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The last group of foods that is featured in our "best" series is pizza.
More than burgers and tacos Before that, pizza is an almost universally attractive fare – although one is slightly more segmented than the other two food groups mentioned above. There are Napolitans, Chicago, New York, Sicilian, Californian – the list goes on.
"There are many influences on pizza, however, the two main ones are: Napoletana Style – where authentic pizza was born. A Napoli certification stipulates the exact ingredients to use in dough and toppings, stipulates the shape of pizza and cooking time in the wood oven , which produces a soft, elastic, floppy certified flavor with delicious authentic, fragrant ingredients – and American Style – every big city in America has created its own pizza style with the influence of Italian immigrants many years ago, "explains Marco Cresciullo, from Spacca Pizzeria Napoli in Port Moody. "Brooklyn style is my guilty pleasure."
So rather than crouching a restaurant as a champion of the last vote, because we did not manage to segment the vote into individual pizza subcategories, we decided to ask Cresciullo, as well as Dom Morra, co-owner of one of the many readers' favorite pizzas, Via Tevere on Victoria Drive, to show what makes pizza so delicate in general.
(Complete Disclosure: Via Tevere and Spacca Napoli joined Supreme Pizza on Victoria Drive and Farina Pizzeria on Main Street while they were first).
"It's a simple and perfect balance of dough, cheese and tomato sauce," explains Morra of the appealing qualities of the plates. "It's fast and delicious when it's made with the right ingredients. It's addressed to people of all ages."
According to Cresciullo, a good pizza comes from the heart.
"Passion to do this," he explains. "Whether it's the passion behind using the freshest and most authentic ingredients, or the skills behind the dough and the oven in which it cooks, or from the company that makes it, the pizza will taste deliciously."
Both at Via Tevere and Spacca Napoli, the teams are preparing traditional Neapolitan pizzas, which, to be considered authentic, must follow the guidelines of Associazione Verace Pizza Napoletana.
"Crust of soft silk, large tomatoes and Fior di latte with a variety of toppings," explains Morra of the restaurant specialty. "Pizza is cooked in a 900-degree wood fire oven to give it a light character."
While delicious neophyte-style pizzas have proven to be very popular in recent years, the pizza category, in all its forms, has been a hot food group for many years.
"I think pizza in general is a trend right now," says Cresciullo. "The fast food and pizzerias industry are vast, with many different styles."
But, according to Morra, the pizza style from Naples is more a way of life than it is about following a certain food trend.
"Some restaurants follow trends, putting new or unique tops," he says. "We like to stick to the classic flavors you find in Naples and southern Italy. The flavors of our childhood cousins in Naples and the way we like to eat pizza."
Perhaps this simplicity makes the most popular pizzas at Via Tevere also the most uncomplicated.
"You can not go wrong with a beautiful Margherita. But if you need something extra, prosciutto and ruff is a popular choice," says Morra about the two most popular pies. "Prosciutto adds a beautiful salad, but it is fresh and fresh with arugula."
True to his word, when we drank at the intimate restaurant, to see what was going on, there was a continuous flow of classical pizza dishes that rolled over the tables.
"We are always looking for new ways to rotate classic flavors, but ultimately we like to keep it simple and traditional."
At Spacca Napoli, customers also enjoy simple food, but there is a more complicated compilation of pizza ingredients that have proven to be popular at the tables as well.
"Alla Facciazza was my pizza (who won) the award" Best Vancouver Pizza 2017 ", says Cresciullo." A decadent, delicious 18-month-old prosciutto pizza, homemade aubergine, truffle cream, pistachios and raisins. "
But what all bubbles up to (I'm sorry, I had to use a light pizzeria somewhere), the key to any great pizza, whatever its style, is reduced to two easy items.
"Simplicity and quality ingredients," says Morra about the most important things for a perfect pizza.
It's as easy as that.
30 top pizza joints recommended by our readers
When we asked our readers to submit their recommendations for the best pizza shops in Metro Vancouver through social networks and e-mail, there were some unique suggestions – but most of the times there were several points view that received repeated votes.
Metro residents, it seems, really love their pizza.
So without the preference of special pie style, here are the top 30 restaurants that offer pizza in and around the city. And if you did not participate in our vote, then you are not allowed to complain about the results.
