It sounds like something you'd see on a late night infomercial, but an Italian nutritionist has created an "anti-wrinkle" pizza: At least eight vegetables or sauces in the pizza allegedly create the anti-oxidant effects against aging: tomatoes, rocket, garlic, courgettes, basil, mushrooms, carrots, and spinach. The Italian association that verifies Neapolitan pizza as being truly authentic is crying foul over the whole-wheat crust.... More
Reaching into the Slice mailbag today we find a tasty-looking photo from reader Paul Lang: Adam, I'm a fan of the blog and recently went to Europe for a quick trip. In Rome (Trastaverre was the specific neighborhood), my wife and I ate at Taverna della Scala Ristorante. We had a terrific pizza Margherita (photo attached) that had the perfect combination of crisp crust, appropriate amount of cheese, and fresh tomato sauce. Combined with the €9 house wine and a long day of hiking the city, this pizza really hit the spot. I thought I would send along the pizza... More
The following events took place last Tuesday, March 6, at the Javits Center in Manhattan, during the New York Pizza Show. I was on hand to judge in PMQ magazine's America's Plate pizza competition. Contestants came from Canada, Luxembourg, France, Spain, Italy, Australia, and the U.S. I had wanted to live-blog the proceedings, but I experienced technical difficulties early in the day. So, here is the tape-delayed version of last week's events. 9:31 a.m.: I enter the Javits Center. It's my first time here. Lots of tall glass and concrete. Doesn't seem very inspiring for a building that in many... More
Slice is happy to bring you another excerpt from Ed Levine's book Pizza: A Slice of Heaven. This time, Ed's trip to Naples. Be sure to click past the jump for a list of some of Napoli's—and Rome's—best pizzerias. The pizza police, dedicated to the proposition that authenticity is everything, tell us that you cannot judge or taste pizza properly without having eaten it in Naples. Pizza wasn't invented in Naples (there have been flatbreads with toppings for thousands of years), but it is the place where pizza became popular, and where this perfect, simple food burrowed itself deep into... More
PHOTOGRAPHS BY ROBERT SIETSEMA .::. A couple days ago, Robert Sietsema offered to let Slice post some of his photos from his recent trip to Naples. Before you take a gander, though, I'd recommend that you go read his account on the Village Voice site. It'll help put the photos in context. OK. have you read Mr. Sietsema's column yet? Good. Now here are the pix. Be sure to click on them for larger versions, and click through the jump. There's more! Naples street scene. Photograph by Robert Sietsema Da Michele exterior. Photograph by Robert Sietsema Da Michele interior. Photograph... More
Robert Sietsema visits Naples, making stops at the legendary Da Michele as well as nearby pizzeria Trianon. Regarding Da Michele: The menu is limited to a pair of amazing pies. Most modern is the margherita (4 euros)óinvented in 1885 on the occasion of a visit from Queen Margherita of Savoia, probably the first pizza to feature cheese, which joins sieved canned tomatoes, a generous pouring of olive oil from an antique pitcher, a basil leaf or two, and sea salt on the surface of the pie. The older of the pies, called marinara (3.5 euros), has its origins in Mediterranean... More
Slice wire editor Seltzerboy considers pizza to be one of New York City's quintessential "hand foods." A slice, he says, should not necessitate the use of a knife or fork. If you are a New York pie purveyor and your slices require any plate-to-mouth delivery devices whatsoever, you have failed as a pizzamaker. This conceit taken to an extreme, however, yields something like Kono Pizza, a cone-shaped creation that debuted yesterday in Milan. Kono Pizza is the brainchild of Rossano Boscolo, who has his eye on taking the concept global in an apparent challenge to that stalwart hand-food duo the... More
