1:34AM on 06/24/09