Re: Pizza on Gabriola

OK, I am a geek, always looking to find new sources of flour, tomatoes and cheese. I write to Italian mills, I ask wholesale suppliers, I ask at pizza places I visit . . . .  .

Yesterday we decided enough with the rain, let’s go to the Big Island for Italian lunch, hmm “traditional hand stretched thin crust pizza” . .  . . “What kind of flour do you use here I asked, . . . . All Purpose, was the cheery reply. In the background I saw the Pizzaioli walking towards the bench, stretching a pizza skin over his knuckles as he walked. He was walking from the dough sheeter to the bench, fresh.
OK, I had the Salmon Fettuccine! And it was good.

Sometimes this burning interest in Neapolitan can be a curse