The true Neapolitan pizza has been making waves in New York City. As the city with the highest concentration of Italian Americans in the United States, New York has always had a love for pizza. But in recent years, a new type of pizza has captured the hearts (and stomachs) of New Yorkers – Neapolitan pizza.

Neapolitan pizza originated in Naples, Italy, and has a long, rich history. It is different from other types of pizza in that it is made with simple, fresh ingredients and a thin, chewy crust that is slightly charred on the edges. The sauce is made from San Marzano tomatoes, which are grown in the rich volcanic soil near Mount Vesuvius. The cheese is buffalo mozzarella, which is creamy and delicious. The pizza is then topped with fresh basil and a drizzle of olive oil.

What sets Neapolitan pizza apart from other types of pizza is the fact that it is cooked in a wood-fired oven at a high temperature. This gives the pizza a unique flavor and texture that is hard to replicate with other types of cooking methods.

In recent years, Neapolitan pizza has started to gain popularity in the United States. It has become a sought-after delicacy in New York City, with many pizzerias offering their own unique twist on the classic pizza.

One of the most popular pizzerias in the city is Kesté Pizza & Vino, which was opened in 2009 by pizzaiolo Roberto Caporuscio. Caporuscio is a certified pizzaiolo by the Associazione Verace Pizza Napoletana (AVPN), which is an organization that ensures that pizzerias are making their pizza according to the strict guidelines set forth by the Italian government.

Kesté Pizza & Vino serves some of the best Neapolitan pizza in the city. Their pizza is made with the freshest ingredients, including San Marzano tomatoes, buffalo mozzarella, and fresh basil. Their crust is perfectly chewy with a slight char on the edges. They also offer a variety of toppings, including prosciutto di Parma, arugula, truffle cream, and more.

Another popular pizzeria in the city is Motorino Pizza, which was opened in 2008 by pizzaiolo Mathieu Palombino. Motorino Pizza offers a variety of Neapolitan-style pizzas, including the popular cherry stone clam pizza, which is topped with fresh clams, garlic, parsley, chili, and lemon.

Motorino Pizza also offers a variety of other dishes, including salads, pasta, and small plates. They also have a great wine selection, with wines from all over the world.

Many other pizzerias in the city have also started to offer Neapolitan-style pizza. However, not all of them are created equal. It is important to find a pizzeria that is certified by the AVPN, as this ensures that the pizza is made with the proper ingredients and cooking methods.

The popularity of Neapolitan pizza in New York City is a testament to the fact that good food will always win out in the end. People are willing to pay a premium for a high-quality pizza made with fresh ingredients and cooked in a wood-fired oven. It is a reminder that sometimes the simplest things in life are the best.

In conclusion, the true Neapolitan pizza is conquering New York City. With its simple, fresh ingredients and unique cooking method, it has become a sought-after delicacy in the city. As more and more pizzerias offer their own unique twist on the classic pizza, it is clear that Neapolitan pizza is here to stay. Whether you are a New Yorker or just visiting the city, be sure to check out one of the many pizzerias offering this delicious pizza.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!