Is the pizza in America better than the pizza in Italy?

best-pizza-neapolitanAbove: The “Diavola” pizza last night at Pizzeria Locale in Boulder, Bobby Stuckey and Lachlan Patterson’s immensely popular Italianate pizzeria.

Paolo and the Cantele English-language blogmaster are currently on the road in the U.S. where they are attending the Boulder Burgundy Festival.

Last night, they had the opportunity to eat Pizzeria Locale, Master Sommelier Bobby Stuckey and award-winning executive chef Lachlan Patterson’s immensely popular pizzeria, which is modeled meticulously after the classic pizzerias of Naples (in both décor and the style and execution of the pies).

After dinner, as Paolo and his colleague chatted with a group of food and wine professionals who had gathered there, Paolo posited that the pizza in the U.S. is better than the pizza in Italy.

He qualified this statement by explaining that beyond Naples, it’s really difficult to find superb pizza in Italy whereas in the U.S., nearly every major city has top quality pizzerias (like Bobby and Lachlan’s Locale) where food-fired ovens imported from Naples churn out authentic-style pizzas made with artisanal ingredients.

Pizza has played such an important role in the propagation of Italian cuisine in the U.S., from the GIs returning home from the Second World War to the second and current wave of Neapolitan-inspired pizzaioli and their pies. And there’s no doubt that there are myriad pizzerias in the U.S. today that consistently deliver delicious, wholesome, traditional-style wood-fired pizza. (Paolo will be visiting another such pizzeria in a few days in Los Angeles.)

No matter how you slice Paolo’s observation, the pizza at Locale last night was excellent and we highly recommend it!

Stay tuned for more posts from Paolo’s adventures on the road in the U.S.

Pizzeria Locale
1730 Pearl St.
Boulder CO 80302
(303) 442-3003
Google map

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