{"id":26313,"date":"2015-11-28T00:30:10","date_gmt":"2015-11-28T06:30:10","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=26313"},"modified":"2026-04-03T19:09:33","modified_gmt":"2026-04-04T01:09:33","slug":"amore-neapolitan-pizzeria-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=26313","title":{"rendered":"Amore Neapolitan Pizzeria – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Amore Neopolitan Pizzeria<\/figcaption><\/figure>\n

Naples, Italy leaves nothing to chance, boasting of more than fifty official patron saints. Among the more well-known of the beatified intercessors to whom Neapolitan citizens petition are Saint Francis of Assisi, Saint Mary Magdalene, Saint John the Baptist and Saint Pascal Baylon (San Pasqual, if you will). This litany of saints is among the who\u2019s who among Catholic saints. You might think one of these sanctified patrons would also serve as the official \u201cmascot\u201d of Naples, but that sacrosanct honor is reserved for someone almost antithetical to the saints.<\/span><\/p>\n

The official mascot of the city of Naples is a harlequin clown named Pulcinella. Perpetually hungry and nearly destitute, Pulcinella earned a reputation as a bungler with a rare joie d\u2019 vivre, requiring only a slice of pizza and a jug of wine to make him happy. The character Pulcinella originated in a 17th century puppetry play. He is characterized by a long, hooked nose which he turns up at authority figures. Attired in white, up to and including his hat, Pulcinella is the embodiment of the street wise, crafty guy. In Naples, nicknacks representing this beloved Neapolitan character can be found virtually everywhere.<\/span><\/p>\n

\"\"
The Pizza Oven is the Heart and Soul of the Kitchen<\/figcaption><\/figure>\n

It was only fitting that a depiction of the official mascot of Naples adorned the wall of one dining room of Amore Neapolitan Pizza, the Duke City\u2019s sole purveyor of Neapolitan style pizza. Pulcinella was depicted with a jug of wine on one hand and an entire pizza on the other with his mandolin resting against his leg. The pizza was personalized for his New Mexican home as green chile was laid out on the pizza in the shape of the Land of Enchantment\u2019s Zia sun. In the background, as in the state flag, red rays spread out against a field of yellow. Alas, Amore no longer occupies its original home on Monte Vista and the beloved patron saint did not make the move to Amore’s new home at the Green Jeans Farmery <\/a>(3600 Cutler Avenue, N.E.)<\/span><\/p>\n

Amore\u2014yes, that\u2019s Amore as in \u201cwhen the moon hits your eye like a big-a pizza pie\u201d\u2014is now located on the community-oriented commercial plaza constructed entirely with repurposed shipping containers as modular, architectural building blocks. Pulcinella himself may have picked the colors for the sun-shielding canopies on the nearby rooftop patios, excellent venues for watching an enchanted sunset. Amore no longer has a dedicated dining room, but there are several common areas within the complex where you can enjoy your meal.<\/span><\/p>\n

\"Amore06\"<\/a>
Pulcinetta, the official mascot of Amore Neapolitan Pizzeria<\/figcaption><\/figure>\n

High heat\u2014905 degrees hot–is one of the secrets to perfect Neapolitan pizzas. When a pie goes into the wood-burning oven, it doesn\u2019t stay there for very long. Your pie will be ready in sixty to ninety seconds. It does help that the genuine Neapolitan dough, sourced directly from Italy, is hand-formed to the supermodel thinness of slightly more than one-eighth of an inch. The high heat renders the crust crispy, but not overly so. The cornicione, an Italian term for the \u201clip\u201d or puffy outer edge of the pizza is soft and chewy. Best of all, the pizza has the flavor and aroma of just baked bread.<\/span><\/p>\n

Amore doesn\u2019t scrimp on ingredients. They\u2019re of exceedingly high quality with an emphasis on sourcing locally wherever possible. That doesn\u2019t apply to the canned tomatoes which, like the flour, are imported from Italy. The tomato sauce for each pizza is made from those canned tomatoes. It makes a difference. So does the house-made, hand-stretched mozzarella which is placed strategically on the pie. There\u2019s neither too much or too little of the mozzarella on pies which call for it. <\/span><\/p>\n

\"Amore03\"<\/a>
Burrata (Available Fri, Sat, Sun)<\/figcaption><\/figure>\n

Outstanding ingredients, however, are wasted if the pizzaioli don\u2019t know what to do with them. Owners Gabriel and Kimberly Amador lived in Naples where they consumed their share of Neapolitan style pizzas. When they decided to open a pizzeria which would showcase the pizza style with which they fell in love, they sought out and were trained and certified by Robert Caporuscio, President of the Associazione Pizzaiuoli Napoletani (APN). APN certification, which can be obtained only in Naples or New York City, is the highest certification for pizza chefs in Italy.<\/span><\/p>\n

