Author Topic: One of my margherita.... (Read 7747 times)

pizzanapoletana · « **on:** December 03, 2005, 09:17:09 AM »

Here it is:

briterian · « **Reply #1 on:** December 03, 2005, 11:33:05 AM »

Do tell. (special oven I presume)

scott r · « **Reply #2 on:** December 04, 2005, 04:15:14 AM »

Marco, this is one of the best looking pizzas I have ever seen. I am also happy to see that your photography skills are now right up there with your pizza making skills! I am drooling, and missing Naples right now.

Did you make this pie in the oven at Donna Margharita?

pizzanapoletana · « **Reply #3 on:** December 04, 2005, 07:10:58 AM »

Hi Scott,

Thanks for the compliments.

The pizza was indeed made in the Donna Margherita oven.

Ciao

Bill/SFNM · « **Reply #4 on:** December 04, 2005, 08:08:13 AM »

Beautiful pie, Marco! Who or what is Donna Margherita?

Bill/SFNM

pizzanapoletana · « **Reply #5 on:** December 04, 2005, 09:52:54 AM »

Hi Bill,

Donna Margherita is a restaurant in London, where some times they let me use their oven to bake my own pizza. I also work part time with them

Ciao

www.donna-margherita.com

David · « **Reply #6 on:** December 04, 2005, 10:41:10 AM »

Hi Marco,
I know you have believed it to be the best Pizza in London (except for yours,of course

so,how do you think Donna Margherita Pizza compares with the better Pizzeria in Naples?Also I heard of some new places locally that have opened in the past year.Any comments on them? Thanks.

pizzanapoletana · « **Reply #7 on:** December 04, 2005, 11:52:31 AM »

David,

I still think that D M is the best Neapolitan restaurant/pizzeria in London. It is not as good as my top 6 pizzeria in Naples but it is there with all the other good pizzeria of the Campanian city. If I have to go out as a customer, I always go there.

The pizza you see above in the picture is made with my own dough and ingredients and baked whilst they were closed to customers. My pizza it is different that the one you would normally be served there.

There are several pizzeria that have opened since I first mentioned to you D M in a private email more then a year ago. I still think D M is better.

I do not need to tell you that if I had to open my own place, the ranking in London would have one clear number 1... ;-)

Ciao

JPY · « **Reply #8 on:** December 07, 2005, 07:13:24 PM »

I was going to ask, since you are located in London. I hear that Safeway (the UK based ones) has these pizza stations in the deli section of the market. Have you seen these? They will start to do them in the US, probably in California since they are located there.

pizzanapoletana · « **Reply #9 on:** December 07, 2005, 08:07:26 PM »

Safeway in UK was bought out by Morrison and it is now rebranding. As far as I know it is not related to the US company with the same name.

Ciao

ciro · « **Reply #10 on:** December 11, 2005, 11:42:00 AM »

marvelous! And your mozzarella was not watery, perfect. My stomach is growling.

pizzanapoletana · « **Reply #11 on:** December 13, 2005, 02:33:04 PM »

And 2 marinaras baked at different oven temperatures:

Ronzo · « **Reply #12 on:** December 13, 2005, 03:00:56 PM »

Those look delicious.

scott r · « **Reply #13 on:** December 13, 2005, 04:53:43 PM »

works of art

Ronzo · « **Reply #14 on:** December 14, 2005, 09:18:51 AM »

Quote from: scott r on December 13, 2005, 04:53:43 PM

works of art

Yeah, I'm not much on cheese-less pizza, but I would eat those because they look like they are done right.

Caz at Margheritas · « **Reply #15 on:** January 01, 2006, 06:19:18 PM »

I'm having a hard time educating Aussies that a Marinara does NOT have seafood - or even cheese

It's nice to see such a lovely example!

Pete-zza · « **Reply #16 on:** January 03, 2006, 10:55:36 AM »

My understanding is that the marinara pizza was named after the marinari, or sailors, who worked out of the port of Naples and for whom it was first baked--often for breakfast.

Peter

fattony · « **Reply #17 on:** January 03, 2006, 11:29:56 AM »

Hi evrey one, new guy here!

I think your right (pete-zza) although I think it was eaten when they got back in to port from a long day of fishing. It was the fastest pizza to make and most afordable as well. So they named it after them.

Caz at Margheritas · « **Reply #18 on:** January 05, 2006, 10:10:35 AM »

Quote from: Pete-zza on January 03, 2006, 10:55:36 AM

My understanding is that the marinara pizza was named after the marinari, or sailors, who worked out of the port of Naples and for whom it was first baked--often for breakfast.

I think your right (pete-zza) although I think it was eaten when they got back in to port from a long day of fishing. It was the fastest pizza to make and most afordable as well. So they named it after them.

Thank you Peter & fattony! I knew it was something to do with fishing but not with eating the creatures that live in the sea! That is the most sensible explanation I have seen.

I have sold only two basic marinara pizzas in the last 2 months but I keep it on the menu because it is one of the VPN pizza and we also cater to vegans so it makes a good base for a cheeseless pizza. Sometimes I wonder if it is worth the bother of explaining (even though the blackboard also says so) that it is NOT a mixed seafood pizza

and NO it does not have cheese

Cheers
Caz

David · « **Reply #19 on:** January 05, 2006, 01:25:52 PM »

I've seen Achovies included more than once on the description for a Pizza Marinara on Menus in Italy,though I do not believe this to be correct. Also a Pizza Marinara is often called Pizza Napoletana in other parts of Italy,so if your customers get the better of you,maybe you could change the name!(Did I really just type that?)Ouch!