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Pizza Is What’s for Dinner

August 16th, 2007 · No Comments ·

I am a human being; I love pizza just as much as the person who sits next to me in the office…or a bar (still not touching alcoholic beverages until I finish my triathlon race). However, as some of us know, eating pizza can prevent us from losing the extra layer of fats that we have tried to get rid of since seeing Brad Pitt in “Fight Club” or Heidi Klum in Victoria’s Secret runway show. However, I went to Una Pizza Napoletana, known for its authentic Napoletana pizza, down in the East Village of New York City, and I have never felt so healthy eating a whole 12″ pizza.

First, I want to emphasize the authenticity of Napoletana pizza. After doing some research online on pizza’s history, I have learned that Naples, Italy, is the birth place of pizza. Napoletana pizza is created with pure flour, Sicilian sea salt, San Marzano tomatoes, fresh basil, and mozzarella di bufala; these ingredients are the finest. The flour, neither enriched, bleached, nor bromated, is made from grounding wheat berries by stone and mixed with Sicilian sea salt. Mozzarella di bufala is made from real buffalo milk, which is imported from Italy by Una Pizza Napoletana. San Marzano tomatoes are rare and have sweet and tangy flavor that give the pizza a balanced flavor. San Marzano tomatoes are one of the finest because they are grown in rich volcanic soil that acts as a filter for impurities. Last, but not least, a Napoletana pizza is not complete without extra-virgin olive oil from southern Italy. I am not an expert on extra-virgin olive oil, but I sure could tell the great quality of the oil when I bit into the pizza and tasted the sweetness of the drippings.

What’s not to like about this pizza? The best kind of dough made from pure flour, which contains plenty of fiber, freshest mozzarella, tomatoes, basil, and extra-virgin olive oil that fights bad cholesterol. Finally, after eating a whole 12″ pie by myself, I wasn’t feeling stuffed and left the place satisfied. I highly recommend a visit to Una Pizza Napoletana if you happen to be in New York City. But here’s the catch, the restaurant is only open from Thursday to Sunday, from 5 PM until the chef runs out of the dough. So, you may want to be creative about your dinner plan if you would like to dine in this fabulous pizza joint.

By the way, if you’d like to join me for a trip to Una Pizza, leave me a message, I will be glad to mark it down on my calender and get off work early for a pie of healthy and authentic pizza.

Tags: Diet

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