That's what the Guardian asks aboutPizzeria Anna: "It's not grand and far from showy, but this modest restaurant in a quiet seaside town south of Naples serves perhaps the best pizza in Italy."
"What's the foundation of Italy's greatest foods?" asks Sky Dylan-Robbins in her ongoing video series Un'Americana in Italia. The answer, of course, is la farina — the flour. Here, Dylan-Robbins visits the Caputo flour mill just outside of Naples. It's a fascinating look at how the well-known flour is made and packaged. [via Pizzablogger]
It's not really news that Neapolitan-style pizza has become huge in the U.S. What is news is that the Naples Tourism Bureau will be sponsoring/underwriting Serious Eat's pizza blog, Slice, for the next six months. What does that mean? Basically, all posts on Slice after this one will deal 100 percent with Neapolitan pizza—where to eat it, how to make it, etc. And also that all posts after this one will be written in Italian.
[Photograph: Eustaquio Santimano on Flickr] According to the Associated Press, some of Italy's famed buffalo mozzarella may actually be short on the milk of water buffalo. The agriculture minister there suspended the head of the buffalo-mozzarella-makers trade group. The ministry said about a quarter of the 530 samples of buffalo mozzarella tested by authorities over the course of last year showed traces of cow milk. Some samples were up to 30 percent cow milk, ministry spokesman Giampiero Beltotto. D'oh! Something to think about next time you're at a place that offers buffalo mozzarella on its pies at a premium....
Florence, Italy–based food writer and ur-American-in-Italy-Italian-food-expert Faith Willinger has named her three favorite pizzerias in Italy. Here's what she says ... Being passionate about pizza, I have decided to create the Unofficial Platinum Pizza Awards for the greatest pizzerias in Italy in three different categories--traditional, innovative, and by the slice. I've tasted all over the country. The winning pizzaioli are fanatical about pizza and share an obsession with quality flour, natural yeast, and lengthy rising, which results in a more flavorful and digestible crust. And we all know how important digestion is for Italians. And the winners of the Platinum...
Thought you all might want a little break from my recent ramblings. Here's a field report from Gianluca Rottura (who you might know round these parts as nextgospel). Enjoy! --The Mgmt. [Photographs: Gianluca Rottura] Unfortunately, I must make this article for Slice as short as possible. If there were no limits, I could write a book on my lunch at Pizzeria Starita. For those of you familiar with Kesté Pizza & Vino in New York City, the co-owner and pizzaiolo there, Roberto Caporuscio, perfected his skills at this Neapolitan landmark, which was featured in the Sophia Loren flick L'Oro di...
Fairly interesting video that highlights the differences between legendary Neapolitan pizza joints Da Michele and Trianon.* [via The-Feedbag] Related Slice Goes to Pizzeria Trianon Photo Gallery: Robert Sietsema Visits Naples, Sends Us These Snapshots *Is it just me, or does a Fleetwood Mac song play in your head anytime you read that pizzeria name?...
Pizzeria Trianon Via Colletta 46, Naples, IT 80139 (map); +39 081-553-9426 Pizza Style: Neapolitan Oven Type: Wood-burning The Skinny? This circa-1922 pizzeria serves as classic an example of the Neapolitan pie as you can find Price:€6 to €9 Notes: Daily 11 a.m. to 3:30 p.m. and 7 p.m. to 11 p.m. Pizzeria Trianon dates back to 1923 and was perhaps named after the treaty of Trianon signed in 1920. Today the name seems to imply a different detente, that between the strict orthodoxy of the Associazione Verace Pizza Napoletana with its dogmatic laws governing ingredients and provenance and that...
[Photographs: Nick Solares] Dar Poeta Vicolo del Bologna 45, Rome 00153, Italy; map); 39-06-6830-7769; Pizza Style: Roman Oven Type: Wood The Skinny: Wonderfully prepared Roman-style pizza with a crisp, yeast-free crust and fresh ingredients. The abundance of locals and the Italian-only menu indicate that this is the real deal, not a tourist trap (although they will gladly have you) Price: €6 to €9 It takes a bit of work to find Dar Poeta, tucked away as it is in one of the winding back alleys of the bustling Trastevere District of Rome. You may be seduced by the more...
Clicking in to the Slice inbox today, we've got, um, a question I can't answer because I've never been to Rome. Anyone out there wanna chime in? --The Mgmt. Hello, What does a pizza cost in rome? I need a little help/direction before I can start. Any nuggets of wisdom would be absolutely great and very much appreciated. Please help. Thank you for your help.Warmest Regards,Janet...
