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Pizzeria Sorbillo -- Naples - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Pizzeria Sorbillo -- Naples

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  • Pizzeria Sorbillo -- Naples

    I have a friend who just passed through Florence on his way to Naples where he spends a lot of time. Here is his report on his first pizzeria of the day. Good fun.

    Pizzeria Sorbillo
    Via Tribunale, 32

    founded by Gino Sorbillo in 1935
    the Sorbillo family has 21 sons- all pizzaioli!
    Margarita- 3 euro
    Marinara - 2.3 euro
    the highest price pizza was about 6 euro
    one oven, 2 levels for dining
    the marble tables were old and imperfect (not exactly
    flat) with table numbers painted on to the center of
    the table.
    the pizza was large (flowing off the plate)
    I started with the Margherita - just right- with a good
    "burnt" flavor to the crust.
    we proceded to the Marinara - genius...
    also tried one with smoked provalona and pomodorini
    (good flavor to the cheese, but too much cheese for
    we ended with an additional Marinara, this time with
    olives, capers and salted anchovie. (even I ate the
    2 kinds of beer, both Italian
    next time I will try to get more oven info.
    recommended. end of report.
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