15 August 2015<\/strong>: In the two years (2013 – 2015) between visits, we gleefully noted just how much the menu had expanded from sixteen wood-fired pizzas, three of which\u2014Zia \u201cThe New Mexico Pizza\u201d, il Duke \u201cDuke City Style\u201d and Diavola \u201cNew Mexican-Style Spicy Salami\u201d\u2014 include a beloved local ingredient you won\u2019t find in Naples, but which many New Mexico natives consider their pizzas to be naked without. Those ingredients are red and green chile. The menu includes eight “specialty” pizzas, three of which are named for Caporuscio. Undoubtedly by popular demand, there are now six “New Mexico Style” pizzas. For traditionalists who can’t have pizza without tomato sauce, the menu lists ten Pizza Rosse (tomato sauce) pies. The menu also includes calzones, lunch specials and so much more.<\/span><\/p>\n

\"Pizza<\/a>
Pizza Sushi<\/figcaption><\/figure>\n

31 August 2013<\/strong>: Before you get to the pizza, there\u2019s antipasti on which to nosh. The antipasti menu lists only four items, including a \u201cpizza sushi\u201d which honors Amore\u2019s predecessor by nestling Bailey\u2019s blackened mahi in a pizza roll topped with fresh apple-papaya slaw. The pizza sushi more closely resembles a blackened mahi egg roll sliced diagonally, but by any name, it would be delicious. The blackening spices used on the mahi give it the type of piquant bite New Mexicans love.<\/span><\/p>\n

27 July 2013<\/strong>: If you visit on Friday, Saturday or Sunday, you\u2019ll want to indulge in the Burrata<\/em>, described on the menu as \u201cfresh, house-made mozzarella filled with soft cheese.\u201d Burrata is typically far more creamy, rich and soft than the version served at Amore. As a mozzarella goes, Amore\u2019s version is very good, but as a burrata, it\u2019s not quite there.<\/span><\/p>\n

\"Amore04\"<\/a>
Zia \u201cThe New Mexico Pizza\u201d<\/figcaption><\/figure>\n

27 July 2013<\/strong>: The Zia \u201cThe New Mexico Pizza\u201d<\/em>, on the other hand, is one of the very best pizzas I\u2019ve had in the Land of Enchantment. It\u2019s constructed with a white cream sauce, house-made mozzarella, Pecorino Romano, corn and New Mexico green chile. The green chile doesn\u2019t hold back on flavor or piquancy. It\u2019s sourced from an organic chile farm in the Socorro area and it\u2019s pure delicious dynamite. Corn niblets lend elements of sweetness and freshness while the white cream sauce proves a worthy alternative to the fabulous tomato sauce. The crust, especially the cornicione, is an absolute delight. It\u2019s bread as good as you\u2019ll find at any bakery, so good you could eat an entire pizza sans ingredients. <\/span><\/p>\n

31 August 2013<\/strong>: Because “red or green” is the official state question of the great state of New Mexico, it’s apropos that the pizza menu include a pizza incorporating red chile, too. That would be the Diavola, sub-titled “New Mexican-Style Spicy Salami.” Diavala, an Italian term for female devil, is apropos, too. In addition to spicy salami, the tomato sauce is tinged with red chile and topped with house-made Mozzarella, Pecorino Romano and olio. The red chile and spicy salami combination won’t water your eyes, but you will feel a pleasant warmth on the back of your throat. The Mozzarella and Pecorino Romano pairing is genius, a perfect foil for the heat of the red chile and spic salami.<\/span><\/p>\n

\"Diavola<\/a>
Diavola \u201cNew Mexican-Style Spicy Salami\u201d<\/figcaption><\/figure>\n

27 July 2013<\/strong>: The pizza crust is a perfect canvas for some of the best ingredient combinations you can find. My play-it-safe bride\u2019s pizza, the Capricciosa \u201cAn Italian Classic\u201d<\/em> showcased tomato sauce, house-made mozzarella, Pecorino Romano, artichokes, mushrooms, Italian cooked ham, olives, basil and olio. There\u2019s an interplay of several flavors in each bite, but the difference makers are the tomato sauce, house-made mozzarella and that wondrous pizza crust. If all bread tasted as good, I\u2019d weigh 400 pounds. <\/span><\/p>\n

31 August 2013<\/strong>: No Neapolitan-style pizzeria could be complete without featuring the pizza that started it all. That would be the the Margherita, first crafted in 1889 when an Italian pizzaiolo created a pizza reflecting the colors of the Italian Sabauda flag and named it for his queen. More than a century and a quarter later, it is widely acknowledged that the red (marinara sauce), white (white mozzarella cheese) and green (fresh basil) pizza crafted that fateful day is the progenitor of every pizza crafted ever since. Amore’s rendition does great honor to the progenitor of all pizzas. To call it “plain” would be to undervalue a great, great pizza.<\/span><\/p>\n

