I'm originally from Rome and I love roman food (carbonara, all'amatriciana, suppli' etc.) but when it comes to pizza I agree with you neapolitan pizza is on a different level
I lived in Napoli from 1969-1972. Wouldn’t eat pizza for many years after returning to the States. True simple Napolitan pizza is indescribable and you never forget how it tastes. Ever.
Great job sharing the experience and describing the food. One correction though, Lantica Pizzeria da Michele uses vegetable oil over the pizzas rather than olive oil. This was published in NY Times.
Next time in Naples try an historical pizzeria called Acunzo: they have pizzas with pasta in it (the most famous is called "Pulcinella"). Definitely worth a try because its unique.
nice video, very detailed and nice. I live in northern Italy but the pizza you eat in Naples is not found in the rest of the world. Then there are many variations, from Sicily to Milan you can find excellent pizzas. But the Neapolitan tradition is unique
Thank you so much! I appreciate it. And yes we actually JUST posted a video today on the best pizza in Rome, featuring three different kinds. Love trying the various versions of my favorite food- pizza! :)
Love ur videos, love it when Americans appreciate Italian food, I've seen many Americans being very uncultured and claim they have better Italian food in new York and they have no clue what they're talking about, you two definitely are more knowledgeable than your average American.
My favorite pizza is definitely the one with the crispy and airy bouncy dough, the one u got Al taglio, you find them in tuscany as well, it's just the best pizza in the world to me, I love the crispy bottom with the fluffy dough inside
forse non lo sai ma a Roma esiste anche un terzo tipo di pizza al taglio, è quella del fornaio, solo rossa con il pomodoro o bianca con l'olio di oliva sopra
U have tried for sure the best pizzas in Naples! Next time go to Pellone, Starita a Materdei, Lombardi, pizzeria del popolo... And yeah.. finally somebody from US who understand the concept of the neapolitan pizza!!! Soupy and fluffy! I love neapolitan pizza and I love Napoli. Greetings from Sicily! 🇮🇲
When in Naples you must taste white pizza Sausages and Friarielli because it is a relic of ancient tastes of Pizza before Tomato was imported in Europe and because it exists in Naples only. 😀😎😘😋🤣🤣🤣
Clem Fivekiller We Europeans imported Coffee, Sugar Cans, Apples, Oranges and cattle to America. America responded giving us Tomatoes, Potatoes, Turkey bird, Mais and Cocoa... Seems a good deal for both continents...
We have eaten a LOT of pizzas in Naples over the years. Our favorite pizzerias are Sorbilla's on Via Tribunali and Starita a Materdei "up the hill" from the National Museum.
While they're good, I would actually pick a less touristed place for an everyday pizzeria. The wait is too long to be worthwhile. One of the places that I love is 400 Gradi, which punches far above its weight given it's not a big name place and it's cheap at €4 (half of the price of big name places).
Absolutely loved the pizza at Da Michele! We just went to their location in Verona and it wasn't the same. Something magical about the original location. Thanks so much for watching and for the info on the oil! :)
@@raffaeleirlanda6966 It was GOOD but it didn't blow us away like it did in Naples. I would assume that the one in LA will be similar but I guess we will have to try it and see!
@@Femalefoodie There are other fabulous pizzerias in Verona. The problem is that you followed the wrong advice. ( the best pizzeria in italy is this one for example th-cam.com/video/r70gDVAlshw/w-d-xo.html ) This is the ranking of pizzerias of the "gambero rosso", the most authoritative guide of Italian restaurants. www.gamberorosso.it/notizie/classifiche/migliori-pizzerie-ditalia-2020-del-gambero-rosso-tutti-i-premi/
You guys have me on food torture here I havent been but I naples are where you both were at but I have gone to Napoli in 2001 in January on my 2nd trip was at camping pompeii I visited pompeii 2 times since 1980 and 2001 I plan to go in 2020 on 3rd trip I did eat spaghetti in restaurant in pompeii forgot the name of restaurant it's like up the road from Pompeii ruins and camping area it was so good pizzas havent tried it yet want to try it out
Buffalo mozzarella is the standard for pizza margherita tradizionale. I suspected up to that point that you were ordering that every time, but I guess not. It's not necessary, but it does make a difference. Great video!
