New Epcot pizzeria gets a name

[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!!

 

[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

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

 

[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!

 

[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

 

[pixiedustS&A]

Will this be a counter service resteraunt?