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Final Answer? It’s Moozedell!
Four years ago (here) I started the Nebaletan Word of the Day. One of my first was MOOZEDELL! Back then, I was just experimenting with the “Nebaletan Word of the Day,” but since, I think that I’ve refined and improved it.
So, it might be time to revisit one of my favorite Nebaletan Words.
MOOZEDELL – pronounced – moo-za-dell. If you notice in September 2020 there is a different pronunciation. I had pronounced it lightly differently – moo z del.
It’s these different pronunciations of that white gold that are the prime subject of this.

I learned moo-za-dell. And, in my opinion, that’s the ONLY PROPER WAY to say MOOZEDELL.
Let me provide some examples for further proof that MOOZEDELL is proper:
- the Italian-American dictionary (see here) says: “muzzarell’/muzzadell’ – Italian cheese (mozzarella) [mootz-aa-DELL]” That’s a funny thing about Nebaletan, r’s become d’s, and there are many other examples of this.
- One of my favorite panini joints in Napoli is Pan ‘e Muzzarell’ (see here). Again, there’s the r and d thing.

QUICK ASIDE:
Pan ‘e Muzzarell’ is adjacent to the Piazza del Gesù in the old town part of Napoli (see map here) which runs parallel and one block from Spaccanapoli (aka Via dei Tribunali). Piazza del Gesù is important to me since the Chiesa del Gesù Nuovo (see here) is in this Piazza.
First it’s façade is architecturally wonderful. It has “pyramids with cryptic signs engraved by the Neapolitan stonecutters (from https://it.wikipedia.org/wiki/Chiesa_del_Ges%C3%B9_Nuovo). Given that Great Grandpa Lucio was a stone mason, I feel a connection. Also, these pyramids provide near-mystic, Masonic, quality.


On the interior above the portico (main entrance) there’s a fabulous Baroque painting called
Expulsion of Heliodorus from the Temple which was painted by Francesco Solimena (see here). I have the Solimena surname in my family tree. So, Francesco could be a grandfather or uncle!

And finally, there is the crypt of Giuseppe Moscati (see here) who was considered the doctor of the poor. Now that I have a child who’s a doctor and a descendant of the Southern Italian poor, this crypt has special meaning.

ASIDE FROM ASIDE
Recently, one of Cathy’s childhood friends and her husband visited us for a pizza party at our home. She didn’t get off her cruise ship in Porto di Napoli out of fear. And this was in spite of her Southern Italian roots.
I was flabbergasted but held my cool while explaining the art, architecture, and incredibly warm people that we’ve experienced.
Cathy and I have walked nearly 100 miles (no lie…look at our Strava) in 5 visits in almost all parts of Napoli without incident. We were lost at night in the Spagnoli Quartieri (Spanish Quarter) considered a tourist no-no. We happened upon Neapolitan strangers who spoke zero English but happily pointed us to the subway station and our way back to our AirBnB.
END ASIDE FROM ASIDE and ASIDE
Back to MOOZEDELL…
I recently found this – https://howtosayguide.com/how-to-say-mozzarella-in-italy/:
Campania and Southern Italy In Campania, the region where mozzarella was born, the locals have a unique way of pronouncing it informally:
“Mut-za-rell”
Notice the shift from “mozza” (in the informal pronunciation) to “mutza.” This small variation adds a touch of southern charm to your Italian mozzarella mastery.
So with this in mind, when we, recently had neighborhood friends over for a pizza party. I prompted a group discussion about the proper pronunciation of MOOZEDELL. Our group included Carmine, who was born and raised in Avellino before moving to the USA, and Ben (mentioned in my last post (here) who is a first-generation Sicilian-American. I was somewhat surprised to learn that both Carmine and Ben said mooz-a-rell-a given their Southern Italian roots.
Whereas, my cycling buddy, Chuck, with Sicilian roots says MOOZEDELL!
I’ll go with Chuck, Final Answer? Moozedell!
Pizza Review – Napule, Sarasota, FL
Back in March 2019, we found our first house in Sarasota. That same week, we first tried Napule. This was before my blog, but I recall that I thought their prices were high and that their pizza was good (not great…especially for the price).
Also, back in January 2024, when I reviewed Bavaro’s (here), Bavaro’s pizzaiolo suggested that his favorite pizza in Sarasota was Napule.
So, it was with that endorsement, we decided to try Napule again. The occasion was a “Meet-Up” event called “Speak, Eat, Love Italian” (see here) at the suggestion of our neighbor, Scott..
| Date | 3/19/24 |
| Pizzeria | Napule |
| City/Neighborhood | Sarasota/South Sarasota (just south of Gulf Gate on 41) |
| Website | Napule Sarasota – Italian Restaurant in Sarasota, FL |
| About Us | About – Napule Sarasota – Italian Restaurant in Sarasota, FL The “About” page has two pictures but no verbiage?!?! But the funny thing is, their homepage has more “About” and some of their story. Even more funny, they say that they make “pizza ‘al metro'” which is a Roman style of pizza, but what they serve is Neapolitan Pizza. And, BTW, why in hell would you call yourself Napule and serve a Roman-style pizza? Very much confusing…they shouldn’t screw with a Nebaletan! |
| Style | Neapolitan |
| Ambiance | Nice, although not quaint. The high ceiling portion results in noise bouncing around which is always annoying to me. I also consider this more of a restaurant than a pizzeria. |
| Beverage Pairing | House Chianti that was very weak (bottle open too long?) |





| Rating Criteria | |
| Shape | Round – we ordered a Margherita. |
| Dough/Crust | Tickness – Thin, a true Neapolitan bake! Cook – Soft, slightly crisp, great chew in the mouth, nice char (not burnt) Flavor – Char, yeasty, slight acidic tinge…WOW THIS IS A PROPER tasting dough. I wonder what the magic is in their dough. Given all the bread in the above picture, I’d be surprised if this is long-ferment dough since bread doesn’t need that. It could be sourdough vs yeast. Need to ask next time… The dough is worth the trip alone! But don’t smother the dough in lots of toppings. Get a Margherita so that the dough can shine through! But, if you can’t help yourself, and order toppings, save the cornicione for last and savor the native dough taste! |
| Cornicione | As with the dough/crust, the cornicione was slightly crisp, with a great spongy airiness, and great chew. Top Shelf Stuff here! |
| Toppings | Cheese and basil Fresh – not likely given the shredded cheese, very difficult to keep shredded cheese fresh without drying out unless it’s coated with anti-caking goop |
| Sauce | Good – Tangy, savory, thin pure tomato taste although not rich tomato taste like a tomato paste |
| Cheese | Cheese Type – moozedell Cheese Distribution – all over Greasy, stringy, not overly salty |
| Cheese to Sauce Ratio | Sauce – a little to medium Cheese – medium to a lot Balance – slightly unbalanced too much to the cheese |



| Value | MEH – On the high side at $18 for a 12″ Margherita that shrunk to about 11″. Therefore the true 12″ equivalent cost is a whopping $21.50. This only enhanced my belief that they are very overpriced. Could also be why most others at the table ordered soup!!!!! |
| Overall Rating | Good – the dough crust is perfect and the sauce good, but there was a little too much cheese and it was shredded versus pulled fresh, Napule was not “good enough” considering their expense. |
| Would I Go Back? | Likely, unless I can convince the “Speak, Eat, Love Italian” group to do better! |
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