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Why, do you spy dog peperoni?
- B
wouldn't be authentic without it, we call it puppyroni
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Why, do you spy dog peperoni?
These look like a perfect example of American "sophistication."
wouldn't be authentic without it, we call it puppyroni
In Medtech's pic, what are the eggroll looking things on the plate above the pizza?
usually some fried starters
Actually, this is also a fairly traditional form of Napolitan pizza.
These look like a perfect example of American "sophistication."
It's not like that at all. One of the best things about the place is how it infuriates many of the customers.
Okay, but it's still far from authentic--in this case, I think pictures are enough to tell the story on that. However, that doesn't mean it doesn't taste good!
You would not believe the number of New Yorkers who make a point of hating Italian/Neapolitan pizza, usually without ever having actually tried it or understanding what they're eating--not that such applies to Patrick.
Have you been to Totonno's in Brooklyn? If so, please compare.
If you don't get stabbed on the way there and can find it (used to be a car repair shop) it is pretty amazing.
Sounds similar to London House in Naples.
I need red lines to see what you mean.
Hm, I don't know it. I will check it out though. Motorino is kind of the rage right now. NY Times gave it a star. Apparently the first time the Times has ever given a star to a pizza place. They named it the best pizza in New York. I really wanted to hate the place, but I have to admit that it is my favorite. I like Lasso on Mott St. as well, and Roberta's in grungy Bushwick, Brooklyn. If you don't get stabbed on the way there and can find it (used to be a car repair shop) it is pretty amazing.
That's way outside my knowledge base--I didn't mean to suggest that what's depicted isn't traditional in the sector of Neapolitan pizza-like foods, as I wouldn't know. But, it's also not the archetypical Neapolitan pizza, which I would know. As T4phage points out, it is some sort of fried variety.
The crust looks like your standard American pizza crust: perfectly round and rolled-up neatly at the edge. Neapolitan pizza crusts don't have those rolled-up edges and aren't so uniformly flat, tending to simply puff up here and there. The sauce in the pictures look's almost chunky, which is also not normal. They also aren't so stingy with the mozarella in Naples. It doesn't cover the whole of the pizza, as is done by your typical delivery place in the U.S., but there is usually more cheese showing than sauce.