The Perfect Pizze

Call it the Napoli

Ask for salty anchovies

Aged pepperoni

Smoky  mozz

Sweet tangy tomato sauce

fresh basil leaves


and place in a

Untreated oak and Birch wood

one thousand degrees of fire



baked for seconds


but no more

and eat

drenched in the shadow of Mt. Vesuvius

but only in Naples

where they call it the Romana.

Published by Bryan Aiello

Raised on Florida’s Gulf Coast, Bryan served in the Army, graduated from the University of South Florida and now calls Brooklyn home. For more of his fiction and updates on his podcasts, follow him on Twitter: @bryaiello and Reddit: /u/voyage_of_roadkill.

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