Vincent AcelingBest Pizza In New York, Thus The US
August 10th 2008 20:57
Best Pizza In New York, Thus The US
By Daniel Zwicke
There's always a big debate on who makes the "Best Pizza in New York City." It's never ending, and with the World of YouTube and Blogs, the coverage
that Pizza and the Pizza Parlors of New York is absolutely "Astronomical." Hundreds of people comment on Pizza and New Yorks Pizzerias every single day.
Who has the "Best Pizza Overall," who has the "Best Slice" in town, who makes the best Coal Oven, the best wood, or the best gas fired Pizza? Who? First-off, when it comes to which city in the United States of America makes the "Best Pizza," this is the "Easiest Thing on Earth." There is no contest! It's "NEW YORK." Everybody knows it. For Pizza, when it comes to the "BEST," there's no place else! There's ONLY New York.
So, who has the "Best Pizza in New York." Now that's not so easy, but there's Lombardi's, Totonno's, Di Fara, Patsy's, and John's (Bleecker Street). Well, "I Love them all, but I have two that are most dear to me, and they are "John's," of which I have been going to for over 25 years, and Totonno's that I discovered about fifteen years ago.
They both make absolutely "Perfect Pizza." They both have "Monster Coal Fired Ovens" that reach temperatures of up to 1,000 degrees and give the crust that perfectly crispy blistered finish that any "Great Pizza" must have. The Classic Pizza Margarita has a perfect balance of ingredients of dough, tomato, mozzarella, olive oil, and Pecorino Romano and cooked to "perfection."
"Totonno's Pizzeria Napoltano," I won't argue with anyone that it might be the Best of New York.
If you wonder why we use the words "perfect" and "best" so many times in this report, its just that no other words would fit when you are talking about; John's Pizzeria, Totonno's, Lombardi's, Patsy's and "New York Pizza." They're perfect and they are, the "Best" Pizza in the country. "Take that Chicago."
Daniel Bellino Zwicke is a former Chef and now one of New York and the United States foremost authorities on Italian Wine and Venetian Wine Bars (Bacari). Daniel was the former Wine Director of Barbetta Restaurant in New York City as well as the Chef, Wine Director, and Managing Partner at Bar Cichetti which he created. Bar Cichetti was the first ever Venetian Wine Bar to exist in the United States.
Article Source: <EZine Articles>
Photos courtesy of and copyright Free Range Stock, www.freerangestock.com
By Daniel Zwicke
There's always a big debate on who makes the "Best Pizza in New York City." It's never ending, and with the World of YouTube and Blogs, the coverage
Who has the "Best Pizza Overall," who has the "Best Slice" in town, who makes the best Coal Oven, the best wood, or the best gas fired Pizza? Who? First-off, when it comes to which city in the United States of America makes the "Best Pizza," this is the "Easiest Thing on Earth." There is no contest! It's "NEW YORK." Everybody knows it. For Pizza, when it comes to the "BEST," there's no place else! There's ONLY New York.
So, who has the "Best Pizza in New York." Now that's not so easy, but there's Lombardi's, Totonno's, Di Fara, Patsy's, and John's (Bleecker Street). Well, "I Love them all, but I have two that are most dear to me, and they are "John's," of which I have been going to for over 25 years, and Totonno's that I discovered about fifteen years ago.
They both make absolutely "Perfect Pizza." They both have "Monster Coal Fired Ovens" that reach temperatures of up to 1,000 degrees and give the crust that perfectly crispy blistered finish that any "Great Pizza" must have. The Classic Pizza Margarita has a perfect balance of ingredients of dough, tomato, mozzarella, olive oil, and Pecorino Romano and cooked to "perfection."
"Totonno's Pizzeria Napoltano," I won't argue with anyone that it might be the Best of New York.
If you wonder why we use the words "perfect" and "best" so many times in this report, its just that no other words would fit when you are talking about; John's Pizzeria, Totonno's, Lombardi's, Patsy's and "New York Pizza." They're perfect and they are, the "Best" Pizza in the country. "Take that Chicago."
Daniel Bellino Zwicke is a former Chef and now one of New York and the United States foremost authorities on Italian Wine and Venetian Wine Bars (Bacari). Daniel was the former Wine Director of Barbetta Restaurant in New York City as well as the Chef, Wine Director, and Managing Partner at Bar Cichetti which he created. Bar Cichetti was the first ever Venetian Wine Bar to exist in the United States.
Article Source: <EZine Articles>
Photos courtesy of and copyright Free Range Stock, www.freerangestock.com
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