Here’s something I will really miss about Rome when I’m done here:
None of our pizza back home is like it.
But can you bring home the recipe and cooking know-how?
I don’t foresee having the ambition or patience to make pizzas, especially when the proper crust involves letting dough rise etc.!
Father, you will have to go to Bella Napoli in Nashville, about three minutes from Vanderbilt. The owner is from Naples and makes Neapolitan style pizza. It’s quite fantastic. I usually order the margarita pizza and it is the best I’ve tried in the country.
Sounds great! In any case, this is Roman-style pizza, not as “soupy” in the middle as a true Neapolitan pizza is. The Roman stuff is pretty uniform in thickness, cooked in a wood-fired oven, and has a uniform amount of toppings, generally speaking, so that it doesn’t get a pool of sauce/oil in the center that makes the crust “gooey” there like the Naples pizzas do.
Trattoria Centrale is the closest in Birmingham, I’d say….
Haven’t yet gone there — will have to try it! I hear they have a good breakfast also.
Now you see what you have to do, Fr. Jerabek, is to finish up in Rome and ask to be assigned for a time to Long Island. From what I understand from people who seem to know about these things, the pizza here is more Italian than the pizza in Roma……now, granted this little Irish American grew up on corned beef and potatoes, but I will say the pizza out here on eastern Long Island surely is tasty 🙂
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