pizza man

pictures..

That's gotta hurt. She was certainly the glue that holds that place together. I wish her congratulations and all the best at her new gig!!

Actually I think I spelled it wrong, along with other things in my previous post. Anyway, here is a link.. http://www.pizzaiuolinapoletani.it/associati.asp a couple of places that I mentioned were Members of this association.. Tad loves Trianon.

Da Michele was the first place I visited, of course. It was quite good. Found the sunflower oil on top a bit heavy though..The marinara was my preferred pizza here. Also went to Gino Sorbillo, l'europeo di Mattozzi (pizza not so good, antipasti were great), La Chaloupa (sp?), La Pasqualina, Starita di Mater Dei, Pizzeria del Presidente, Pizzeria Salvo (outside Naples in San Georgio Cremano. Amazing crust.) Uh, I think there were more but I would have to check my notes.. Salvo had the best Cornicione, Starita (where L'Oro Di Napoli was filmed) had the best overall pizze. Oh, Sorbillo was also amazing. Also, had an amazing meal consisting mostly of Crudo (not the americanized version) at the port in Pozuolli. The restaurant was called Ristorante Bobo. I highly recommend visiting this place if you have the chance. We intentionally passed on Brandi and Trianon..Brandi has a reputation of being expensive, touristic and not so good. Trianon I skipped out of spite. Most of the pizzeria we visited were based on recommendations from other pizzaiulli. There just wasn't enough time or stomach room to visit all of the pizzeria in Naples..not even if we had been there for a month! I will post some pics when the computer is fixed.

I just returned from Naples, where I ate 13 pizze in 3 days. A common menu item in the pizzeria was the "Wurstel". It was topped with, sliced hot dogs and, provola or swiss cheese (no tomato). A variation on that, called "Pub", had french fries on top. Honestly, I regret not trying one. The Neapolitan seem to really like "wurstel americano" There were quite a few hot dog carts around the city advertising just that.

Who was manning the pizza oven?

Chinese New Year left me without Pho last night. both pho 75 and pho 50 closed up tight. I will try again tonight.

perhaps, in a slightly ruder and passive aggressive world, the couple could have "spilled" their wine on the chair with the coat. Americans become ruder and more selfish everyday..

A potato "Crochhe" could be considered a tater tot? Tots could be good or bad..depends on; how you define them, who made them, where you eat them, and how hungry you are.

It is not the season. spring and fall would be more likely..I find the domestic porcini can be quite good. Also, D'artagnan sells them from eastern europe and domestic when in season. D'artagnan can be found online and I believe they will sell to individuals in their homes as well as businesses. Expect to pay upwards of $20 per # plus shipping.

Not really pertinent to the DC pizza scene, but, definately important in the global pizza scene. New Bronx pizzeria http://www.pizzamaking.com/forum/index.php/topic,6047.0.html sounds good. The link works.

Here is a blurb about a basil recall.. http://www.wkyc.com/news/news_article.aspx?storyid=80177 wonder what's next.

Given the "post modern" (read as; where is the bathroom and which one of these hipsters is my waiter?) vibe and kind of anti-customer approach of Comet, I'm surprised they aren't closed on Saturday..

Uh, shouldn't this be in the trite foods thread?

Hey, every good pizza place runs out of dough from time to time..This is the risk you take when serving quality pies. The pizzaiolo cannot always forecast the demand and the long ferment/proof times prevent an "emergency" batch. Many of the legendary U.S. pizzeria hours state the hours as "x o'clock until out of fresh dough". UPN in NYC, for example. However, 9pm does seem too early, and a good pizzaiolo* should be able to forecast the daily usage. Also, I read somewhere that Bebo is not opposed to refrigerating left over dough..Seems like there should always be dough on hand in that case. I suspect there is more to the story. *pizzaiolo - pizza chef responsible for the production of the dough

Joe, You are not the first to make this suggestion, and I must admit, I have not looked into it much. I believe most of the buildings are several stories (more than three) high, yes? This presents a problem for the pizzeria concept as the cost and building code requirements for the chimney can become quite troublesome.. Would you happen to have any leads on anything in RTC? If so, send them my way. Thanks, -E

Did anyone here know that you can actually cut yourself on a crusty loaf of bread? You can.

Hey there, Aspiring restauranteur and professional pizzaiolo here. I am using this forum as a last ditch attempt to find potential real estate for a new restaurant. The ideal location would be somewhere in Fairfax county,(preferably in the Vienna, Mclean, Falls Church area), around 2000+sq ft., and available asap.. Any leads leading to an actual signed lease would be appreciated and repaid in tasty food products.. Thanks, -E

If it coincides with our schedules, T and I would love to attend..

Sounds quite good. Can anyone tell me how the egg is cooked on this pizza? Soft yolk? cooked through? To me, That would be the measure of a consistently cooked pizza with egg..Was it well balanced?

*WOOT* Virginia takes the lead! *WOOT*

***You Are The Stuffing*** You're complicated and complex, yet all your pieces fit together. People miss you if you're gone - but they're not sure why. What Part of Thanksgiving Are You? http://www.blogthings.com/whatpartofthanksgivingareyouquiz/

It sounds wonderful! I love olives, and pickled vegetables.. When you get around to preparing the kibbee nayyee, you know where to find me..

so..Are those apples? Forgive me if that's a stupid question. I just have never had the pleasure..

sounds like an interesting dish..anyone have a photo?