New Epcot pizzeria gets a name

[WDWKOOK]

Via Napoli is slated to open Fall 2010.


From AllEars:

The name for the new authentic Neapolitan pizzeria operated by the Patina Restaurant Group in the Italy pavilion at Epcot's World Showcase has been revealed: Via Napoli. The restaurant will have wood-burning ovens, and will import water from a source that most resembles the water in Naples, Italy, home of some of the world's best pizza dough. This 300-seat pizzeria will feature a menu inspired by the famous pizzerias of southern Italy. The menu also will feature pastas, salads, sandwiches and Italian wines. The Patina Restaurant Group also operates Tutto Italia Ristorante at the pavilion.

[verlee]

mmmm. I can't wait to try it. DH is really excited. He would live on Pizza if he could.

[Micca]

The secret ingredient is water? That can't be good.:confused3

[WDWKOOK]

The secret ingredient is water? That can't be good.:confused3
Nope, it can't. And it's from an (un-named) "source (NJ?) that most resembles the waters in Naples, Italy." I hope it's not the water the gondolas and rats float in:sick:

[Micca]

Nope, it can't. And it's from an (un-named) "source (NJ?) that most resembles the waters in Naples, Italy." I hope it's not the water the gondolas and rats float in:sick:

That would be the water in Venice. The thing with water is this: If it's pure clean water, it's available in many places domestically, no need to import it.
If there's something else, then it's impure and why would you go to the expense of importing it???

[WDWKOOK]

That would be the water in Venice. The thing with water is this: If it's pure clean water, it's available in many places domestically, no need to import it.
If there's something else, then it's impure and why would you go to the expense of importing it???
Oops, thanks for catching my error. We should be OK then since it won't be rat or gondola water.

Do they really think anyone could possibly tell what type of water the crust is made from? And, if the owners are the same as Tutto, shouldn't they use their mystery water there, too? Why just crust - shouldn't everything be made with it?

[MJMcBride]

The secret ingredient is water? That can't be good.:confused3

actually, it is good. Most consider the pizza in NY to be the best because of the NY tap water

[Micca]

actually, it is good. Most consider the pizza in NY to be the best because of the NY tap water

Which surely must be cheaper than bringing in water from Italy. :confused3

I would love to have some good pizza on property, but I'm predicting I'll still be ordering offsite on my WDW trips. If the new pizza is good, I don't care what they make it from (within reason).:earsboy:

[WDWKOOK]

Which surely must be cheaper than bringing in water from Italy. :confused3

I would love to have some good pizza on property, but I'm predicting I'll still be ordering offsite on my WDW trips. If the new pizza is good, I don't care what they make it from (within reason).:earsboy:
Even World Showcase Lagoon water?

[Golf4food]

Water isn't just water an impurities - it also has different natural metal and chemical elements to it, which is why water in different places has a slightly different flavor even though it is all basically H2O. Some have higher levels of this or that and it affects the taste, the way it cooks, the way it cleans (shower in different cities, for instance), etc.

They did a test on the food network and showed how making pizza with the exact same recipe and ingredients can be affected by different water (and the New York water came out the winner).

[Micca]

Even World Showcase Lagoon water?


:eek: Anything made with World Showcase Lagoon water is guaranteed to give you a "fast pass";)

[WebmasterCricket]

Mmmmm, fireworks fallout flavor.

[WDWKOOK]

:eek: Anything made with World Showcase Lagoon water is guaranteed to give you a "fast pass";)
:worship:How long have you been waiting to use that one?:lmao:


Mmmmm, fireworks fallout flavor.
:thumbsup2
Or perhaps a slurry of "Friendship Boat Sludge"

[BecBennett]

I love the restaurant Naples at DTD in CA, think it's going to be anything like that? I get cravings for their pizza at least once a month :lovestruc

They go on about the water in their menu too...

