PizzeriaNYC

Pizza is one of the millions Italian dishes specialties; Can you eat a real Italian Pizza outside the beautiful Mediterranean peninsula?

Before analyzing what you can find in this crazy “not American” island, you have to know that in Italy we have a several kind of pizza; a few types are such as:

  • Naples Pizza, “the original” with soft thick crust.
  • Roman Pizza, crusty and thin.
  • Pizza with buffalo mozzarella and Pizza with cow milk mozzarella.
  • Pizza with tomato sauce or with fresh cherry tomato or without tomato(usually in Italy called “Bianca”).
  • Etc …

You can put a lot of toppings on your pizza but the original one is the “Margherita” a Naples pizza with buffalo mozzarella, tomato and basil, created in the 1889 as a gift for the Queen Margherita during her visit to Naples.

Now what you can find in New York:

Keste’ (Bleecker street) : Delicious Naples Pizza, the best in town.
Unfortunately a small spot and it doesn’t accept reservation, so you have
to plan a big line outside before tasting their good dishes.

Olio Pizza e Piu’ (Greenwich Ave) : Good Naples Pizza with good
ingredients; The restaurant cooks also a few pasta dishes and the cocktails
are terrific. The spot is nice and there is a space between tables (not
easy to find in Manhattan); you can also reserve your table.

Rossopomodoro (Eataly): In this crazy market store where there are too many
tourists, you will find a good Pizza, but the waiting line is 1 hours with
a poor service and no reservation are available.

Pizza Luzzo (First Avenue): Good Pizza (a mix between Naples Pizza and
Roman Pizza) but expensive.

Numero 28 (Second Avenue): Regular Roman Pizza, but not a very good service
and cash only.

Totale (St.Marks): Cheap Naples Pizza, it is more a take away store than a
restaurant but you can eat “margherita” with 5$.

Otto Pizzeria (the worst pizza in my life),Grimaldi, Patsy, John’s, Lombardi, Totonno’s and all others aren’t Italian pizzeria; the tomato sauce is like ketchup, cheese doesn’t taste cheese and the crust is like plastic bag.

About marclifestyle
Wine improves with age. The older I get, the more I like it!!!

4 Responses to PizzeriaNYC

  1. What about Sicilian Pizza in Brooklyn. New York is not only Manhattan. 😉

    I got this today in an email from Chow:

    Verde Digs Out an Ancient Pizza Oven

    In New York City, great pizza sometimes starts with archaeology. Sicilian-born Charlie Verde, rooting around an old building he’d bought in Bushwick, unearthed a century-old coal-burning oven—a treasure in a town where air-quality rules bar the construction of new ones.

    Painstakingly reconditioned, it’s now turning out promising pies at two-month-old Verde Coal Oven Pizza, reports FAL. From a short list of mostly traditional toppings, he chose the margherita and the carciofilla (artichoke, ricotta, mozzarella), both delicious with “fresh, light, and crisp” crusts. Besides pizza, there are house-baked breads and biscotti and very good caponata. Verde’s gotten some early attention (from the pizza pros at Slice, among others) and the locals are quickly discovering the place, so expect a crowd.

    Verde Coal Oven Pizza [Bushwick]
    254 Irving Avenue (between Bleecker and Menahan streets), Brooklyn
    718-381-8800

    • Original and real Pizza is from Naples, then you can find good pizza from every Italian region but the best is with soft crust, mozzarella di bufala and fresh tomato.

      • OK, but like wines, regional differences and international differences can sometimes be very exciting.

        Personally, I just think you are missing home too much.

        It also depends on what you grow up with. I think Ms. R would take you to task over your provincial attitude about pizza! Not that I agree with her, but she would tell you the best pizza is somewhere in the Bronx!

        Next year, we will give you a chance to prov that you are right. Until then…

      • sure, “De gustibus non disputandum est ” … like everything depends on personal taste…

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