Snap(shot) Judgements are posts that will appear with no real regularity. It’s primarily a way for us to get thoughts and photos up as soon as possible, especially when we have no plan to write a feature-length column on the subject. Here, Kate and her mother continue their journey through Italy with a stop for pizza at L’Antica Pizzeria Da Michele in Naples.
L’Antica Pizzeria Da Michele first came to my attention when I read “Eat Pray Love” the true story of a woman recovering from a painful divorce by traveling to several places, the first of which was Italy, simply to learn some Italian and to eat. This is some of what Gilbert said about her pizza-eating experience at Da Michele:
I love my pizza so much, in fact, that I have come to believe in my delirium that my pizza might actually love me, in return. I am having a relationship with this pizza…
How anyone could love a pizza pie that much is inspiring, and intriguiging, especially given the virtual New York City pizza-expert I’ve become. So naturally, with only one afternoon in Naples, visiting this spot was high on my list of things to do.
My Mom, a bit more on the intellectual side, sensed my intense desire, and kindly gave up seeing the museum she wanted and doing the historic walking tour that we had planned on, in favor of sitting and eating pizza. Just walking around in the hot summer sun to find this place (on a tiny side street off the main drag), and then standing in line with locals and tourists alike, under the beating sun waiting for a table, was enough of a challenge to make this pizza our reward.
The Oven in Action
The pizziolas are so quick with their extra long pizza tools, it was impossible to get an un-blurry shot. They reach in, grab the pizza, and slide it out onto the stack of plates (left), to cool for a few seconds.
Margherita with Double Cheese
This is what Elizabeth Gilbert got, so of course I had to try it as well. The cheese is of such top-notch quality that it melts in pure, olive-oil-seasoned globs on the pie, and never solidifies or becomes rubbery on the plate.
As soon as this came out I could see why one would want double cheese– there isn’t much on the regular. However. . . the crust and the sauce have so much flavor and richness themselves, this actually worked surprisingly well.
The pies seemed pretty large, and I was sure I wouldn’t be able to get through the whole thing. But when I realized that even the beautiful, stylish, impossibly thin-hipped, strappy-shoes-wearing, Italian women were putting away whole pies . . . I made a commitment to finishing. I like to honor my commitments.
I’ve heard that neopolitan pizza is supposed to be a big "soggy" in the middle and I guess that was correct. However “soggy” is an unfortunate term to describe the chewy, airy, addicting perfection that is the dough at Da Michele.
L’Antica Pizzeria Da Michele. Via Cesare Sersale, 1/3, Napoli. 081 5539204.
This post was written by Kate.