Swampy Vale Farm Pizza (Alexandria, NJ)
∙ MARGHERITA (fresh mozzarella, tomato sauce, w. basil, EVOO) ∙ PEPPERONI (fresh mozzarella, tomato sauce, pepperoni, garlic) ∙
Beneduce Vineyards has such a cool vibe. Obviously wineries are really pretty, but Beneduce also features a stage with live music. What’s better than musical acts performing while you imbibe on fine crushed grapes? Now, add pizza into the equation. Not a pizza truck, but an oven sitting on a trailer hitch. Isn’t that awesome? The winery opens at 5. Around 7:30 (what I thought was early) I walked over to order a couple of pies. The kind lady laughed and said “you showed up just in time, we have 4 doughs left!” They arrived to the winery with 200. Talk about popular pies.
Margherita & Diavola
I’ll admit, I had my fair share of crushed grapes before eating. I don’t have the best recollection of the pizza highlights. But hey, the pizza was pretty and hit the spot!! A cool concept, riding around with a brick oven on a trailer hitch. The people who worked there were so friendly – they entertained me when I said I was going to write about them. Love me some Swampy Vale!
Taste of Napoli (Lebanon, NJ)
∙ MARGHERITA (san marzano tomato, fior di latte mozzarella, parmigiano reggiano, basil, evoo) ∙
While visiting friends in NJ, we met the Taste of Napoli truck at a food truck festival in Lebanon, NJ. Big flavor driving around in this small town. We started with lobster rolls from Cousin’s Maine Lobster. We should have just continued to scarf down those delicious $20 lobster rolls. That said, you know we had to try out the pizza when we saw the truck. I’m really glad we did.
Margherita
It’s my first time ordering from a truck with a huge brick oven in the back of their prep station on wheels. They didn’t cook it too much, I thought it could’ve stayed in a few more seconds and turned once more. I think they were using shredded cheese as it covered the pie as opposed to drops. The sauce wasn’t much of an impact, but they provided enough! Stay saucy, my friends. This NJ Neapolitan pizza truck definitely pleased!
Forno Rosso Pizzeria Napoletana (Chicago, IL)
∙ CAPUTO CUP WINNING PIZZA (Datterino tomato sauce, mozzarella di bufala, red piennolo tomatoes, basil, colle del giachi evoo, ciliegine di bufala) ∙ REGINELLA (pomodori di piennolo, san marzano tomatoes, organic mushrooms, imported mozzarella di bufala, basil, san daniele prosciutto) ∙
I’ve had the famous Chicago deep dish at Giordano’s and Lou Malnati’s. It’s a cool experience, but not the way I like pizza. Forno Rosso came highly recommended for good reason. I didn’t expect to have such an incredible Neapolitan pie in deep dish country.
This pizza hit every single note I look for in a Neapolitan. Not just another AVPN restaurant, Forno Rosso’s execution perfectly aligned with my palate – the full satisfaction of all my personal preferences in Neapolitan pizza.
We showed up for lunch soon after they opened on a rainy day, happy to be one of the few served at the time.
Caputo Cup Winning Pizza
This is easily in my top 10 favorite Neapolitan pizzas. It hits every devilish desire with flawless execution. There is the ideal amount of EVOO on top. The balance of the sauce is incredible. I’m all about the sauce – this is delightfully authentic, simple and sweet. Datterini tomatoes are sweeter than San Marzanos, and it is an incredible blend. Add red piennolo tomatoes – the hanging tomato of Vesuvius – cooked to perfection. The umami floods your mouth when the tomatoes gently break with your bite. The mozzarella di bufala is lusciously tender and weightlessly fluffy. It is so fresh that it melts with the pie when you eat it. The texture melds delicately with the sauce and tomatoes. Add to that a ciliegine mozz ball in the center. The crust was definitely AVPN-style, serving as a delicious carb vessel to float the heavenly clouds of flavor into your pie-hole. Absolutely no surprise that this pizza won a Caputo Cup in 2018.
Reginella
Mushrooms aren’t really my thing, but these were well done – moist and flavorful. The prosciutto was fantastic, but it was overpowered by the mushroom. The fun began when I added the hot oil. I always try the house chili oil when available, something I discovered for the first time at Ghibellina in 2017. That’s what this pizza needed for me – a little heat to cut the earthiness of the mushroom and the delicate fat of the prosciutto. Another great pie.
