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  • Being from Italy I have to admit I love to dissect the menu and the kitchen whenever I read the words "real authentic italian". I did not find any misspelled italian words which is a promising sign. However, a couple of things did strike me. The first is the type of flour used to make pizza which in Italy is usually "0" and not "00" as stated. Then came the kitchen: a stone wheel turns inside a gas fired oven: in my mind that already disqualifies the place from being called authentic, let alone Neapolitan. Finally, there are hundreds or pizza associations in Italy, being associated with one is pretty meaningless. But no big deal there. Let's get to the pizza. It is a gummy one, it isn't crisp but it is somewhat thin, thus it is a Neapolitan style. Don;t expect to find this type of pizza too much in Italy, the Neapolitan one is something you usually find only, well.. in Naples. The taste was good, the ingredients were definitely fresh (I consider canned tomatoes fresh), the mozzarella was sliced and perfectly melted. Being cooked in a gas fire oven means no burn marks and uniformly cooked. I like having some burnt sections on my pizzas. Prices were not outrageous but neither cheap: $11 for a margherita pizza. The place is interesting with the big windows and surprsingly confy chairs. Atmosphere is very easy going. Service was good. So I would definitely come back here. This is (finally!) the second place in Calgary that serves pizza that is close to Italian pizza. The other one is Pulcinella.
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