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

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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.
    James



    Pizzeria Sorbillo
    Via Tribunale, 32
    081-44.66.43
    www.accademiadellapizza.it

    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
    me)
    we ended with an additional Marinara, this time with
    olives, capers and salted anchovie. (even I ate the
    anchovie)
    2 kinds of beer, both Italian
    next time I will try to get more oven info.
    recommended. end of report.
    Adam
    Pizza Ovens
    Outdoor Fireplaces
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