Best in the World. Ever.

'Shouldn't have had that last half'

It's coffee that does it for me - I would go out, have 17 pints, then a pizza come home and have a coffee, I was always poorly sick and could never work out why for ages. Then I realised it must have been the coffee

A tough one this RiD....as you might imagine, most of my best pizzas have been experienced on the road with bands....I have a top three...

at 3, a beautiful square slice pizza in the Citta Vecchio of Bergamo, Northern Italy last year while playing a festival with Witch Cross, A miasma of taste titillation, with mozzerella, egg, proscuitto, mushrooms and un-named delights....

at 2, in a Pizzeria in the Norwegian town of Honefoss in 1985, a pizza so large it could double as the large wheel on a penny farthing, so large that even being ravenous I had to admit defeat and fold several slices 'for later consumption'.

But at Number 1, it's the folded Calzone special from 'Mex' in Wakefield, Yorkshire, packed with meaty goodness, once consumed, the happy diner is replete with comestibles.

BWFCCLEGG: "...I had a fillet steak and bearnaise sauce pizza once..." - that sounds like a beauty, I'd pay some of your English pounds for that one.

It was joyeous! Still vrilliant the day after cold aswell

when I was living in sicily the best I found was called a santa chiara - a philadelphia base instead of tomato and topped with prosciutto crudo, nut paste, powedered pistachio and walnuts. perfection

Mighty Meaty from Pizza Parlor on Moss Bank Way.
As simple as it sounds I have always loved their pizzas and whenever I'm back in Bolton I always try and have one.

Davardi's in Walkden been great since 1970.
Passed on to his kids now, menu never changed.

The worst pizza I have ever had was in Nice, The best pizza I ever had was also in Nice. Both Calazone pizzas two different restaurants about 1 mile apart in distance and a thousand miles apart in quality.

So Nice and not so Nice.

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comment by royston-vasey (U4179)
posted 5 hours, 9 minutes ago
when I was living in sicily the best I found was called a santa chiara - a philadelphia base instead of tomato and topped with prosciutto crudo, nut paste, powedered pistachio and walnuts. perfection


Sounds really good that....yum yum.