Searching for a place with Italian style pizza that tastes good is quite difficult, especially in a city like Daejeon in South Korea. However, Nuovo Napoli was a pleasant surprise. I ordered the Rucola Prosciutto pizza (right) and a Caesar salad (pictured below is just 1/2 of the salad). To the left, a friend ordered the Diavola. Both were very tastey. Enough for me to want to order another pizza! They also serve other items like pasta but I’m always craving pizza more than pasta. I like the fact that the pizzas are made in a wood-fired oven. If you’re looking for Italian style pizza, this is the closest thing to it that I’ve found in Daejeon. 🙂
Humble Pie is a local pizza wine and spirit restaurant. I found a TravelZoo.com deal and I decided to try it out (spend $10 to buy $20 worth of food). I reviewed the menu beforehand and I was attracted to the Fig & Prosciutto pizza. I ordered it with a glass of Chardonnay Twisted (California). They have happy hour everyday between 3pm-6pm and wine is $5 a glass. They also have a nice lunch special too.
From the images, I thought I was getting ready to eat a deep dish pizza. They are actually flat crust pizzas and the only thing thick is the outer crust. I enjoyed my pizza so much that I ordered another pizza to-go! My thoughts were, “I can eat this and drink as much wine I want at home without worrying about driving!” The main downfall to doing these foodie adventures solo: I can’t indulge in the alcoholic beverages. I like being a responsible person. So, I responsibly took it home. I’d go here again to try their other white pizzas and even add my own toppings to them. 🙂
I am always looking for good local food that reminds me of Italian food in Italy. Pomo Pizzeria located in downtown Phoenix, AZ gave me that vibe. Italian chef, Italian food and Vespa’s sitting right outside of the restaurant. 🙂
Their pizzas are their main staple at both Scottsdale and Phoenix locations. I ordered the Pizze Bianche Carbonara. I never had carbonara on a pizza and I think they did a great job! I also tried one of their desserts called Semifreddo. It was very good!
What I found most amusing about the location in Phoenix is, it’s right across the street from a Pizza Hut. I couldn’t help but laugh a little. Here we have authentic Italian pizza and across the street you have a Franchise that makes me think I’ll die of high cholesterol or something. Pizza Hut has it’s place though, I can’t deny that. I’m guilty of my share of Pizza Hut; sometimes I’m craving it!
But I did enjoy eating at Pomo and I would definitely go again and probably bring some friends with me. 😀
What better way to learn how to cook in Italy than in Florence, Tuscany!
This was one of the best parts of my trip back to Italy. I went to the Food & Wine Academy Florence. Once the classes are completed, they give you a recipe book of what you made and a certificate of completion that shows you took the class and learned how to cook! Awesome!
I registered for both cooking classes that were offered. I signed up for the Pizza and Gelato class through Expedia.com. I signed up for the VIP COOKING CLASS in a NOBLE VILLA & FARMERS MARKET TOUR through viator.com. It was more affordable for me this way. My total for both came to about $166. WELL WORTH IT!!!
Keep in mind that both classes are group related but still offer you the opportunity to create your own food and eat bruschetta and wine while it’s cooking.
Pizza and Gelato Class
My chef for this class was Alessio. He’s a young gentleman and pretty cool! He’s travelled around the world and has full knowledge of his craft. He taught us how to make proper dough for our pizzas. He also showed us how to make chocolate gelato. We all couldn’t make our own gelato due to time constraints but it was nice being in a group watching him make it and asking him our questions. He advised that gelato stacked like a mountain on display at a gelateria is probably not good gelato because real gelato doesn’t stack like a mountain. Real gelato is smooth like a sand dune and melts quickly.
The pizza was pretty simple after the dough rises. We had a choice of about 6 toppings. I chose oregano, basil leaves, onions and salami (pepperoni doesn’t exist in Italy.) I loved my combinations. Delish! 🙂
VIP Cooking Class
For this class, our chef Davide took us to the San Lorenzo Market to buy our ingredients. Davide is an older gentleman also knowledgable in his craft. It was nice speaking to him in Italian. Both Alessio and Davide had a sense of humor which was great for classes full of people from all over the world. I wish I had time to go back to the market because this market has fresh food everyday and Davide recommended we try a sandwich there called Lampredotto. It sounded delicious.
