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Saveur Magazine Releases Special Pizza Issue

Niki Achitoff-Gray 11 comments

Our friends over at Saveur just came out with their May issue, and we simply can't get enough of it. The magazine has been scooping up James Beard awards for years, so it's no surprise that the issue is gorgeous, thoughtful, and smart. But this time around, it also happens to be all about pizza. More

The Serious Eats Guide To Pizza In Naples

J. Kenji López-Alt 38 comments

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Scott's Pizza Chronicles: Who Is Pulcinella?

ScottWiener 14 comments

Have you ever noticed the creepy guy hanging out in Neapolitan pizzerias? No, not Adam Kuban. I'm talking about Pulcinella. He's always wearing a puffy white getup, matching white hat, and a black mask with a long, pointy nose. Maybe you haven't noticed him, but Pulcinella is usually within ten feet of most wood-fired ovens in the form of paintings and figurines. Who is this guy and why is he associated with pizza? We'll have to go back a few centuries to find out. More

Anthony Bourdain on Neapolitan Pizza

Adam Kuban 22 comments

"Here's the most significant difference between New York style and Italian-style pizza: You eat it with a knife and fork. At no point is it acceptable, what I've seen with this technique, nationwide, you don't see people picking up the slice. They don't pick it up. Kooky, right?" More

Watch this Great Video Shot at Antica Pizzeria Da Michele in Naples

Adam Kuban 12 comments

Pizzablogger alerts us to this great video shot at legendary Naples joint Antica Pizzeria Da Michele. For the pizza nerds out there, he points out:

[This is] one of the more elaborate and informative videos of Da Michele I've seen. It gets interesting around 1:30, when the tap water is turned on for dough-making. Notice the gentle speed of the fork mixer, the cool "pig trough" metal fermentation bin. This shows that they shape differently here than other VPN-focused Neapolitan places. You can get a bead on the brand of tomatoes they use (looks like the loose purée in the can makes it into the sauce?). Cheese-shredding, pizza-making and then the usual, to-be-expected brew-ha-ha of people saying how good the pizza is.

[via BrickStoneOven on pizzamaking.com]

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A Couple of Our Favorite Pizza Madmen Make a Pilgrimage to Naples

Adam Kuban 2 comments

If you've followed Slice for any length of time, you've met Jason Feirman and Scott Wiener. Jason runs I Dream of Pizza, and Scott runs Scott's New York Pizza Tours. These two friends of Slice went on a spectacular-looking pilgrimage to Naples recently, visiting all the storied pizzerias and some cool pizza-related spots like a water buffalo farm and cheesemaking facility. Jason's got his recaps here: http://www.idreamofpizza.com/search/label/naples/ Go check 'em out. They're phenomenal. More

How Pizza Delivery Was Done in Naples

Adam Kuban 7 comments

Naples pizzaiolo Antonio Starita with *the original* pizza box. [Photographs: Adam Kuban] Antonio Starita (above) represents the third generation of pizzaioli at Pizzeria Starita a Materdei, a Naples institution. (It was the pizzeria in the Sofia Loren flim L'Oro di Napoli.) Starita mentored Kesté's Roberto Caporuscio in the ways of pizza and was in New York City over the weekend guest-teaching classes at Caporuscio's pizza school. On Friday night, Starita was behind the counter making pizzas for lucky Kesté customers who showed up between 5 and 7 p.m. Slice stopped by to watch the man in action. OK, enough... More

Naples, Italy: Pizzeria Da Michele and Europeo di Mattozzi

nextgospel 28 comments

With only two pizzas on offer at Pizzeria da Michele, the spartan ambiance was pure Neapolitan. I always thought I would like Da Michele but also had a feeling I would be underwhelmed. I love being wrong. The pizza I ate there was one of the best I have ever had. More

Where Does Julia Roberts Eat Pizza in 'Eat, Pray, Love'? L'Antica Pizzeria Da Michele

Adam Kuban 4 comments

[Photograph: Sony Pictures] Famed Naples pizzeria L'Antica Pizzeria Da Michele gets a star turn in the book-cum-movie Eat, Pray, Love, when Julia Roberts eats pizza there. Pizzeria Da Michele: Via Cesare Sersale 1, 80139, Naples, Italy (map); 081 5539204; damichele.net. [Photograph courtesy of Robert Sietsema] The scene is inspired from the following passage (after the jump) in Elizabeth Gilbert's best-selling feel-good memoir.... More

Video: 'Un Americana in Italia' Visits Naples, Talks Pizza

Adam Kuban 7 comments

It's the episode of Un'Americana in Italia we've all been waiting for. Here, the Americana herself, Sky Dylan-Robbins, visits Naples to talk about the spirituality of la pizza Napoletana. More

Are Some Naples Pizzerias Using Wood from Coffins to Bake Pizzas?

Adam Kuban 11 comments

Wow. From an AFP report on France24.com: "Investigators in Naples are setting their sights on the thousands of small, lower-end pizza shops and bakeries that dot the city on suspicion that patrons may 'use wood from caskets to keep ovens burning.' Naples' graveyard has long been hunting ground for thieves: Last year, 5,000 flower pots were stolen from the cemetery." More

Pizza Della Via a Napoli

Adam Kuban 2 comments

[Fotografia: Roberto Sietsema] La prima cosa che voglio parlare di come componente di questo nuovo accordo è pizza della via a Napoli. I residenti di Napoli realmente stanno entrando ultimamente nella pizza della via. Ciò è perché stanno prendendo sulla tendenza dell'alimento della via degli Stati Uniti. È naturale, quindi, che la gente a Napoli ha trasformato la pizza l'alimento della via. Dopo tutto, se vedete qualche cosa di freddo e volete emularli, vi adattate qualunque avete a disposizione. A Napoli, la gente mangia soltanto la pizza. Quello è che cosa ha dovuto lavorare con, in modo da lo... More

Some Changes at 'Slice'

Adam Kuban 23 comments

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. More

The Three Best Pizzerias in Italy, According to Faith Willinger

Adam Kuban 5 comments

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... More

Naples: A Trio of Pizzas at Pizzeria Starita

nextgospel 11 comments

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... More

Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon

Adam Kuban 14 comments

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?... More

Pizzeria Trianon, Naples, Italy

Nick Solares 27 comments

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... More

A Look at Naples, Struggling and in a Funk

Adam Kuban 1 comment

Not really pizza-related, per se, but if you care about the town where pizza as we know it was born—and that would be Naples, Italy—then this story from the New York Times is worth reading.... More

Naples Pizza-Makers Protest Price Gouging with Free Pizza

Quick Bites Adam Kuban Post a comment

A group of 30 pizzaioli says some opportunist rivals are using the recent spike in food and fuel prices to gouge pizza eaters: "The group staged the protest in Piazza Dante to demand stricter price controls to defend the reputation of a traditional Neapolitan product which they said should be 'the synthesis of quality and low cost.'"... More

It's Not Pizza Napoletana if You Don't Follow the Rules

Emily Koh 8 comments

Photograph from stu_spivack on Flickr Pizza Margherita will now be recognized as a "regional specialty" in Naples by the European Union under its official name, the Pizza Napoletana. This means anyone claiming to sell a Pizza Napoletana must now adhere to the rules of what constitutes a Pizza Napoletana, as conceived by the Associazione Vera Pizza Napoletana (the True Neapolitan Pizza Association): The diameter must be no more than 35 cm (14 inches) in diameter and no thicker than 1/3 of a centimeter at its center The tomato base must be made from the San Marzano variety of tomatoes... More

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