Comments on: There’s No Place Like Naples for Pizza http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/ Just another blogs.smithsonianmag.com site Fri, 22 Jun 2012 14:37:54 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Adriana http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/#comment-246 Adriana Wed, 23 May 2012 12:27:11 +0000 http://blogs.smithsonianmag.com/travel/?p=1177#comment-246 Yes, there is a place where you can eat the best pizza in the world same or better than Napoli and is SAo Paulo -brazil You have to try it Yes, there is a place where you can eat the best pizza in the world same or better than Napoli and is SAo Paulo -brazil

You have to try it

]]> By: Ariel http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/#comment-245 Ariel Mon, 21 May 2012 12:46:03 +0000 http://blogs.smithsonianmag.com/travel/?p=1177#comment-245 There´re NO place like BUENOS AIRES for PIZZA...real PIZZA! There´re NO place like BUENOS AIRES for PIZZA…real PIZZA!

]]> By: Wayne http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/#comment-244 Wayne Sun, 20 May 2012 22:15:19 +0000 http://blogs.smithsonianmag.com/travel/?p=1177#comment-244 I agree that it's better than the bland mass produced pizza recipes of the USA. However, there are a ton of boutique pizza shops in the USA that put out much more flavorful and interesting artisan pies. Neapolitan is good, but I wouldn't like it as my sole fix for the pizza addiction. I agree that it’s better than the bland mass produced pizza recipes of the USA. However, there are a ton of boutique pizza shops in the USA that put out much more flavorful and interesting artisan pies. Neapolitan is good, but I wouldn’t like it as my sole fix for the pizza addiction.

]]> By: Sally Grossman http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/#comment-243 Sally Grossman Sun, 20 May 2012 12:37:30 +0000 http://blogs.smithsonianmag.com/travel/?p=1177#comment-243 Good article but I had a "revelation" in Delhi in 1971 sampling every bread on the room service menu: the pizza is from India ! Good article but I had a “revelation” in Delhi in 1971 sampling every bread on the room service menu: the pizza is from India !

]]> By: Margherita http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/#comment-242 Margherita Fri, 18 May 2012 22:38:56 +0000 http://blogs.smithsonianmag.com/travel/?p=1177#comment-242 It is mozzarella DI bufala, which is in fact easy to find here in the states for purchase. Also true Neapolitan pizza is made with fior di latte. Yes my name is Margherita and I am from Napoli. It is mozzarella DI bufala, which is in fact easy to find here in the states for purchase. Also true Neapolitan pizza is made with fior di latte. Yes my name is Margherita and I am from Napoli.

]]> By: Ralph Rocheteau http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/#comment-241 Ralph Rocheteau Fri, 18 May 2012 20:22:29 +0000 http://blogs.smithsonianmag.com/travel/?p=1177#comment-241 You have not has Pizza until you have eaten Pizza at the Brandi Restaurant, off of Via Toledo and Via Nardones, near San Francisco de Paulo and the San Carlo Opera House (Napoi) You have not has Pizza until you have eaten Pizza at the Brandi Restaurant, off of Via Toledo and Via Nardones, near San Francisco de Paulo and the San Carlo Opera House (Napoi)

]]> By: Ralph Rocheteau http://blogs.smithsonianmag.com/travel/2012/05/theres-no-place-like-naples-for-pizza/#comment-240 Ralph Rocheteau Fri, 18 May 2012 20:21:28 +0000 http://blogs.smithsonianmag.com/travel/?p=1177#comment-240 You have not has Pizza until you have eaten Pizza at the Brandi Restaurant, off of Via Toledo and Via Nardones, near San Francisco de Paulo and the San Carlo Opera House. You have not has Pizza until you have eaten Pizza at the Brandi Restaurant, off of Via Toledo and Via Nardones, near San Francisco de Paulo and the San Carlo Opera House.

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