What is the sentiment of the following review?
In the world of pizza aficionados, there are two things that can get the saliva glands going: the words Napoletana and San Marzano tomatoes!  To be labeled a Napolatana pizza, one needs to be certified either by APN (Associazione Pizzaiuoli Napole- tani) or VPN (Verace Pizza Napoletana).  Trust me, this is a good thing.  It means a wood burning dome oven heated to at least 850\u00baF.   Second,  #00 flour, San Marzano tomatoes, all natural Fior di Latte or Bufala mozzarella, fresh basil, salt and yeast -- only fresh, all-natural, non-processed ingredients.    We came on a late Saturday afternoon two weeks ago and sat outside on the terrace.  We order the Beef Carpaccio di Bressaola ($13.95) and Bruschetta ($5.95) for appetizers (see photos), along with their Regina Margherita pizza.    The day was dying and we enjoyed the lazy pace of our meal.  Nothing was rushed, though the wait staff kept a watchful eye on our progress.  At 850\u00baF a Napoletana pizza cooks in a couple of minutes!  The Bruschetta was yummy and sweet, with a hint of garlic.  While the Carpaccio was as we like it, with a fair amount of greenery, some shaved Parmigiano Reggiano and EVOO.  Both, were very good.  As we were finishing, our table was bused, and our pizza arrived .  Perfect timing.  The Regina Margherita pizza ($12.95) came with a perfect mixture of tri-color from the sauce, cheese and basil.  It glistened with a sheen from the tomatoes and you could smell it as it was placed on the table (photos).  What was also nice is that it wasn't burnt.  The pizza maker timed it perfectly.  WOW.  And, it tasted as good as it looked and smelled (photo).  For dessert we tried the Bigne al Cioccolato ($7.95), one was vanilla, the other chocolate (photos).  They were like large cream puff profiterole, but with a  custard filling. Delicious.   The bill for two came to $45.80, plus taxes and tip -- which was more than fair given the wonderful meal we enjoyed!

OPTIONS:
- negative
- positive
positive
Vad är innebörden i följande genomgång? I pizzaentusiasternas värld finns det två saker som kan få igång spottkörtlarna: orden Napoletana och San Marzano tomater! För att märkas med en Napolatana pizza, måste man vara certifierad antingen av APN (Associazione Pizzaiuoli Napole- tani) eller VPN (Verace Pizza Napoletana). Tro mig, det här är bra. Det innebär en vedeldad kupolugn uppvärmd till minst 850\u00baF. För det andra, #00 mjöl, San Marzano tomater, alla naturliga Fior di Latte eller Bufala mozzarella, färsk basilika, salt och jäst -- endast färska, helt naturliga, o bearbetade ingredienser. Vi kom en sen lördag eftermiddag för två veckor sedan och satt ute på terrassen. Vi beställer Beef Carpaccio di Bressaola ($13.95) och Bruschetta ($5.95) för aptitretare (se bilder), tillsammans med deras Regina Margherita pizza. Dagen var döende och vi njöt av den lata takten i vår måltid. Ingenting rusade fram, fastän servitören höll ett vakande öga på våra framsteg. På 850\u00baF en Napoletana pizza lagar mat på ett par minuter! Bruschettan var smaskig och söt, med en antydan av vitlök. Medan Carpaccio var som vi gillar det, med en hel del grönska, några rakade Parmigiano Reggiano och EVOO. Båda var väldigt bra. När vi var klar, vårt bord var busade, och vår pizza kom. Perfekt tajming. Regina Margherita pizza ($12.95) kom med en perfekt blandning av tri-color från sås, ost och basilika. Den blänkte med en glans från tomaterna och man kunde känna lukten av den när den placerades på bordet (bilder). Det som också var trevligt är att det inte brändes. Pizzamakaren tog tid på det. WOW. Och, det smakade så bra som det såg ut och luktade (foto). Till dessert provade vi Bigne al Cioccolato ($7.95), den ena var vanilj, den andra choklad (foton). De var som stor gräddpuff profiterole, men med en vaniljsåsfyllning. Delikat. Räkningen för två kom till $ 45.80, plus skatter och dricks -- vilket var mer än rättvist med tanke på den underbara måltid vi avnjutit! ALTERNATIV: - negativ - positiv
What is the meaning of the following review? In the world of pizza enthusiasts, there are two things that can get the spit glands going: the words Napoletana and San Marzano tomatoes! To be labelled with a Napolatana pizza, you must be certified either by APN (Associazione Pizzaiuoli Napole-tani) or VPN (Verace Pizza Napoletana). Trust me, this is good. It means a wood-fired dome oven heated to at least 850\u00baF. Second, #00 flour, San Marzano tomatoes, all natural Fior di Latte or Bufala mozzarella, fresh basil, salt and yeast -- only fresh, completely natural, unprocessed ingredients. We arrived a late Saturday afternoon two weeks ago and sat out on the terrace. We order Beef Carpaccio di Bressaola ($13.95) and Bruschetta ($5.95) for appetizers (see pictures), along with their Regina Margherita pizza. The day was dying and we enjoyed the lazy pace of our meal. Nothing rushed forward, although the waiter kept a watchful eye on our progress. At 850\u00baF a Napoletana pizza cooks in a few minutes! The bruschetta was yummy and sweet, with a hint of garlic. While Carpaccio was as we like it, with a lot of greenery, some shaved Parmigiano Reggiano and EVOO. Both were very good. When we were done, our table was screwed, and our pizza came. Perfect timing. Regina Margherita pizza ($12.95) came with a perfect mix of tri-color from sauce, cheese and basil. It gleamed with a gloss from the tomatoes and you could smell it when it was placed on the table (pictures). What was also nice is that it was not burned. The pizza maker took his time on it. WOW. And, it tasted as good as it looked and smelled (photo). For dessert we tried Bigne al Cioccolato ($7.95), one was vanilla, the other was chocolate (photos). They were like big cream puff profiterole, but with a vanilla sauce filling. Delicious. The bill for two came to $45.80, plus taxes and tips -- which was more than fair given the wonderful meal we enjoyed! ALTERNATIVE: - negative - positive
positiv
positive