Wednesday, August 13, 2008
Voyage au centre de la Pizza (2):
New Haven-style apizza
Two weeks ago I was fighting boredom watching growing little turkeys out of my window at the BNL dorm. After getting acquainted with a couple of them I decided my life needed something more.
So I contacted Ji, a Chinese friend of mine working in Massachusetts, and we decided to meet somewhere in between his place and Long Island.
After a quick check on Wikipedia I found the perfect meeting point: New Haven, Connecticut.
Besides being the city of the Yale University, this small city is also the home of the "best pizza out of Italy": the New Haven-style apizza.
This pizza is served by a series of small restaurants in the town's Little Italy, most of them owned by the descendant of an Italian immigrant, Frank Pepe, that in 1925 brought his Naples-style pizza in Connecticut.
A funny thing is that this geographically limited style of pizza is known as apizza, obviously coming from the dialectal form a pizz.
So we went there (pics are here) and we tried the famous white pie and the Mozzarella pie from Frank Pepe Pizzeria Napoletana.
New Haven-style apizza is different from the other "pizzas" you can have in the States.
Firts it's not perfectly round but it has a more usual (in Italy) irregular rounded form.
It is traditionally baked in a coal- or wood-fired brick oven and it presents a thin crust with a dark, “scorched” crisp crust (more Italian like).
It is typically sold whole rather than by the slice.
At the end the New Haven apizza is technically pretty similar to the pizza we're used to in Italy, the only problem remaining the ingredients: the flour for the dough is still to much Amerikan style and they drown the pizza with a load of vegetable oil which makes it very heavy and it ruins the taste of an otherwise pretty good dish.
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