我们刚刚才享用有一个披萨和一瓶酒，不过食物看起来太棒了，最后我们又要了更多的东西。西葫芦开胃菜就像是个让人激动的调色板，而且酒单上的杜兰朵（torrents）很华丽。披萨很新鲜而且饼底很薄。水牛芝士棒极了而且服务首屈一指。那些很棒的女服务员们都在互相帮助而且一直扫视餐厅看有没有顾客的请求。天啊，澳大利亚的一些餐厅真应该向这些女孩学习。在周四这里都是满座的，而且这合情合理。如果你需要从parillas得到一个小憩，这个小地方棒极了。
12 - 16 条点评，共 833 条
我一直在寻找皮薄的用石炉烤制的披萨。看了这儿的评论后，很兴奋地去了圣保罗。我在意大利住了三年，发现这儿的披萨虽然芝士、香肠和番茄酱质量尚可，但面团不大好。强烈推荐Siamo Nel Forno，虽然我今天去了那儿，但是没开门。最后呢，我想辣椒油一点都不辣。
Dear Miguel,
I am sorry that you were not fully satisfied with our Pizza. I have the highest regard for our esteem competitors at Siamo nel Forno, and certainly it would be in bad taste for me to debate the merits of my pizza in comparison to their pizzas. Nevertheless, I can ensure you that I put the same dedication in the elaboration of my dough, as I do in choosing the ingredients. I was born and raised in Naples surrounded by relatives that were very dedicated to our local cuisine and to the manufacturing of bread and pizza, and I am very conscious that my pizza is authentic and faithful to the ones that are served in my native city. I have devoted many years to elaborate a blend of Argentinean flours to replicate a light and elastic dough like the ones served in Naples. I am very demanding on myself, and I can ensure you that I would never serve a mediocre version of a Neapolitan pizza. I respect that you might like another one better than mine, but being a Neapolitan for over 50 years of one's life cannot be compared with living in Italy for three years. It takes more than that to be an expert.
我喜欢地道的意大利美食，我也很期待这个地方，因为在布宜诺斯艾利斯的选择很少。我很不满意。我没有预定，我8点的时候来的，只有2张桌子坐了人。但是我等了很久才有人带我去我的桌子，然后给了我菜单。选择很少（如果食物好吃的话，这还行）。我点的披萨面粉还是半生的。老板坚持说这是意大利风格的，但是我发誓这不是（因为我吃了意大利很多不同地方的披萨），我可能要改天再来这家餐厅，他们今天可能做得不好，但我也不确定。
Dear Ingrid,
I am deeply sorry we have disappointed you. However, I remember your table very well and I am sorry that I could not remedy the situation. Unfortunately, the night you dined at San Paolo we had a large number of reservations between 8:30 and 9:30. Although, when you came at 8:00 PM there were only two tables occupied, before we could accommodate you we had to check that we had availability, and it took a few minutes to shuffle some tables to accommodate you and your guest. I am sorry that we made you wait, but it was inevitable as we would like to honor reservations first, and we had to make sure there were sufficient tables.
As far as the pizza is concerned, I remember you have described the center as being bland. Normally, the center of the pizza is 3 MM and the frame about 2 cm. Consequently, if the frame was perfectly cooked as you have acknowledged, the center would be cooked as well, being thinner than the frame of the pizza. The center of a Neapolitan pizza is always rather elastic and never crispy, as Neapolitan used to fold their pizza twice and eat it standing up. You have graciously mentioned to me that in Italy you had pizza that was different than the one I serve. I believe that. In fact, in Naples the pizza is very different than the one you might eat in Rome that is very thin and crispy. I have many Neapolitan customers and they all complement my pizza for its authenticity. A internet search about our restaurant and Neapolitan pizza will reveal the characteristics of a true Neapolitan Pizza and our adherence to the rules that govern this very traditional product. By definition Neapolitan Pizza is never crispy and the fresh ingredients that are used as toppings contribute to a rather elastic texture. I hope that you will visit us again, and we can make you fall in love with our pizza. It's a fantastic product, appreciated for being very light thanks to the long fermentation of the dough. And also very healthy given the quality of the ingredients that we use and the cooking in a wood burning oven. However, the long fermentation, the freshness of the topping and the short cooking time on a very hot wood burning oven, contributes to a very fluffy dough that by definition will ever be crispy.
Sincerely,
MD
