Our day in Naples began with a tour of Pompeii with our Ace Tour Guide Vito Corleone (he let me call him "Don"). Vito was THE Alpha Tour Guide, he took us in the back entrance, knew shortcuts and other guides would move their groups aside as we came through. Here's Vito (blue sports coat) explaining the intricacies of a residence in Pompeii.
Gladiator training area at Pompeii.
Roman chariot wheel ruts.
Yes, that is what you think it is.
Mt. Vesuvius venting on the ride back to Naples.
A great tour of a remarkable place. We returned to the ship at Noon and began our quest for pizza.
Besides the map in Saveur, we also had a small map from the ship of the harbor which overlapped. With the help of a large roadside bus route map, Pie Diva
, as she is known in Rome) picked our route. It was a long uphill walk and we knew we were getting close to Via dei Tribulani when we saw a pedestrian carrying a box from Pizzeria Gino Sorbillo.
This is a view of Via dei Tribulani. The mile walk to get there was on less friendly looking streets. Pedestrians shared these narrow streets with motorcycles, cars and delivery trucks.
Upon reaching Via dei Tribulani we wandered looking for the pizzeria's with no luck. But some university students doing a marketing project spotted us - we had TOURISTA written all over us. We agreed to take their survey on tourism and they pointed us towards Sorbillo. Quid pro quo.
Our timing at Sorbillo was perfect, there were open tables and we ordered a pizza to share. We appeared to be light-weight eaters, as everyone else ordered their own pizza for lunch, they were about 12 inches in diameter. The pizza came out almost immediately - according to Saveur the wood-fired ovens run at 1000F and cook pizzas in 90 seconds.
We shared the Lasagna Pizza at Sorbillo. It came topped with tomato sauce, buffalo mozzarella, prosciutto cotto and ricotta. Anthony Bourdain helped me avoid further embarrassment by noting in his Naples episode the need to use a knife and fork when eating pizza.
We had our bearings now and headed to Di Matteo for our next stop. Bad timing here, we got on the waiting list and decided to look for Il Pizzaiolo del Presidente while we waited.
No wait at del Presidente and a friendly face waiting inside.
The waiters at del Presidente barely spoke a word of English, but they really liked Americans. When asked where we are from, I tell them Chicago. They don't know Wisconsin or Milwaukee from Timbuktu. We ordered the Capricciosa Pizza at del Presidente, which was topped with cow's milk mozzarella, tomato sauce, oil, cheese, prosciutto, mushrooms, olives and artichokes.
We called this pizza the winner.
del Presidente's delivery guy posed for a photo with his pizza delivery Vespa.
Caio, for now.
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