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That's pissaladiere, originally from Nice, a Julia Child favorite. I was tempted but never actually made it.
I just put it in my bucket list.
We jazz it up with various delicate Euro cheeses... Really decadent... There's enough for dinner and left overs for lunch provided I'm stopped from eating just a few slices. lol It's just as good for lunch too. We don't refrigerate or reheat it either. Just at room temperature.
Difara for quality.
Koronet (172nd, not 110th) for that 30in slice that actually tastes amazing
Champion's Pizza on Essex St for $1 slice (honestly, these guys are so quality I'm surprised it's only $1).
Table 87 when I want to show people what I survived off of in college (great quality, but doesn't compare to Difara imo)
This is a tough one. Given how much pizza I've eaten all over Italy, I was a bit of a snob when I came back to NYC. I guess a better question is Italian-American vs Italian really...
You can get a decent Neapolitan in NYC, but good luck finding a NY slice in Naples :-)
My favorite slice is in Mount Vernon, so doesn't really qualify for this topic. Oh, well.
Louie & Ernie's in Pelham Bay in the Bronx - they don't deliver and it's best if you eat in so it's all fresh and gooey. Delish! Astoria Pizza Factory is pretty good. Waldy's in Chelsea is also really good, but more Neapolitan than NY.
You can get a decent Neapolitan in NYC, but good luck finding a NY slice in Naples :-)
My favorite slice is in Mount Vernon, so doesn't really qualify for this topic. Oh, well.
I had pizza all over Italy. In Naples, I started with the classic Neapolitan pizza in one spot, then went to another spot and had regular Neapolitan pizza. I preferred the regular pizza over the classic one (I had a slice with spinach and sausage). Pizza in the North is even better than in the South in some cases because they prefer to use breads like schiacciata (which is like a focaccia bread) without any tomato sauce, so you can get things like quattro formaggi schiacciata, onions schiacciata, würstel wrapped in schiacciata style bread, etc.; combinations that you generally wouldn't find here since the pizza is regional.
Whole Foods has been doing that sort of thing and I've been pleased with the quality of the pizza and the combinations used. They had a pesto and pancetta pizza served on something similar to a focaccia that was divine. They haven't been carrying it of late and it varies depending on the location, but I also love their white pizza with mushrooms focaccia style pizza.
Focaccia is usually found traditionally in places like Liguria in the North, but in Tuscany where I lived, if you go around Florence, it's used everywhere, especially the schiacciata.
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