Author Topic: Una Pizza Napoletana Website (Read 9441 times)

cornicione54 · « **Reply #40 on:** September 20, 2010, 12:44:25 AM »

Quote from: David on September 19, 2010, 10:59:04 PM

.This means you have to sauce quite lightly (especially if your going to go bannanas with the olive oil and flying in your buffala like UPN does).

He was using Bubalis in New York so I assume he is continuing with that Scott ?

The UPN website has the "Mozzarella di Bufala Campana" and "Denominazione D'Origine Protetta" badges on the front page so I'd assume he's gone back to italian Bufala.

The logo to the left (though hard to make out) is: "Pomodoro S. Marzano dell'agro Sarnese-Nocerino"

scott r · « **Reply #41 on:** September 20, 2010, 01:48:43 AM »

I have noticed that the Italian buffala has been especially good lately, but im not sure if thats just because it has been summer time and the beasts just have better stuff to graze on. That would be a good question for Roberto, David.

It could also be that all the busts over there and the dioxin scandal has forced them them to get their act together.

Matthew · « **Reply #42 on:** September 20, 2010, 07:44:49 AM »

Quote from: scott r on September 20, 2010, 01:48:43 AM

I have noticed that the Italian buffala has been especially good lately, but im not sure if thats just because it has been summer time and the beasts just have better stuff to graze on. That would be a good question for Roberto, David. It could also be that all the busts over there and the dioxin scandal has forced them them to get their act together.

I'm pretty sure that Roberto is still using Torrelupara which comes in frozen, no?

PizzaVera · « **Reply #43 on:** September 20, 2010, 12:09:52 PM »

20 bucks is cheap!

go to a nice restaurant and you will pay 25-30 bucks for a pasta or a pizza.
and the pizza is nowhere near as good as UPN.

pizza hut, dominoes costs 20-35 dollars where I live.. 30 bucks for crap!!!
people pay it, and they don;t complain...

you want the best pizza.. pay alittle more..its worth it...

scott r · « **Reply #44 on:** September 20, 2010, 01:29:51 PM »

Quote from: Matthew on September 20, 2010, 07:44:49 AM

I'm pretty sure that Roberto is still using Torrelupara which comes in frozen, no?

I meant we should ask Roberto because he was originally a cheese maker. (or so I have been told, could be wrong).

andreguidon · « **Reply #45 on:** September 23, 2010, 01:30:44 PM »

<a href="http://www.youtube.com/watch?v=f3H72reF-3E" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=f3H72reF-3E</a>

norma427 · « **Reply #46 on:** September 23, 2010, 01:58:13 PM »

http://www.youtube.com/user/gianluc7#p/u/6/xynKa6nASmw

Matthew · « **Reply #47 on:** September 23, 2010, 05:09:20 PM »

Quote from: norma427 on September 23, 2010, 01:58:13 PM

http://www.youtube.com/user/gianluc7#p/u/6/xynKa6nASmw

I'm pretty sure the first guy that's being interviewed is Justin (NJPizzaiolo) from la piazza al forno in Arizona.

norma427 · « **Reply #48 on:** September 23, 2010, 08:34:16 PM »

Quote from: Matthew on September 23, 2010, 05:09:20 PM

I'm pretty sure the first guy that's being interviewed is Justin (NJPizzaiolo) from la piazza al forno in Arizona.

Matt,

I think you are right. In the link below on Facebook there is the same video and the pizzeria is called La piazza al forno.

http://www.facebook.com/pages/Glendale-AZ/La-piazza-al-forno/145349279417?ref=nf&v=wall

http://www.lapiazzaalforno.com/

Norma

norma427 · « **Reply #49 on:** October 01, 2010, 05:26:17 AM »

http://www.unapizza.com/sf/

Norma

scott r · « **Reply #50 on:** October 01, 2010, 11:56:42 AM »

Looks like Anthony stayed with the spiral mixer.

PizzaVera · « **Reply #51 on:** October 02, 2010, 12:32:01 AM »

the guy opened like 2 weeks ago, and is now closed for 3 weeks to go on vacation to Italy.. man I love this guy!
he doesn't forget to breathe and enjoy life. I admire his attitude!

A question regarding his oven.

its a Stefano Ferrara MOBILE oven.. but it looks like it was built from the ground up.. do you think he just build the bottom of it to look like a built oven?

Essen1 · « **Reply #52 on:** October 02, 2010, 12:45:24 AM »

Quote

the guy opened like 2 weeks ago, and is now closed for 3 weeks to go on vacation to Italy

He's closing from Oct 20th - Nov 3rd, which in my book is two weeks.

BrickStoneOven · « **Reply #53 on:** October 02, 2010, 12:01:16 PM »

Mike have you stopped by there yet? It would be awesome for someone on here to be able to report on his pizza. If you do can you take a picture of the bottom of his pizzas for me please? I wanna see how they are baking.

PizzaVera · « **Reply #54 on:** October 02, 2010, 12:31:51 PM »

Quote from: Essen1 on October 02, 2010, 12:45:24 AM

He's closing from Oct 20th - Nov 3rd, which in my book is two weeks.

yeah, still.. the guy is cool.. crazy, but cool...

Essen1 · « **Reply #55 on:** October 02, 2010, 12:45:29 PM »

Quote from: BrickStoneOven on October 02, 2010, 12:01:16 PM

Mike have you stopped by there yet? It would be awesome for someone on here to be able to report on his pizza. If you do can you take a picture of the bottom of his pizzas for me please? I wanna see how they are baking.

BSO,

I haven't had the chance to go yet.

I also thought I'd wait until most of the kinks have been worked out because when you look at the reviews from several websites, they're all over the board. But I'll definitely check the place out and I promise I'll take pics and post them.

PV,

It's a little unusual for someone who just opened a new business to go on vacation in Naples after only a month or so of opening. I have a feeling it might be work related somehow.

cornicione54 · « **Reply #56 on:** October 03, 2010, 01:40:04 AM »

Quote from: Essen1 on October 02, 2010, 12:45:29 PM

It's a little unusual for someone who just opened a new business to go on vacation in Naples after only a month or so of opening. I have a feeling it might be work related somehow.

Not work related it seems (from grubstreet):

Quote

I asked her to marry me while I was there and she said no, which was probably smart. But she stayed in my mind, and we kind of kept in touch over the years, both lived our lives. And then I was back in Naples seeing about the oven last fall, and I looked her up again, and here we are. She came back with me and we were married in New Jersey and she hasn't been back since. We're going back to Italy for a wedding in October so she can see her family.

bicster · « **Reply #57 on:** October 07, 2010, 12:11:36 AM »

any idea which olive oil he is using?

i remember a few years ago there was thought it might be sicillian, but ive yet to come across anything close.

PaulsPizza · « **Reply #58 on:** October 07, 2010, 07:19:04 PM »

Sicilian EVOO is the best I have ever tasted.

bicster · « **Reply #59 on:** October 07, 2010, 10:47:57 PM »

Quote from: PaulsPizza on October 07, 2010, 07:19:04 PM

Sicilian EVOO is the best I have ever tasted.

any particular one?

Author Topic: Una Pizza Napoletana Website (Read 9441 times)

cornicione54

cornicione54

PaulsPizza