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IL GIORNALE

Dining environment 1Consistency 13. Fried squash blossoms with goat cheeseNeapolitan pizza was invented between 1715 and 1725, with the world-famous margherita variant first cooked up in 1889. Tradition has it that queen Margherita of Savoy asked one of Naples's famed pizzaioli to come up with a dish for the people.Service(Up to three points, positive or negative. Absence of points denotes average performance.)Domenica is the maximum current attempt to duplicate certain culinary practices common in Italy but rarely seen here. The best is pizza, baked in a five-ton, wood-fired oven made of stone. The chef makes a showy array of salumi, curing meats for months in house. The remainder of the menu uses pasta, meats and seafood in about three dozen small and large dishes, most of them rustic in style. Eighty percent of the menu will be unfamiliar to anyone who has not been to Italy.Dominica opened in the fall of 2009. The restaurant's name is Italian for "Sunday," when in the glory days of the Roosevelt Hotel many local people went there for dinner. The hotel has had a restaurant in this space for almost 100 years, most recently Bailey's.Italian prosecutors believe pizza in Naples may be being baked in ovens lit with wood from coffins dug up from a cemetery.Clesio Araujo, 39, said he narrowly escaped the slide, leaving a pizza parlor just a few minutes before the earth gave way. He said a family was still inside.Attitude 1While it rained only lightly Thursday, the forecast was for heavier rains later in the day and throughout the weekend.

The competition was won by a woman who successfully unfastened eight bras in just 21 seconds.