Anyway, we get to class and start making Tiramisu because it takes the longest to be completed. I loved those biscuits we used (a.k.a. Lady fingers).
Then we made homemade pasta and ravioli. He showed us how to make the beef mixture. He gave us knowledge on cooking wines. Basically, don’t cook with wine you can’t drink. Cooking wine is the leftover stuff from real wine. I.E. Not good. A great experience I would recommend to anyone. Plus, the food you make is delicious. 😉
With this post, I just decided to add the remaining pictures of foods I ate on my Italian foodie adventure. When the food is good everywhere you go in Italy, it gets hard to remember the names of the places, and the names of the meals. If you are ever given the chance to go to Italy, you’ll know exactly what I mean. You’ll forget to take pictures like I did. And before you know it, you’re not doing the “touristy” thing. You’re enjoying your meals as if you’re enjoying a great meal at home. 🙂
Enjoy Foodies! 😀
I heard from a co-worker about cauliflower pizza crust. He said his girlfriend made it for him and he couldn’t stop eating it. Determined to taste this low-carb alternative, I made the crust using a recipe from Allrecipes.com. I got my cauliflower from the 99 Cent store. They only had green cauliflower because they were out of white. I was just surprised to find good produce at the dollar store!
Anyway, I didn’t have a food processor so I used a blender….I won’t ever do that again! It took too much time and it didn’t shred all the cauliflower. I read other recipes that said you must squeeze the water out of the shredded cauliflower in order to make it more like a crust. I did that.
I totally didn’t have parchment paper so I used a cookie sheet without lining it with foil. Again, I won’t ever do that again! Needless to say, my crust was stuck to the cookie sheet. Even though it may sound like a bad day of cooking for me, I loved it! It smelled really good and tasted delicious. I used my same homemade pizza Alfredo sauce and toppings combination. So in love! I will totally make this again but next time, without the hassles. 😉
As usual, I have to document my pizzas! Right now, I’m trying to learn how to create different types of crust (thin, thick, flavored, etc). With this pizza, I tried not to use as much sauce as I did the last time. Unfortunately, this pizza could have used the extra sauce because it ended up tasting a bit dry. For all my pizzas, I use turkey sausage, turkey pepperoni and skim cheese because I like staying on the healthy side. It still tastes tasty! 🙂
There is a Fleischmann’s bread competition coming up and I wanted to bake my pizza as if this was the competition itself. As I’ve mentioned before, I love my homemade pizza! It tastes great to me! One of the judging criteria in the upcoming competition is appearance. My pizza is normally covered with cheese so it’s usually a surprise to find out what other toppings are on it. I couldn’t figure out why that happens even when I add the cheese first. So with this pizza, I added the cheese first then the pepperoni. Instead of cooking it at 375 F like I normally do, I cooked it at 415 F and not only were the pepperonis visible, the cheese didn’t look completely burnt like it had in the past. If I didn’t add too much tomato sauce, this would have been perfect. It’s a series of trial and error but I’m learning. 🙂
Alfredo sauce thin crust pizza. This time, I was in a rush to make pizza and I didn’t give the dough the normal 2-3hours to rise like I usually do. The longer I let the dough rise, the thicker the crust. I only let it rise for 1hr 30min. This also changed the baking time. Thin crust was addictive though!!! I had 4 slices of this compared to my normal 2. Yummy…that’s all I’ve got to say. 🙂
Homemade Pizza using Alfredo sauce (Classico’s light Alfredo sauce). I wanted pizza but can’t eat it with tomato sauce too often because it upsets my stomach sometimes. So I came up with a recipe that doesn’t use tomato sauce. This tasted sooo GOOD!! 🙂 However, I used quesadilla and mexican blend shredded cheese (it was all I had in the fridge). I didn’t like the taste (nor the grease) that the cheese had. I’ll use some fat-free cheese or something else like mozzarella next time.