It was absolutely terrific, by the way, and better than the other two pizzas we ordered, which were more laden with toppings. Still excellent, the most restrained of three, the margherita was the best; less was more, when featuring a terrific, savory crust and excellent, amazingly complementary ingredients.
Well, who knows if the original margherita pizza first fired up in 1889 looked like the photo below, but this a margherita pizza at Brandi in Naples, where it was invented in 1889, as the plaque below it testifies. I imagine it looked something like that.
It was absolutely terrific, by the way, and better than the other two pizzas we ordered, which were more laden with toppings. Still excellent, the most restrained of three, the margherita was the best; less was more, when featuring a terrific, savory crust and excellent, amazingly complementary ingredients.
0 Comments
Leave a Reply. |
AuthorMike Riccetti is a longtime Houston-based food writer and former editor for Zagat, and not incidentally the author of three editions of Houston Dining on the Cheap. Archives
May 2022
Categories
All
|