The Cheeses of Via Napoli

Posted by on


One of the better meals (for me, at least) in Epcot's World Showcase is a pizza pie in the Italy pavilion at Via Napoli.  We've dined there a few times and I've always enjoyed the meal and the show.  The show, you ask?  Yeah....the show.  

In this case, the show is the open kitchen where the pizzaiolos stretch the dough, dress their skins and get them in and out of the ovens.   Like a kid in the Marshall Field's windows at Christmastime, I press my nose against the glass and stare at them assembling and baking the pies for everyone.  Nat will tell you that this isn't an uncommon sighting; just about every pizza place that we go to that has an open kitchen/oven, I'll find time to watch the goings ons.  

On this visit to Via Napoli, I was drawn to the cheese bins and the labels that they had applied to them.  The photos you see here are taken from my perspective, so that's why the labels appear upside down.  Above, you'll see the mozzarella station - which was the biggest bin.  They're using low-moisture mozzarella for the most part, which I can support even though this is a neapolitan joint.  

But the other cheese bins are just as interesting.  Take a close look (click the photos and they'll get bigger) and you'll see Robiola, Parmesan, Provolone and Fontina.  Robiola is a cheese I'm totally unfamiliar with, so it is something worth investigating when it comes to pizza making.  It is a soft cheese, which I've begun to try to use in the form of a nodini or bocconcini paired with the low-moisture scamorza that is key to the Parr-blend© cheese mix that I top my pies with at home.   

Looking at the Via Napoli menu, they only use Robiola on one pie:  their Broccolini.  It has cherry tomatoes, mozzarella, broccolini, porchetta and robiola.  Might be something to give a shot?

With our Angelo Caputo's in Downers Grove closing (and hearing it is moving to 75th Street???), I'm left with trips to Pete's Fresh Market in Oak Brook Terrace/Villa Park to pick up my Italian specialty items like cheeses and cured meats.  Next time I go, I'll keep an eye out for Robiola.  Not to mention broccolini, amirite?!?

Location: 1510 Avenue of the Stars, Orlando, FL 32830, USA

Comments

Post a Comment

Be nice to each other here.

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Posted by on
Image
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe.  The Tribune reporter called it "prized".  We were set to host a little pizza party over the weekend, so I figured I'd give it a shot.  Here's the article as seen through my mobile phone's camera. I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd.  I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs.  And they were dirt cheap.  The only issue is that needed just 4 ounces.  We ended up with a whole-lotta-wine that Nat won't drink. I've taken the recipe and modified it a bit by eliminating the percentage
Read more

Martha Stewart: If You Want To Be Happy....Plant A Garden - Garden Advice - November 2024

Posted by on
Image
Martha Stewart hit me right between the eyes this morning with this quote about happiness.  She says that you can be happy for a year - if you get married.  And you can be happy for a decade - if you get a dog.  But...if you wanna be happy for the rest of your life - plant a garden.  See below. I'm adding this to the handful of pieces of garden advice/garden musings/garden quotes that I've collected here on my blog - including: It is better to plant a fifty-cent tree in a five dollar hole than a five dollar tree in a fifty-cent hole , Conifers should come first , never buy just one of anything , Audrey Hepburn's line/quote - "To plant a garden is to believe in tomorrow" and... the best time to plant a tree was 20 years ago. The second best? Today .  Martha's take on happiness fits right in there with these. I first came across this on TikTok in a promo for her Netflix documentary, but....on  Instagram  is where I found this (nicely laid-out four-panel) Marth
Read more

Tom Thayer's Italian Beef Recipe

Posted by on
Image
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl  and  DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's in
Read more