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my visit to Napoli & Mina @ Napoli Su Misura - Page 7

post #91 of 3944
Quote:
Originally Posted by voxsartoria View Post
Why, do you spy dog peperoni?


- B

wouldn't be authentic without it, we call it puppyroni
post #92 of 3944
Quote:
Originally Posted by iammatt View Post
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.

I saw him kick out a customer once. I have also witnessed him refuse to let someone order something, saying that it wouldn't work with what they ordered to start. This led to an argument.

It would be like if you ran a place, with lots of berating and recrimination...and a certain joylessness except when suffering is occuring.

Quote:
Originally Posted by Despos View Post
wouldn't be authentic without it, we call it puppyroni

Damnit...beat me to it.


- B
post #93 of 3944
Thread Starter 
Quote:
Originally Posted by Despos View Post
In Medtech's pic, what are the eggroll looking things on the plate above the pizza?
That was explained to me as pizza salad: fried dough with cherry tomatoes, basil and mozzarella. It was terrific.
post #94 of 3944
Quote:
Originally Posted by T4phage View Post
usually some fried starters
like fried dough
fried potato mash
etc

+1, i guess fried mozarella sticks
post #95 of 3944
so how about mina, dino and their great work.

Domino's has had a great campaign to make their pizzas better. I once fell for their 2 medium pizzas for $5.99 each, except I thought it was $5.99 for two mediums. I got ripped off and paid about $16 inclusive for cardboard with "tomato" sauce. Bruce would not have been happy with that.
post #96 of 3944
Quote:
Originally Posted by gdl203 View Post
Actually, this is also a fairly traditional form of Napolitan pizza.

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.

Quote:
Originally Posted by iammatt View Post
These look like a perfect example of American "sophistication."

It does in fact look nothing like what you get in Naples. It looks like Pizza Hut pizza with too little cheese. A bad translation at best.

Quote:
Originally Posted by voxsartoria View Post
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!

I like fake food (General Tso's chicken, anybody?). I just hate it when it pretends not to be fake.
post #97 of 3944
Quote:
Originally Posted by mafoofan View Post
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!

I need red lines to see what you mean.


- B
post #98 of 3944
Quote:
Originally Posted by mafoofan View Post
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.

Yeah, I have never been south of Rome in Italy, but the pizza my grandmother used to make I am not sure can be used as a direct comparison to pizza you might get at a restaurant in Naples. However, I have friends whose Italian relatives made pizzathe same way, with many herbs and spices in the sauce with no cheese.

Quote:
Originally Posted by Despos View Post
Have you been to Totonno's in Brooklyn? If so, please compare.

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.
post #99 of 3944
Quote:
Originally Posted by patrickBOOTH View Post
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.

Similar to London House in Naples?


- B
post #100 of 3944
Quote:
Originally Posted by voxsartoria View Post
Sounds similar to London House in Naples.


- B

I know this is is probably a funny sarcastic comment, but unfortunately I cannot enjoy it.
post #101 of 3944
Quote:
Originally Posted by voxsartoria View Post
I need red lines to see what you mean.

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.
post #102 of 3944
Quote:
Originally Posted by patrickBOOTH View Post
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.
Been told the same thing about getting to Totonno's 16th & Neptune Brooklyn NY Too much sauce in the Boston version but the owner has style.
post #103 of 3944
Quote:
Originally Posted by mafoofan View Post
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.
.....

mmmm delicious....
matt knows this one

post #104 of 3944
Pizza fritta ala Naples (although this one has crust on top as well, I assume in medtech's version the dough is fried, toppings applied, and into the oven):
http://fxcuisine.com/default.asp?Display=83
post #105 of 3944
Quote:
Originally Posted by mafoofan View Post
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.

I'm disappointed. I expected a Foofed image.


- B
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