Ciccio wrote: > ... > Then the Americans added their > touches to it, New York, Chicago, and even Calif. Eventually, it developed > into a meal in and of itself. Thus, for the most part, pizza has become > an *American* meal. > Hi everyone, I just want to talk about regional pizza. I lived in Chicago for a while and loved to eat Pizza there. I have to confess that I do not care too much for the original Pizzerias Uno and Due. My parents and grandparents took me there as a little kid, and I thought the crust was gross. Dad and Mom used to order a large sausage pizza with extra tomatoes, the tomatoes being layered over the top. I loved to eat the toppings (including the tomatoes) off of the top of the pie, but not the crust. Whatever... I do LOVE Giordanos and Eduardos pizza, stuffed crust and thick crust, so pizza eaters can calibrate their tastes to mine appropriately. Especially Eduardos, but grandma still prefers Giordanos, so there you have it. I also love Harold's Chicken Shack in Chicago, but that's another thread for another newsgroup. When I was at school at the University of Illinois, my favorite pizza was Papa Del's THIN CRUST. Go figure. This thick crust pizza was good, but the thin crust at Papa Del's was always my favorite. I liked eating at the old, dirty Papa Del's on Wright Street, until my girlfriend spotted a roach. It didn't bother me, but after that we ate at the new, clean Papa Del's on Wright St. The pizza was just as good. Mmm. FYI, we almost always got pepperoni and mushroom, sometimes with extra sauce. Garcia's pizza was good and square, but the sauce was a bit too sweet. Okay, but my number one favorite pizza has got to be Impellizeri's in Louisville, KY. That's right, KY. What's up with that? I don't know... The crust is pretty thin, and then it is mounded with about an inch of cheese and toppings. Okay, maybe 3/4 of an inch. The sauce is really spicy, full of oregano and I think hot peppers, and they sprinkled more oregano over the top. The restaurant itself is tiny enough that normally one gets pizza to go. The pizza takes about an hour from ordering to pie reception. It is so filling that one slice is a big meal. Two slices is impossible to eat. I believe that they are still open and making pizzas. It's been about 5 years since I had one. Definitely try it if you find yourself in Louisville. What do I like in California? I like Willow St. Wood fired pizzas. Not at all like midwestern pizza, but mmm, mmm good. Very yuppie ambience, but I go with it and sit outside, and eat spinach salad and micro-brews with my pie. I also like Pizza chicago, but I agree that the crust is very bread-like. I want to try Vito's and Giovannis (is that right?) based on the discussions in ba.food. Speaking of wood-fired pizza, I was in Philly visiting my brother and had "coal-oven" pizza somewhere in Center City with my brother. It was awesome. It was really thin crusted pizza, and they toss it in this coal oven, which they claim gets super hot, thus cooking the pizza and the crust very rapidly and giving it a unique texture and taste. It was pretty darned good, although it too had a yuppie ambience. So, there it is. Mmmm.... I'm hungry now. Where's that Matzo... Micheal Golden michael dot golden who works at amd dot com
Pizza