Try pizza in Italy

“Cooking time for a thin pizza in an over whose temperature can easily top 600 degrees is not that long so we got our food pretty quickly. First the marinara then the Margherita a couple of minutes later. Each pizza was about 12 inches in diameter which filled and more the plates that they were served on. Neither was sliced but we received knives and forks to take care of this. Whether we did this correctly or not, I have no idea. We just did to the pizza what would have been done for us in the United States.”

“As it turned out, it seemed like a can't miss place to a lot of other people too. The walk to the Pizzeria from Napoli Centrale train station takes about 25 minutes or so and it's pretty much a straight walk west. When we turned the final corner to finally see the place, what we found ourselves faced with a whole mob of people just milling about in the street, leaning on parked cars, smoking cigarettes and just generally looking like they were waiting for something to happen. In true Italian fashion, there was no organized line, no instructions or anything to let you know what was going on. So we waited and watched for a few minutes.”

“The Italians are also pretty serious about their pizza. There are little lunch places where you can get a slice (which is actually usually cut straight across the pizza in a fat strip). At sit-down restaurants, ordering pizza means you get an entire pizza. To compare it to American pizzas, I'm guessing the size would be comparable to a small pizza, although I can't remember the last time I actually saw a small pizza in the United States. Another unique part of the Italian dining experience is that you don't get a doggy bag. So when you go to one of these restaurants and get an entire pizza to yourself, you either eat it all, or you leave what you didn't eat.”