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Napoli is credited for inventing pizza and in general it has a very good reputation for having some of the best pizza in all of
Italy. So while it was 4 in the
afternoon and I usually don’t eat at this time of day, I had to see what all
the fuss was about! Yvonne, Richard, and
I found a pizza place off the main piazza and ordered a slice. One main distinction between Napolese and
Viterbese pizzas is that the bread is thicker in Napolese pizza than the pizza
in Viterbo. A second distinction, which
is related to the first, is the water they use to make the dough. The water in Viterbo is considered to be much harder than the water
in Napoli, which apparently stunts the dough’s ability to
rise. That’s part of the reason why the
crust on pizza in Viterbo is so thin.
In the end, the pizza was good, but I think I still prefer Viterbese
pizza!
Afterwards, we met up with Brad and Danielle outside
a typical pastry shop, this one was called Las Frogliatera Mary. Again, while in Napoli we had to taste a typical
Napolese pastry. Yvonne, Danielle and Brad got a rischia, which looked like a croissant, while I tried a frolla, which looked like a dinner
roll. In both cases the warmed pastries
were filled with ricotta and orange peel bits fused in orange flour
essence. Simply unbelievable and
certainly nothing that exists in Viterbo.
Wow!
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