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Village Voice Responds to the Slice 'Flame'
OHHH and i forgot
EVEN if Pizza were invented in America (which is wasn't) and not in Naples...
well then who else BUT NEAPOLITANS invented it in America?
Check mate!
and yes btw i am aware that primitive man was making breads and adding stuff on it and in theory that could be considered "pizza" but
that's not what's being discussed here
Gianluca
http://www.pizzaandcoffee.com/
Village Voice Responds to the Slice 'Flame'
OH MAN!!
well... where do i start....
ok i have never had roberta's pizza
so i can only comment on how it looks
and since i can tell if a person's soul is rotting upon meeting him/her
BELIEVE me i can tell if a pizza is good.
i am looking forward to trying roberta's because the pizzas i saw on the internet do look good.... mmmmm....
but they look slightly different than Neapolitan, which of course does not mean it's good or bad,..... just different
BUT THAT IS MY POINT,
WITH ALL DUE RESPECT to Robert Sietsema
this CANNOT be the best Neapolitan, if it's a bit different than Neapolitan.
you can say it's better, FINE...but it's not necessarily the same.
so the argument doesn't make any sense when it's being made in the "Neapolitan"category.
AND to be fair (again respectfully) i am pretty sure Sietsema also said a while back that pizza is American and not Neapolitan, which I am sorry but there is more agreement on the Iraq war than on THAT!!!
My mother used to tell me how her great grandmother would make pizzas learned from older generations.
My mother is almost 60, meaning probably her great grandmother was probably born in 1850 and SHE learned it from older generations in Italy.
SO IT"S IMPOSSIBLE that Pizza was in America when we had the Revolution!!!
NOW if Sietsema wants to say that the "style of pizza" that is popularized around America and the world is more American...yes, he's right
but he should also add that THAT style includes low grade- shitty products that the Taliban wouldn't feed their captives, out of decent human respect.
BTW as i wrote this comment it took forever because some Nissan ad video kept popping up and stalling and wouldn't let me type. I REALLY hope it's not gonna be a full time thing on slice, cuz it drove me NUTS!
And
@ Foolishpoolish
No, they don't call it Neapolitan pizza in Naples, but that would be funny though!! I guess it's like why Philadelphians do not call a cheese steak a "Philly cheese steak" !!!
ha ha, they'd probably look at someone weird if they heard that
take care
Gianluca
http://www.pizzaandcoffee.com/
Jim Lahey Pontificates on Pizza
For SOME reason i tried to copy and paste a comment i wrote about the cheese on Co. pizzas a while ago
BUT i can't go further than just a while back
SO what i said SPECIFICALLY was that i believe jim puts the cheese on in a sort of Dada-esque manner...meaning wherever it falls, it falls.
i'm glad i was right here!!!! he agreed with me :)
Gianluca
http://www.pizzaandcoffee.com/
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Portland, Oregon: Nostrana
HA HA
That's Funny
one of the stories i want to submit to slice is about my aunts' pizzas
and THEY ONLY use scissors
Gianluca
http://www.pizzaandcoffee.com/
Village Voice Responds to the Slice 'Flame'
OHHH and i forgot
EVEN if Pizza were invented in America (which is wasn't) and not in Naples...
well then who else BUT NEAPOLITANS invented it in America?
Check mate!
and yes btw i am aware that primitive man was making breads and adding stuff on it and in theory that could be considered "pizza" but
that's not what's being discussed here
Gianluca
http://www.pizzaandcoffee.com/
Village Voice Responds to the Slice 'Flame'
OH MAN!!
well... where do i start....
ok i have never had roberta's pizza
so i can only comment on how it looks
and since i can tell if a person's soul is rotting upon meeting him/her
BELIEVE me i can tell if a pizza is good.
i am looking forward to trying roberta's because the pizzas i saw on the internet do look good.... mmmmm....
but they look slightly different than Neapolitan, which of course does not mean it's good or bad,..... just different
BUT THAT IS MY POINT,
WITH ALL DUE RESPECT to Robert Sietsema
this CANNOT be the best Neapolitan, if it's a bit different than Neapolitan.
you can say it's better, FINE...but it's not necessarily the same.
so the argument doesn't make any sense when it's being made in the "Neapolitan"category.
