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 Napolitan Pizza

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ledeburite

  • Total Posts: 11
  • Joined: 10/4/2003
  • Location: Monrovia, CA
Napolitan Pizza Sat, 10/4/03 10:31 PM (permalink)
I heard on the Food Network this week, that only about 10 restaurants in the US are certified by the Napolitan Pizza police in Naples.
Does anybody know the names and locations of any of these establishments?

Greg
 
#1
    jpatweb

    • Total Posts: 232
    • Joined: 2/3/2001
    • Location: Alexandria, VA
    RE: Napolitan Pizza Sun, 10/5/03 10:01 AM (permalink)
    Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.

    Antica Pizzeria - Los Angeles, CA
    Coppola-Niebaum Cafe' - Palo Alto, CA
    Punch Neapolitan Pizza - Minneapolis, MN
    Naples 45 - New York, New York
    Regina Margherita - Pittsburgh, PA
    La Pizza Fresca - New York, NY
    Il Pizzaiolo - Mt. Lebanon (Pittsburgh), PA
    Il Ritrovo - Sheboygan, WI
    Two Amy's - Washington, D.C.
    Bertucci's (Chain)
     
    #2
      Michael Hoffman

      • Total Posts: 17815
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      RE: Napolitan Pizza Sun, 10/5/03 11:29 AM (permalink)
      quote:
      Originally posted by jpatweb

      Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.



      Considering that both Pepe's and Sally's have been making Neapolitan pies for more than 60 years I'd have to guess that Naples standards need to be brought into line with them.
       
      #3
        FrankieShots

        • Total Posts: 11
        • Joined: 10/8/2003
        • Location: Brooklyn, NY
        RE: Napolitan Pizza Wed, 10/8/03 2:23 PM (permalink)
        And considering that Lombardi's been making it since 1905 is even more surprising...
         
        #4
          EdSails

          • Total Posts: 3555
          • Joined: 5/9/2003
          • Location: Mission Viejo, CA
          RE: Napolitan Pizza Wed, 10/8/03 3:49 PM (permalink)
          Note----seems like the Antica Pizzeria location on Third in LA is closed. Marina del Rey Location seems to be be around as L.A. Trattoria/Antica Pizza.
           
          #5
            spadoman

            • Total Posts: 228
            • Joined: 9/22/2003
            • Location: St. Paul, MN
            RE: Napolitan Pizza Wed, 10/8/03 4:14 PM (permalink)
            quote:
            Originally posted by jpatweb

            Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.


            Punch Neapolitan Pizza - Minneapolis, MN


            I read this thread and thought immediately of Punch. I live near there and have eaten there a few times. wood fired and very good. But it is on Cleveland Avenue in the Highland Park neighborhood of Saint Paul, not Minneapolis. BTW, the only folks who call Minneapolis and Saint Paul "Twin Cities" aren't from here.
             
            #6
              Rusty246

              • Total Posts: 2413
              • Joined: 7/15/2003
              • Location: Newberry, FL
              RE: Napolitan Pizza Wed, 10/8/03 4:38 PM (permalink)
              And this has nothing to do with ice cream? Can someone explain? I know there is deep dish, thin, hand tossed, Chicago style(isn't this deep dish?)that's it down here!
               
              #7
                Rusty246

                • Total Posts: 2413
                • Joined: 7/15/2003
                • Location: Newberry, FL
                RE: Napolitan Pizza Wed, 10/8/03 4:41 PM (permalink)
                quote:
                Originally posted by Rusty246

                And this has nothing to do with ice cream? Can someone explain? I know there is deep dish, thin, hand tossed, Chicago style(isn't this deep dish?)that's it down here!


                O.k. so I tried to delete this but don't remember my password! Someone go ahead and pacify please. I know now it's not "neopolitan".
                 
                #8
                  chezkatie

                  • Total Posts: 1329
                  • Joined: 6/24/2001
                  • Location: Baltimore and Florida,
                  RE: Napolitan Pizza Wed, 10/8/03 4:43 PM (permalink)
                  One of my food magazines recently had an article on the strict standards set for this pizza and the dough in particular. I made it and it was really good.
                   
                  #9
                    jpatweb

                    • Total Posts: 232
                    • Joined: 2/3/2001
                    • Location: Alexandria, VA
                    RE: Napolitan Pizza Wed, 10/8/03 5:04 PM (permalink)
                    The certification has nothing to do with a pizzeria's age or popularity. Rather it's given to pizza makers that adhere to certain techniques and ingredients loyal to the traditional Naples style of pizza. A wood-burning oven, for example, is a requirement.

                    http://www.verapizzanapoletana.org/vpn/index.html
                    quote:
                    Originally posted by FrankieShots

                    And considering that Lombardi's been making it since 1905 is even more surprising...
                     
