Peppertree. Nice analogy drawn between the Naples standards for pizza and the Rheinheitsgebot (German beer purity law), which basically prohibits any ingredients beyond hops, barley, yeast, and water. The law also delves into pricing and packaging issues but in terms that only a 16th century Bavarian could love.
When you say many who can't attain it have a good product, I'll assume you're referring to brewers of wheat beers, lambics, quirky Belgian styles, etc., rather than Miller, AB, Coors, and that ilk. Prosit!
Originally posted by peppertree
Originally posted by spadoman
Originally posted by jpatweb
Here's the list of certified pizza makers that strictly adhere to Naples standards. Note the inclusion of Bertucci's, which makes it easier for people not living near any of the spots below to sample the wares. Personally, I appreciate the cultural value of these types of pies, but my preference is for New Haven style.
Punch Neapolitan Pizza - Minneapolis, MN
I read this thread and thought immediately of Punch. I live near there and have eaten there a few times. wood fired and very good. But it is on Cleveland Avenue in the Highland Park neighborhood of Saint Paul, not Minneapolis. BTW, the only folks who call Minneapolis and Saint Paul "Twin Cities" aren't from here.
My wife is from Minnesota further down the river. She and her friends call them, "The Cities." Not so different from people in North Jersey who refer to Manhattan as, "The city."
This standard seems to have similarities to the German standard for beer purity. Few can attain it and many who can't have a good product.