Jovial and sincere, with a fire in his eyes as he began discussing the proud history of the Neapolitan culinary tradition. We were conducting an informal comparison of the porteño style with traditional Italian pizza and San Paolo was chosen as one of four samples. Likewise, San Paolo is the most recent enterprise in a long string of restaurants for De Rosa, who ran a number of restaurants and pizzerias across Manhattan. The result is a puffy fried dough the size of a frisbee. There’s more in the works for San Paolo.

Source: The Bubble September 07, 2016 18:45 UTC