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Pizzaiuolo -- Florence - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Pizzaiuolo -- Florence

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  • Pizzaiuolo -- Florence

    After trying to get in for months, we finally found a table at Pizzaiuolo (which is not how you spell Pizzaiolo). We got the last un-reserved table around 8PM, and then they were fully booked for hours. This is the restaurnat where we couldn't get a table at 11PM one night.

    To get right to it, the pizza is excellent. You could be in Naples. They have a large pre-cast oven (sadly not ours) and they keep it very hot with 4+ 2-3" pieces of wood burning much of the time. The pizzas are big, with a soft thin crust and a huge cornicione. I'm not sure which flour they use, I but asked and the dough ball in 280gr. Our 13 year-old couldn't finish her pizza. The cornicione was soft and pliable and has a nice flavor. The dough was a little salty, but it was nice.

    The quality of the cheese and olive oil are excellent. We had a Caprese salad to start, along with bruschette pomodoro (Pane Toscano), and the mozzarella was authentic and fresh.

    The place was loud and packed; it's an interesting mix of tourists and locals. One thing I did not like was that you could see they were interested in turning tables over -- a very non-Italian experience in a country where you can have your table all night, and have to beg for the bill. There was a little pressure to keep it moving.

    When we left at 9:30P, there was a long line to get it.

    Michael has eaten in 5-6 pizzerias in Florence in over the times we have met here, and he thought it is the best pizzeria in town. That's from a pro.

    If you are here visiting, give it a shot.
    James
    Pizza Ovens
    Outdoor Fireplaces
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