margherita

Also notice that a good quality margherita pizza had an incredible taste thanks to the tomato sauce.

Here in Vancouver, Via tevere makes an shockingly good tomato sauce, to the point that I get only margherita as pizza, because the flavor is so intense.

All I'm saying is that a pizza margherita at an 'Italian style pizza joint' in the States is the same recipe, wood-fired oven, buffalo mozzarella, and so on.

There's a Margherita as discribed in my earlier comment available at Santa Lucia[1].

Sweet basil is great for pestos, margherita sandwiches and pizzas, and marinara sauce.

The lower gluten flours from Italy are good for the style they make over there...margherita (the Italianized version of pizza--very thin, high temp).

It's basically a plain margherita with a mixed green salad, cooked eggs, sliced tomato, fine ham slices and joghurt dressing added after baking.

It certainly did not have the staying power of, say, pizza margherita...

Way too unsophisticated tastebuds to appreciate the brilliance of the margherita.

[1] I do love the characterisation in Master & Margherita which makes it sound like Mr.

You can occasionally hear a motor boat, but that's it, maybe with just a few contained exceptions (Campo Santa Margherita at night, where lots of youngsters gather to drink and make quite some noise).

The pizza shop isn't obligated to, but could at least consider the fact that some people don't eat meat (or pork or whatever), and therefore keep the margherita on the menu to the benefit of everyone.

I feel we already had this argument before, but the modern Pizza Margherita [1] was already "codified" well before the first Italian diaspora.

I read a very bad translation of Master & Margherita, but it was still worthwhile.

North Italy: a standard Margherita: 4,5€.