Pizza in Italy

Well folks we made it safely to Italy!  The country of love and FOOD! …or should I say the country for FOOD LOVERS!

Italy is known throughout the world for its extra virgin olive oil, fresh tomatoes, Parma prosciutto, pasta, pizza, and gelato (as well as gorgeous architecture, masterpieces galore, the colosseum, etc…but we’re just talking food here). 

Matt and I arrived 4 days ago and already we’ve walked many miles in search of the best pizza joints in both Rome (Beer and Fud and Li Rioni) and Naples (Sorbillo).  Between the two of us we’ve consumed 8 pizzas.  Big round, thin crusted pizza cooked to perfection in a wood burning oven.

Well, we could spend lots of time photographing each pizza, the wafting aroma often forces us to start consuming them long before a single snap shot can be taken.  Plus, a photograph will never be able to reveal the  goodness discovered with each mouthful.

The tomato sauce (pomodoro) is so fresh and sweet, the bufala mozzarella has a depth and texture unlike our cheese at home, and the toppings are added so sparingly that every combination we’ve tried melds together perfectly.  And, cooking it in a traditional wood burning oven helps too!

Systematically we plan to try a different pizza in each and every town we visit.  In the process of consuming plate after plate of pizza we’ve determined less is more.  We too will attempt to achieve better results at home (although, I will say Matt already makes a pretty darn good za). 

It will start with our pomodoro (tomato sauce).  Right now, we turn about 200 pounds of Roma tomatoes into thin sauce but this year we will also be adding little tomato pieces to many of those jars.   They do it here and we’re sure it will assist us in making our pizza even better.