Ramón Basterra Kalea, 1
48011 Bilbo, Bizkaia, Spain
They (NAP) call it 'verace pizza napoletana' (VPN - true Neapolitan pizza), but this place would never make it in Naples, Italy. I lived in Naples for three years while assigned to NATO's Southern region Headquarters and where I met my wife, so we visit Napoli often. My dad's side of the family is from a small mountain town about 100 clicks in the mountains east of Napoli and where they also know how to make a great pizza. I also received my certification in a veraci pizza napoletana pizzeria in Napoli on my birthday in 2017 so I know my shit Bozo.
My pizza Salsiccia e Friarielli (€11.90 - sausage, broccoli rabe, mozzarella, and EVO) was a rare find, something you usually only find in Naples and my very favorite pizza.
It came very quickly like a true neapolitan pizza should, 90 seconds at 600 degrees Celsius, and was about the right size (35cm). The dough (pasta) was about the right thickness as well, but, unfortunately, had far too much olive oil and it did not look like the advertised EVO, much lighter in color. Therefore, the extremely thin dough was soggy instead of being just thick enough and cooked well enough to be able to fold and pick up in your hand, as a true neapolitan pizza is customarily eaten.
They had olio piccante on-hand, a bottle of EVO containing hot peppers, Calabrian chiles to be exact and considered the classic Italian pepper, so I was somewhat impressed. However, I could barely taste it because there were not enough chilis inside and the watery 'EVO' drowned out any flavor there might have been. Bummer.
I had two glasses of their house red wine (€4 each), so I satiated myself before the James Taylor concert for just under €20 plus tip.
It was a decent attempt, but flawfully executed, much to my dismay. No HOOAH here comrades.
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Title: Bilbao, Spain: NAP? ... EVO? ... VPN? ... That's A Negative Colonel!
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