Sunday, August 26, 2012

My Trip to Italy, Part III: Napoli

When I first saw Napoli, it immediately reminded me of Izmir: similar buildings, streets, hills, atmosphere, order & disorder. Both charming, lively and warm...


One of the reasons we’ve made a day trip from Pozzuoli to Napoli was to try the famous pizza from Da Michele, likewise worldwide known:

In 1870, the Condurro family began what was to become a long tradition of master pizza makers in the center of Naples.
Michele Condurro, son of Salvatore, perfected the family art of pizza making, whose secrets he had learned from the famous masters in Torre Annunziata who were experts in the preparing and kneading of pizza dough, and the cooking of pizza.

...there are only two types of  Neapolitan Pizza, the “Marinara”  and the “Margherita”; and no “junk” should be used in making the pizza that could alter its world famous genuineness and taste.

The secret of  Da Michele’s enduring success is in the use of natural ingredients, and of an old, traditional, time-tested method of leavening pizza dough.

It is a very touristy place, from our tour bus we saw about 50 people waiting outside the small restaurant but at the hour we decided to get a pizza, there were only about 20 people sitting and eating inside.
For such a small restaurant there are many pizza makers working, I think I counted 7, but it’s very popular and at lunch time they get around many hungry customers.
We ordered a small take away Margherita, it was ready in 3’ and I fully agree that the taste & consistency is delicious! Never eat a similar one before!

Eat, Pray, Love movie scene at Da Michele. Photo Source

We also tried an amazingly great ice-cream produced by a traditional confisserie laboratory, Gay Odin. Wow! It was a dream!

More of Napoli:

Mount Vesuvius

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