                    #10
                      FrankieShots

                      • Total Posts: 11
                      • Joined: 10/8/2003
                      • Location: Brooklyn, NY
                      RE: Napolitan Pizza Thu, 10/9/03 8:20 AM (permalink)

                      Originally posted by jpatweb

                      The certification has nothing to do with a pizzeria's age or popularity. Rather it's given to pizza makers that adhere to certain techniques and ingredients loyal to the traditional Naples style of pizza. A wood-burning oven, for example, is a requirement.

                      http://www.verapizzanapoletana.org/vpn/index.html

                      JPAT...You're right about age having nothing to do with it...See attached...He did start it all over here ,though...
                      http://www.villagevoice.com/issues/0335/sietsema2.php
                       
                      #11
                        peppertree

                        • Total Posts: 301
                        • Joined: 6/15/2003
                        • Location: Austin(Brooklyn guy), TX
                        RE: Napolitan Pizza Thu, 10/9/03 4:17 PM (permalink)
                        quote:
                        Originally posted by spadoman

                        quote:
                        Originally posted by jpatweb

                        Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.


                        Punch Neapolitan Pizza - Minneapolis, MN


                        I read this thread and thought immediately of Punch. I live near there and have eaten there a few times. wood fired and very good. But it is on Cleveland Avenue in the Highland Park neighborhood of Saint Paul, not Minneapolis. BTW, the only folks who call Minneapolis and Saint Paul "Twin Cities" aren't from here.



                        My wife is from Minnesota further down the river. She and her friends call them, "The Cities." Not so different from people in North Jersey who refer to Manhattan as, "The city."

                        This standard seems to have similarities to the German standard for beer purity. Few can attain it and many who can't have a good product.
                         
                        #12
                          jpatweb

                          • Total Posts: 232
                          • Joined: 2/3/2001
                          • Location: Alexandria, VA
                          RE: Napolitan Pizza Thu, 10/9/03 5:43 PM (permalink)
                          Peppertree. Nice analogy drawn between the Naples standards for pizza and the Rheinheitsgebot (German beer purity law), which basically prohibits any ingredients beyond hops, barley, yeast, and water. The law also delves into pricing and packaging issues but in terms that only a 16th century Bavarian could love.

                          When you say many who can't attain it have a good product, I'll assume you're referring to brewers of wheat beers, lambics, quirky Belgian styles, etc., rather than Miller, AB, Coors, and that ilk. Prosit!
                          quote:
                          Originally posted by peppertree

                          quote:
                          Originally posted by spadoman

                          quote:
                          Originally posted by jpatweb

                          Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.


                          Punch Neapolitan Pizza - Minneapolis, MN


                          I read this thread and thought immediately of Punch. I live near there and have eaten there a few times. wood fired and very good. But it is on Cleveland Avenue in the Highland Park neighborhood of Saint Paul, not Minneapolis. BTW, the only folks who call Minneapolis and Saint Paul "Twin Cities" aren't from here.



                          My wife is from Minnesota further down the river. She and her friends call them, "The Cities." Not so different from people in North Jersey who refer to Manhattan as, "The city."

                          This standard seems to have similarities to the German standard for beer purity. Few can attain it and many who can't have a good product.
                           
                          #13
                            Michael Hoffman

                            • Total Posts: 17815
                            • Joined: 7/1/2000
                            • Location: Gahanna, OH
                            RE: Napolitan Pizza Fri, 11/21/03 2:30 PM (permalink)
                            I love the idea of the hot oil apizza from the Colony Grill in Stamford. I'll try that with the next one I make.
                             
                            #14
                              FoodCredit

                              • Total Posts: 2
                              • Joined: 5/5/2004
                              • Location: Portland, ME
                              RE: Napolitan Pizza Wed, 05/5/04 5:16 PM (permalink)
                              quote:
                              Originally posted by spadoman

                              <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<div style="border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;">Originally posted by jpatweb

                              Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.


                              Punch Neapolitan Pizza - Minneapolis, MN


                              I read this thread and thought immediately of Punch. I live near there and have eaten there a few times. wood fired and very good. But it is on Cleveland Avenue in the Highland Park neighborhood of Saint Paul, not Minneapolis. BTW, the only folks who call Minneapolis and Saint Paul "Twin Cities" aren't from here.
                               
                              #15
                                FoodCredit

                                • Total Posts: 2
                                • Joined: 5/5/2004
                                • Location: Portland, ME
                                RE: Napolitan Pizza Wed, 05/5/04 5:19 PM (permalink)
                                quote:
                                Originally posted by spadoman

                                <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<div style="border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;">Originally posted by jpatweb

                                Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.


                                Punch Neapolitan Pizza - Minneapolis, MN


                                I read this thread and thought immediately of Punch. I live near there and have eaten there a few times. wood fired and very good. But it is on Cleveland Avenue in the Highland Park neighborhood of Saint Paul, not Minneapolis. BTW, the only folks who call Minneapolis and Saint Paul "Twin Cities" aren't from here.


                                Hey Spadoman...Your rip on Jpatweb is invalid. Punch Neapolitan Pizza has another restaurant at 34 13th Ave NE in Minneapolis. They also have one at 8353 Crystal View Rd in Eden Prairie (maybe that's the triplet city?) Have fun in the twin cities now.
                                 
                                #16
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