Pizza

[Oerdin]

That depends heavily on what you put in your peace pipe my pale skinned friend *puffs smugly*



I just spent two weeks in Rome this year, ate exclusively at hole-in-the-wall local restaurants and not a single Pizza was square or cut into squares. I have heard of square Roman Pizza, but it's definitely not the only kind popular in Rome. I was expecting to find it everywhere, but that wasn't the case.

What would probably confuse most people is that Romans often don't use tomato sauce, but rather just cheese. I've come to really appreciate that style, it's grown on me.

On a completely unrelated note.. The jewish-italian food in Rome is beyond amazing. Completely blew me away. Especially their way of doing Artichokes, my god.

Good to know. I believe the square kind is usually sold by the slice and is called pizza al taglio.

https://en.m.wikipedia.org/wiki/Pizza_al_taglio

Now, tell me more about this Italian Jewish food. I am intrigued by it.

 

[yung.carl.jung]

Good to know. I believe the square kind is usually sold by the slice and is called pizza al taglio.

https://en.m.wikipedia.org/wiki/Pizza_al_taglio

Now, tell me more about this Italian Jewish food. I am intrigued by it.

Gladly. Rome still has some historic Jewish ghettoes, many of the restaurants are a over a century old and have been owned by the same family. I took the freedom to attach some pictures from my trip:

The absolute best dish I had in that restaurant/ that part of the city. Slowly oven roasted Artichoke with flaky sea salt. Deep fried cheese. Sorry, cannot remember what the 3rd component was

Spathetti ala Amatriciana. Very simplistic dish, a tomato sauce cooked for a long time until it gets that very complex taste so characteristic for good Italian 'Mato sauce. Spaghetti are much thicker than usually and have more of a bite to them.

Tagliatelle Cacio e Pepe with Chicoree. I think the addition of Chicoree is something unique to Jewish restaurants, atleast that's what they told me

EDIT: Uploaded all the pictures again, hopefully it works now!

 

[onejayhawk]

That's quite a dish sitting in the chair.

Napoleon gave French cooking a massive infusion of creativity when he hired Italian chefs.

J

 

[Sommerswerd]

NY pizza is one of the more disgusting things I've ever eaten. Cardboard crust, too much sauce and no toppings. What a disappointment.

You forgot to put "SAD!" at the end of that comment. I find it really adds a nice touch and rounds out any negative hyperbole

 

[Lemon Merchant]

You forgot to put "SAD!" at the end of that comment. I find it really adds a nice touch and rounds out any negative hyperbole

I avoid Millennial-speak when I can.

 

[Cassius Critzer]

1. What do you think the ideal cheese blend is? It must contain provelone to add butter notes, and in my opinion romano too, and be sparing on the mozzarella. Finish with parmesan postcooking. Prepackaged mozzarella is generally awful versus fresh which I top vine ripened roma tomatoes with fresh basil. That has an entirely different flavor...that somehow reminds me of anise. I think the grating of cheese before packaging then causes oxidation and ruins the flavor.

Sausage with fennel is important.

I definitely like artichoke hearts on it provided it is not overcooked.

 

[Zardnaar]

Ham and pineapple is the default here and is pretty good. I also like the various iterations on meat + barbeque sauce, or a basic cheese or cheese+basil one.

Downstairs from my flat is a halal place that does "beef rashers" in lieu of bacon or ham and they're probably actually better.

There's a chain here called Crust that do some really good ones, like a chicken peri peri one that has chicken, caramelised onion, roast capsicum and a peri peri sauce which is I guess like a chilli mayo. And a Vietnamese chilli one with chicken, shallots, an appropriately compatible coleslaw, a sweet chilli type base and coriander aioli. Good stuff.

Ham and pineapple here is called Hawaian and its a basic/cheap pizza.

In New Zealand a lot of Americans struggle with our pizza as we have a lot more toppings, a meat lover for example might have 7 or 8 meats on it.

We normally get a stuff rusted pepperoni from Pizza Hutt for a "cheap" pizza. Domines here used to be good for cheap pizza but they changed somehting and now its not very good except for a few flavours such as Mr Wedge (Pizza with mayo and potatoe wedges on it).

On pizza from a defunct shop I tried years ago was egg and bacon swirl with potato slices on top, it was surprisingly good.

 

[Arwon]

I saw what your prime minister did and you should be ashamed

 

[Birdjaguar]

That's quite a dish sitting in the chair.

Napoleon gave French cooking a massive infusion of creativity when he hired Italian chefs.

J

After his decisive victory at Marengo in 1800, his chef threw together a quick meal for the victorious general: Chicken Marengo

 

[onejayhawk]

Who said Top Chef is just a TV show?

J

 

[Takhisis]

Napoleon gave French cooking a massive infusion of creativity when he hired Italian chefs.

He reinforced the seeds sown by the Medici family.

 

[FriendlyFire]

Tagliatelle Cacio e Pepe with Chicoree. I think the addition of Chicoree is something unique to Jewish restaurants, atleast that's what they told me

That seems to be a lot of butter and olive oil ?
But if that is the portion size then it would make sense. Small portion size but high in calories

 

[yung.carl.jung]

That seems to be a lot of butter and olive oil ?
But if that is the portion size then it would make sense. Small portion size but high in calories

I don't think they use butter in that dish. It is some olive oil, lots of pecorino cheese, salt and pepper

 

[Sofista]

Oerdin, Yung: meet carciofi alla giudia.

 

[yung.carl.jung]

Seriouseats is my favorite food related website, but I hadn't seen that recipe before. Makes me drool

 

[onejayhawk]

Serious Eats cheese sauce is a staple item. Here is is my version of nachos.

8 oz cheese of choice, grated and tossed with
1 Tbsp corn or potato starch
1 cup evaporated milk
1-3 tsp hot sauce

Combine everything in a sauce pan over medium-low heat.
Cook, whisking constantly, until sauce thickens, about 5 minutes.
Thin with additional milk as desired.

If smoke is desired, add a chopped chipotle pepper and/or adobo sauce.

Pour over Tortilla chips and shredded meat. Garnish with sour cream, chopped green onions and black olives. Serve with charro beans and guacamole.

J

 

[sophie]

Re: square pizza: when I was in Florence, Siena, and Rome back in 2012 I exclusively encountered square pizzas from which the counter guy would cut square pieces to your liking and charged by the kilo.

 

[Takhisis]

In some places you can get it by length instead.


I've bought my yeast! And I'm an idiot so I forgot to buy flour. But I have everything else and tomorrow I need to drop by the supermarket anyway.

 

[Sommerswerd]

Gladly. Rome still has some historic Jewish ghettoes, many of the restaurants are a over a century old and have been owned by the same family. I took the freedom to attach some pictures from my trip:

The absolute best dish I had in that restaurant/ that part of the city. Slowly oven roasted Artichoke with flaky sea salt. Deep fried cheese. Sorry, cannot remember what the 3rd component was

Spathetti ala Amatriciana. Very simplistic dish, a tomato sauce cooked for a long time until it gets that very complex taste so characteristic for good Italian 'Mato sauce. Spaghetti are much thicker than usually and have more of a bite to them.

Tagliatelle Cacio e Pepe with Chicoree. I think the addition of Chicoree is something unique to Jewish restaurants, atleast that's what they told me

EDIT: Uploaded all the pictures again, hopefully it works now!

Where is the meat? Where are the veggies?? Pasta looks tasty though, I have to say...

@Takhisis - just don't buy any raisins for the love of Jebus

 

[Takhisis]

I already have three or four packets, why would I want more? In this heat (35-40º) they'd spoil.