AND to be fair (again respectfully) i am pretty sure Sietsema also said a while back that pizza is American and not Neapolitan, which I am sorry but there is more agreement on the Iraq war than on THAT!!!
My mother used to tell me how her great grandmother would make pizzas learned from older generations.
My mother is almost 60, meaning probably her great grandmother was probably born in 1850 and SHE learned it from older generations in Italy.
SO IT"S IMPOSSIBLE that Pizza was in America when we had the Revolution!!!
NOW if Sietsema wants to say that the "style of pizza" that is popularized around America and the world is more American...yes, he's right
but he should also add that THAT style includes low grade- shitty products that the Taliban wouldn't feed their captives, out of decent human respect.
BTW as i wrote this comment it took forever because some Nissan ad video kept popping up and stalling and wouldn't let me type. I REALLY hope it's not gonna be a full time thing on slice, cuz it drove me NUTS!
And
@ Foolishpoolish
No, they don't call it Neapolitan pizza in Naples, but that would be funny though!! I guess it's like why Philadelphians do not call a cheese steak a "Philly cheese steak" !!!
ha ha, they'd probably look at someone weird if they heard that
take care
Gianluca
http://www.pizzaandcoffee.com/
Jim Lahey Pontificates on Pizza
For SOME reason i tried to copy and paste a comment i wrote about the cheese on Co. pizzas a while ago
BUT i can't go further than just a while back
SO what i said SPECIFICALLY was that i believe jim puts the cheese on in a sort of Dada-esque manner...meaning wherever it falls, it falls.
i'm glad i was right here!!!! he agreed with me :)
Gianluca
http://www.pizzaandcoffee.com/
Una Pizza Napoletana to Reopen in San Francisco
@nycParkie
pizzacommander is right, the water thing is not that big of a factor
i do think it has something to do with it, but def not as importnat as humidity
@pizzacommander
i was there sunday
palombino actually made all the pies
mangieri just worked the oven
i knew right away when i saw the first pizza that it was not mangieri's
then i asked and found out that so it was
Gianluca
New York Post Roundup of Pizzerias About to Open
don't people check spelling before the name their businesses???
i know both those places BUT
it should be No. 28 pizza romana with an " a " not an " o " at the end
AND
it's supposed to be Accademia del vino
it's like saying "you rides bikes"
gianluca
pizzaandcoffee.com
OFF to italy tomorrow for the month
take care to all of you
peace
New East Village Motorino Opening September 14
already breaking with tradition!
september 14 is a monday...una pizza napoletana was NEVER open on mondays ha ha
anyway best of luck!
gianluca
pizzaandcoffee.com
If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?
JUSt a few
NY SLICE...joe's pizza, vinnie vincenz among others
neapolitan...keste
coal oven...patsy in east harlem (NOT any other patsy's)
gianluca
pizzaandcoffee.com
Gran Gusto in Cambridge, Mass.: As Neapolitan As It Gets
the margherita looks alot like luzzo's
btw on a side note.... ( was just thinking about something else)
i cannot believe how many times the word neapolitan pops up!
when my father came to this country, people who used olive oil were regarded as scum and greasy, NOW the children of those who insulted us are doing everything they can to fit as much >>>> in their mouth as possible. it's amazing the turnaround.
and those people also included some northern italians who would throw the word neapolitan or "terrone" around as an insult.
as for the neapolitan thing, i hope everyone has good intentions
and won't turn this into an MTV show or something
gianluca
pizzaandcoffee.com
Pizzeria Trianon, Naples, Italy
@nick
i have never been to trianon but i have been to naples, my family is from the area. and roberto of keste is widely respected there, and neapolitans themselves praise his pizzas. i think he came in second in a pizza contest with other pizzaioli from naples.....not bad...
so i would argue neapolitans would infact put keste in the same league
evry one i sent to keste said it's the real deal
gianluca rottura
pizzaandcoffee.com
Slice Poll: Round vs. Square
@ paulie, i knew him when i was a kid, my brother went on a wine trip with hime in the 90's...but there's no way he remembers us. i do know his brother who has caffe tino down the block. why? you know him?