[TI double GGER]

Ah you guys have obviously never been to Naples for pizza. Best pizza I ever had in my life and I could live on pizza. It has to be the water, I have been on a quest to find something comparable here in the states and NADA! Not even close. I for one am really hoping this place turns out to be good.:yay:

[Micca]

[QUOTE=WDWKOOK;36275204]:worship:How long have you been waiting to use that one /QUOTE]


I held it in as long as I could;)

[artesian]

Ah you guys have obviously never been to Naples for pizza. Best pizza I ever had in my life and I could live on pizza. It has to be the water, I have been on a quest to find something comparable here in the states and NADA! Not even close. I for one am really hoping this place turns out to be good.:yay:

Where have you been? There is one place in Manhattan and one in Brooklyn I'd put up against anyone

[WDWKOOK]

Ooooo - FOOD FIGHT!
popcorn::

[TI double GGER]

Haven't been to NY in years, live in FL now. I may have to make a trip up there it would be cheaper than going back to Italy!

[Uncleromulus]

Went to the Giant today and looked for bottled NY tap water. They seemed to be out--

Anyway, this looks like a nice new place and they ought to do a good business.

[manning]

That would be the water in Venice. The thing with water is this: If it's pure clean water, it's available in many places domestically, no need to import it.
If there's something else, then it's impure and why would you go to the expense of importing it???

Hey, you have to have an excuse for the high prices!!:thumbsup2

[tink_n_pooh]

There has to be a reason that pizza outside of the NY/NJ area tastes like cardboard and I'm thinking its the water. Even people from NY that go other places (like a restaurant that opened near our condo in Myrtle Beach) to open pizza parlors say its just not the same :confused3

I hope its not like the flat breads they have at SSR. I've never been to Naples for pizza although it sounds like a good idea :goodvibes

[JasonDVC]

From what I've read on the restaurant boards, Tutto Italia does not have a good reputation. I hope that reputation does not carry on to the new pizza restaurant seeing as it is the same ownership group.

I think the idea for an authentic Italian pizzeria is terrific. I just hope it's not a let down as many think Tutto is.

BTW...the water does make a difference! :thumbsup2

[frayedend]

So I'm assuming this to be a table service pizzeria? And yes, water makes all the difference in the world and it has to do with the minerals present and gluten production. The texture of the crust is one of the most important things when making pizza. That being said if it is kneaded too much or not enough then the texture will be wrong no matter the water.

[Golf4food]

From what I've read on the restaurant boards, Tutto Italia does not have a good reputation. I hope that reputation does not carry on to the new pizza restaurant seeing as it is the same ownership group.

Tutto might have a mixed reputation, but for us it is a favorite. One of the best meals we've had at WDW. We enjoyed Tutto more than Cali Grill, for instance. Top five for sure. Tutto may be overpriced if paying OOP, but what at WDW isn't?

[alicia080979]

has anyone heard dates announced for the new pizzaria and re-opening of the mexican cantina? We are going in September and I'm crossing my fingers!

[chartle]

That would be the water in Venice. The thing with water is this: If it's pure clean water, it's available in many places domestically, no need to import it.
If there's something else, then it's impure and why would you go to the expense of importing it???

What you call impurities is what gives the water its flavor.

No municipal water supply delivers "pure clean water". The only water that can be defined as pure and clean water is highly filtered lab distilled water. Which is fine as a chemical compound but terrible as a food ingredient.

The "impurities" from the Naples water most likely besides giving the water a certain flavor also may have certain minerals in it that help the dough develop texture and structure, natural dough conditioners.

Good Eats did a two parter just on water.

http://www.goodeatsfanpage.com/Season10/water1/water1_tran.htm

http://www.goodeatsfanpage.com/Season10/water2/water2_tran.htm

[jen42002]

has anyone heard dates announced for the new pizzaria and re-opening of the mexican cantina? We are going in September and I'm crossing my fingers!

Thought I read September 24 for the Cantina and just "fall" for the Pizzaria. Would think they would like to have everything complete and running for the Food and Wine Festival.

[iheartjacksparrow]

Water IS the secret ingredient..

Like someone else said, you go outside of NY/NJ area and the pizza is TERRIBLE.
Of course Jersey tomotoes also add to the pizza's goodness...

and the best pizza in NY is Grimaldi's in Brooklyn :goodvibes

[pixiedustS&A]

Will this be a counter service resteraunt?