You are killing me with this! Good thing we are off to Italy next week, where we will definitely be indulging in some wonderful pizza! (@orchardhilltreasures)
Pizza tip guys There is this pizza joint that serves the best pizza neapolitan pizza.. and its not in naples... its in the philippines... voglia pizza. Located in Iloilo city. They serve the best margherita
ma dai, puzza di stronzata lontano un chilometro. quanto risparmierebbe su una singola pizza secondo te? stiamo parlando di 2 cucchiai d'olio. l'olio di semi non è comunque gratis, e per il quantitativo d'olio che ci va su una singola pizza di differenza se si fa saltare fuori mezzo centesimo è già tanto. è una calunnia ridicola. che poi ci siano oli di oliva da 3 euro e quelli da 15 e che non compri il meglio questo è un altro discorso ( e nessuno sano di mente metterebbe dentro il forno quello da 15 dato che comunque si rovina), ma da qui a passare al semi per 2,30 euro vs 3 euro dell'oliva è demenziale perchè si sente subito il gusto diverso.
@@BrunoDiMicco ops 😅. non lo sapevo e non ci sono mai stato, ma davo per scontato che fosse una storia inventata per una questione economica quando economicamente chiaramente il risparmio è zero come dicono anche loro. è una loro ( molto discutibile ) scelta di gusto. adesso mi spiego pure perchè non c'è nell'elenco delle migliori pizzerie del gambero rosso.
Hi, I want to tell you that the pizzas you ate are made with little yeast and so much salt creating too much satiety, the dough is composed of insoluble proteins, such as not to be digested; we get into the specific dough with strong flour and very little yeast and so much salt does not make gluten not break down; result the gluten ingested by the pizza will absorb the water of your digestive system, activating the need to drink
You are really very kind but I have to clarify one thing: Naples is not only where pizza margherita was born but where pizza was born. Naples created pizza. Before Naples, pizza did not exist. Piadinas, focaccias, anything that could date back to the Egyptians or other cultures has nothing gastronomically to do with pizza. Pizza is something different, new, created - I repeat in Naples. Even before the margherita there are the white pizzas that date back to the sixteenth century and then an infinite number of different pizzas, just as good if not better than the margherita. The Margherita itself, like the marinara, dates back to the eighteenth century and therefore well before the arrival of Queen Margherita in Naples. Furthermore, we can only talk about style if we are referring to pizzas made in the rest of the world: New York style, Chicago style... just to give a few examples but we cannot talk about Neapolitan style. We are not one style among many. We are pizza and the rest of the world is a more or less successful copy of it. P.s. Neapolitan pizza: Since 5 February 2010 it has been officially recognized as a guaranteed traditional specialty of the European Union and in 2017 the art of the Neapolitan pizza chef, of which Neapolitan pizza is the tangible product, was declared an intangible heritage of humanity by UNESCO. Just to be clear. In summary: In the Universe of pizza as such, Naples is God and the rest of the world are more or less respectful believers of the relevant religion. Greetings
The first bite of the video made me so happy! The joy on your face! "I could cry right now." Love it Brooke! Can't wait to see more eats in Italy!!!
Hahaha could you tell that I was having an out of body experience?!
Thanks so much for watching Nicole!!! More to come SOON
Y’all are adorable! I feel like I can taste it because of how well you describe those pizza’s! Can’t wait for more!!
Alison Eliason thank you Alison! More to come ❤️
Great trip!, enjoyed your comments too, wonderful you took your son along.
I agree! The char on that bread is.....heaven!!! Seeing that good bread with pure sauce.....i gotta book another trip to Italy!!!
I'm originally from Rome and I love roman food (carbonara, all'amatriciana, suppli' etc.) but when it comes to pizza I agree with you neapolitan pizza is on a different level
YUM!!!! Love the food in Rome so much. But yes- I bow down to the Neapolitan pizza!
A trick : you can watch movies on Flixzone. I've been using it for watching all kinds of movies lately.
@Jason Nixon definitely, I have been watching on Flixzone} for months myself :)
@Jason Nixon Yup, I've been using flixzone} for years myself :)
@Jason Nixon Yup, been using flixzone} for years myself =)
I lived in Napoli from 1969-1972. Wouldn’t eat pizza for many years after returning to the States. True simple Napolitan pizza is indescribable and you never forget how it tastes. Ever.
Great job sharing the experience and describing the food. One correction though, Lantica Pizzeria da Michele uses vegetable oil over the pizzas rather than olive oil. This was published in NY Times.
Next time in Naples try an historical pizzeria called Acunzo: they have pizzas with pasta in it (the most famous is called "Pulcinella"). Definitely worth a try because its unique.
nice video, very detailed and nice. I live in northern Italy but the pizza you eat in Naples is not found in the rest of the world. Then there are many variations, from Sicily to Milan you can find excellent pizzas. But the Neapolitan tradition is unique
Thank you so much! I appreciate it. And yes we actually JUST posted a video today on the best pizza in Rome, featuring three different kinds. Love trying the various versions of my favorite food- pizza! :)
Love ur videos, love it when Americans appreciate Italian food, I've seen many Americans being very uncultured and claim they have better Italian food in new York and they have no clue what they're talking about, you two definitely are more knowledgeable than your average American.
