Free slices of pizza were handed out in Naples in February during a huge street party to celebrate the awarding of a Traditional Speciality Guaranteed label given by the European Union in recognition of the authentic Neapolitan pizza.
Featured in Dish Magazine, Mar-Apr 2010
One delicious bite and you will be transported directly to Italy! Experience the authenticity of a real Neapolitan pizza crafted and cooked to perfection at Dante’s in Huapai.
Featured in www.stuff.co.nz, January 2010
Italian pizza has many imitations, usually bad, and is second only to the burger as the world’s most popular fast food. For a taste of the original Neapolitan pizza you only have to journey to the tiny village of Huapai north of Auckland.
Featured in Foodstyle Review, Summer 2010
Metro is Auckland's magazine, a metropolitan mix of current affairs and investigative journalism, profiles, lifestyle features, and a range of lively columns for readers who care about Auckland. Each year Metro announces their honour roll of awards for the Best of Auckland.
Featured in Metro, December 2009
Anyone who has been to Italy will have their own story of encountering a real Italian pizza for the first time and realising that, in New Zealand, we've been sold phonies for years with all that cheese, tomato puree and sometimes even pineapple. In Italy the focus for pizza is on great dough for the base, topped minimally with a few fresh ingredients - crushed tomatoes, maybe some torn basil and buffalo mozzarella - drizzled with olive oil and cooked at extremely high temperatures in a wood-fired oven.
Featured in NZ Herald - VIVA, November 2009
The Queen Margherita pizza makes it to the top 6 pizzas from pizzeria’s around Auckland.
Featured on Campbell Live, 2009
One of New Zealand's top pizzaioli may have the unlikely name of Kevin Morris, but rest assured there is enough Italian blood coursing through his veins to give him the ability to make delicious pizzas with a difference...
Featured in Italianicious Magazine, Mar-May 2009
If you want to learn how to make an authentic Italian pizza using an original recipe and a 500-year-old oven, you need to visit the old pizzerias in Naples. One Auckland couple recently did just that, writes Veronica Johnston...
Featured in Food Services, May 2009
Auckland is a competitve city and one of the key roles Metro plays is to tell you who's doing what better than anyone else. First we asked who you think is worthy of the title Best of Auckland, then we sent our staff to measure the nominations against exacting standards. Their responses were fed into a painstaking assessment process that included consultation with acknowledged experts in various fields and weeks of first-hand research.
"Dante's have really earned their place on this list," says Metro's Editor Bevan Rapson. "We do a lot of research and testing in every category to make sure we can confidently name one contender to be 'the best' in their field."
This year's winner of 'Best Pizza' went to Dante's Pizzeria, 316 Main Rd, Huapai.
To gauge the essential pizza-making skills of pizzerias we bought their margherita pizzas (cheese, tomato and basil) or a version with extra buffalo mozzarella and sometimes rocket, if offered. We wanted a crisp base and a crust that didn't get impossibly chewy, flavoursome tomato and tasty herbs. The best was way out in Huapai, where they are certified to make "authentic" Neapolitan pizzas using almost entirely imported ingredients and a wood-fired oven.
Featured in Metro Magazine, December 2008
What many of us call pizza is a far cry from the real thing - there's nothing authentic about a Hawaiian or butter chicken pizza!...
Featured in Taste Magazine, November 2008
Citymix food editor Alexia Santamaria goes in search...
Featured in Citymix Magazine, November 2008
Now you don't need to travel to Naples to experience the taste of a real Neapolitan pizza. Instead, a short drive from Auckland's CBD to the countryside of Kumeu will reveal the award winning Dante's Pizzeria...
Featured in PMQ Magazine, August 2008
There is pizza, and there is Pizza Napoletana. The two, connoisseurs say, have as much in common as a premier cru Bordeaux has with the plonk in a screw-top jug...
Featured in NZ Geographic Magazine, August 2008
While the fast-food industry seems to have done a bit of a number on the pizza's perception as an important culinary dish, there are some who are determined to preserve the heritage of this highly important food - seriously, it is. A short drive from Auckland's CBD is Dante's Woodfired Pizzeria in Huapai, the first (and only) pizzeria in New Zealand to receive membership into the prestigious culinary institute, Associazione Verace Pizza Napoletana (VPN) - an institute that was formed in 1984 with the support of the Italian government. A long list of exacting specifications ...
Featured in M2 Magazine, August 2008
Featured on Prime News, July 2008
Within a year of launching Dante's Pizzeria in Kumeu, north of Auckland, Kevin and Tanya Morris have achieved a level of success that Kevin's grandfather would be very proud of. Their entry in the 2007 Peroni Pizza Challenge lead to selection as one of the four finalists in the national competition...
Food2Go Magazine, June 2007 issue
