sf wrote:
> On Sun, 04 Nov 2007 17:29:49 +0200, ravenlynne >
> wrote:
>
>> The thing about naples pizza is that you can come close, but you can't
>> accurately reproduce it in the states. The flour can't be had.
>
> We have a single American who is certified to produce real Neapolitan
> pizza. Wish I could remember his name. He won lots of pizza throwing
> contests and now he's an officially Italian certificated pizza maker,
> correct flour & all.
>

Then his customers are very lucky indeed!

--
-Gina in Italy

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