\"Amore05\"<\/a>
Capricciosa \u201cAn Italian Classic\u201d<\/figcaption><\/figure>\n

14 August 2015<\/strong>: Less than a decade ago, burrata was virtually unavailable in restaurants throughout the Land of Enchantment. My friend Sandy Driscoll would tell me about this rich, buttery cheese she enjoyed in restaurants throughout the Los Angeles area. We often thought of ordering it and having it shipped to us, but this is a cheese that’s meant to be consumed while it’s still fresh–as soon as possible after it’s made. As far as cheeses go, burrata is relatively new and not just to New Mexico. It wasn’t made until the 1920s then it took a while before it made it across the pond from Italy to the United States. <\/span><\/p>\n

Amore not only offers burrata as an appetizer, but features it as the showpiece of a pizza named in honor of Robert Caporuscio, mentor and inspiration to owners Gabriel and Kimberly Amador. The Maestro “Robert’s Burrata Pie”<\/em> is constructed with Pecorino Sardo (D.O.C.), a rare sheep’s cheese from Sardinia (D.O.C., by the way is a patent nobility accorded to only 26 Italian cheeses; it means the cheese is now protected to maintain the original conditions of the cheese); Italian white truffle, Porcini mushrooms, grape tomatoes, house-made burrata, basil and olio. We’ve had “quattro formaggio” (four cheese) pizzas that are less cheesy than this pie, a salty, creamy orb of pure deliciousness so good and so rich you won’t leave a slice behind.<\/span><\/p>\n

\"Amore06\"<\/a>
Maestro “Roberto’s Burrata Pie”<\/figcaption><\/figure>\n

28 November 2015<\/strong>: Another pizza honoring the Maestro is, in fact, called “Il Roberto<\/em>” and it’s subtitled with “Honoring our Mentor.” While we generally enjoy all the elements of this pie–tomato sauce, Prosciutto di Parma, arugula, Parmigiano Reggiano, house-made mozzarella, Pecorino Romano, olio–individually or in some combinations, we didn’t especially enjoy them on the otherwise excellent bread canvas. There was just too much of a good thing. The saltiness of the prosciutto and the acerbicness of the arugula, in particular, obfuscated the oven-baked sweetness of the bread and the tanginess of the tomato sauce. The cheeses also helped in making this a very salty pie. Reflecting back on pizzas we’ve enjoyed in which arugula was a part and in all cases, a sweet ingredient (such as pears at the California Pizza Kitchen<\/a>) was added to temper the bitterness of the arugula and saltiness of the cheese.<\/span><\/p>\n

28 November 2015<\/strong>: Much better is the Crudo, a “Fine Swine” pizza constructed from Prosciutto di Parma, housemade mozzarella, Pecorino Romano and olio. Perhaps the reason this pizza works better is because it doesn’t have the strong arugula component to join the salty cheese in eliminating the mellow qualities of other ingredients. It also doesn’t have tomato sauce which can also add to the “bitterness” element. The Prosciutto, while still salty, doesn’t overwhelm the other ingredients, but we found that putting it aside for later made it even better.<\/span><\/p>\n

\"\"
Il Roberto “Honoring Our Mentor”<\/figcaption><\/figure>\n

In its annual Food & Wine issue for 2017, Albuquerque The Magazine<\/a><\/strong><\/em> awarded Amore a Hot Plate Award signifying the selection of its Meatball Sliders as one of the \u201cdishes…that’s lighting a fire under the city’s culinary scene.\u201d Considering the thousands of potential selections, to be singled out is quite an honor. <\/span><\/p>\n

In recent years, Farina <\/a><\/strong>has been anointed by some of the cognoscenti and diners alike as the Duke City\u2019s favorite gourmet thin-crust pizza, but with the 2013 launch of Firenze Pizzeria<\/a><\/strong> and now Amore, the competition for best in the city has heated up. You\u2019ll fall in love with Amore!<\/span><\/p>\n