Once you have pizza in Napoli, it will ruin pizza for you forever …… love your channel, thank you
hi guys first of all thanks for video,i will be by cruise ship in Naples is any of these pizzerias not to far away from port thanks.
You got the first rule of Pizza lover. If they can make a good Margerita they will make any other kind of pizza well... 😀😎😋
It's a rule we stand by! And a good excuse to always try at least two pizzas :)
Sono di Napoli,vi ringrazio che amate la pizza napoletana.quando venite a Napoli siete sempre ben venuti.grazie👍
My favorite pizza is definitely the one with the crispy and airy bouncy dough, the one u got Al taglio, you find them in tuscany as well, it's just the best pizza in the world to me, I love the crispy bottom with the fluffy dough inside
forse non lo sai ma a Roma esiste anche un terzo tipo di pizza al taglio, è quella del fornaio, solo rossa con il pomodoro o bianca con l'olio di oliva sopra
U have tried for sure the best pizzas in Naples! Next time go to Pellone, Starita a Materdei, Lombardi, pizzeria del popolo... And yeah.. finally somebody from US who understand the concept of the neapolitan pizza!!! Soupy and fluffy! I love neapolitan pizza and I love Napoli. Greetings from Sicily! 🇮🇲
When in Naples you must taste white pizza Sausages and Friarielli because it is a relic of ancient tastes of Pizza before Tomato was imported in Europe and because it exists in Naples only. 😀😎😘😋🤣🤣🤣
Sounds very delicious! On our next trip we'll have to try it !
Lol Everything came from Americas
Clem Fivekiller We Europeans imported Coffee, Sugar Cans, Apples, Oranges and cattle to America. America responded giving us Tomatoes, Potatoes, Turkey bird, Mais and Cocoa... Seems a good deal for both continents...
very good video thank you
Thanks so much!
We have eaten a LOT of pizzas in Naples over the years. Our favorite pizzerias are Sorbilla's on Via Tribunali and Starita a Materdei "up the hill" from the National Museum.
They dont cut their pizzas in Naples. True?
True.
While they're good, I would actually pick a less touristed place for an everyday pizzeria. The wait is too long to be worthwhile. One of the places that I love is 400 Gradi, which punches far above its weight given it's not a big name place and it's cheap at €4 (half of the price of big name places).
I was in Sorrento a few years ago, and we had a margerita pizza at Da Franco. It was fantastic.
All great places but da michele doesn't use olive oil they use Sunflower seed oil. It's the best value for only 4 euro.
Absolutely loved the pizza at Da Michele! We just went to their location in Verona and it wasn't the same. Something magical about the original location. Thanks so much for watching and for the info on the oil! :)
Female Foodie Verona was average? It will be interesting a review of the pizza parlour Michele opened in Los Angeles then. 🤔
@@raffaeleirlanda6966 It was GOOD but it didn't blow us away like it did in Naples. I would assume that the one in LA will be similar but I guess we will have to try it and see!
@@Femalefoodie There are other fabulous pizzerias in Verona. The problem is that you followed the wrong advice. ( the best pizzeria in italy is this one for example th-cam.com/video/r70gDVAlshw/w-d-xo.html )
This is the ranking of pizzerias of the "gambero rosso", the most authoritative guide of Italian restaurants.
www.gamberorosso.it/notizie/classifiche/migliori-pizzerie-ditalia-2020-del-gambero-rosso-tutti-i-premi/
You guys have me on food torture here I havent been but I naples are where you both were at but I have gone to Napoli in 2001 in January on my 2nd trip was at camping pompeii I visited pompeii 2 times since 1980 and 2001 I plan to go in 2020 on 3rd trip I did eat spaghetti in restaurant in pompeii forgot the name of restaurant it's like up the road from Pompeii ruins and camping area it was so good pizzas havent tried it yet want to try it out
Buffalo mozzarella is the standard for pizza margherita tradizionale. I suspected up to that point that you were ordering that every time, but I guess not. It's not necessary, but it does make a difference. Great video!
You are killing me with this! Good thing we are off to Italy next week, where we will definitely be indulging in some wonderful pizza! (@orchardhilltreasures)
Hope you have the best time in Italy!
