Bavaro's Pizza Napoletana (Tampa, FL)
Margherita: san marzano tomato, mozzarella di bufala, basil, parmigiano reggiano, extra-virgin olive oil ∙
Diavola: san marzano tomato, fior de latte, mixed peppers, spicy home-made sausage, parmigiano reggiano, basil, extra-virgin hot olive oil ∙
“Fork and knife pizza”… because the oven isn’t hot enough? I get Neapolitan, but the crust has no structure at all. The sauce is so delicate and subtle, it barely makes an impact with the excess. The basil wasn’t spread, the mozzarella buffala is alright, but not mindblowing. They do have chili oil though! Diavola had excellent toppings, but same story with the base. I would come back to see if I maybe caught an off night. Awesome restaurant though.
Pietro's Coal Oven Pizzeria (Philadelphia, PA)
Margherita w/ Smoked Mozzarella ∙
The sauce is surprisingly sweet…almost distracting, even with the smoked mozz. I think smoked mozz may be a no go for me. Flavor is good, the texture kind of.. overcooked? Crust was solid to start, but felt somewhat rubbery after a few minutes. Smoked mozz also seemed to firm up quickly. At the end, the waitress stacked slices into a sectioned to-go box….must have been out of the pizza boxes. Not my favorite Philly spot.
Pizzeria Vetri (Philadelphia, PA)
Margherita ∙
Salsiccia: fennel sausage, roasted fennel, tomato sauce, mozzarella ∙
Pepperoni: pepperoni, tomato sauce, mozzarella, oregano ∙
The Tim Duncan fundamental layup, the deep Curry 3, and the Kobe turnaround mid-range jumper. Crust was good…chewy, but supportive. Sauce was solid. Cheese was okay… not comparable to the buffalo mozz. The Fennel pie had a very cool mix of flavors. I love the small cup pepperonis. Excuse the terrible screenshots.
Ava's Pizzeria & Wine Bar (St. Michaels, MD)
Margherita ∙
Excellent Neapolitan style pizza. The staff is delightful and the pizza is even better. There are plenty of creative options, and the margherita gets it done. If you happen to be in the tiny fishing town, stop and enjoy a great pie.
Ghibellina (Washington, DC)
Margherita di Bufala ∙
I would have to say that the sauce is the winner here. Tangy and sweet, yet doesn’t try to compete with buffalo mozz. The crust is quintessential 90 second Neapolitan bake, lots of mobility when served. For some delectable heat, I’d highly suggest the house chili oil drizzled over your pizza. The uncut pie is served with large scissors, which is a fun addition to the experience. I would surely recommend – the ambiance is intimately lit, uniquely decorated, and other menu items were tasty as well.
2020 UPDATE:
The original 14th st location unfortunately closed during covid. Apparently the team has reopened in NE under “Via Ghibellina” – looking forward to checking out the new digs!
Louie Bossi's Ristorante Bar Pizzeria (Fort Lauderdale, FL)
PICCANTE: spicy salami, fior di latte, basil, sweet drop peppers ∙
They must have changed this pie since I’ve been the few times in 2017-2018 for work. I absolutely LOVE Las Olas Blvd…it is such a fun area. Louie Bossi’s is the spot, with a fantastic menu and creatively designed restaurant. The pizza is wonderful, and you get all the glitzy vibes of up and coming FLL. The spicy salami and sweet drop pepper combination makes for a flavorful bite. Powered with San Marzano sauce, they call it Pizza Al Forno – Rosso, which means “red oven.”
