VeraBlue
Executive Chef
And why is it your favourite?
I've got a tie for first.
Lombardi's in Little Italy on Spring Street in NYC. It's the home of the country's first pizzeria. The crust is so thin and crispy it almost breaks when you lift a slice. The sauce is simple and vibrant. Fresh mozzarella is white as snow.
Regina Pizza in Boston in the North End. Another ancient joint, doing nothing but pizza. The crust is a bit thicker than Lombardi's, the sauce is vibrant and rich. On the table are two bottles of olive oil. One is plain, the other is teeming with dried herbs and red pepper flakes. Drizzle this on the pie before you eat it.. It's heaven
I've taken pizza home from both places to treat my other family members. Bringing one from NYC was only a half hour car ride. But the two we brought from Boston took a bus ride, a subway ride and a 4 hour car ride. (the danger from not holding in a safe temp zone was worth the risk!!) We even managed to get them home without taking one bite!
What about you?
I've got a tie for first.
Lombardi's in Little Italy on Spring Street in NYC. It's the home of the country's first pizzeria. The crust is so thin and crispy it almost breaks when you lift a slice. The sauce is simple and vibrant. Fresh mozzarella is white as snow.
Regina Pizza in Boston in the North End. Another ancient joint, doing nothing but pizza. The crust is a bit thicker than Lombardi's, the sauce is vibrant and rich. On the table are two bottles of olive oil. One is plain, the other is teeming with dried herbs and red pepper flakes. Drizzle this on the pie before you eat it.. It's heaven
I've taken pizza home from both places to treat my other family members. Bringing one from NYC was only a half hour car ride. But the two we brought from Boston took a bus ride, a subway ride and a 4 hour car ride. (the danger from not holding in a safe temp zone was worth the risk!!) We even managed to get them home without taking one bite!
What about you?