One of the first restaurants we went to this month for Pizza was Ribalta. In fact we went twice. This post is about both visits and we sat indoors both times.
Starters
Eggplant Parmesan — A classic version
Panzerotti — Neapolitan potato croquettes, crisp on the outside and filled with melting mozzarella and bits of prosciutto
The panzerotti are irresistible
THE PIZZA — We had three variations on Pizza Margherita
Pizza Pala — Light and airy crust with tomato, basil and mozzarella, baked in a slab.
Pizza Margarita — Regular Neapolitan style pie
Pizza Margherita with prosciutto and arugula
Monte di Grazie Rosso 2011 The wine is made from 90% Tintore di Tramonti from very old ungrafted vines and 10% Piedirosso. The Tintore di Tramonti grows almost exclusively in the Monte Lattari Valley. The grape is harvested at the end of September, which makes it an early ripener for this area. This indigenous red grape variety belongs to the Tienturier family. Tienturier means dyed or stained in French. The flesh and the juice of these grapes are red in color. The anthocyanin pigments accumulate in the grape berry itself. The free run juice is therefore red.
This is a complex wine with earthly aromas, red fruit and a slight hint of black pepper and spice with good acidity that makes it a very good food wine. It was the perfect combination wth the food.
Interesting read:
https://www.smithsonianmag.com/travel/naples-pizza-original-fast-food-180976992/?utm_source=twitter.com&utm_medium=socialmedia
Interesting article- I have been to all the pizza places mentioned, some a number of times and have been going to Naples since 1970.