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Examples
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Frank Pepe Pizza Napoletana in New Haven is “The Spot” for some of the best pizza in the entire country.
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The Associazione Vera Pizza Napoletana (hereafter to be known as AVPN) is typically strict on this point, specifying finely milled 00 flour – although what it doesn't point out (assuming, possibly, that anyone even pretending to authenticity would know) is that it comes in different strengths: pizza flour, as its sometimes known in Italy, is 00 with a higher gluten content than that used for pastry, and so on.
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Frank Pepe Pizza Napoletana in New Haven is “The Spot” for some of the best pizza in the entire country.
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There are a number of great "city signature" dishes that are universal and equally delicious in destinations other than their origin—think of Spaghetti Bolognese, Pizza Napoletana or even Vienna's Wiener Schnitzel.
Dishing on a Classic Bruce Palling 2011
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Pizza, as the American food writer Jeffrey Steingarten discovered in his quest for the perfect version, is a creature of the heat: the Associazione Vera Pizza Napoletana pdf insists that, to earn its seal of approval, they must be baked on the floor of a wood-fired oven, at 485°C.
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The current Frank Pepe Napoletana pizzeria, on Wooster street.
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These violate the "Vera Pizza Napoletana" rules and I doubt that Patsy's or any great brick oven place uses these things.
Boing Boing: September 17, 2006 - September 23, 2006 Archives 2006
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Or else I simply ignore the perpetrators altogether because those of us who are above all that pizza sandbox squabbling will get the original pizza – pizza Napoletana.
Archive 2006-01-01 2006
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Since Antica Pizzeria is only one of few pizzerias in the US that has the VPN designation, I can only assume that the pizzas were made true to the specifications of authentic pizza Napoletana with respect to techniques and ingredients – these are objective qualities and I have no authority to say good nor bad.
Archive 2006-01-01 2006
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I was lobbying for the Napoletana because it has anchovies, but we ended up with the Capricciosa, which has a light tomato sauce topped off by artichokes, mushrooms, olives, mozzarella cheese, and blanketed with layers of Prosciutto.
Archive 2006-01-01 2006
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