Mezza Luna Pizzeria for Classic Thick & Juicy Tomatoes

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The chunks of breaded chicken are beautiful and the tomatoes thick and juicy. The chew is long and flavourful. I’m in Mezza Luna Pizzeria in New York City.

 

Big time slice

 

When it comes to travel and food, I hardly claim to experience ‘the best’ because the world is full of amazing food. As for pizza and a fantastic slice, well that relies heavily on the favours of the end-user. Such as:

  1. the number of toppings
  2. the type of toppings – meat or veg or both
  3. crust thickness
  4. baking style/dough thickness, et al

One of three Manhattan Mezza Luna Pizzeria locations stands at 98 – 8th Avenue and 15th Avenue. The hunter green facade looks like any other business; there’s a sign, windows spotted with hand-written signs on bright bristol board, and a door. Inside is a low-ceiling, odd tables and chairs, mirrors, and of course the pies guarded by finger-printed plexiglass casings.

 

Mezza Luna

Mezza Luna

 

As for atmosphere, the employees appear to enjoy their work; talking, teasing, joking, laughing, and yelling! The greet is immediate and welcoming while the customers already seated, chowing down, look pleased.

 

Big pizza, big bite

Big pizza, big bite

 

The first bite of a slice is often one of my favourites. The chicken is cooked perfectly, the tomato’s fresh. My bites are huge, I like the crust and my belly is full.

That’s Mezza Luna. That’s pizza. And that’s all you need to know.

Contributed by Matt James.

Jim Bamboulis
Jim Bamboulis has held several posts over the past 12 years, including National Sportscaster, Food Host and Writer, Talk Show Host, Olympic Researcher and Travel Film-maker.

Born and raised in Toronto, Jim learned early on that the combination of travel and food meant ultimate living. Combining his insatiable creative spirit and desire to document his travels, Jim took his unshakable travel bug and set off to explore. Add the fact that Jim also grew up in a Greek household and he learned that not only does Mom always make the best meals, but as importantly learned the importance of understanding and appreciating the countless beautiful cultures and the integral role food plays in every corner of the World.

In August 2009, Jim founded Travel Mammal, a site that brings together his travels and experiences (both good and terrifying) with the hope that others are inspired to share their own. We are all storytellers, especially when it comes to travel and food. He urges everyone to be inspired, explore and love the world and the people that share it with us. Or in other words, Live to Travel and travel to live!

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