Quote:
Originally Posted by BetterRed
Baloney  |
In IItaly, at Naples, the old school pizzerias (few ones) has 4 or 5 choices in menu, and the default mozzarella is buffalo's.
As in kitchens there are some kind of trends throught the years, I see many that has
veracious neapolitan kind ones in this late years; they resemble it because that one has thick, soften and lightweight borders (instead the all other kinds as "super thin" ones, or just genuine's because digerible, 'cause the dough raised 72 hours, etc..); they use often a kind of more recent mixed flour, with dried sourdough inside already (not bad, btw).
That's just to say that outside the original places, it's difficult to eat the real ones: one of my previous boss was going 2/3 times each month on south, one way 1000 km LOL within his car, buying the buffalo's mozzarella fresh.
Today's many use couriers, luckily.
Yesterday I'd heard on radio about "Pizza Tiramisu'", which while being
weird tbh gave me a glimpse of drool.
edit: pardon (again!), was wrong topic; also (again) others orthography errors.