Neapolitan Style pizza must, according to the True Neapolitan Pizza Association, have a hand kneaded crust (no rolling pins allowed), be baked in a wood fired oven, and must not exceed 35 cm in diameter. The crust is soft and pliable.
My gluten free pizza at Pizzeria Ciro a Santa Brigada was nothing short of amazing. Seriously, it was the best gluten free pizza I have ever had. The crust was soft and chewy, nothing like the crisp cardboard that usually gets passed off as gluten free pizza. It was perfect -- wood fired and topped with a flavorful sauce, tomatoes grown on Mt Vesuvius, and plenty of mozzarella cheese.
|Pizza in Naples|
I would strongly recommend that you call ahead to make a reservation and tell them that you want a gluten free pizza. The hotel called for us, and they had the pizza ready to go into the oven when I arrived. Perfect!
A couple of notes -- we passed another restaurant called Ciro in the harbor. That is not the right restaurant. You want Ciro a Santa Brigada.
Also, while you are there, stop into the Galleria Umberto I, just around the corner. This shopping center seems to have fallen on hard times, but the architecture is amazing.
|Galleria Umberto I in Naples|
|Tile mosaic on the floor of Galleria Umberto I|