Slice Poll: Round vs. Square
ok, well if the pizza is coming from gas ovens, i actually prefer "sicilians"
if coal or wood then def round. sicilians wouldn't cook right in very high heat ovens.
speaking of sicily, i will be gone for the last 2 weeks of september for a week in sicily to baptize my godson, and then i'm off to see my family in salerno, near naples.
ciao
gianluca
Slice Poll: How Many Slices Do You Eat?
all i have to say is ..and my friend Wu still makes a joke about it...
in my senior year of college (january 2000) we came back from a night of drinking and dancing and i...I SWEAR...devoured 2 slices with a few bites in a matter of a few seconds.
There was no competition....i was just a disgusting, starving, young animal....and that went on nightly with all my college friends.
i'm actually ashamed and disgusted with myself, thank you very much.
Gianluca
Is Gianluca Holding Out on Us?
@passion4pizza
YES you are 100% right about the sugar...i forgot to mention it.
yeah and the kosher one, i can NEVER seem to find it when they put it out for Passover.....
but never forget....there is NOTHING better than a great glass of water
Is Gianluca Holding Out on Us?
@passion4pizza
if you do not drink alcoholic beverages, i believe anything bubbly matches well with pizza..i would say beer but add NON-alcoholic beer..though that can get heavy with the dough and beer together.
i think coca cola works great....and.....
@pizzablogger
you're right coca cola can be too sweet and syrupy
BUT BUT BUT it is made differently in each country to go along with the tastes of the people in that country....SO in Italy, for example, coca cola is LESS sweet and less abusive in its approach...so there, coke and pizza are perfect together
BUT if you can find Mexican coke in the States (and you can, but it's hard, try a Mexican neighborhood) they make it less sweet.
Mexicans like Italians (from Italy) do NOT particularly enjoy sweet sweet stuff
Hope this helps
Gianluca
http://www.pizzaandcoffee.com/
Is Gianluca Holding Out on Us?
@pizzablogger
that would be nice :)
Is Gianluca Holding Out on Us?
WOWWWWWWW!!!! HOLY SHIT MAN
ADAM you did a story on me!
I don't think i deserve this but i will take it and completely run with it.
In fact this is what i will use to look cool in front of girls.... ha ha
this made my day :)
Ok, well i invited gary cuz i know him, we're in the same business
and lucky me i got to train him (fitness...long story).
He's an AWESOME guy and super intelligent and energetic.
He's also a neighbor.
I invited him to the pizzeria cuz i NEVER see him anymore, he is THAT busy ;(.
Anyway, the pizzeria which I mentioned is the BEST outside of Naples is well familair to you Adam...and Ed too..and everyone by now.
No Surprise...
It's Keste'...... I, in my humble opinion, think it's the best!
And speaking of meeting up, Adam, forget waiting til October 11, let's meet sooner than that!!!!
Thanks guys!!!
