Latest news with #Neopolitan
Extra.ie
20 hours ago
- Entertainment
- Extra.ie
Is this the best Irish dessert? Classic ice-cream treat has everyone feeling nostalgic
There's nothing like sweet treats to get you reminiscing about your childhood, and this classic is being dubbed the 'best Irish dessert.' The dessert in question is vanilla ice cream wedged between two slices of wafer. Yum! Social media users have been getting nostalgic over the classic dessert — making us here at Extra want to run to our nearest shop to pick up a block of ice-cream and a packet of wafers. There's nothing like sweet treats to get you reminiscing about your childhood, and this classic dessert is being dubbed the 'best Irish dessert.' Pic: Reddit One Reddit user shared a picture of two ice-cream sandwiches to the r/AskIreland reddit board, wondering: 'Best Irish dessert?' They added: 'These were the highlight of my youth. Down the local shop you'd get one of these and two loose John Player Blue for 20pm. Any memories of the simple life from you all?' Fellow Reddit users flocked to the comments full of nostalgia for the good old days. Social media users have been getting nostalgic over the classic dessert — making us here at Extra wanting to run to our nearest shop to pick up a block of ice-cream and packet of wafers. Pic: Getty Images One said: 'A wafer was the best everyday dessert. For special occasions, e.g. milestone birthdays, graduations, appointment to the Cabinet table etc, mammy might splash out the big bucks and get a Romantica.' Another responded: 'Or Vienetta. Decadence.' A third commented: 'You always thought you had them cut perfectly straight only to stick it between two wafers and see that bloody slant every time.' While, we would argue vanilla is the classic, others in the comments offered other options. Pic: Getty Images While we would argue vanilla is the classic, others in the comments offered other options. 'It had to be raspberry ripple icecream,' one shared, while another noted: 'If the ice-cream was Neopolitan then we'd be talking.' 'This, but banana ice-cream,' another put forward. Earlier in the month, Irish people got nostalgic once again as a staple drink reappeared in a Limerick shop. 'Craft' soda Jones Soda was made with cane sugar and came in differing flavours ranging from green apple to bubblegum. Despite sales of the soda falling off a cliff in the past decade, sometimes you can find yourself lucky enough to find a bottle; and if you're in Limerick, you're in luck, as it has reappeared in Candy Castle, a shop in the Treaty County.
Time Out
a day ago
- Entertainment
- Time Out
A true taste of Naples in Rosebank with Napz Pizzeria Napoletana
Open for lunch and dinner between 12h00 and 20h30, Napz offers both dine-in options as well as Uber Eats deliveries – that is, until they sell out each day. It's a perfect spot for a family lunch, a casual early date night, or an unforgettable event. Napz isn't just another pizza joint. They serve vera pizza Napoletana, meaning 'authentic Neopolitan pizza'. The owner, Enrico Adinolfi, trained in Naples at the AVPN (Associazione Verace Pizza Napoletana) and ensures that Napz only uses imported Italian ingredients of the highest calibre. Family-owned and run, Enrico and Viviana are the husband-and-wife duo that make the magic happen, though you're likely to see their son, Maximus, playing somewhere in the restaurant too. Their families hail from a town in southern Italy, Cava de' Tirreni, an hour from Naples. 'Our Italian heritage brings that understanding and that connection to Italy in what we do. We understand what a Neapolitan pizza is. We've trained in it. We've been certified in it, and the staff have been trained [by me] in the exact same training from Naples,' Enrico says. 'We use techniques that have been passed down generation by generation from the pizzerias in Naples, which the AVPN safeguards.' The AVPN process includes strict guidelines on how to make an authentic Neopolitan pizza, from the flour to the dough-making to the ingredient selection. Turns out vera pizza-making is vera (ha) serious business. If you want some light entertainment, just get Enrico started on the topic of Instagram-famous pizzas or charred crusts. Napz' signature dishes are their margherita and marinara pizzas. 'They're the most classic pizzas that you'll find in Naples all over the place, no matter where you go.' It's also worth ordering the pizza fritta, fried pieces of pizza dough, a classic street food in Naples. My go-to is the crammed calzone, the stuff of dreams, if dreams are dipped in slow-cooked tomato sugo. They're not selling alcohol just yet, but you won't miss it when the non-alcoholic Aperol Spritz tastes almost like the real deal. I'll be back for the amarena soda, a refreshing cherry Fizz Pop in a glass. When summer rolls around, I'll be opting for a slushy granita instead, choosing between lemon or orange, to enjoy al fresco on their patio. 'The granita reminds you of summers in Naples, where you've got a lot of lemonata stands serving fresh granita on the hot days on the road,' Enrico says. Enrico and Viviana brought Naples culture into the relaxed space through various artworks and artefacts they've picked up on their travels. The space is decorated with a clear love for the city, from the depiction of old men playing a classic card game in the streets to various Italian sayings you're likely to hear around Naples, like 'tutto bene' (all good), 'sciò 'sciò' (chasing away bad luck) and 'famm' 'na pizza' (make me a pizza). That tongue-in-cheek humour is in the name and logo too. 'If you're a Neapolitan, in slang they would say you're a 'Nap'. We put z at the end for, you know, pizza. And then our logo takes inspiration from Pulcinella, a folklore figure in Neapolitan culture that stands for a carefree life, not worried about rules, taking everything in his stride…and a little bit mischievous.' Visit Napz at the Rosebank Quarter, 9 Walter Street on 158 Jan Smuts Avenue, Monday through Saturday between 12h00 and 20h30.
