Author Topic: NYC Pizza for Evelyne  (Read 10422 times)

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Offline Repguy

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Re: NYC Pizza for Evelyne
« Reply #20 on: October 11, 2006, 10:11:07 AM »
This is fun.  It would appear that Ms Sloman has tinkled a bit higher up the tree than the pompus marco. 
maro, go start a shop from scratch, slave over it, nurse it along, love it and make it successful, then pontificate.

Those who can't,,,,,,,consult. 


Offline pizzanapoletana

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Re: NYC Pizza for Evelyne
« Reply #21 on: October 11, 2006, 10:58:03 AM »
This is fun.  It would appear that Ms Sloman has tinkled a bit higher up the tree than the pompus marco. 
maro, go start a shop from scratch, slave over it, nurse it along, love it and make it successful, then pontificate.

Those who can't,,,,,,,consult. 


Repguy,

Are you back with your  :-X posts?

I am not in a competition. I am a very successful professional and the consulting is only secondary, and it is successful my its own means and what is more it is addressing my vision of promoting and defending a particular product, which for Evelyn own admission, she doesn't know as much about it.

I am not going in any other discussion with you as you have proved in the past (and again today) not to be able to do so.

Good luck to you and woodstone and the poor clients that want to produce authentic Neapolitan pizza out of those ovens...
« Last Edit: October 11, 2006, 11:05:31 AM by pizzanapoletana »

Offline Repguy

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Re: NYC Pizza for Evelyne
« Reply #22 on: October 11, 2006, 11:04:00 AM »
Hmmm,  Just searched on Amazon for Sloman published work and found 2 published works.  Could you direct me to your published work? 

Offline Repguy

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Re: NYC Pizza for Evelyne
« Reply #23 on: October 11, 2006, 11:10:23 AM »
Quoted from your post.  President and dean of the association is Vincenzo Pace, father of Antonio, that works the oven since he was ten.  I thought they only yelled out in the street or hauled wood at that age.  So maybe Lombardi did work the oven.

Offline pizzanapoletana

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Re: NYC Pizza for Evelyne
« Reply #24 on: October 11, 2006, 11:42:11 AM »
I thought they only yelled out in the street or hauled wood at that age.  So maybe Lombardi did work the oven.


I would like to discuss with you when you start asking questions instead of believing in coming up with correct answers:

you did not read the post properly then "That was an age at which, even if he had really worked in a pizzeria in Naples, would have only selected the wood for the oven and/or being shouting outside to attract clients.... "  Working the oven would mean that, not cooking.... You see there is and always have been a Career path in Naples for Pizzaioli:

1-selecting the wood and keeping the fire running (o guaglione or boy)
2- cooking the pizza ( o furnar- or baker)
3- adding the topping (o banconista - the topping adder)
4-Il Pizzaiolo  Ultimate role and single figure (WHILE THE OTHER MAY HAVE BEEN MANY)

At 14 I started in a pizzeria, for fun and unpaid working for friends. Different environment from 1890 Naples... and anyway the pizzamaker title and role would have arrived ages later


« Last Edit: October 11, 2006, 11:56:03 AM by pizzanapoletana »

Offline Repguy

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Re: NYC Pizza for Evelyne
« Reply #25 on: October 11, 2006, 12:00:27 PM »
So, where can I purchase your published works? 

Offline shango

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Re: NYC Pizza for Evelyne
« Reply #26 on: October 11, 2006, 12:59:51 PM »




Good luck to you and woodstone and the poor clients that want to produce authentic Neapolitan pizza out of those ovens...


OK! I'm ready to buy the forno bravo catering oven...........
OH, the website says check back later....
pizza, pizza, pizza

Offline varasano

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Re: NYC Pizza for Evelyne
« Reply #27 on: October 11, 2006, 02:32:09 PM »
I know I said this already, but boy are my instincts on:

"This is my favorite thread of all time."
        - Jeff



Offline EdF

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Re: NYC Pizza for Evelyne
« Reply #28 on: October 11, 2006, 03:17:21 PM »
I'll say one thing despite the arguing - I'm looking forward to Marco publishing his book.

Offline varasano

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Re: NYC Pizza for Evelyne
« Reply #29 on: October 11, 2006, 03:30:57 PM »
Did I mention that My great grandfather on my mother's side said that his grandfather's uncle's cousin knew George Washington and said he was a wussy who wore women's clothes and sucked his thumb.

Just thought you all should know - ya know to set the record straight.



Offline youonlylivetwice

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Re: NYC Pizza for Evelyne
« Reply #30 on: October 11, 2006, 03:34:32 PM »
wasn't it your grandfather's uncle's cousin who actually coined the term "wussy"?
 I don't think it was ever used to describe a sitting President prior to that.  Give credit where credit is due.




Offline Finnegans Wake

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Re: NYC Pizza for Evelyne
« Reply #31 on: October 11, 2006, 04:24:19 PM »
Hey, who's this Lombardi guy you're all talking about?










[*Ducks from copious amounts of tomatoes being thrown his way*]
Education: that which reveals to the wise, and conceals from the stupid, the vast limits of their knowledge. --
Mark Twain

Offline scott r

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Re: NYC Pizza for Evelyne
« Reply #32 on: October 11, 2006, 05:17:39 PM »
lombardi's NYC- first pizzeria in the US

Offline pizzanapoletana

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Re: NYC Pizza for Evelyne
« Reply #33 on: October 11, 2006, 06:19:58 PM »
The direction of this post has swiftly changed, and sarcasms has prevailed.

