Pizza Napoletana

double posted..

In Italy there is a similar problem also with "Beccafichi" (Garden Warbler, Sylvia borin or Orphean Warbler-Sylvia hortensis)...

I can only agree with it, great neapolitan oven (which you need for great neapolitan pizza) and passion. They have re-shuffle the pizzamakers and can still improve and I am confident they will do so over the next 6 to 18 months

This needs to be read:The Times online Any comments? By the way, GLIS GLIS is known as GHIRO in Italian

Not a chain... they are a large Family and have opened 2 more branches, on in Salerno and one near Piazza Vanvitelli (vomero). Ciao

Gino Sorbillo (the new 2 floors one) is on a different level of quality and choice of ingredients. I hope you have also noticed how the dough of Salvo or Da Michele differentiate from the others... You may want to check out Gorizia as you will aslo have the opportunity to check out the Vomero area.

Fortedei, You have demonstrated your traditional view on Italian restaurants and in some way I am also a traditionalist, but I very much welcome innovation and few restaurant that care to dare or use Italian produce with modern technique... There are still thousands of restaurant and trattoria that will do traditional stuff. Personally, I think to be a very capable cook and can do traditional stuff easily at home (or when in holiday in Italy cooking myself) and rather spend my money in a restaurant that may inspire me or chalange my senses. Ciao

If anyone is interested I believe they are recruiting a pastry chef and a chef de partie (it was on the Metro yesterday).

I can't seem to find the exact location, or even a phone number for this place. I know near Porta Capuana, but anyone have any idea where it is? I'd like to check it out in the next several days. ← It is in a particularly dangerous area right now... I am not sure if it will work, try this link Costa

Italians are indeed very conservative and there is a unique regionality stamp to our food. However other regions food is not considered "foreigner" at all, otherwise pasta & pizza would have not reached the north...

Updated with comments:

Here is the dinner set menu we had : Chilled English pea soup with pea salad and parmesan parfait ~ Marinated beetroot, Sairass cheese, pine nut and Cabernet Sauvignon dressing ~ Braised shin of veal with white onion risotto ~ Organic Shetland cod, roasted Jersey royals, chorizo spiced piperade and deep fried quail’s egg or Roasted Cornish red mullet, candied aubergine basil and English asparagus vinaigrette ~ Roasted rack of lamb with braised shoulder and ‘four onions’ or Braised Suffolk pork belly with spiced lentils, confit baby leek and smoked paprika salt ~ Buttermilk and lemon bavarois with saffron granité, marinated white peaches and grappa jelly ~ Bitter chocolate and hazelnut parfait with salted caramel jelly and milk mousse They also served a meringue covered strawberry ice cream lollipop, chocolate fondant and Turkish delight..

I have been there with my half this past Sunday. Over all a good meal but I was expecting a bit more from a F. Adria student..... The beetroot and goat cheese salad was indeed simple but greatly executed. Will report a bit more later when I get old of the exact menu (we had the 7 course Chef dinner selection)

The situation in Naples has got wrost in the last 12-18 months.... Almost permanent problems with rubish/trash collection due to the closure of many landfields and new one that cannot open while blocked by protest and sit ins.... Also, just over a year ago, many criminals with few years left on their sentence were let out back in the street due to over populated prisons.... FXcusine advice on how to get around are well worth following... I was almost mugged twice as was getting around looking very pale, well dressed and with a back pack (looking like a tourist my sister said), and only manged to avoid it by talking "Neapolitan" to them....

I was in Naples this past week end.... You must visit Pizzeria Salvo and Da Michele to see realy the best... www.pizzeriasalvo.it www.damichele.net Ciao and let me know.

Donna Margherita in Lavander Hill for Authentic Neapolitan Pizza in a wonderful wood burning oven...

I grow up on kid goat... it is a staple in Neapolitan cooking, the easter meat and many family also use it for Christmas lunch (we eat fish based meal on Xms Eve). I would think Neapolitan restaurant may be interested if marketed in the right way for the right recipes. In my opinion is far better then lamb.. For a period in my childhold we owned a farm and raised this breed: http://www.agraria.org/caprini/napoletana.htm Ciao and good luck

Gorizia would have been the only one on my list among the ones you have visited. Bilancione is a must!!!! I took an American friend of mine 2 years ago there, and he is so obsessed that went back to Naples few months ago and wanted to taste that Ice cream again.... Ciao I actually printed out a post of yours to take with me about pizza, and those were on the list, I believe. Must visit Bilancione, and of course the other pizzerias! ←

Great review. However you seam to have visited only "posh" pizzerias (Ciro, Umberto and Gorizia) which are also overpriced. Also, with exeption of Gorizia, they only do average pizza. Bar Mexico (It is a mini chain which is related to "Passalacqua" brand of coffe beans, one of the most popular beans in Naples with Kimbo) is also my favourite. Otranto is still good but was better 15 years ago. Bilancione in Via Posillipo is the one to try next time. Their hezelnut flavor is heaven. I second Capalbo book, very, very interesting. I know you had a take away at Di Matteo, but next time I would suggest in Order of preference Pizzeria Salvo (www.pizzeriasalvo.it), Da Michele (www.damichele.net), Gino Sorbillo (http://www.sorbillo.it/)

I think many get their bread from Mediterra. Their sourdough is very good. The Ciabatta and Focaccia needs improvements. Also I liked the desserts at Dish and I like the bar in general, but the rest of the dishes seamed to miss something. Davio was ok, but with too much seasoning and oil. Il pizzaiolo (which I was somehow involved with), great pizza and authentic pasta dishes. He uses one of the best dry artisanal pasta available anywhere. I had a great Chicago Cut, Bone in Ribeye steak at a downtown Steak House. Not sure of the name, I guess it was a Chicago based chain.