Metro
4 days ago
- Entertainment
- Metro
World's best pizza chef reveals ‘horrendous' ingredient he'll never use
Welcome back to What's Cooking, Metro's food series where we find out exactly what's going on behind the scenes in the nation's kitchens. This week we're rifling through Michele Pascarella's kitchen in London, to find out what he really has in his cupboard, fridge and freezer. Michele is the owner of Napoli on the Road with pizzerias in Richmond and Chiswick which were crowned the best in Europe in the 50 Top Pizza Awards 2024. And if that weren't enough, at the age of just 33, Michele has been named the world's best pizza chef. The chef, who hails from Naples, has been making pizza since he was just 11 years old and realised very quickly that it was his calling. Aged 19, he came to the UK and began working in various restaurants, including Sartori in Soho, before finally setting up his own business selling wood-fired pizza from a van, hence the name. If you've ever wondered where a top chef goes to eat in the city, their kitchen must-haves and what they actually cook for dinner after work, we've got the answers… Lots of people might think the ingredients are the secret, but from my point of view it's that I never stop learning. I'm always trying to get better. Learning is key in any job, because if you keep working hard every day then you'll get better and better. And it's important to learn from those around you, when you work with new people, they'll have something to each you – whether it's a new chef in a kitchen or a new waitress in a restaurant, you can always learn something. At Napoli on the Road we get a lot of questions about chicken and pineapple, but I don't like to put these things on pizza. If we were going to do a dessert pizza, I might put fresh fruit on it, but the idea of opening up a tin of pineapple and just slapping it on a pizza is horrendous. In Italy we used to eat lots of chicken, but that was always with a main, so we'd have it after some pasta and do grilled chicken and potatoes, or something like that. We'd just never think about putting chicken on a pizza. Cooked meat can also be tricky as a topping, as it can be very dry and when you're putting it into the oven, it'll be even worse. I'm working so much in the restaurants and see so much pizza every day, so when I go out, I try to go to a regular restaurant instead of a pizzeria. I love Dalla in Hackney, which is an Italian restaurant, and I discovered a new one near Queen's Park called Ida – it's very good. If I were going for pizza, there's a place in Stoke Newington called Oi Vita, it's run by a friend of mine and he's doing more classic Neopolitan pizza, more Roma style. I like that it's very crispy. Sometimes I don't get home from work until 9pm, so I'm tired and don't really want to cook dinner. I just go and buy bread, or get some from my restaurant, and toss it together with some olives and cheese. It's not really very Italian, but I love garlic powder. If I need to cook any chicken, I'll use it and some chilli powder as well to season the meat. I always have tomatoes in the fridge and I'm very lucky because I can buy lots of them from Italy and they're very, very good, especially the San Marzano ones. I use them to make my favourite dish in the world, which is pasta pomodoro (pasta with fresh tomatoes, extra virgin olive oil, garlic, basil, and salt). There's lots of bread in there, as I don't want to throw away anything. And I always have a box of Parmesan rinds. In Italy, we cut a little piece off the big wheel of Parmesan and when we do pasta with lentils, pasta with potatoes or soup, we put this inside to make it more cheesy. You don't defrost it, just put it straight in there. I really hate the little bags of mozzarella in water you get at the supermarket. Cheese, for me, needs to be quality and those little balls of mozzarella don't taste of anything, it's better to do without. I get lots of cheese from Italy, but I do really like the cheese shop in Neal's Yard and there's a very good one in Borough Market. It's fun trying new cheeses on my pizzas. It's also very important to have good olive oil. If you're doing toast with ham, or a salad, or you want to finish some spaghetti with some extra virgin olive oil it has to be good, because if not it'll be too bitter and ruin it. I've spent £27 on a bottle of olive oil before. I never buy expensive beer, but I like to have some at home. I'm not a big drinker, so I love the Peroni Nastro Azzurro 0.0%, it's always welcome in the fridge. I really love Greek salads. I've always got some Feta cheese and some vegetables to make it and the veg coming up from British farmers is amazing, sometimes even better than from Italian lands, to be honest. More Trending I've also been enjoying fresh strawberries and cherries while they're in season. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: 100ml liquid limit set to be scrapped for flyers across Europe MORE: The one drink you should never order from a restaurant wine list MORE: Londoners outraged over 'stupid' new charge being added to restaurant bills Your free newsletter guide to the best London has on offer, from drinks deals to restaurant reviews.
