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Massive Napolitaine:

Tomato sauce, cheese, anchovies and small local black olives.


Baked to perfection in a wood fired oven.


[scarfing it]

:thumbs::thumbs::thumbs:
 

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Just demolished a pepperoni in record time! :thumbs::thumbs::thumbs::thumbs:
 

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What, not a veggie? :confused:
I'm more concerned that you seem to get your fill of protein from a dose of salty goodness :eek:
 

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The best pizzas I have had outside Italy were in France, one in Chamonix in a restaurant, and a takeaway one from La Napoule (I think, near Cannes)
 
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Did your fingers smell fishy after playing with the Anchovies :confused:
 
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Pizza in France? :eek: :tut:

This was Italy up until about 150 years ago. :p


Ok ............. so you paid a bit more for that......... did you......... hmmm.

And you believed them?
They are all cooked like that here.


Even at the pizza vans.


You'd have to find a Deep Pan Pizza or Pizza (The) Hut
to get any other kind. (And I think they both went out
of business in this region.)



I've been reliably informed that locally, pizza ovens were
very traditional in gardens until the appearance of BBQs.
They are starting to make a comeback.
 

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Massive Napolitaine:

Tomato sauce, cheese, anchovies and small local black olives.


Baked to perfection in a wood fired oven.


[scarfing it]

:thumbs::thumbs::thumbs:
next time you're getting one in mate, let me know fella; i'll be over in a shot. that sounds delicious. I think anchovies are now banned from uk pizzas for being too nice/controversial :lol:
 

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