Comments on: GQ’s Alan Richman trashes Italian pizza, but makes a glaring mistake

By: ristorante di puglia

ristorante di puglia — Fri, 25 Mar 2011 10:40:53 +0000

well an american that would suggest to Italian how to make the perfect pizza .. rofl.. we travel a lot around the world and everytime we say place claiming italian pizza we cry looking how they do it.
Please mr Richman that some of your time come in Italy, dont go eat pizza just go around italy to discover what ingredient we use their spacial taste .. first step to learn how to do a great pizza.

By: Restauracja Krakow

Restauracja Krakow — Fri, 17 Sep 2010 11:27:36 +0000

The whole of science is nothing more than a refinement of everyday thinking.

By: Paul Macina

Paul Macina — Mon, 12 Jul 2010 05:40:22 +0000

Gah! Richman is so off sometimes!

To Logan: Pfft “research,” who needs it!

By: Blind Taste / Robin Goldstein» Blog Archive » The fascists and their buffalo mozzarella

Tue, 26 Jan 2010 21:05:40 +0000

[...] water-buffalo-milk notes, is one of the main ingredients in some versions of margherita DOP pizza (although it’s not, as Alan Richman has wrongly stated, a required ingredient). It’s also frequently served raw as an appetizer, either on its own or with [...]

By: gennaro

gennaro — Fri, 31 Jul 2009 00:47:05 +0000

Live in Naples for a while and then start talking about pizza!!!!!!!!!!!!!!!!!

By: Jason Hirst

Jason Hirst — Mon, 29 Jun 2009 20:37:34 +0000

I think Richman is also wrong about anchovies.

By: adriano

adriano — Wed, 24 Jun 2009 12:42:51 +0000

Thanks for setting things right from… Italy. The best pizzas I enjoyed were eaten in Napoli, and all of them had fior di latte topping, of course. I was pointed to the importance of the choice between bufala and fiordilatte(cow milk mozzarella) by Neapolitan friends, luckily i was well suggested.

My interpretation of the push toward mozzarella di bufala from some food operators:
mozzarella made of bufala milk is more expensive of the other type, no wonder that some pizzerias (this happens also here in Catania more and more often and is not a good trend) tend to offer it as a “premium” feature even if the overall quality of the pizza worsens.

Adriano

By: Logan @ Boots in the Oven

Logan @ Boots in the Oven — Mon, 08 Jun 2009 17:30:33 +0000

Well said. I was reading this article as I waited to fill a prescription last week and the whole mess just left me shaking my head. I kept flipping back to the front cover to make sure I hadn’t picked up Maxim by mistake. On the upside, he probably saved himself a lot of time by cutting out the pesky “research” thing.