Axios
01-07-2025
- Entertainment
- Axios
10 SF restaurants that will be open this Fourth of July
If you're planning to dine out this Fourth of July, look no further. Driving the news: While lots of eateries close for the holiday, many will open their doors to the masses when Friday arrives. Yes, but: It's best to make a reservation if you've been dying to try a spot. 🍔 Wayfare Tavern (201 Pine St.): This contemporary American restaurant features dishes inspired by local cuisine, ranging from prime beef tartare to Skuna Bay salmon. 🍷 Spruce (3640 Sacramento St.): Chef Mark Sullivan crafts seasonal menus, which include dry-aged duck and fava bean tortelloni, that are paired with an extensive wine list. 📽️ Foreign Cinema (2534 Mission St.): Enjoy California-Mediterranean cuisine and independent films at this unique restaurant, which is currently screening " Confidentially Yours" alongside dishes like summer biryani and grilled lamb rack. 🥩 John's Grill (63 Ellis St.): Celebrate the holiday at one of the city's oldest and most famous restaurants. Fresh seafood and great steaks are on the menu, which is a favorite among celebrities. 🌶️ Burma Love Downtown (8 Mint Plz.): This place is one of my favorite restaurants in the city, featuring dishes like mohinga, wok-tossed chili and the iconic fermented tea leaf salad. 🍕 A16 (2355 Chestnut St.): One of the most popular Neopolitan pizza places in SF, this restaurant offers a curated selection of local, organic produce and meats to craft wood oven-fired pizzas. 🥟 Harborview Restaurant & Bar (4 Embarcadero Ctr.): Savor a variety of traditional Cantonese classics, combined with original recipes, at this banquet near the Ferry Building. 🍸 Bar Shoji (140 New Montgomery St., suite 1200): Indulge in Japanese-inspired craft cocktails and bar bites at this SoMa staple. Reservations are limited to 90 minutes per seating. 🦪 Angler (132 The Embarcadero): This seafood-focused restaurant on the waterfront features expansive views of the bay and dishes cooked over a wood-burning hearth.
Eater
24-06-2025
- Business
- Eater
Bloomingdale Trotters Should Beware of Wolves, Not Foxes, Along the 606
At 2.7 miles, the Bloomingdale Trail isn't an arduous journey worthy of a Shackleton-like memoir, but there's not much shade from the sun, and folks are allowed to get hungry or thirsty along the elevated path commonly known as the 606. Sure, the surrounding neighborhoods — Wicker Park, Bucktown, Humboldt Park, and Logan Square — have plenty of food options — but what if one is in a hurry? Enter Wolf & Company, an all-day cafe and market from the owners of Gretel and Little Bad Wolf. It's the first restaurant to have a patio built off the trail. Taking cues from another market with a furry mascot, Wolf & Company is a boutique grocer full of fancy snacks and pantry items. There's even a butcher's counter for impromptu backyard barbecues. This is a two-floor affair at 1752 N. Western Avenue, with the second floor leading to the 606. On the upper level, customers will find the caffeine with coffee from Hexe and Big Shoulders, and teas from Rare Tea Cellar and Rishi. Pastries are made on premise,s and they'll also serve a few light breakfast items. The second floor houses a 20-seat bar. The ground floor is home to the full-service restaurant and market. There's pizza to be had, and ownership describes it as a cross between Neopolitan and New Haven-style. While they'll offer American staples like pepperoni and sausage, the pizza will get a little fancy. Chef Graham Akroyd, the culinary director at the ownership's other restaurants, is behind the menu. That means it shouldn't be a surprise to find a burger available with up to three patties. Gretel and Little Bad Wolf are known for their burgers. There's also a deli component downstairs, which will also serve grab-and-go options. Check out the photos below. Wolf & Company , 1752 N. Western Avenue, coffee shop open daily from 7 a.m. to 4 p.m. for breakfast and lunch; market open 8 a.m. to 10 p.m.; restaurant and bar open daily from 11 a.m. to midnight on Sunday through Thursday; 11 a.m. to 1 a.m. on Friday and Saturday.
