Posts Tagged ‘neapolitan pizza’

Famoso has always been on our list of authenticity when it comes to Neapolitan pizzas. Some may find its dough too soft or soggy but that was the texture of the Neapolitan pizzas we had in Naples, the birth place of this pizza variety. When Famoso recently launched new menu items, we gladly accepted the invitation to give them a try.


Before we got to the new items, we ordered the Polpette al Forno (Spiced Pork Meatballs) to start. They were meaty and juicy, not much filler, and the meatballs held together really well. What made this addictive was the tomato sauce. It was the same sauce you would find in the Prosciutto Wrapped Mozzarella Balls; it tasted fresh, tomatoey (if there is such a word) and we really liked the acidity in the tomatoes.

Polpette al Forno

Then, we took our first bites of the new items. The Korean BBQ Pork Pizza could be deceiving. At first we found it a bit sweet from the BBQ sauce and hoisin sauce, then bam! the heat finally hit you and now it’s a fine balance of sweet and spicy. It didn’t look like a lot of meat in the toppings either, but turned out to be just right. If you like Asian food, you will enjoy this Asian twist to an Italian classic.

Korean BBQ Pork Pizza

The Paesano Fire Bread Sandwich (Pulled Pork Sandwich) is different from most others. (more…)

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When TC checked out the Via Tevere food truck, he wasn’t very impressed. But I’ve heard good things about it so I was quite torn. The other day I was really craving a hearty sandwich and it struck me that Saltimbocca is a sandwich! Redemption time!

Via Tevere Neapolitan Express


Their menu is quite simple, all Saltimbocca, which are wood-fire-grilled sandwiches using the pizza dough that they serve at the restaurant. It’s really cool to see the working wood fire grill in the food truck. The sandwich is wrapped in brown paper, giving it a rustic look.


Of the few items on the menu, I went for the Piccante, which had capicollo, arugula, tomato, fior di latte (fresh mozzarella) and basil mayo. (more…)

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Remember going to Famoso for the event featuring world acclaimed pizza chef Roberto Caporuscio from New York City and truly enjoyed the pizzas, I purchased a deal voucher to re-visit Famoso. I wanted to see if their pizzas taste just as good without the live guidance of chef Caporuscio.

I wanted to do it now also because of our recent trip to Naples, where we had the authentic Neapolitan pizzas from L’Antica Pizzeria da Michele, a local pizzeria that has been around since 1870. It was nice and hot; the dough was light yet chewy, toppings were fresh. It was so good we’re still re-living the moments 6 months later.

L'Antica Pizzeria da MichelePizza oven at L'Antica Pizzeria da Michele

Margherita from L'Antica Pizzeria da Michele


Enters Famoso, and an encore of the Prosciutto Wrapped Mozzarella Balls again because we really liked them the last time. And they were just as good as I remembered! The tomato sauce was flavourful, savoury yet not acidic. The fior-di-latte was rich, creamy and gooey; combined with the prosciutto slice this just tasted wonderfully with the tomato sauce.

Prosciutto Wrapped Mozzarella Balls

We ordered two pizzas. First, the Funghi. (more…)

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A couple of weeks ago we were invited to Famoso Neapolitan Pizzeria for an event featuring the world acclaimed pizza chef Roberto Caporuscio from New York City. Famoso’s Chef Don Letendre has been spending time with Roberto for the last little while to learn some pizza-making tips from the master. During Roberto’s visit to Vancouver, Famoso decided to host this special event where Roberto prepares an exclusive three-course meal for the guests.

Famoso's founders Jason Allard & Justin Lussier, Don Letendre, MC of the evening, Roberto Caporuscio

Famoso’s founders Jason Allard & Justin Lussier, Don Letendre, MC of the evening, Roberto Caporuscio


The evening started with a demonstration by Roberto on making pizzas. The dough is made of (very little) fresh yeast, water, Caputo “00” flour (highly-refined, low gluten flour imported from Italy) and a pinch of salt. That’s it. And because there’s very little yeast, it takes about 8-10 hour to proof, and the crust would end up to be much softer than other pizza crusts. The dough is being made into dough balls like mozzarella balls, and also has the soft, spongy texture of mozzarella balls. The kneading and stretching of the dough is quite a delicate process, bringing in air to the crust.

First, we had Piccolo Morso. It’s like bruschetta with prawn, peppers, onions and spinach on crostini. It’s a small bite but a good way to start our meal. (more…)

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This is my first time going to the Tasting Plates events. Here’s a little recap of my highlights of the EastVan edition. Kicked off the event with Via Tevere Pizzeria, where they served two kinds of Neapolitan pizza. The first one was the classic margherita and the second is the capricciosa. The capricciosa had prosciutto cotto, salami, artichoke, mushroom, and nicoise olive, whereas the margherita had San Morzano tomatoes, fior di latte, and basil. I am no expert at authentic Italian pizza, but I really enjoyed the margherita. The balance of topping to crust ratio was good, the tomato sauce had a nice balance of acidity, and the mozzarella (fior de latte) was scrumptious.

Neapolitan pizza from Via Tevere Pizzeria

Neapolitan pizza from Via Tevere Pizzeria!

This next one is really a matter of preference with gelato. For me, it wasn’t quite spot on but for those of you who love incredibly rich, creamy gelato, you will like Gelateria Dolce Amore. (more…)

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If there was one secret to great food, it’s passion. When someone really cares about the food they are serving, it shines through.

This was my first time trying Neapolitan pizza. It’s a thin crust pizza cooked in an old-fashioned wood burning stove that heats up to almost 600 Celsius, for 60 to 90 seconds. This is done to produce a crust that is crispy on the outside yet still moist and chewy.

“Simplicity is beautiful” rings true at Novo.


The restaurant has a comfortable lounge-like atmosphere to it. The look is modern/hip but not excessively so. Only minutes away from Downtown, it’s an appropriate hang out for yuppies.

The kitchen has an open design, which is a great way for them to show off the large stove in the back for those that are curious for a look.

Although I’m more of a pubs and dives type of fella, I’m not turned off by the look and feel of this place.

What went in

What didn’t?

The feast began with two filled antipasto dishes. The bread took centre stage. It was thinly sliced, brushed with olive oil, and then grilled to perfection. Just look at how amazing it is!

The caramelized whole onions were sweet and “different” (the fig looking thing if you are wondering). The tapenade has a nice spicy kick to it, very tasty with the bread. We were also served some very special Burrata cheese. It’s an Italian cheese made with mozzarella and cream, giving it a very light flavour, with a rich and soft texture.

That was followed with a beet salad. Sweet, sweet beets topped with spring mix, roasted nuts, and feta cheese (I think, wasn’t able to taste any).  It wasn’t anything extraordinary, but a nice combination of quality ingredients nonetheless.

Oh the meatballs… forgetaboutit. The meat is tender and moist; the richness is cut down nicely by the red currants mixed in and the marinara sauce; the pine nuts add a whole other dimension in terms of taste and texture.  I could eat this all day long. Restaurants everywhere can learn a thing or two from these amazing meaty balls.

And it was time for the main show, the pizzas. We were served five different types that night. Let’s start from the one I liked the most to the one I enjoyed the least. Keep in mind, even the “worst” of the five wasn’t terrible by my usual standards, but someone has to come last. (more…)

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