Fidela Pizza (San Juan, Puerto Rico)
∙ MARGARITA (salsa roja, albahaca fresca, mozzarella fresca, parmesano rallado, aceite de olivia) ∙ TOMATE, BURRATA Y PEPPERONI (salsa roja, tomates frescos, albahaca fresca, burrata, pepperoni, miel) ∙
Set the stage: Puerto Rican Neapolitan pizza in San Juan a couple blocks from La Placita (popular nightlife area). Fidela sits on a side street surrounded by seemingly uninhabited buildings lined with beautiful street art & graffiti. Patrons hang out on the sidewalk as they wait to get a Fidela pie.
Pizzaiolo Ángel opened this cozy pizza shop in Santurce, originating as a local food truck. I didn’t have any notable pizza when I was last in PR almost a decade ago. The Neapolitan pizza game has since grown in popularity among the Boricua. As much as I love the local cuisine, I was especially excited for this pizza. Unsurprisingly, Fidela did not disappoint.
Talk about popular – we arrived at 9pm on a Wednesday night (an hour before close), and the restaurant was packed. The menu is simple: a couple apps, a few pies and libations. We opted for the baseline Margherita, and another pie with burrata. I’m a sucker for burrata.
Margarita
Well cooked, pillowy crust. The base felt light and airy, yet the crust surrounding the pie was very fluffy. Very well done, but not burnt. I’ve eaten many a pie late at night, and unfortunately usually find the oven to be too hot at that point – especially for a busy restaurant.
A light parmesan sprinkle on top of the pie after the cook isn’t customary, but adds a nice little salty touch to add to the natural acidity of the fresh and simple sauce. I would love to know if the mozz is imported, as it hits the Neapolitan notes I was hoping for. The pizza was surprisingly traditional, all the way down to the light sauce. I was very impressed and thoroughly pleased.
Tomate, Burrata, y Pepperoni
Whoa. WHOA. If you’re visiting PR, stop in for this pizza.
The tomatoes on top are absolutely fantastic. I’m a saucy guy, I love tomatoes, and loved how well the cherry tomato umami played off the decadence of the burrata. The cherry tomatoes slightly reduced in the oven and add a soft pop with each bite. The burrata is wonderful – fluffy, light, and fulfilling. Que rico! The pepperoni curled up, and these oily pork cups thanked the heavens for this delectable pie. The burrata cuts the acidity so well, it makes the entire slice pop and flood your mouth with a flavor fusion. The light honey drizzle sweetens the ronis as they unite the tomatoes and burrata. There is also a light Parm topping here too, inspiring my curiosity of whether this is an element of the Fidela pie.
I’m singing all of the praises for this Boricua Burrata.
I will definitely be returning earlier in the day to catch the oven when it isn’t so hot to ensure that no delicate flavors are challenged by the crust.
Well done chef. Rican Neapolitan…Ricapolitan!
2 Amys Neapolitan Pizzeria (Washington, DC)
∙ Margherita (Tomato, mozzarella di bufala, basil) ∙ Norcia (Tomato, salami, grilled peppers, fresh mozzarella, grana) ∙
I’ve been celebrating Feb 9 for years. Who needs an excuse to eat pizza? Naturally, 2 Amys was packed. Most may not fiend for pizza like I do, but everyone deserves a pie on the best holiday there is.
I’ve been meaning to make my way to 2 Amys for a long time. As I typically try the local pizza joints in my travels, I haven’t done much to explore the restaurants in my backyard. I’ve been missing out when it comes to this restaurant, let me tell you.
I’m a fan of any AVPN (Associazione Verace Pizza Napoletana) certified restaurant. They just know how it’s done, and provide the genuine American Neapolitan pizza experience.
We opted for the pizzas to be served uncut. My understanding is that it helps to not soak the crust with the toppings, which is helpful with this style of preparation. Let’s just say the staff really got it done on a night they were packed for a pizza-centric celebration.
Margherita
Absolutely delicious ingredients – very fresh and authentic. The crust is as expected, doesn’t really support at all. There is a serious dearth of sauce here, my assumption is likely because of the crust. I’m a saucy guy, so I’m a little let down, but I understand. I do wonder if this is the AVPN style? The crust is strikingly similar to that of my local favorite, Pupatella. The sauce is wonderful, and I wanted more.
Norcia
There was a fair amount of oil to start. That said, the pie has a well balanced flavor profile. The parmesan is really nice touch. The salami is fantastic – crispy and fresh. I may defer to spicy salami, but this is surely a crowd-pleaser. Also, the sweet peppers are awesome…who doesn’t love peppers? Fun for everyone, even those who are sensitive to spicy pizza.
