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Posted (edited)

Hi guys, 

just wanted to report a new pizza place, which opened  a few months ago in Glossop Rd, in front of the Drama Studio.  It's called Napoli Centro.

They make only few types of pizza, all very fragrant and nicely topped.  They use Caputo blue flour, San marzano tomatoes and fresh ingredients.    They also make some mean arancini and crocchette, which are often however unavailabe because they are extremely popular.

The owner has a neapolitan dad and a mother from Rotherham,  speaks fluent italian and has worked a dozen years inthe London pizza places.

It is good to have another good place for pizza, unpretentious,  cheap, open also at lunchtime.

BWs

MV

 

PS:  have no interest whatsoever in the shop, just like to eat there with the occasional take away.

Edited by MaxVinella

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This place is definitely worth a visit. Lovely, Neopolitan style pizza served by friendly staff. Closes around 9.30pm though.

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I'm pleased to hear the good reports. From the outside it looks as though it would be a nice place to go and not the typical  rubbish pizza place.

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21 hours ago, MaxVinella said:

Hi guys, 

just wanted to report a new pizza place, which opened  a few months ago in Glossop Rd, in front of the Drama Studio.  It's called Napoli Centro.

They make only few types of pizza, all very fragrant and nicely topped.  They use Caputo blue flour, San marzano tomatoes and fresh ingredients.    They also make some mean arancini and crocchette, which are often however unavailabe because they are extremely popular.

The owner has a neapolitan dad and a mother from Rotherham,  speaks fluent italian and has worked a dozen years inthe London pizza places.

It is good to have another good place for pizza, unpretentious,  cheap, open also at lunchtime.

BWs

MV

 

PS:  have no interest whatsoever in the shop, just like to eat there with the occasional take away.

for no interest in the shop you certainly know a lot of their specific  ingredients ??????

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Posted (edited)

Yes I do because I am perhaps too fussy about my food.    It is my weakness,  and having  quite an interest in cooking,   if I go to a pizza place and do not see good quality ingredients, I know it won't be good.

While waiting for my pizza, asked the same questions also to Porter pizza, and to the pizzaiolo in Proove.  Both of them use Caputo,  one uses Mutti tomatoes, the  other I think  Petti peeled  tomatoes.   The important thing is that they are done with the San Marzano variety, and not with chopped (because they would contain additives).

Plus, I enjoy some baking myself and buy the Caputo flour from an online shop.

So, am sorry if my  report seemed dodgy to you - but honestly have nothng to do with pizza shops - except that like pizza and italian food a lot.

BWs

MV

 

Edited by MaxVinella

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13 hours ago, iamwoody said:

for no interest in the shop you certainly know a lot of their specific  ingredients ??????

If you were interested in good quality Neopolitan pizza then you would definitely know about the ingredients. The specific flour, particular tomatoes,  and top quality cheese are all so important. As is the method of cooking in a very high temperature oven.

 

Take a trip to Naples and eat pizza at a few places. Then you'll appreciate the best pizza in the world and the importance of quality ingredients and their provenance. 

 

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I was in napoli last year and am off to puglia shortly and have eaten lots of pizzas but not once was i in the kitchen looking at their ingredients but hey ho i was only making an observation on the OP 

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Posted (edited)

Sorry,  obviously a misunderstanding.     My  "no interest in the shop "    was meant to clarify that I do not work there, I do not own it, I am not a relative of the owner, have no financial interest in its success. 

 

It did not want to mean that I have no interest on how to cook a pizza, and with which ingredients - which is in fact not the case.  I take interest in food, and how it is prepared apart from the final result.    In those restaurants where I get to talk to the owner or cook, usually end up visiting the kitchen.    My curiosity and perhaps weakness.   Plus, in many pizza places they cook right there in front of you.

 

MV

Edited by MaxVinella

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I tried this place for the first time last week and can verify the OPs claim that it was delicious, and (in my rather more limited experience) authentic. Also reasonably priced, which is a bonus. Will definitely be going back.

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Looking forward to a visit to this place tomorrow. I lived in Naples for 5 years so I'm very excited about it!!! Especially the salsiccia & friarielli pizza. 

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On 29/03/2019 at 12:53, MaxVinella said:

Yes I do because I am perhaps too fussy about my food.    It is my weakness,  and having  quite an interest in cooking,   if I go to a pizza place and do not see good quality ingredients, I know it won't be good.

While waiting for my pizza, asked the same questions also to Porter pizza, and to the pizzaiolo in Proove.  Both of them use Caputo,  one uses Mutti tomatoes, the  other I think  Petti peeled  tomatoes.   The important thing is that they are done with the San Marzano variety, and not with chopped (because they would contain additives).

Plus, I enjoy some baking myself and buy the Caputo flour from an online shop.

So, am sorry if my  report seemed dodgy to you - but honestly have nothng to do with pizza shops - except that like pizza and italian food a lot.

BWs

MV

 

I think you explained that very well and thank you for bringing this new place to our attention.  You clearly do know about food and have good taste.  I believe you anyhow!  

 

I didn't know about "caputo" flour, but I do think that Proove and Porter make the best pizza's I've tried so far, in Sheffield.  They are close to what you get in Italy.   I've visited Naples and had the pleasure of spending a few days with my Neapolitan host.  In addition to taking me out sailing on his boat (we visited the island of Ischia) he introduced me to the Neapolitan pizza scene.  Naples is a noisy, dirty city, but the little labyrinth's of back streets with tiny pizza shops and cafe's is amazing and they serve up the best pizza I've ever eaten.  If this place is serving up pizza's in that mold then...."I'm in"!

 

 

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Posted (edited)

You just have to try,   that's the best thing to do.   I am sure that Proove  use Caputo,  Porter too but do not know if red or blue (yet).     Of course Naples has great pizzerie, some of them remarkable in tradition as well  innovation - the Gotha of pizza works there.      

 

But I also found interesting the Roman pizza in its two version, "teglia"  and   "piana".        The first one is cooked in a flat pan,  it is about one inch tall and much aereated - because of the high-hydration long-prooving dough.       The piana is flatter than the neapolitan,    and does not the "cornicione", i.e. the raised borders.       The king of  roman "teglia"  pizza is called Gabriele Bonci   (look him up)

 

https://imgur.com/sjq19aV

 

 

Edited by MaxVinella

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