Amore Neapolitan Pizzeria<\/strong>
\n3600 Cutler Avenue, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 554-1967
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 28 November 2015
\n1st VISIT<\/strong>: 27 July 2013
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Burrata, Pizza Sushi, Capricciosa \u201cAn Italian Classic\u201d, Zia \u201cThe New Mexico Pizza\u201d, Margherita \u201cThe Original\u201d, Diavola \u201cNew Mexican-Style Spicy Salami\u201d, Tropica \u201cIsland Delight\u201d, Maestro “Roberto’s Burrata Pie, Crudo “Fine Swine”, <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Naples, Italy leaves nothing to chance, boasting of more than fifty official patron saints. Among the more well-known of the beatified intercessors to whom Neapolitan citizens petition are Saint Francis of Assisi, Saint Mary Magdalene, Saint John the Baptist and Saint Pascal Baylon (San Pasqual, if you will). This litany of saints is among the who\u2019s who among Catholic saints. You might think one of these sanctified patrons would also serve as the official \u201cmascot\u201d of Naples, but that sacrosanct honor is reserved for someone almost antithetical to the saints. The official mascot of the city of Naples is a harlequin clown named Pulcinella. Perpetually hungry and nearly destitute, Pulcinella earned a reputation as a bungler with a rare joie…<\/p>\n","protected":false},"author":1,"featured_media":27241,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,68],"tags":[],"class_list":["post-26313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-pizza"],"yoast_head":"\nAmore Neapolitan Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=26313\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Amore Neapolitan Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Naples, Italy leaves nothing to chance, boasting of more than fifty official patron saints. Among the more well-known of the beatified intercessors to whom Neapolitan citizens petition are Saint Francis of Assisi, Saint Mary Magdalene, Saint John the Baptist and Saint Pascal Baylon (San Pasqual, if you will). This litany of saints is among the who\u2019s who among Catholic saints. You might think one of these sanctified patrons would also serve as the official \u201cmascot\u201d of Naples, but that sacrosanct honor is reserved for someone almost antithetical to the saints. The official mascot of the city of Naples is a harlequin clown named Pulcinella. Perpetually hungry and nearly destitute, Pulcinella earned a reputation as a bungler with a rare joie…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=26313\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-11-28T06:30:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-04T01:09:33+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/08\/Amore15.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"487\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Amore Neapolitan Pizzeria – Albuquerque, New Mexico\",\"datePublished\":\"2015-11-28T06:30:10+00:00\",\"dateModified\":\"2026-04-04T01:09:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313\"},\"wordCount\":2192,\"commentCount\":8,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/08\\\/Amore15.gif\",\"articleSection\":[\"Albuquerque\",\"Pizza\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313\",\"name\":\"Amore Neapolitan Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/08\\\/Amore15.gif\",\"datePublished\":\"2015-11-28T06:30:10+00:00\",\"dateModified\":\"2026-04-04T01:09:33+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/08\\\/Amore15.gif\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/08\\\/Amore15.gif\",\"width\":487,\"height\":333},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=26313#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Amore Neapolitan Pizzeria – Albuquerque, New Mexico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Amore Neapolitan Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=26313","og_locale":"en_US","og_type":"article","og_title":"Amore Neapolitan Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"Naples, Italy leaves nothing to chance, boasting of more than fifty official patron saints. Among the more well-known of the beatified intercessors to whom Neapolitan citizens petition are Saint Francis of Assisi, Saint Mary Magdalene, Saint John the Baptist and Saint Pascal Baylon (San Pasqual, if you will). This litany of saints is among the who\u2019s who among Catholic saints. You might think one of these sanctified patrons would also serve as the official \u201cmascot\u201d of Naples, but that sacrosanct honor is reserved for someone almost antithetical to the saints. The official mascot of the city of Naples is a harlequin clown named Pulcinella. Perpetually hungry and nearly destitute, Pulcinella earned a reputation as a bungler with a rare joie…","og_url":"https:\/\/www.nmgastronome.com\/?p=26313","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2015-11-28T06:30:10+00:00","article_modified_time":"2026-04-04T01:09:33+00:00","og_image":[{"width":487,"height":333,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/08\/Amore15.gif","type":"image\/gif"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=26313#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=26313"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Amore Neapolitan Pizzeria – Albuquerque, New Mexico","datePublished":"2015-11-28T06:30:10+00:00","dateModified":"2026-04-04T01:09:33+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=26313"},"wordCount":2192,"commentCount":8,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=26313#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/08\/Amore15.gif","articleSection":["Albuquerque","Pizza"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=26313#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=26313","url":"https:\/\/www.nmgastronome.com\/?p=26313","name":"Amore Neapolitan Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=26313#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=26313#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/08\/Amore15.gif","datePublished":"2015-11-28T06:30:10+00:00","dateModified":"2026-04-04T01:09:33+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=26313#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=26313"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=26313#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/08\/Amore15.gif","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/08\/Amore15.gif","width":487,"height":333},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=26313#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Amore Neapolitan Pizzeria – Albuquerque, New Mexico"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/26313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26313"}],"version-history":[{"count":3,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/26313\/revisions"}],"predecessor-version":[{"id":78980,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/26313\/revisions\/78980"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/27241"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}