Pizza is the ultimate comfort food. I haven’t heard that there is a person who doesn’t like pizza. OK, I know one such person, and even he had some overeating pizza with a ton of liquor situations in the past. The pizza fanbase came up with lots of creative varieties. Some focus on the dough, others on the topping, and, again, others on crazy variations, such as Hawaiian pizza. My favorite was the one with some salami, mushrooms and fresh rocked. However, since I tried the true Margherita, things have changed. That simplicity made an impression that is stuck with me. Good ingredients and perfection in making it are the main keys to this god’s favorite.
The person who perfected the whole process was a genius. The first thing that makes pizza outstanding is a wood-burning oven. The heat that oven must withstand to bake a pizza in less than a minute is extremely high. Some ovens are actually modified industrial ovens with more than an 800 degrees Celsius or 1472 degrees Fahrenheit. So pizza goes in and out in less than a minute. This high-temperature condition makes dough crunchy on the outside but still soft and moist on the inside.
We tried a few different Margheritas in 4 or 5 places but the best one was in a Gino Sorbillo, which is in Via dei Tribunali Street. Don’t worry, you don’t need the exact address. You will know where that place is by a group of people waiting for their table. Yes, you heard me right. Outside, there is a doorman, who takes names and later calls you to your table. But don’t panic, the pizza is fast food and the service looks like you are in the picnic, so the progress to the table is fast. We were waiting only for 20 minutes, which was enough time for Aperol spritz in the bar on the other side of the street.
“Don’t worry, you don’t need the exact address. You will know where that place is by a group of people waiting for their table.”
Let’s talk about pizza. Yes, the dough is extraordinary, just like I said before. Crunchy outside and soft and moist inside. The topping is just right, there isn’t too much cheese and the palate is sweet and sour just right. Not to mention the unami! On the top, there was some fresh basil and this is it. Simple and extremely good. All the ingredients from this pizzeria were organic, which is a big advantage. So, yes, I ate a lot of pizza, however nothing was even close to this one. The Napoli pizza really is different. It’s totally worth visiting this “creepy” city just to try this treat. And, of course, all the desserts they offer, not to mention their gelato!