![]() ![]() Nothing but the pizza Margherita and pizza marinara here, using only fiordilatte cow´s milk and sweet, enticing San Marzano tomatoes. Let’s start with what some people may consider the inconveniences- the restaurant is rustic, to say the least (almost spartan and very much “no frills”), no reservations are accepted, you always have to wait in line (we had 40 people before us!!) and they serve only two kinds of pizza. Da Michele Image courtesy of Da Michele Pizzeria We visited many, many, many pizzerias, and now we can list our definitive ten best pizzas in Naples : 1. the pizzaiolo (pizza maker) must be a real maestro the dough stretching technique is essential, and you need at least 2/3 years of apprenticeship to become a pizzaiolo.The crust has to be soft and light that’s why the dough is made the day before it’s used, allowing the yeast to rise for at least 10/15 hours.It can only be cooked in wood-burning brick ovens.La Vera Pizza ( Neapolitan Pizza Association ) of Naples has a few basic golden rules: So we welcomed the New Year in the beautiful Piazza Plebiscito and Castel dell Ovo, watching spectacular fireworks after a delicious seafood dinner. I won the bet (thanks to Sant’Antonio Abate, the patron saint of bakers?), although I might have put on a few extra kilos □ New Year’s Eve was the only day almost all pizzerias were closed. This year, I decided to celebrate the New Year with some amici in Naples, and I bet them that we would discover the best pizzeria in Naples by eating nothing but pizza for our entire five-day stay. Estimated reading time: 7 minutes The Ten (almost) Best Pizzerias in Naples ![]()
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