L’Antica Pizzeria da Michele (Los Angeles, CA)
The Ultimate Los Angeles Pizza Tour - Curated by Alessandra
∙ MARGHERITA (Tomato, Fior di Latte, Pecorino, Basil), DIAVOLA (Tomato, Fior di Latte, Pecorino, Basil, Spicy Salame) ∙
The fourth and final stop on the epic LA pizza tour, and what an amazing ride it’s been. This restaurant is a franchise of the famous original in Naples, and my love had high expectations. We arrived to the restaurant around 9, and it felt wrong from the start. This location was very LA. It was like a nightclub…super chic design – the entryway featured a fireplace, the glowing bar sat below a skylight. The original in Naples is very unassuming in comparison. The back patio looked very cool, but we were seated inside. It was cold anyway.
Put simply, the last restaurant on a tour like this will likely not be the best because you’ve already eaten 9 pizzas before it. Someone has to come in last, but it does suck for your review of the pie.
Margherita
We ordered two pies, and the marg came out maybe a minute later. The second pie didn’t arrive. We were confused, but the server (from the back, not our server), said ‘margherita’ as he put down the pie. We started eating, and our two pies show up 10 minutes later. We should’ve given this one back and took ours.
The pizza tasted like it was smoked. Super odd – I couldn’t tell if it was because it was the end of the night and the oven had a lot of ash in it. I couldn’t tell if the pecorino was making it taste like that. I can only imagine that if this restaurant were placed differently along the tour, we would’ve had a different impression. Being the 10th & 11th pizzas on the 2-day tour didn’t help our perspective.
The crust was good, fairly light and airy, yet not terribly well structured. The pie could’ve been eaten with utensils. All this said, the pizzas were MASSIVE. They were huge! Show up hungry, and don’t eat a ton of pizza in the days preceding.
Diavola
I love a good diavola pizza. Diavola is ‘devil’ in Italian. I have devilish little horns glowing on my dome when a spicy salame pie is placed in front of me.
The pie was good, but the cook was almost worse than the prior. Some slices were more well done than others. As it was the end of the night, I wasn’t surprised to see it wasn’t cooked evenly. The spicy salame was wonderful – cooked to perfection – slightly crispy, yet juicy. Flavor wasn’t terribly hot, but it was still great. The salame was cut long ways, something that was new to me and I enjoyed.
Result
Given the fact that this was the last stop on the pizza tour and it was later in the evening, I don’t feel like my assessment of the pizza was great. I almost owe this place a return visit. I will; however, surely be stopping at the original in Naples.
La Pizza & La Pasta - Eataly (Los Angeles, CA)
The Ultimate Los Angeles Pizza Tour - Curated by Alessandra
Eataly has teamed up with the experts at Rossopomodoro to bring us traditional Neapolitan pizza.
∙ MARGHERITA VERACE TSG (San Marzano Tomato Sauce, Buffalo Mozzarella, Fresh Basil, Extra Virgin Olive Oil), BURRATA (Burrata, Arugula, Rovagnati Prosciutto di Parma DOP 18-Months, Basil, Extra Virgin Olive Oil) ∙
Nearing the end of the pizza tour, we visited the famous Eataly – a massive Italian-import focused marketplace with restaurants, groceries, and food counters. The restaurant was pumping out some fire pies – courtesy of their partnership with Rossopomodoro, a Naples-headquartered pizza chain. My love heard this would be the best pie in LA. Spoiler alert: it is.
Margherita
The pie is perfectly balanced. There is a dazzling char on the crust. No rubbery mozz bullshit…this buffalo mozzarella rivals the burrata in its tender deliciousness.
It’s almost impossible to differentiate between each element as they coalesce beautifully. The sauce is so incredibly fresh…this San Marzano pomodoro is *chef’s kiss*. Only to be expected from a place touting their imported goods. Each bite is harmoniously decadent. The crust is magical, spotted like a beautiful camouflaged leopard. Dare I even say it gives Nancy Silverton a run for her money.
This is what pizza is all about.
Burrata
The burrata is phenomenal. If you don’t like burrata, I feel sorry for you. How could you not love a mouthful of fluffy juicy deliciousness? Get your ass to an Eataly.
The Rovagnati prosciutto is savory and light, it almost melts in your mouth. 18th-month aged & DOP verified? Yes please. It is a perfect counterpart to the burrata. I’ve become accustomed to these sauceless pies comprised of fresh ingredients atop alluringly airy crusts. What a beautiful life.