 I believe it is good to be presented with evidence of both theories..

Evelyn,

It was a pleasure exchanging words with you

Best regards

Marco

Offline Pizza Shark

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Re: NYC Pizza for Evelyne
« Reply #34 on: October 11, 2006, 07:42:49 PM »
Obviously, no one here works full-time in a pizzaria or they wouldn't have time for such mindless chatter.  C'mon folks, don't waste so much time looking to the past as it is just that... HISTORY.  This is a "what-can-ya-do-for-me-now" world.  Anyone care to comment on the recipe for the bread served at The Last Supper?  Let's all try to duplicate it! 

A great pizza is just that... A great pizza.  A great pizza can come from a hobart and a gas oven just as it can come from someone who kneeds his dough in a wooden bucket by hand and bakes it in a coal oven tee-pee constructed of bricks from a building that collapsed nearby.  That would be NY style.  As Italy didn' t have much coal available,  they had to stick to sticks to build their fires.

Only thing I can see of value here is after WWIII we'll all be able to make a pizza "ole-style" again with buckets, sticks and some sorta fire.

Pizza Shark   

     

Offline gottabedapan

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Re: NYC Pizza for Evelyne
« Reply #35 on: October 11, 2006, 07:48:17 PM »

Last year when I was in NYC and visited with Cookie--Pero's niece, I point blank confronted her with this BS about Anthony Pero as the pizza maker and Lombardi as the "grocer". Jerry Pero told me all about his father and how he worked with Lombardi and how they worked together as pizza makers. Jerry was justly proud of maintaining the same formula as Lombardi did back in 1905--he used to brag that not even at Lombardi's do they still make it this way! When I said to Cookie, "come on, you know that Lombardi wasn't just a grocer, you know he was the one who sponsored Anthony into the US--!" She sheepishly agreed with me because she knows that I got my information straight from the horses mouth and she's also known me personally for all that time too.

Let us not forget when I was gathering all of this information 30 years ago, there was no reason for anyone to lie to me. First of all, none of the families took me seriously, they couldn't figure out why I wanted to learn about them. Many of the key family members and even some of the pizza makers were still alive and I was able to get their personal stories. I was able to check out their stories from other sources as well, so my accounts are quite accurate. But over all of these years, especially after key family members die, the family wants to profit from their reputation and that's when the %$#& hits the fan. My research had no ulterior motives, I was simply trying to record the story and find out how these wonderful pizzas were actually made.

Please, no more about this ridiculous notion that Lombardi didn't know how to make pizza and had to be taught by other pizza makers--that is simply absurd.

It's a shame that Marco has apparently allowed his provincialism and prejudices cloud the objectivity of his historical judgment, because, as much as I have been looking forward to his book, it raises serious doubt—at least in my mind—about the credibility of the rest of his reconstruction of the history and practice of Neapolitan pizza-making, especially because he so often chides other posters for failing to do their research. I will probably still buy his book once it is published, but I suspect that I will take his claims with a much more jaundiced eye than I would have otherwise.

Offline Repguy

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Re: NYC Pizza for Evelyne
« Reply #36 on: October 11, 2006, 09:40:40 PM »
Gottabedapan,

Well put.  Or, allow me to paraphrase,

"If you really don't know for sure, baffle them with Bull***T."  That is his method. Unfortunatley, it has seemed to work on alot of people here.  Just my opinion,  you will never see a book from him. 

Offline chiguy

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Re: NYC Pizza for Evelyne
« Reply #37 on: October 11, 2006, 10:12:55 PM »
 Hi members,
 Neither Marco or Evelyne Sloman have anything to prove here and we should be thankful by all the useful information they have provided here and elsewhere(especially Marco). It is rare to find people with so much knowledge that are willing too share it with others at basically no cost. I will say that i had the pleasure of meeting Evelyne at the Vegas Pizza Expo, and took her class there. I found her to a very humble person who had a great deal of knowledge and passion without the slightest bit of arrogance. Even with i am sure a very busy schedule she took the time to answer all my questions.  Thankyou Evelyne & Marco,  Chiguy

Offline SLICEofSLOMON

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Re: NYC Pizza for Evelyne
« Reply #38 on: October 11, 2006, 10:24:29 PM »


Hey, speak for yourself!  :chef: I do own and operate a pizza place, Nizza La Bella and I make time for writing. Here is a picture of our oven at the begining of the evening. I still have to take some pictures of our pizza but, haven't had the time yet to bring in the camera and futz around. Yes, operating your own joint is quite time consuming--it takes up most of my life, um pretty much all of my life :-D

Evelyne

Offline chiguy

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Re: NYC Pizza for Evelyne
« Reply #39 on: October 11, 2006, 10:32:42 PM »
 Hi Evelyne,
 Yes i knew you were a operator as well as author.  Although i recalled at the show you mentioned operating 2 places?? I have already been too your website www.nizzalabella.com , and checked out the menu. I don't know if i will ever make it out that way but if i do your place is on my list.       Chiguy