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Spoils of Napoli - Page 24

post #346 of 529
Quote:
Originally Posted by rnoldh View Post
Great write up.

Did you inquire if there is a branch of Negrila in Naples?

Only in Bucharest - btw Mr. Negrila is a very good tailor!
post #347 of 529
Quote:
Originally Posted by Eustace Tilley View Post
The place Manton was talking about - looks very cool: www.cilento1780.com

They also have another website http://www.cravatta11pieghe.com/eng/index.php
post #348 of 529
post #349 of 529
Quote:
Originally Posted by haganah View Post

Wow. It wasn't like that when I was there.
post #350 of 529
Thread Starter 
Just had pizza at 57 Napoli Pizza e Vino.

Not ... really ... the same.
post #351 of 529
Quote:
Originally Posted by Manton View Post
Just had pizza at 57 Napoli Pizza e Vino.

Not ... really ... the same.

Good enough though? There's no good pizza in the neighborhood and it seems like this guy used to be at 28 Carmine and L'asso - both fairly decent pizza places downtown. 28 Carmine is one of my favorite pizzas actually.
post #352 of 529
Do you guys think it's a matter of ingredients rather than skill? I know some have said the tomatoes and cheese in the US can't compare, but I have a hard time believing that when I eat someone's homegrown tomatoes or when you can make your own mozzarella, too.

--Andre
post #353 of 529
Quote:
Originally Posted by A Y View Post
Do you guys think it's a matter of ingredients rather than skill? I know some have said the tomatoes and cheese in the US can't compare, but I have a hard time believing that when I eat someone's homegrown tomatoes or when you can make your own mozzarella, too.

--Andre

I don't know what tomatoes are used in Napoli, but I have yet to find a US tomato for cooking that can compare to the San Marzano's and don't they use buffalo mozzarella over there?
post #354 of 529
Great chefs find great ingredients in the US - I think that part is mostly BS. It's all about the dough (which is all about practice, skills, family secrets, etc...) and the oven / technique.
post #355 of 529
Quote:
Originally Posted by gdl203 View Post
Great chefs find great ingredients in the US - I think that part is mostly BS. It's all about the dough (which is all about practice, skills, family secrets, etc...) and the oven / technique.

No, no, no. It can never, never, never be the the same. Never. Ever.

The chance to have good Neapolitan style pizza in NYC died 2001 when Fresh Kills was closed. Plus, you need an active volcano.
post #356 of 529
Thread Starter 
The one that I ordered I would not get again. Gome ordered the margherita with buffalo moz. Not bad. Better than mine. Closer to the original. Still not quite.

I think one of the things that makes real Naples pizza so good are the industrial pollutant coal-fired ovens, which are illegal here except for at a few places where they are grandfathered.
post #357 of 529
I like keste
post #358 of 529
Quote:
Originally Posted by Manton View Post
The one that I ordered I would not get again. Gome ordered the margherita with buffalo moz. Not bad. Better than mine. Closer to the original. Still not quite.

I think one of the things that makes real Naples pizza so good are the industrial pollutant coal-fired ovens, which are illegal here except for at a few places where they are grandfathered.

Angelo's on 57th allegedly has one of those grandfathered ovens.
post #359 of 529
Quote:
Originally Posted by gdl203 View Post
Great chefs find great ingredients in the US - I think that part is mostly BS. It's all about the dough (which is all about practice, skills, family secrets, etc...) and the oven / technique.

You can get a great pizza in the U.S. made in the Neapolitan style easily enough--but the point is it's qualitatively distinct. To be charitable, pizza made similarly in Naples is at least different, if not better.

I don't know how hard it is to source good buffalo mozarella or how hard it is to make buffalo mozarella in the U.S. like they do in Italy, but the cheese that winds up on the pizzas here most certainly is different--in my opinion, not as good. It's telling that mozarella can pretty much be served as its own dish in Italy, but not in the U.S., where it is as least doused in balsamic vinegar. If you are ever fortunate enough to try to the creamy center of a 'wheel' (or whatever they call it) of buffalo mozarella in Naples, you'll know exactly what I'm talking about.
post #360 of 529
I've had great mozzarella in Italy, and I've had great "home made" mozzarella in NYC. There's a place right down the street from me where they make their own mozzarella and it's creamy and delicious. Is it better than the best of Italy? Certainly not - but it's still very good, and probably as good as many mozzarellas (mozzarelle ?) that you'd find in Italy.
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