Gianluca Pio Rottura
http://www.pizzaandcoffee.com/
PS And i'll bring you a bottle of Gragnano too!! (just remind me cuz my senile ass will forget :)
But only if we drink it straight outta the bottle and make like a hip hop/ pizza video......hey..wait a minute...i think i'm onto something
Crazy-Ass Anal-Retentive Pizza Cutter
WTF is WRONG with people?
no seriously.
and who ok'd this?
gianluca rottura
http://www.pizzaandcoffee.com/
Dom DeMarco and the 'Heavy Hand'
@Adam
Hey the title you chose "Dom DeMarco and the 'Heavy Hand' " sounds like a real cool name for a mob movie....ha ha
i actually read it thinking something sinister happened
Gianluca
http://www.pizzaandcoffee.com/
Smörgåsboard: Carrots; Polenta; Grape Nuts
for booze burgers and beats link
i am glad that serious eats acknowledged this guy.
i regularly comment on slice and am well know in that blog world
but i can say that the founder of booze burgers and beats (yes a friend)
had past blogs with SO much food info and WAS so ahead of the game.
he was eating banh mi sandwiches while we were still bombing vietnam
good work
gianluca rottura
http://www.pizzaandcoffee.com/
Video: "Which Way to Paulie Gee's?"
@paulie
ha ha wow you remembered!!!
well i have an allergy to dairy
and a mild one to wheat
so i usually cheat on wheat and occasionally cheat on milk
i do make exceptions of course, and going to italy is one of them
another would be to try your pizza :)
Video: "Which Way to Paulie Gee's?"
2 things
1) i had the WORST time viewing it on either slice or youtube
because maybe the buffering but it started and stopped every second
IT DROVE ME NUTS!!!!!!
i could not see the video in peace!!!!
2) Paulie, wtf, i thought i had primae noctis with your pizza :)
Gianluca Rottura
http://www.pizzaandcoffee.com/
'New York Post' on Di Fara's $5 Slices
@pizzablogger yeah i went 2 years ago after listening to one of those inspirational things on audio.
and i said "you know what? i'll go all the way to brooklyn by myself and i'll see what i get. who know's? waiting can lead me to something else? "
YEAH RIGHT ha ha
it was on a SUNDAY afternoon time
talk about stupid of me!!
Gianluca "no difara pizza for me cuz i couldn't take the wait" Rottura
'New York Post' on Di Fara's $5 Slices
listen everyone
just until recently it was a high $4 a slice
and people still traveled a long way, waited 2 hours and paid the $4.
why does everyone have their panties in a bunch?
what? now for $1 extra dollar, the whole dream is shattered?
yes it is high, but
a) you do not have to go.
this is still (somewhat) of a free market and there are other choices......unless you are mad cuz you know the others might not be as good...which begs the question...
b) it may be worth it COMPARED to others
c)businesses have costs, prices pay for those costs
d)Though i gave up going because i had a nervous breakdown waiting..i actually never ate difara..but i could see the pizzas and know that it's better than 99% of other slice joints...i know those ingredients COST
and you pay for what you get
d) AGAIN, since the whole thing is a procedure and consists of a long, planned trip, a known waiting period, AND a high cost...the extra dollar is insignificant.
it's like having to walk 100 blocks and then when you reach 90, you say to yourself " forget it. i'm tired. it's not worth it".
COME ON at that point what's the difference?
e) if it doesn't work, the price would come down and if the increase caused any damage, it would decrease waiting times, BUT the decrease to the old prices would add MORE waiting time, forcing you to ask yourself, "would i pay a bit more to get the pizza quicker?"
think about it
Gianluca Pio Rottura
http://www.pizzaandcoffee.com/
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
I'm so sad. I 'm there every day and the day they did THIS
I missed it....ha ha my luck :(
oh well
i'll just have to keep eating the pizza to repent for my sins
Gianluca Rottura
http://www.pizzaandcoffee.com/
PS BRAVO Robe'''"""""""""
Portland, Oregon: Nostrana
Adam, thats the funniest thing i've ever seen in a restaurant...scissors for pizza....if i'm ever there i'll bring my own more appropriate tool...By the way, ladies and gentlemen, Nostrana is not VPN certified..for a complete listing go to veracepizzanapoletana and click on members.
