chris

Perhaps the most difficult thing about returning to the San Francisco bay area after a vacation in Italy is the pizza! <BR> <BR>The Pizza in Tuscany, and later in Rome, was just out of this world. The simplest of pizzas - the Margherita - was simply delightful. Wafer-thin, crisp, base, with just enough tasty cheese, and little else. Try getting that 'anywhere' in the bay area! <BR> <BR>The bases are fat and puffy, and, like most things in the states, 'more is better' - more cheese, more fillings, etc. If anyone knows of a truly authentic, thin pizza vendor in the Bay area, preferably East Bay, that would be nice to know! <BR> <BR>I know most, if not all, the food in Tuscany is simply better than the stuff here, but I know good Italian restaurants here that do fair immitations. But pizza - no luck!

Jon

I hope you have better luck in San Francisco than I have in Ohio. I've found that my own kitchen produces better pizza than the chains. <BR>j.

Kathleen

If you are near Pittsburgh try a new place called Regina Margherita on Lincoln Ave in Bellevue. I was alerted to this place by a fellow Italy traveller and ate there last night. Absolutely authentic - buffalo mozzarella melts in your mouth.

m

I agree about the great pizza in italy. a real treat. i can't help you on the west coast but look for places that have brick ovens, they generally have thin crusted pizza. i live in NYC and there are a fair amount of restaurants with similar quality to pizza in italy.

Gerry K

Another good bet is the self-proclaimed <BR>"Pizza Capital of the World": <BR>Old Forge, Pennsylvania (near Scranton). <BR> <BR>For years, the bars there have tried to <BR>out do one another by creating their <BR>own pizza apecialties. And they've <BR>concocted some wonderful pizzas. <BR> <BR>By the way, what is the meaning of the <BR>word, "pizza?" <BR> <BR>Happy Travels, <BR> <BR>Gerry K

Shahram

Hi chris, <BR>I also agree about the pizza in Italy. The biggest problem, I think, is that the ingredients are not the same here and the so even if you tried, the combinations won't come out tasting the same. <BR>I have one recommendation in San Francisco. If you go to North Beach, stop by L'Osteria del Forno. It's a tiny little restaurant on Columbus and sometimes you'll find a line at the door. But don't be fooled by the tourists (being in north beach they inevitably get their share of the wandering tourists there). It's one of the few locations in North Beach that locals visit. It's as authentic Italian as you can get around here. It's a true Osteria, meaning that everything is simple and the menu changes often. Pizza is regularly part of their menu and it comes pretty close to the original thing. <BR>Good luck!

Linda

This thread brought up another question I have: does anybody know of a source for buffalo mozarella in the States? I know it would have to be 'fed-exed' to me (I live in Las Vegas) since its shelf life is about two days, but I can't find a source anywhere, and I'm dying for some. Sure would appreciate any input.

Misala

Okay, so where did you get these wonderful pizzas in Italy? We leave on the 23rd and will be in Florence, Rome and Naples.

Linda

Naples, Naples, Naples. Though good all over Italy, the truly authentic ones are Neapolitan--it's the buffalo mozarella and ripe tomatoes they use, plus the simplicity. Naples is supposedly the birthplace of Naples, and the Margherita was certainly born there.

Linda

Sorry, meant "....birthplace of pizza". Another senior moment to add to the growing list.

kalena

Linda, I understand. Although not yet officially a senior, as a late boomer I'm fast approaching that milestone. I figure we are just now becoming wise. I attribute my lapses to motherhood and work (recently), and to not having enough vacation time. And I have learned that I can avoid most posting bloopers by writing the message first and my address second. <BR> <BR>Would love to travel to Naples for the original margherita. When I lived in Fiuggi, there was fabulous pizza place with a huge brick oven at the corner near my apartment, which specialized in thin crusted buffalo mozarella tomato perfection too. With a little fresh basil on top? Aaah. <BR> <BR>We should be able to approximate this wherever we are if we seek out the perfect tomato. Recipes, anyone?

Linda

But it won't be the same without mozarella di bufalo, will it. Again, does anybody have a source? Please? I'm going through serious withdrawal and won't be able to go back to Naples until autumn 2002! Far too-o-o long.

jahoulih

I can't attest to the quality of either of these companies, but a quick Google search revealed <BR> <BR>http://www.igourmet.com <BR> <BR>and <BR> <BR>http://www.cheesebymail.com

Jane

Misala, I'm hesitant to write this as I really don't remember the pizza place's name, but I'll give it a go anyways. I don't know where your staying in Rome, but I was by the Termini, and found a wonderful place just beside the Termini Station. we ate there alot, good food at great prices. <BR> <BR>Here are some directions, I really wish I remembered the name (greek name) as it was really good. Facing the front of the Termini, where the buses hang out, the street will be on the right, hugging the Termini. Go past the 1st pizza spot as you walk down this street (along side the Termini) it will be the next pizza spot on a corner about half way down the termini, two blocks perhaps. Very busy, cafeteria style but incredible thin crusted pizzas with free seating! Yum.

gb

Have you tried the soft mozzarella at Costco? I don't think is is buffalo, but it is soft and packed in water.

kalena

We can get air flown mozarella di buffalo here at R. Field's. Must be available elsewhere(?)

richard

I don't feel to sorry for you guys---try living in Nashville, TN----the best Italian restaurant here is equivilent to The Olive Garden----I've given up trying here----that's why we go to NYC twice a year, and eat at Don Pepe's Vesuvio, near JFK----it's as good as it gets!!!!!

Pizzaeater

"...Wafer-thin, crisp, base, with just enough tasty cheese, ...little else..." <BR> <BR>Sounds like cheese wiz on a cracker. You might find something like that in St Louis, Mo. Thats all I could find there. <BR> <BR>Well I guess there's pizza out there for all tastes. I guess some people even like Dominos or Pizza Hut... <BR>I can't imagine why people eat that fake stuff. <BR> <BR>When I was in northern Italy 27 years ago you could not find anything that even resembled a good pizza. I am going back this summer. Maybe they have improved.

Kathleen

For the last few years supporters of a youth soccer league have sold very good pizza from a large tent in San Donato on the road from the Florence-Siena superstrada to Castellina in Chianti. Crowded but lots of fun - take-out available. I hope they are back this year. <BR> <BR>Also try the Park Hotel right at the Tavarnelle exit of the superstrada. Take-out here also.

Robert

Chris: In the Bay Area, definitely go to Zacharys Chicago Style Pizza in Oakland or Albany. In many ways better pizza than you find in most of Italy, of course, not quite the same location.