But, you can add your recommendations to the comments below.
AJ's Brooklyn Pizza Joint (325 E Broadway, Vancouver)
Andreas Restaurant (153th 16th St. W, North Vancouver)
Big Daddy's Pizza, BBQ & Poutine (22709 Lougheed Hwy, Maple Ridge)
Pizzeria on the Bucky Coast (15562 24 Ave, Surrey)
Clover Ridge Pizza (At 5989 168 St., Surrey)
Corduroy Pie Company (758 W 16th Ave., Vancouver)
Cotto Enoteca Pizzeria (6011 Hastings St., Burnaby)
Do not stop! Pizzeria (3240 Main St., Vancouver)
Famizo Napolitane Pizzeria (various locations)
Ignite Pizzeria (2588 Main St., Vancouver)
Pizzeria & Ristorante in Lombardo (1641 commercial Dr., Vancouver)
Me-n-Ed's Pizza Salons (various locations)
Mission City Pizza (32818, Mission)
Nat's New York Pizzeria (2684 W Broadway, Vancouver)
Neighbor's Restaurant & Pizza House (6493 Victoria Dr., Vancouver)
Pizzeria Nicli Antica (Cordova 62, Vancouver)
Nightengale (1017 W Hastings St., Vancouver)
Ocean Park Pizza (various locations)
Papa Gourmet Pizza Ltd (3030 Main St., Vancouver)
Farina Pizzeria (915 Main St., Vancouver)
Regazzi Pizza Co. (2996 E 22nd Ave, Vancouver)
Restaurant San Remo (3008 Flint St., Port Coquitlam)
Spacca Napoli Pizzeria (2801 St. Saint Johns, Port Moody)
The Steveston Pizza Company (3400 Moncton St. # 100, Richmond,)
Supreme Pizza (6539 Victoria Dr., Vancouver)
Tomato Shack Pizza (10322 Whaley Blvd, Surrey)
Vesuvio Pizzeria (1196 Lansdowne Dr. # 106, Coquitlam)
Via Tevere (1190 Victoria Dr., Vancouver)
Virtuous Pie (583 Main St., Vancouver)
Vegan Pizza House (2119 Kingsway, Vancouver)
Pizza 101: A crash course in pizza types
If you are over 10, you have eaten the right proportion of pizza during your life. (And if you do not: what do you expect?)
With the food experience mentioned, you've probably led to the realization that there are many different types of pizza – and you like more than others.
"I like a crust that has gone through a bit of hell, survived a hot oven, coming out of a little yellow with a brand of leopard-y, with some bubbles of air and a little glow outside and bubbles of air and chew in, "says Mia Stainsby, a food writer for The Vancouver Sun says. "I'm not a thin little girl and I think the Neapolitan style is too soft in the middle."
Do not know which of them is the case when it comes to pizza?
Here is a crash course in the five main types of pies, as pointed out by Stainsby, who has certainly eaten hundreds of slices of pizza during his lifetime, which means he knows what he is talking about when it comes to pies.
Neapolitan
"To be authentic, it must be done in accordance with the strict rules of Associazione Verace Pizza Napoletana on the type of flour, tomatoes, cheese, and thickness, how long it is ripe and at what temperature is baked in an oven firewood. It is thin and soft in the middle and should be folded to eat. "
Chicago
"It's a deep-bark pizza with crust that comes to one side of a rectangular pan, allowing for height when it comes to adding toppings such as tomato sauce, cheese, beef or sausages and sliced vegetables. pizza pie more than any other. "
new York
"It's usually a thin crust pizza cut into feathers to eat as food on the street. It's like a Neapolitan style, not respecting all the rules and standards."
Sicilian
"In Sicily, it will be called spheres or" thick sponge ", and the base, usually rectangular, is like focaccia. It is traditionally soaked with onions, chopped anchovies, tomatoes and herbs and sprinkled with a Provolone-like cheese. the pan is well greasy, the bottom develops a beautiful crust.
California
"Think of Wolfgang Puck He was one of the Californians who took thin crusty pizza and threw Italian traditions about what to go to pizza and went with creative ideas. to be local, healthy and fresh. "
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