Pizza #333 Cruidiola, Carminiellos
green olives, black olives, buffalo mozzarella, arugula, sliced tomatoes
Corso Secondigliano 350, 80144 (Napoli)
This was another example of great ingredients combining to be less than the sum of their parts in a pizza. The aesthetically appealing Cruidiola, is a difficult pizza to eat. Most of the pizza falls off the crust, and with the numerous olives (and olive pits) on the pizza, it is nearly impossible to take a single bite of this pizza with out some discomfort. The crust is good but is occasionally tough and excessively chewy. The crust combined with a set of toppings that are better left in a salad makes me think this pizza is better left unmade. On a scale of one to ten I give the toppings a 3 and the crust a 4.5. I hope that doesn’t leave you thinking this pizzeria is a pass-over, it is still a good pizzeria. For a much better pizza at Carminellos, please see an earlier review here.
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