Above: Italian salad from Pizzeria Napoli. The creamy pasta component had bits of something that tasted remarkably like preserved Chinese salted whitefish.
Also, last week I had described the product served by Pizzeria Napoli 'pizza' because that was their designation. When I went back this week for their kebab pizza, it crystalized that this food item is comparable to the North American pizza in appearance only.
Unlike the North American pizza (even many fine dining wood-fired oven varieties), this treat does not drip with oil nor leave an oily aftertaste. In fact, the only sources of oil I could find came from the kebab meat (which was seasoned, unlike the kebab meat from the 'Chinese' place) and a small layer of a dry white cheese. The pizza is cooked and served on a naturally non-sticky wood surface. In the photo above, the fine layer of flour is disturbed only by the meat, vegetable, and hot pepper juices that have seeped through the very thin crust. (My supervisor calls this kind of pizza one of Finland's leading health hazards for the younger generations.)
Note to the U of C Grad lounge and almost every other pizza place: I started eating the pizza eight minutes after walking into the establishment. You /can/ make a delicious healthy fast food pizza (at less starting material cost) if you put some thought into your work.
No comments:
Post a Comment