I was reffering to scott..... I am still wondering what is your pizza preference. From my side I am not interested in discussing any further other then the quality or not of the food and I feel still ok in reccomanding restaurant or other establishment either if I am somehow involved or not at all. After all, aside of yourself (and Daniel -edited), both on pizzamaking and here, people that have tried Il Pizzaiolo seams to agree more then disagree. Pizza Napoletana may not be your thing, but undertsanding and appreciating a proper fermented dough, made with quality flour/salt and topped with even better topping, well I do not see equals very easily in America... Mostly cheap and bromated flours, cheap topping etc.... Most of the VPN members do something that do not even replicate the lowest average Pizza in Naples... Without taking anything away from Bianco in Phoneix for example, he gets a lot of positive press but in my opinion is not that good either....

I am involved with forno napoletano, but have been recomanding Il Pizzaiolo for the last three years since I have tried it for the first time, while the oven was only installed 2 weeks ago.... So, no direct financial gain... I am recomanding a place and seeking review from others to see how well a good pizza is received over there. Same is when I have talked about the other places. To be honest I am surprised to see that people would come up with something like that. If I was paid to advertise a place I would do it in a better way. Again, I have clients in US that have paid me directly large sum to consult them on Pizza making (not only ovens) and do not consider them to be the best. If someone do not agree with my opinion is fine... Again a quick read through google, pizzamaking.com and other places would tell you if I am alone in thinking like that. I did not post as much on the US threads as I did in the European threads, so obviously some of you may be suspicious, but to grade Il Pizzaiolo's pizza just above average, I would really like to understand the parameters of this person. There is a lot of factors in food taste: culture, memory etc... But when an American write something like that after visiting so many places like the guy on pizzamaking.com (previous link provided) then it makes you think (or you may think he has financial gain too....) People that I have shared pizza experience with, rated De Lorenzo lesser then places like Patsy's, Totonno's and Grimaldi, and those place are not even in the same league as Il Pizzaiolo. Anyway, I will try to make it to Trenton on my next visit to the States. Ed Levine feature De Lorenzo in his book "Pizza, A slice of heaven". Sorry, but I see pizza from a ingredients sourcing, production technology and science (Biochemistry and Microbiology) as well as knowledge and service... That is what In MY OPinion can produce the best pizza, and that is the reason behind my statement. Again if someone is out there near Pittsburgh, and want to try that pizza, i would like to know what they think about it... I would happy to discuss details Ciao

So let me understand. You live in UK which I take to mean the United Kingdom and happened to be the translator for the crew installing either equipment you advised the restaurant to buy or equipment for a company you have a financial relationship with? Either way, it looks a little like shilling to me which is discouraged on these forums. Please feel free to correct me if I have misunderstod the situation. ← Ok, let's step back few steps.... I have a passion for Pizza Napoletana and have put a lot of effort in the last 4 years at least to promote the authenric Pizza Napoletana in US as well as worldwide. I was actually invited into egullet by one of the administrators that read my writing on Pizza....By doing this I have come across some terrible pizza and with no offence to anyone, in NYC for example, I had few of the worst ever, one from a pizzeria that had the "napoletana" name in it.... Anyway, I also had the chance to meet Ron among others, and my enthusiasm for him and his pizzeria comes from the fact that he put 100% effort to make the best possible Pizza, and I have to say that he succeed. In a country were Pizza Napoletana is badly represented, having a reference point as Il Pizzaiolo, for what I am trying to achieve in promoting the product Pizza Napoletana, is very positive. The reference to il pizzaiolo in the Alabama thread and the NYC threads were all to do with talking about good pizza. I re-posted in this post because Ron's made a further step to perfection by replacing the oven (which I have helped him source and I do not think there is something wrong with that), and I had a chance to try the pizza coming out of it and was even better then before. Now, I can guess that may be hard for people that have never seen the difference, but only neapolitan ovens can manage to bake pizza in 30-45 seconds against the 2 minutes and 2 minutes 1/2 of any other wood oven. I reccomand a place because I believe in it. Daniel. again if you know better places let's discuss it. It is not a chalange, I would like to know where you are coming from. If there is a chance I know the place you like better then I can give my opinion of it, but as far as what I have tried, which by the majority were defined best places in US, Il Pizzaiolo is standing above them by far. Ciao

I Do not work for il Pizzaiolo and live in UK and was born in Naples. I am a P/T Pizzamaker consultant (edited and involved with Equipment selection)and work F/T in the food Industry I have been in quite few places, including few famous pizzeria in the NYC and Ron at Il Pizzaiolo is doing the best job that side of the Atlantic. Obviously we need to look at what is the best pizza for an individual. If you, like me, consider the finest Pizza Napoletana to be the best pizza, then Il Pizzaiolo is there. In any case, anyone concern with quality ingredient and final product cannot say otherwise. Just for the record, I may not be the only one that went to many places and think the same about il pizzaiolo... just readHERE Ciao Edited: I have many clients in the US, so It is not in my best interest to say that one was the best unless it was true.... Could you tell me then what you consider to be the best??? Thanks

Yeh, I was the traslator in the crew... Info on the ovens can be found at (click on the name) Forno Napoletano