Calzone
(San Marzano Tomato Sauce, Buffalo Mozzarella, Ricotta, Rovagnati Gran Biscotto Ham, Fresh Basil, Extra Virgin Olive Oi)
Well, calzones will never be the same. A little bonus in addition to the incredible pies was something that will forever change my perception of American-produced Italian food. It was incredible. No, I will never be able to look at the local Italian restaurant calzone the same. It wasn’t fully enclosed and fried to shit. Similar to a rolled up pizza, it was filled with wonderfully fresh ingredients. It was like a savory pillow with ham and cheese packed in it, draped with a veil of simplistically sweet sauce.
Result
Okay, Eataly is amazing, and sold me the best pizza I’ve ever had. Their margherita is so well prepared, balanced, and fresh, that it has to be the best Neapolitan I’ve ever eaten. Clear winner of The Ultimate LA Pizza Tour. I’m excited to go to Eataly when I visit New York to have it again.
Pizzeria Mozza (Los Angeles, CA)
The Ultimate Los Angeles Pizza Tour - Curated by Alessandra
∙ MARGHERITA (Mozzarella di bufala, tomato, basil) ∙
The second stop on The Ultimate LA Pizza Tour was seriously cheated given its placement in line. After eating 5 pizzas about 7 hours before, neither of us were hungry. I absolutely love pizza, and as excited as I was for this restaurant, I was not interested in eating more pizza. We geared up for the visit by watching the Chef’s Table episode featuring Nancy Silverton. Known for her bread-making skills, I had high expectations for a killer crust on their margherita. Let me tell you, the pizza did not cease to impress.
Magherita
The sauce and dough are the stars of the pie. That’s not to say that the buffalo mozzarella wasn’t amazing. We cheated with the mozza caprese to start. The salad showed the true mozzarella potential before we even got to the pizza. Better be good if it’s the name of your restaurant.
Imagine biting into a cloud that easily disintegrates as you chew – the dream every mattress retailer ever tried to sell you. Your mouth is making love to an ephemeral crust. Easily digestible doesn’t even begin to cover it, I could eat 5 of these pies and go for a run. It may be one of the most impressively prepared pizza crusts I’ve had. It is absolutely no surprise that Pizzeria Mozza lived up to the carb hype and absolutely aced the crust test.
My love got the Funghi Misti – fontina, taleggio, & thyme. I don’t like white pizzas, and I don’t like mushrooms. This would’ve never worked for me. Sure is pretty though. I guess the pizza is too.
Menomale (Washington, DC)
∙ Margherita, Diavola (DOP San Marzano tomatoes, Fior di latte mozzarella, basil, spicy salami, red peppers), Prosciutto Cotto (Prosciutto cotto (ham), mushrooms, DOP San Marzano tomatoes, basil, Fior di latte mozzarella, pinch of parmesan, EVOO) ∙
♫ When the moon hits your eye
Like a big pizza pie, that’s amore ♫
Let’s start with the delightful Falanghina Beneventana requested by the most soothing & sultry authentic accent you’ve ever heard. Words elegantly delivered by the finest native Italian pizza tour guide you can imagine. When the world starts to shine, it’s not too much wine, it’s amore. I’d like to order this forever, please.
I’m immediately reminded of Pupatella, which would make sense as both restaurants are AVPN (Associazione Verace Pizza Napoletana) certified. My novice intuition tells me it’s undercooked, but the bottom of the crust is beautifully leopard printed. Yes, the marg got the job done. Fior di latte moz was deliciously fresh and the San Marzano sauce was delicate. The margherita was the first pie gone, if that’s even a question. Of course, the diavola spicy salami impressed. By all means, I will be returning with the same beautiful arm-candy to grace American pizza shops.
Imbriglio's Pizzeria Napoletana (Newport, RI)
∙ Loretta: (Margherita – San Marzano Tomatoes, Fresh Mozzarella, Fresh Basil, Parmigiano Reggiano, Extra Virgin Olive Oil) ∙
I rolled into Sardella’s Restaurant around closing time to see if I could snag an Imbriglio’s pie while traveling to Newport for work. The staff was thankfully accommodative – note: if you show up before closing, you better be extremely considerate because the staff wants, and deserves, to go home. I had a martini and hung out with the bartender while I waited for the pizza to finish.
I was immediately hit with vibes of Rye Brook (NY), where I worked and ate many a pie. The crust was delicious – supportive as you’d hope from a Neapolitan, but in no way tough. The sauce flavors were delicate and fantastic, which is to be expected from San Marzanos. The parmigiano was a very nice touch – appreciated even from someone like me who isn’t too cheesy. Was the basil a little worse for the wear? Sure, but who cares? It was late, and honestly, basil grows like a weed. If you make pizza at home and don’t have a basil plant, what are you doing with your life?
I was thoroughly impressed by the production, especially when considering the staff let me slip in right before close.