Portland, Oregon: Nostrana
Wow, I was just at Serious Pie, and maybe I should have tried that pizza on the cover of Seattle Monthly instead of the bland Margherita. Looks much more interesting!
Portland, Oregon: Nostrana
Expecting people to be able to use a knife and fork has already proved daunting in American pizzerias.Maybe scissors is the way to go?
Small steps as they say ;-)
Village Voice Responds to the Slice 'Flame'
In his article Robert writes, "Now, Adam and me go way back."
Me? *ME?*
Where was he dragged up? And where is his editor?
To be a pizza writer, in addition to knowing pizza, it would help to know English.
Village Voice Responds to the Slice 'Flame'
Agreed, I think it was probably started with good intentions which got lost somewhere mid atlantic.
Learning about Naples tradition is a valuable education for anyone interested in pizza and even guidelines such as those provided by the VPN are still a good *starting* point, if not the last word in pizza.
Village Voice Responds to the Slice 'Flame'
Good points foolish, that I agree with.I think they probably had good intentions in wanting to protect a product and regional style,but untimately lost the plot.
Champagne got it right.
It would have been reassuring if you could have gone into any pizzeria in the world that was a member of that organisation and had confidence as to what to expect,much like a Michelin starred establishment.Now it is hit and miss,and has little credibility IMO.
I personally still fight tooth and nail in defense of the product and loath it's subsequent bastardisation,as I hope to be able to enjoy the real thing in at least some establishments outside of Naples in the coming years.I realise i'm in the minority,but so be it.
Village Voice Responds to the Slice 'Flame'
@foolishpoolish: I agree with you completely -- I generally think that VPN is (at best) a heritage museum. Still, it's worthy of note that Pace and his group want to do preservation work. And if I had to choose between a VPN approved pizzeria and Pizza Hut... I'd probably go for the VPN shop.
Village Voice Responds to the Slice 'Flame'
@passion4pizza
Anyone who makes pizza regularly with neapolitan ingredients will know that the official pizza discipline is a great guideline but it won't necessarily give you the best pizza followed word for word.
Things like "allows it to absorb between 50 to
55% of its weight in water to reach the “optimal point” and 4-6 hour rising times just don't produce an 'optimal' product. Work with the flour rather than trying to make your flour do what some guideline says.
Da Michele, for example, deviates from the VPN on several points. No one could accuse that institution of making sub-par neapolitan pizza.
The best pizza comes from experience not from rules and certification - and it's experience that makes pizzaiolos in Naples so good at what they do.
I submit there is an argument to be made that VPN America (for example) is just an attempt to franchise Neapolitan heritage. It essentially represents a consortium of local naples producers and craftspeople through selling the 'Verace Pizza Napoletana brand' to an audience of eager (sometimes misguided) pizza-makers and restauranteurs who feel this contrived sense of authenticity is equivalent to artisanal quality and excellence....or more cynically, a competitive edge in an already saturated market.
If you pay money for training and membership and then buy source all your ingredients from Campania, all your equipment from Naples....AND, after (and assuming) the VPN inspection team approves, you get to use the VPN logo and call yourself 'VPN approved'! Big deal.
They might as well be giving you golden arches to put up outside your pizzeria.
For those who claim this is preservation of tradition and culture, I say - go set up a heritage museum! . I can just see it now: a VPN task force descending on Shanghai to stamp out the manufacture of a new wave of 'fake neapolitan ovens'.
When's the last time VPN got involved in promoting domestic US produce such as olive oil, buffalo mozzarella etc. or educating US producers on how to mill 00 flour, for example? I'm guessing never...not now, not in the future. Here's hoping VPN proves me wrong!
Village Voice Responds to the Slice 'Flame'
Just to throw another log on this wood-fired commentary, here's a link to the VPN's official Pizza Discipline, also available at our VPN page.
Just thought, if we're gonna talk about "real" Neapolitan pizza, we should refer to the extremists' documentation...
