Discussion in 'Classic Menswear' started by unbelragazzo, Feb 6, 2013.
3rd week of May
Thanks. By the way, anyone has the new address? Need to send some fabrics.
Unless the address Dino gave me on Sunday was wrong, here it is:
Via Gaetano Filangieri
Hm, I have that address but Dino sent it to me couple of months ago, I thought that it changed after recent move.
I don't know if they'd want you to send fabrics to the new location or somewhere else. Some of the workers will be moved to the new location, but aren't there yet (or at least as of a few weeks ago when I was there). New location is 61 Via Carducci
Mina told me about Don Antonio in midtown. It is by Antonio Starita, apparently a famous pizza maker from Napoli. I love their Angioletti. I am not that much of a fan of the buffalo mozzarella in the Montenara.
Was it the one that was used in the film L'oro di Napoli? That's the one they brought me to when I visited. The food was great.
Some people are trying to change this, but I wouldn't hold my breath. Buffalo mozzarella will probably always be better in Naples, just as bagels are better in NYC
Don Antonio is good but I don't think it compares to Starita. Like Foo said, the mozzarella is what makes the pizza in Naples so special and I haven't found a US version that compares.
That place is quite good. I eat there pretty frequently, actually. It's great to have pizza like that in midtown.
I can't compare it to Naples because, well, I've never been. But it's certainly in the top tier of Neapolitan pizza in New York.
The reason that the cheese tastes better in Italy is that it's frequently made from raw milk. Can't do that in the US.
That's Starita. They are truly known for their fried pizza, not so much the normal stuff. Some call it touristy, but don't believe it: there is no such thing in Naples. Anyway, Mariano likes it, it is far away from anywhere a tourist would go, and when I was there, it was entirely full with local families.
In my opinion, it is still Da Michele for the win. Best crust, best sauce, best cheese. In fact, if I recall correctly, you can't really order any pizzas other than marinara or margherita. Be prepared to wait 45 minutes to an hour to be seated though. The locals line-up outside. You will sit elbow-to-elbow with strangers inside. Not the nicest area either. Totally awesome.
To be honest, I don't understand this business of piling up things like arugula or prosciutto on a pizza like that. Ruins the point to me.
More on the cheese:
Other than being extra-aromatic, and creamy as opposed to rubbery, it behaves differently on the pizza. In Naples, the cheese is creamy enough that it essentially melts into the pizza's sauce rather than stay wholly distinct from it. This completely changes the character of the pizza. It is much moister and messier. You cannot pick up a slice like you do in New York, fold it a bit, and hold it by the edge. You'll wind up with sauce and cheese all over yourself. Rather, you either tear at the pizza with your hands in smaller bits, or eat it with fork and knife. I've never seen anyone in Naples eat pizza sliced up neatly like we do here. All so-called "Neapolitan" pizza in the U.S. I've ever had has been pre-cut for me. Immediately, that signals to me something is wrong.
Nice, JP! I have photos like that too--hidden somewhere in my hard drive. Everyone take not of the cheese and how it's melted into the sauce.
As great and beautiful as the food was, as an Asian man, I couldn't bring myself to take photos. Just too self conscious that way.
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