Balancing Peel in Naples
by Miles Moran
Sunlight slashes through the open shutter of a cramped pizzeria kitchen in Naples, casting a sharp, bright stripe across the worn terracotta floor tiles. A weary cook, sleeves rolled up, balances a heavy wooden peel near a stack of flour-dusted metal trays. Beside him, a woven basket overflows with crusty bread rolls, while a small ceramic olive dish sits precariously on a stainless steel counter, catching the late afternoon glare. The air is thick with heat, visible as a shimmer above the brick oven. A leather basketball rests against a stack of crates, an odd intrusion of sport into the culinary chaos.
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