Sep 17, 2019
Antico Pizza Napoletana
This past Saturday Colin had to deliver a flash drive to a client and pick up a cheque. As we were already in the downtown area we decided to stop for dinner. We have been hearing about this fabulous restaurant for close to two years. So why not stop and try it?
Per the owner “Pizza Napoletana is baked in a wood burning oven at 950c for 90 seconds or less (like our sign says) – otherwise it is not considered Neapolitan as per it’s UNESCO registration. Our kitchen is open to the dining room and you can easily watch us prepare them from scratch”. He has a Unesco registration!
Per the owner “Pizza Napoletana is made with imported soft wheat (low gluten/protein) flour and is by design soft and foldable. It is impossible to have a crispy Neapolitan pizza”. Also a comment he made to a comment on Trip Advisor “Even our flour is imported from Italy since our wood fired oven should only use a low protein/gluten tippo 00 blend. So for the sake of anyone reading this review I would like to point out that Pizza Napoletana by definition is a dough made with imported soft wheat (low gluten/protein) flour (tippo 00). The dough is naturally leavened for approximately 36 hours at room temperature making it easily digestible.” There is long and high pile of flour sacks in the middle aisle of the restaurant. Most impressive.
Everything is imported from Italy. Per the owner “the finest olive oil in the world shipped directly to me from my own orchard in Kalamata”. The oil is for sale in the restaurant.
Per the owner “We source only THE BEST ingredients possible for our pizza. That means REAL DOP San Marzano Tomatoes, REAL DOP Parma Prosciutto, REAL Mozzarella Di Bufala flown in from Campania, Italy”. “Our tomatoes are real DOP certified San Marzano grown on the mountainside of Mt. Vesuvius (3X the price of regular tomatoes) seasoned only with sea salt and fresh olive oil as per Neapolitan tradition”. I saw flats of these tomatoes sitting in the aisle.
It was chilly so we sat inside but there is a lovely patio overlooking Bernard.
They play vinyl. Sadly Abba had just finished.
Our Margherita Di Bufala did not disappoint. It was right up there with the best top two in the world that we sampled in Naples in May of 2018. Excellent pizza.
We enjoyed the first pizza with our wine and then ordered a second, the Isola, but substituted mushrooms for the ham. Equally good. This has to be one of the top pizza restaurants in Canada. As you can see we ate before I thought to take a photo. Our theory was to order the first pizza, eat it and then the second when we were ready. After all it only takes 90 seconds to cook in that 950C/1,742F oven. I like my pizza warm.
Thank you for your kind thoughts. My motto is one day at a time and today was a good day. I am counting on more good days to come. My research has paid off and it appears that the natural supplements may be the beginning of my healing. Time will tell. It may be a temporary fix but it is worth the effort. I remain positive.
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That sure sounds like and interesting tasty pizza, nice to be able to enjoy it right there.
One day at a time, and thinking positive you will move forward.
Thank you.
What a fun post AND you got to enjoy that lovely looking pizza.
Each day that you feel well is a win; hope you have a future full of winning days.
Love you both.
Even better than home made. Looks delicious! When you feel like you’re ready you should share your health issues, just think of all the helpful suggestions you’d get from us readers…or, maybe not?
You are a special lady.
My emoji with the laughing face with tears didn’t post..I was trying to be..tongue in cheek. Get well!
We keep saying we are going to stop there and never do, now we will have to make an effort as it sounds very good 🙂 Glad to hear you are having an up day, I sure hope that continues!
Thank you. You must check this place out. I was thinking of you as I wrote the post.