Trianon - Napoli, Italy

Rating:  4 / 10

This is what licking the back of a person who's just had an oil massage feels like. 

Dave Portnoy always complains when he reviews pizzas that have too much oil. Whether that's the natural milk fats from good quality cheese, the addition of oil on top or just the results of poor choices, the look on his face is always the same.

​He would hate Trianon.

From my endless list of places to try, Trianon had not been high up. However, after my daytrip to Pompei and on my way back to the hotel, I passed it and decided it deserved a chance.

I was met by distracted but amicable waiters, watched as my pizza was prepared and baked and handed a steaming box after relieving my pocket of a few Euros. I then crossed the road and found the first alley in which to taste it before time had been given the green light to disturb the fine balance of science.

It ate like a mess. Dripping with oil (something I noticed when it was being constructed was the sheer quantity of oil poured on), off-puttingly so. The crust and sauce was very standard for Naples, nothing at all to write home about. But after taking a few bites of the first piece I noticed the pool of grease that had gathered, soaking the box. A further tilt of the slice and rivulets flowed down in pinball formations to grace the white sheet of cardboard.

I closed the box in dissatisfaction. Pouring over google maps to direct me to hope, to salvation, to a non-greasy pizza. What I found was another dismal offering, but that story is for another review.

These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG  and discover your own gems too. But please do try a few of these, they have been researched exhaustively.