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	<title>Restaurant-Dining Critiques &#187; Bella Napoli Shanghai</title>
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	<description>Kit Marshal&#8217;s Commentary on . . . Eating Well in Asia and Beyond . . . Gastronomic Discoveries . . . Wine News</description>
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		<title>Bella Napoli &#8211; Shanghai</title>
		<link>https://restaurant.kitmarshal.site/bella-napoli-shanghai/</link>
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		<pubDate>Sun, 04 Dec 2011 05:57:10 +0000</pubDate>
		<dc:creator><![CDATA[Kit Marshal]]></dc:creator>
				<category><![CDATA[Shanghai]]></category>
		<category><![CDATA[Bella Napoli Shanghai]]></category>
		<category><![CDATA[Neapolitan restaurant]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[stone oven]]></category>

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		<description><![CDATA[By Carole Chung Bella Napoli No. 4 Lane 946 Changle Lu, near Wulumuqi Lu 200020 Shanghai Tel. 6253-8358 Smoking: Yes Credit Cards: Yes L: 11:30 &#8211; 3pm; D: 5:30-11:00pm website: www.bellanapoli-sh.com A cozy Neapolitan Italian restaurant which offers various types of southern pasta dishes, many veal selections including a quite good vitello tonnato. Pizzas are [&#8230;]]]></description>
				<content:encoded><![CDATA[<p><strong>By Carole Chung</strong></p>
<p><a href="http://restaurant.kitmarshal.site/wp-content/uploads/2011/12/bella_napoli-3.jpg"><img class="aligncenter size-full wp-image-13586" title="bella_napoli 3" src="http://restaurant.kitmarshal.site/wp-content/uploads/2011/12/bella_napoli-3.jpg" alt="" width="388" height="342" /></a></p>
<p><strong>Bella Napoli</strong><br />
No. 4 Lane 946 Changle Lu, near Wulumuqi Lu 200020 Shanghai<br />
Tel. 6253-8358<br />
Smoking: Yes<br />
Credit Cards: Yes<br />
L: 11:30 &#8211; 3pm; D: 5:30-11:00pm<br />
website: www.bellanapoli-sh.com</p>
<p>A cozy Neapolitan Italian restaurant which offers various types of southern pasta dishes, many veal selections including a quite good vitello tonnato. Pizzas are made from quality ingredients and then cooked in a stone oven, on occasion they were more soggy than they should be, and at other times we found the pizza crisp and good; weather and the type and blend of flour can enter into this equation as well as the pizzaiolo, as at other times we found it crisp and good.</p>
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