The New York Times Agency May 2010
EN_00914465_3717
(NYT3) NAPLES, Italy -- June 8, 2004 -- NEAPOLITAN-PIZZA -- Pizza in Naples in May, 2004. The thing about Neapolitan pizza, one axiom goes, is that the higher the grade of the olive oil, the better the thread-count of the proprietor's clothes. So while a new national law mandates what can authentically be called Neapolitan pizza, the legislation also exposes a deeper, ages-old rift about whether pizza is best served to the masses or the classes. (Peppe Avallone/The New York Times)
CENA MINIMALNA - 100 USD
2004-06-08
EAST NEWS
The New York Times Agency
Peppe Avallone/The New York Times/Redux
17365380
0,65MB
13cm x 20cm by 300dpi
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