just got back from Napoli and wanted to comment on Neapolitan pizza and sfogliatelle.
I really enjoyed the freshness of Neapolitan pizza but as a NY pizza lover found it a little bland. The oregano that they put in ny pizza sauce really livens it up. The fluffiness of the crust and the quality of the toppings really makes Naples pizza stick out in a nation of pizza though.
Sfogliatelle. What can I say. Served hot, crispy, crunchy, buttery cream-filled ecstasy. Thought the best we had were the 5 (!) from Mary's Sfogliatellerie at the entrance to the galleria off via Toledo. 1 euro a pop and worth every tiny penny. So good I miss them already.