It sound like the chocolate he uses IS kosher for Passover because it doesn't contain lecithin.
By the way, I don't observe Passover, but I enjoy a slab of matzo every now and then. If I can incorporate chocolate into the experience, even better!
Matzo - it isn't just for Jews anymore!
For me, that photo is the ultimate in food porn.
mikes - Good point about the sweetness of the sauce. If I recall correctly, the local sauce (DelGrosso's) in Altoona is a bit sweeter than the nationally bottled brands. Do you think that's a PA thing or just to that region?
Adam - Altoona is about 100 miles southeast of Pittsburgh, but a worthwhile side trip if you can swing it. OT, but I also suggest stocking up on Benzel's pretzels at their outlet store and maybe a case or two of Mallo Cups from Boyer Candy.
One more thing...this style, in one version or another, is served at about 4 other establishments in Altoona - all square, with thick crusts and a single slice of pepperoni on each square. Most others use the more traditional "pizza cheese" blends rather than American cheese.
I grew up in Altoona, PA and there was yet another style I haven't seen outside of that region. It's served at the Altoona Hotel (actually a restaurant) and consists of a thick, Sicilian-style crust topped with tomato paste, a ring of green bell pepper, pepperoni and covered with American cheese. It's cut into squares and people swear by it. I'm sure I ate my fair share of it growing up, but I seem to have repressed the memory.
I'm with you, eatnutmeg. I'm so sick of Starbucks mucking up the industry with their crap. They have convinced consumers that coffee has to taste bitter and cost $5+ to be good. Ordering coffee shouldn't require a translator. And if you add pumps of syrup, loads of milk, whipped cream and drizzles of caramel or hot fudge, you should call it what it is - a milkshake.
Italy is our only safe haven - where Starbucks clearly realizes they are way out of their league and hasn't grown the cajones to open a store.
We should use this as our opportunity to reconnect with good independent coffeehouses and roasters.
I tried one. It tasted like a soggy pizza roll that you buy frozen in a box at the grocery store. Based on monicalups comment, they may be better when they are hot and fresh, but I'm still skeptical.
A NY tasting is certainly in order - count me in!
To clarify - I saw the product, not Kornet Pizza, in Florence. They called them "Pizza Cono" and could be found in just about every little snack shop or hotel happy hour buffet.
I saw these all over Florence (yes, Florence Italy for God's sake) this past summer. They're disgusting.
KitchenAid is the best! I'll never buy another brand stand mixer.
I moved away from Pittsburgh the Bay Area (where there is plenty of good pizza) and i STILL crave Aiello's!!!! Pittsburgh pies do have a unique taste- its the sweeter sauce.
Ohio Valley pizza certainly deserves its own category- its pretty unique.
If you want true Ohio Valley Pizza, you have to go to the Firehouse in Ambridge, PA on Merchant street. Only open on the weekends, the business is run by firemen to support the firehouse (we're talking real social capital here). Its not my favorite (really dougy crust) but its certainly an experience.
Another experience would be Tony R's pizza in Sewickley on Nevin Ave. A tiny pizzaria run by Tony (who does all the deliveries himself) and his two sons.
When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.
Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.
I'm a New Yorker born and raised. I make pizzas at home in a variation of the "grandma" style. After reading about Old Forge-style pizza, I tried mixing in a little sharp cheddar with my mozz. Ya know what? It's really good! It adds a nice "tang."
It pays to be open-minded :)
I recently saw a box of matzoh in a local store, but it was called "Bible Bread"! I laughed out loud. I'm so glad to see there are so many non-Jews who aren't afraid of the matzoh!
Richard - we must have had the same grandmother, with the U-Bet syrup!
If you're going to put chocolate on your matzah, make sure it's Streit's Egg Matzah -- the best!
I'm Jewish, my husband's not. Since the beginning of time, his VERY Catholic grandmother serves matzoh with every single holiday meal. It's amazing!! I spent my entire childhood dreading it, yet here she is serving it up with ham on Easter and actually enjoying it. It's amazing.
On another note, I have discovered Jacques Torres chocolate covered matzoh (with peanut butter - mmmmmmm...) and it's changed my life. I actually have something to look forward to on Passover now!
Hate to admit it - but I've *never* had chocolate covered matzoh. Slathered with butter and salt yes - but not chocolate. Since this is the second time today someone's mentioned this treat, I'm going to try the Epicurious recipe. Thanks Catherine!
i've made that matzo crunch, and it lives up to its name.
Many people will be fine with this product. But strict observers will not consider this chocolate-covered matzoh to be acceptable because it is produced through machines that also are used for products that are NOT kosher for Passover.
Subscribe to our RSS Feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: