Parco Eva, Napoli, May 7, 2015—
ONE'S FIRST MEAL in this city really should be pizza, of course — but we were too tired from a long day of travel to go out and explore the city by midday, when we were hungry.A little research turned up a pizzeria in our neighborhood, a short ride away on the funicular. It was two o'clock by the time we got there, and only one other table was occupied. The pizza begins with Marinara and Margherita, and while there are other, more complicated combinations listed, you really needn't go any farther.
We split a Marinara "Maxi", about twenty inches across says my Contessa, beautifull leopard-spotted on its bottom side (as you see), a little soupy in the Neopolitan style, edgy and pointed with good tomato flavor and delicate basil and garlic.
Campi Flegrei Pér'è Palummo, Carputo, 2014: robust, balanced, refreshing
•Pizzeria da Michele, Via Giuseppe Martucci, 93 80121 Napoli 081 1957 6887
☛Restaurants visited in 2015 are listed at Eatingday's Restaurants
HOME AGAIN, after a nice nap, I cooked dinner: a couple of veal cutlets bought at the local Carrefour supermarket, along with half a dozen lemons, lettuce for salad, a bottle of wine, another of olive oil, another of milk (parzialmente scremato; biologico), yet another of water.I just heated a little olive oil in the enamel skillet, salted the cutlets, and seared them, one side and the other. I miss our black iron skillets! But when in Napoli, fai come i napolitani. Lemon juice squeezed on, and a green salad afterward, and we had a nice little supper.
Vermentino di Sardegna, Sella-Mosca, 2014: crisp and pleasant
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