No. 3: Pizza di Salsiccia e Friarielli at Fuoco Pizzeria Napoletana
Just TWO DAYS left in our list of lists known as 100 Favorite Dishes (INSERT YEAR), which means that very, very soon, you'll be able to run to one of the awesome businesses who loan us a few square feet of space and pick up a copy of our annual Best Of issue. YEAH!!! Enjoy!
The first time I wandered into Fuoco Pizzeria Napoletana, my friend and I were both three sheets to the wind, oblivious to our choice of food; we could've eaten in one of the late-night dens that serves gluey pasta or cheese-riddled pocho combo plates, but even borracho como una cuba, I knew this pizza was amazing. I've been back many times, thankfully in a more appropriately sober state, and just about every pizza I've tried has been truly outstanding, worthy enough to call people down from Los Angeles, worthy enough to shove in the face of some New Yorker brandishing UFO-sized pies from Ray's Famous, just absolutely outstanding, worthy enough to take an Italian visiting from Italy too to assuage the pangs of homesickness. That sign outside that says "verace pizza napoletana" is not just for decoration--this is the real thing.
While there are a lot of great pizzas on the menu, there's nothing as good as the bitter and savory combination of fennel sausage and broccoli rabe, called salsiccia e friarielli in Italian. The only thing required to tie it all together is to channel the fiery-tempered people of Calabria with a healthy shake of hot red pepper flakes, which, it just so happens, are sitting right there on the table for you.
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