Village Voice Responds to the Slice 'Flame'
Please tell Chris that I will be forever grateful for the time he spent with Michael and I, as well as for his generous hospitality. And also tell him that as he suggested, I will be sure to pay it forward.
Ciao,
Paulie Gee
Village Voice Responds to the Slice 'Flame'
@Paulie: Phoenix in T-minus 8 days.
Jim Lahey Pontificates on Pizza
Interesting interview...
I recently wrote my own review of Co.
The restaurant is pretty similar to its pizza - super ingredients and passion for purity... but rough around the edges.
See it at: http://demianrepucci.com/2009/10/16/co-pizza-tradition-in-modernist-clothing/
Jim Lahey Pontificates on Pizza
If I was his partner, I wouldn't allow him to talk to the press ever! Put him in the kitchen, next to the oven.
Una Pizza Napoletana to Reopen in San Francisco
Yeah does L.A. not allow wood ovens or something? What a shame... all that smog and none of it from pizza. Ha ha.
Una Pizza Napoletana to Reopen in San Francisco
Hey pizzafreak, id like to know about the enviro laws too....i agree thats why there wont be coal burning ovens but there are wood burning restaurants and pizzerias...a small number of which make great pies....
Una Pizza Napoletana to Reopen in San Francisco
Pizzafreak, could you please elaborate on how the LA laws would hurt a great pizzeria opening?
Una Pizza Napoletana to Reopen in San Francisco
His crappy attitude will do great in SF. right along with his overpriced pies. NY gets Nate Appleman (yay!) and SF gets Mr. Sleeves and his "golden ticket pizza"- perfect.
Una Pizza Napoletana to Reopen in San Francisco
that's surprising (and kind of a let down), but the pies were impeccable regardless. thanks Gianluca!
-brooks
If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?
Oh, Totonno's if they're open. Just bite the bullet and head to Coney.
If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?
I haven't done most of these, but Joe's of Bleeker shouldn't be the other NYC pie. I liked even John's more, and Patsy's blows it away.
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
Hi,
Can anyone help me convert this to standard measurements.
Ingredients
3.75 pounds Tipo "00" flour
1 liter warm water
0.1 ounce fresh yeast
2.1 ounces salt
0.7 ounce sugar (optional)
Having problems with the OZ measurements to Teaspoons. Please help, have been experimenting with recipes four dough and would like to try this one...
Thanks
Todd
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
Great article. Roberto is a nice man, I wish him all the best.
Alan Richman Names Top 25 Pizzas in the U.S.
I wanted to set the record straight about Richman's top 25. The following is a link to my full review of Osteria on my Philadelphia best pizza blog, one of the only two pizza joints from Philly to make it on this list. A little hint: I was very disappointed. Happy reading!
http://www.bestphiladelphiapizzablog.blogspot.com/2009/09/osteria-philadelphia-pizza-review.html
Blog Pizza
'New York Post' on Di Fara's $5 Slices
@gabagool: Welcome back. Haven't seen you in a while. The size of a Di Fara slice is 1/8th of a pie about (from memory and without the benefit of ever having measured it) 16 inches, maybe 18 inches, across.
'New York Post' on Di Fara's $5 Slices
5 bucks for a slice of "the best pizza in the world" (opinion)
or 8 bucks for a 5 oz glass of wine? The 5 seems like a bargain to me.
It all boils down to two types of people. You either want quality or quanity.
PS Plus whats the size of a slice in NY? That would make a big difference. Is it a quarter of an 18" pie? IF so, that ain't bad at all.
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About nextgospel
Website: http://www.pizzaandcoffee.com/
Location: manhattan
About: do you really want to know?
Favorite foods: truth
Last bite on earth: bucatini all' amatriciana
HA HA
That's Funny
one of the stories i want to submit to slice is about my aunts' pizzas
and THEY ONLY use scissors
Gianluca
http://www.pizzaandcoffee.com/