Pizza #252 Nonna Carolina, Sorbillo
Pesto, provolone, basil, filleted tomatoes
Via Tribunali 32 , Napoli
This was my second trip to Sorbillos, one of the most famous pizzerias in Naples (see trip one to Sorbillo). Sorbillos produced an excellent pesto and provolone pizza, with much better crust than my earlier Prosciutto and Mushroom pizza. Sorbillos. The pizzeria is actually known as Gino Sorbillos-an important distinction as there are several Sorbillo’s impostures with near identical names and restaurant sign font in the vicinity. If in doubt, you should make sure to dine at the Sorbillo’s with the biggest visible crowd. More than a few pizzerias in Naples try this trick, hoping to poach off some of the unsuspecting customers.
Just to see how drastically different Neapolitan pizzas are from their North American counterparts, it is worth eating at Sorbillos. The expansive crusts-covered every inch with toppings, are truly large, and hang over the already large pizza plate.
My pesto was excellent, fresh and slightly crisp from the two minutes in the brick oven. The tomatoes and the sharp provolone help make an excellent pizza base. So on a scale of one to ten I give the toppings a 7 and the crust a 7
blog comments powered by Disqus