Pizzeria Libretto was the first to bring Neapolitan-style pizza to Toronto, and now with two locations, they're busier than ever, with good reason.
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From the imported ingredients to fastidious cooking methodology, Libretto is dedicated to Naples-style authenticity. They claim to bake their pies in less than 90 seconds in a 900 degree wood-burning oven (hand-built by a 3rd generation pizza oven maker in Naples, then delivered to Ontario). The pizza had all the hallmarks of a striking Napoletean pie: a blistered, slightly speckled crust made with naturally leavened Italian Caputo dopio zero flour, topped with a translucent, vermillion layer of San Marzano tomato sauce.
Pulcinella is Seattle's fourth VPN-certified pizzeria. And like its three competitors, the pizza served here is almost entirely by-the-book Neapolitan. That's not necessarily a bad thing, as long as that's what you're looking for.
It's a good time to be a pizza-lover in Ballard. This small Scandinavian-founded neighborhood tucked into the northwest corner of Seattle can boast, among its numerous lavishly-praised restaurants, three of the most highly regarded pizzerias in the city: Delancey on NW 70th, Veraci on NW Market, and Ristorante Picolinos on 32nd Ave NW. For those seeking Neapolitan-style pies, Picolinos (loosely translated as "little darlings") is an excellent choice.
The crushed ruby flesh of imported tomatoes, ivory pools of fresh mozzarella dabbed with golden streaks of extra virgin olive oil, and emerald slivers of basil sit seductively atop a nicely charred crust. At The Prospector in Twain Harte, California, the pizza matches the beauty of the surrounding environment.
Pizzaphilia, the tenacious, gastronomic syndrome with which I've been afflicted for nearly my entire life, compelled me to drive down to Orange County one recent Saturday afternoon. I made this trip from LA knowing full well that I would likely encounter mind-numbing freeway traffic because I was craving a new pizza experience, and Pizza e Vino, only the second VPN-certified restaurant in Southern California, was calling me.