Posted by Sale Lilly on September 16, 2009|Comments


Mozzarella, prosciutto, mozzarella, cream cheese


€ 5.00


Via Monte Nuovo Licola Patria, 112, 80078 Pozzuoli (Napoli)


This is the second best, of many pizzas, I have had at my local pizzeria. When cooked just long enough, the heavy cream and mozzarella marinate the prosciutto. Prosciutto, already sliced to a near-paper like thinness, has a tender taste to it. By adding cream and mozzarella to the topping, the meat practically marinates during the brief two minutes inside the brick oven. Neapolitans tend to describe ideal pizza, as melt-in-your-mouth. Perhaps this an overused phrase, but consider that Neapolitans hold this description exclusively for good pizza. I have never heard anyone in southern Italy praise spaghetti or lasagna as being ‘melt-in-your-mouth’ good. ‘Melt in your mouth’ has more to do with the emphasis on mozzarella (which clearly melts) mixing with a few additional toppings. If there is some confluence between the mozzarella and the ingredients the pizzaiolo selected, then Neapolitans use ‘melt-in-your-mouth’ to describe a great pizza. This phrase is often abused to describe literally every dessert known to man, deserving of accolades or not. However the use of the term for pizzas actually makes culinary and scientific sense. Like the Biancaneve pizza I tried this evening, Neapolitans use the phrase ‘melt-in-your-mouth’ because it actually reflects the condition of the pizza on your plate. The pizza is at a temperature of 400 C or about 800 F, and some of the ingredients are quite literally melting on your plate. So while the phrase may seem overused, Italian pizzas successfully prepared, can quite literally be praised as ‘melt-in-your-mouth’. This pizza earns that kind of praise, and on a scale of one to ten I give the toppings a 6.5 and the crust a 6.5

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