Cool video. I understand Da Michele uses sunflower seed oil. I have been and it is all that. Did not experience the long wait though. Cheers.
Pizza tip guys
There is this pizza joint that serves the best pizza neapolitan pizza.. and its not in naples... its in the philippines... voglia pizza. Located in Iloilo city. They serve the best margherita
Grande Michele!
🌬️💙 from India💙
Thank you for watching!
😋🍕🍕🍕👍
Pizza forever.
I love pizza 🍕 🤤
Gino is the best..he uses best quality ingredients from flour,tomato paste,to fior di latte and olive oil
eating pizza in naples with knife and fork.....oh no. btw in michele's they use soybean oil. not so overpowering in flavour like olive oil
You’re making me jealous right now
I'm sorry!! Time to plan a trip to Naples. :)
benvenuti al SUD e Buon Appetito!!!!
grazie mille! adoriamo il cibo qui
Da Michele doesn't use Olive Oil.
ma dai, puzza di stronzata lontano un chilometro.
quanto risparmierebbe su una singola pizza secondo te? stiamo parlando di 2 cucchiai d'olio.
l'olio di semi non è comunque gratis, e per il quantitativo d'olio che ci va su una singola pizza di differenza se si fa saltare fuori mezzo centesimo è già tanto. è una calunnia ridicola.
che poi ci siano oli di oliva da 3 euro e quelli da 15 e che non compri il meglio questo è un altro discorso ( e nessuno sano di mente metterebbe dentro il forno quello da 15 dato che comunque si rovina), ma da qui a passare al semi per 2,30 euro vs 3 euro dell'oliva è demenziale perchè si sente subito il gusto diverso.
@@stefanoballiero8319 e allora fatti controllare l’olfatto: th-cam.com/video/XKPBqJb3XWo/w-d-xo.html
Si autocalunniano secondo quello che dici.
@@BrunoDiMicco ops 😅.
non lo sapevo e non ci sono mai stato, ma davo per scontato che fosse una storia inventata per una questione economica quando economicamente chiaramente il risparmio è zero come dicono anche loro. è una loro ( molto discutibile ) scelta di gusto.
adesso mi spiego pure perchè non c'è nell'elenco delle migliori pizzerie del gambero rosso.
Ma infatti anche a me ha meravigliato il fatto che non usino olio di oliva quando l’ho sentito, però si, sono scelte.
If you can't make a cheese pizza you can't make any pizza
Naples 💙
Fun vid but please learn how to hold a knife and fork correctly!
Why a bunch of videos of the same
tone burgess if you watch the intro we explain- looking for the BEST Neapolitan pizza in Naples!
Hi, I want to tell you that the pizzas you ate are made with little yeast and so much salt creating too much satiety, the dough is composed of insoluble proteins, such as not to be digested; we get into the specific dough with strong flour and very little yeast and so much salt does not make gluten not break down; result the gluten ingested by the pizza will absorb the water of your digestive system, activating the need to drink
why are you eating pizza with a FORK!!???
Just One think eat pizza with hand
Don michele uses soy oil on their pizza not a olive oil.
Yuck.
Don Michele. Is just a pizza and nothing like
Special with no fantasy. I wonder why you give so much time.
Their vocabulary is full of clichés and teenage expressions.
Food and beverage in Naples
Number 1.
You are really very kind but I have to clarify one thing: Naples is not only where pizza margherita was born but where pizza was born. Naples created pizza. Before Naples, pizza did not exist. Piadinas, focaccias, anything that could date back to the Egyptians or other cultures has nothing gastronomically to do with pizza. Pizza is something different, new, created - I repeat in Naples. Even before the margherita there are the white pizzas that date back to the sixteenth century and then an infinite number of different pizzas, just as good if not better than the margherita. The Margherita itself, like the marinara, dates back to the eighteenth century and therefore well before the arrival of Queen Margherita in Naples. Furthermore, we can only talk about style if we are referring to pizzas made in the rest of the world: New York style, Chicago style... just to give a few examples but we cannot talk about Neapolitan style. We are not one style among many. We are pizza and the rest of the world is a more or less successful copy of it. P.s. Neapolitan pizza: Since 5 February 2010 it has been officially recognized as a guaranteed traditional specialty of the European Union and in 2017 the art of the Neapolitan pizza chef, of which Neapolitan pizza is the tangible product, was declared an intangible heritage of humanity by UNESCO. Just to be clear. In summary: In the Universe of pizza as such, Naples is God and the rest of the world are more or less respectful believers of the relevant religion. Greetings
The way you hold your fork is troublesome. That's why Italians served you last😂