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  • Mercurio's: Authentic Neapolitan Pizza and Artisanal Gelato While visiting family and friends this weekend in upstate NY, my husband and I were sharing our infatuation for Mercurio's pizza. Our declaration of love for this charming little pizza and gelato eatery came after dining on a sad pie from the local "pizza shop." Let it be said now, Mercurio's is not your average pizza shop. It's more like a mini vacation to Italy. Mercurio's is operated by Anna and Michael Mercurio (siblings). It's obvious that this family run business cares about quality ingredients and the tradition of making food from one's heritage. Michael is the head chef and is certified by the Italian government to make Neapolitan pizza. Neapolitan pizza is distinct from other pizzas because Michael must follow certain rules. I learned, after reading up on the guidelines on Mercurio's site, that the foundation of most pizzas is simple, fresh ingredients like San Marzano tomatoes for the sauce and mozzarella cheese. The dough consists of wheat flour, yeast, salt, and water. Michael is not allowed to use a rolling pin while ensuring that his dough is no more than 3mm thick. He then bakes the pizza 60-90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. The flavors and textures you get from this specialty oven are incredible. The toppings are also mind-blowingly fresh and healthy. Sorry, folks, if you want a grease-laden mountain of processed meats you're in the wrong spot. Rather, most pizzas are topped with items such as arugula, artichokes, Prosciutto di Parma, grape tomatoes, basil, and so on. No napkin blotting or guilty feelings required when dining on this pie. To read my full review, including photos, please visit: http://fork2mouth.blogspot.com/2013/07/mercurios-authentic-neapolitan-pizza.html
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