Tonight I was eating out at a coal-oven pizzeria which boasts about its 00 flour crusts. In short, I had to send the pizza back for being too raw in the middle (this was beyond normal 00 sogginess). When it came back to the table, it was crisper but the color on the crust did not change. When I took a bite, the crust literally had the mouth feel and texture of Rice Crispy's out of the box, which I have never experienced in a pizza. The taste was revolting. What is the worst pizza you have ever eaten while dining out?
No matter how many desserts we make ourselves or how long we've toiled, a box of cookies from Rocco's, the local Italian bakery, is always on the Vasios holiday table. No wonder: the baked cookies are both nutty and sweet, and the chewy texture gives them a certain lightness and finesse.
I don't know how much I really have to say about Umberto's Pizzeria and Restaurant, so let's see if I can't just wrap it up with one sentence: The grandma pizza here is phenomenal. That's about all you need to know.
Mmmm... My Pie Monday! This week's entries include a first stab at a clam pie by thearrogantchef, a delightfully colorful warm goat cheese and roasted beat pie from amusebouche1, a pizza made with homemade sausage and peppers from jimmyg, and a mortadella topped pie from Norma427's tireless quest to perfect her Reinhart hybrid. The marinara pizza featured in Adam's Slice review of Forcella inspired DYJ to make one of his own, and Jamesws took a cue from Pizzeria Oceano in xxx and modeled one of his four mini pizzas after their 'Black and White'. Your sure to find inspiration for your own pies after taking a glimpse at these.
As we edge closer to 2012, taking stock of the past year and the trends that were help to orient us in the ever-evolving pizza landscape. If there is one thing that I learned in 2011 it is to look to the home kitchens of Slice'rs for what's really taking hold. It isn't always some innovative new way to rework the cheese, sauce, and dough combo, but rather giving new life to tried and true styles and varieties, and in doing so, introducing folks coming from many different pizza backgrounds to pizzas that are totally new to them. Here are some of the trends we've noticed in the past year, and a look at possible trends to come.
I am not sure if it was the muted crunch that betrayed a crispness and airiness in the dough or the gasp of approval that left her lips as she finished the bite but I knew that something rather special was going on. I put down the camera and said "let me try that". What followed was a frenzied and orgiastic. We devoured all that lay before us. My camera was cast off like so many used napkins. Even Fashion Week and the need to look fabulously skinny was momentarily forgotten. The pizza at Pizzarium was quite simply extraordinary and completely irresistible.
Gelato in Italy is a no-brainer, right? Get off the plane, drop your bags, and head out searching for that first cone. But like all else in Italy's tourist triad (Rome/Florence/Venice) sorting out the best from the tourist-aimed drudge takes some planning.
Crispy flatbread topped with peanut sauce, chicken and melted cheese....