Mozzarella, cooked prosciutto
Via Lucio Orofino, 49/55 Torrione (Salerno)
Scapricciatiello is one of the few pizzerias outside of Naples that has regularly placed high in the annual Neapolitan pizza festival. The festival pits pizza chefs against one another in varying categories to include traditional pizzas (mozzarella, tomato, and basil) and non-traditional pizzas that have wide variation in crust and toppings. Scapricciatiello is located about an hour south of Naples in the town of Salerno. Salerno is an area famous for its production of buffalo mozzarella. Outside of my pizza interests, Salerno is also notable in World War II history as the allies capital for italy during combat operations. Salerno itself offers beautiful views of the bay of Naples, the Tyrrhenian Sea, and Mount Vesuvius.
I was happy with Scapricciatiello’s Prosciutto pizza. The ingredients here were extremely good. Particularly the mozzarella. Even though the mozzarella, was ‘Fior di latte’ or from a cow rather than a buffalo, it had a thickness and creaminess to it that topped all of the other dairy mozzarella’s I have had to date. The prosciutto was tender, and as cooked prosciutto should be, was well complemented by the creamy mozzarella. The crust was above average, and combined with the toppings was one of the best pizzas I have had to date. On a scale of one to ten I give the toppings a 7.5 and the crust a 6
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