I was fortunate enough to take three weeks off of work and travel around Italy with my girl. We started off in Rome, then through Tuscany/Chianti, Florence, Cinque Terre, Milan, Parma, Bologna, Venice, the Adriatic Coast and Pescara, Salerno, the Amalfi Coast and Agerola, Sorrento, Naples/Portici/Pompeii, then back through Rome. I've never been before, so we rented a car and just went for the grand tour.
Being a pizza nerd I was very driven to experience all facets of the Italian staple, lost of the focaccia and pan styles, but the neapolitan is what I sought out most. We had all sorts of interesting regional dishes, but I'll focus on pizza here and post the others in the off-topic sections.
To get a baseline of neapolitan pizza, we started out at a Rossopomodoro in Rome. Yes, this is a chain, but this is the typical entry to neapolitan style pizza for many around the world. The first two pictures are Rossopomodoro, a margherita and an artichoke pie. Both really good, tender dough with a crisp bottom. Lightly charred. Great tomato flavor.
Thrid pic is the typical focaccia style pizza biancos and pesto pie of the Liguire. Here, in Riomaggiore in the Cinque Terre, shows a counter service pizzeria. It was awesome. It makes pan style pizza taste light and delicious. The pesto was like non-other.
Pics 4,5,6,7 are in Bologna at Michelemma' Di Salvatore Soria. This was a seafood/pizza place. High quality seafood all on display, great looking deserts, but the pizza was fantastic. The seafood/pizza place concept was something we saw throughout Italy, all delivered in a fine dining atmosphere. The restaraunt owners all love to get their pictures taken, and they let me right behind the prep station to take photos. We had a margherita and a broc rab and sausage. Fantastic.
More after the jump..