94. Margherita Napoletana From Luigi's Coal Oven
Categories: 100 Favorite Dishes
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94. Margherita Napoletana From Luigi Coal Oven
I swoon for a Neapolitan pie. When I'm craving pizza close to home, my go-to is Luigi's for good service, beautiful greens, and the Margherita Napoletana. Though DiMeo allows no substitutions on that pie, it's not authentic in the first place, as a coal oven breaks VPN rules.
Slice curator Adam Kuban delineates two types of Neapolitan pies. One, the Neapolitan standard, is baked in a wood-burning oven. This pie is ten inches across and features a puffy cornicione, San Marzano tomatoes, and fresh ingredients, used sparingly.
The second is a New York Neapolitan, a variation on the pie adopted for hotter, coal-fired ovens. The defining characteristic of New York Neapolitan is a larger, thinner, crispier pie.
Luigi's falls in the latter camp. It's a nostalgia pie for transplanted New Yorkers.
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I swoon for a Neapolitan pie. When I'm craving pizza close to home, my go-to is Luigi's for good service, beautiful greens, and the Margherita Napoletana. Though DiMeo allows no substitutions on that pie, it's not authentic in the first place, as a coal oven breaks VPN rules.
Slice curator Adam Kuban delineates two types of Neapolitan pies. One, the Neapolitan standard, is baked in a wood-burning oven. This pie is ten inches across and features a puffy cornicione, San Marzano tomatoes, and fresh ingredients, used sparingly.
The second is a New York Neapolitan, a variation on the pie adopted for hotter, coal-fired ovens. The defining characteristic of New York Neapolitan is a larger, thinner, crispier pie.
Luigi's falls in the latter camp. It's a nostalgia pie for transplanted New Yorkers.
New Times on Facebook | Clean Plate Charlie on Facebook | Melissa on Facebook | Clean Plate Charlie on Twitter | Melissa McCart on Twitter | E-mail Melissa |
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Luigi's Coal Oven Pizza
1415 E. Las Olas Blvd., Fort Lauderdale, FL
Category: Restaurant
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