'europe' on Serious Eats

Freshly Baked Pizzas...from a Vending Machine?

Buying a slice of pizza is already about as ubiquitous and quick as eating gets. But inevitably, someone decided that pizza could become still more convenient. How, you ask? Pizza vending machines, ones that don't just heat up pre-made discs, but actually churn out freshly baked pies in fewer than three minutes. More

The Best Beers I Drank In Europe

I don't tend to go to a new city to see the sights, I go there to expose myself to the experiences unique to a given area—to feel something rather than to see something. And as a Serious Eater and a beer geek, I feel my way around most towns mouth first. On a trip that began in the birthplace of my personal interest in beer (Rome) and ended in the birthplace of my favorite category of beer (lambic), I expected to drink a lot of beer. Let's just say my expectations were met. More

Snapshots from Europe: Solæg, or Pickled Eggs

When drinking in watering holes in the border area between Germany and Denmark you'll often see a tall jar glass filled with rust-colored pickled eggs submerged in a slightly muddy-looking liquid on the table. In Denmark these are called "Solæg" and supposedly originated from the region of Southern Jutland (Jutland being the Danish peninsula connected to Northern Germany). More

Daily Slice: Eldsmiðjan in Reykjavik, Iceland

Last weekend I ventured to Iceland, hoping to see the Northern Lights. On the first night I was there, the sky was overcast, so I stayed in town and decided to see what sort of pizza options were available. Usually when I travel, I try to sample as many traditional local foods as possible, and clearly pizza does not fall under this category in Iceland. Still, I had sampled delicious lobster soup and a malt extract beverage at Saegreifin for lunch, and I was curious about what sort of pizza one eats in Reykjavik. More

Reality Check: McDonald's NYCrispy (Spain)

The NYCrispy from McDonald's in Spain, meant to be a physical manifestation of the "NY attitude," consists of a standard-issue McDonald's Big N' Tasty-size patty, a slice of cheese specked with some unidentified herb, a mealy tomato slice, shredded lettuce, mayonnaise, barbecue sauce, bacon, and a Parmesan bun. I'm not quite sure where the "NY" actually comes in, but the "crispy" part of the NYCrispy comes in the form in tiny battered-and-fried onion bits. More

Another Kind of Irish Breakfast: Queen of Tarts in Dublin

A full Irish breakfast may come with eggs, rashers, and white pudding, but my personal favorite Irish breakfast—and, in truth, one of my favorite breakfasts anywhere—is of a slightly sweeter nature, found at the Queen of Tarts in Dublin. While there's truly nothing bad on the menu (and I've tasted everything), I'm happiest with a massive, buttery raspberry scone, served with a dainty pot of jam, or just a thick, buttered slice of the house-baked brown bread. More

The Guardian's Tim Hayward Visits Franco Manca Pizza in Chiswick, London

"It's not burned, it's just slightly carbonized." —Tim Hayward Tim Hayward, of Britain's Guardian newspaper, visits Neapolitan pizzeria Franco Manca in Chiswick, West London, in this video on the Guardian's website. You'll have to click through—the video wasn't embeddable, but it's worth watching.* According to Hayward, Franco Manca's Chiswick location has been getting buzz since opening. It opened in early December 2009; there's also a location in Brixton.... More

The Three Best Pizzerias in Italy, According to Faith Willinger

Florence, Italy–based food writer and ur-American-in-Italy-Italian-food-expert Faith Willinger has named her three favorite pizzerias in Italy. Here's what she says ... Being passionate about pizza, I have decided to create the Unofficial Platinum Pizza Awards for the greatest pizzerias in Italy in three different categories--traditional, innovative, and by the slice. I've tasted all over the country. The winning pizzaioli are fanatical about pizza and share an obsession with quality flour, natural yeast, and lengthy rising, which results in a more flavorful and digestible crust. And we all know how important digestion is for Italians. And the winners of the Platinum... More

Thoughts on the EU protection for Neapolitan pizza

From the Slice inbox, a message from Scott Wiener of Scott's Pizza Tours. —The Mgmt. [Photograph: Adam Kuban] Here's an article about Neapolitan Pizza's new TSG protection from the EU: http://www.telegraph.co.uk/foodanddrink/6771819/Neapolitan-pizza-wins-official-protection-from-EU.htmlMy feelings about this are totally mixed. Neapolitan pizza is lovely and it's true that lots of people use the term without following the guidelines (not so much what cheese and tomatoes to buy, but how to handle the dough) but I hope people don't get the idea that pizza has to have special protection to be good. Every major American city is getting into this wood-fired oven game (just... More

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