To think that how we make pizza here in the US is like how the rest of the world makes it would be like sticking your head in the sand. They are many other regional recipes, even within small countries, that demand to be tried. I am blessed with being able to travel overseas for my job. I thought I would take you on a quick world tour of pizza and how it is made outside of the U.S. of A...
First stop is Mannheim, Germany. First pizza up is a traditional Alsace Flammkuchen. Alsace is a region in Southwest Germany. This area includes Strassburg and Frieburg. Over the years it has been in German and French hands so many times that the older people speak both languages fluently. An Alsace Flammkuchen consists of a sauce made out of a sour cream base. No cheese is added. Just thinly diced and sauteed ham, onion and parsley on a thin crust...
The crust is crispy, the ham is perfect, and the onions help to bring it all together into a great taste treat. Served with a dry Riesling, it is the perfect light dinner or summertime treat.
As cultures mingle, so do flavors. A second Flammkuchen that I sampled was one of a Spanish variety...
Again, a thin crust with a sour cream base. The toppings were thinly sliced chorizo and finely diced pepperoncini. Spicy and tart, the sour cream helped to cool the hot spice of the chorizo. I washed this masterpiece down with a dark wheat beer...
Last stop is Italy for a piece of traditional pie...
When this slice was delivered to my table, I thought a second slice would be in order. I was so wrong. A nice dense and chewy, yet crispy crust was covered with delectable toppings and more than enough to satisfy my hunger. No sauce here. The traditional way at this pizzeria is to drain fresh crushed tomatoes and lightly season with garlic, salt, and pepper. On top of the tomatoes was placed fresh mozzarella and fontina cheese. This was finally topped with thinly sliced, locally sourced salami.
This culinary delight was washed down with a local Italian beer. It might look like your standard American Crudweiser, but foreign lagers are all modeled after German recipes. Full boded, crisp, and full of taste, it is the perfect thirst quencher for a heavy, spicy meal.
Just writing this post I can taste these three great meals. I can't wait for the next time I get to try another pizza in another far away place.
Thanks for stopping by...
Bill
First stop is Mannheim, Germany. First pizza up is a traditional Alsace Flammkuchen. Alsace is a region in Southwest Germany. This area includes Strassburg and Frieburg. Over the years it has been in German and French hands so many times that the older people speak both languages fluently. An Alsace Flammkuchen consists of a sauce made out of a sour cream base. No cheese is added. Just thinly diced and sauteed ham, onion and parsley on a thin crust...
The crust is crispy, the ham is perfect, and the onions help to bring it all together into a great taste treat. Served with a dry Riesling, it is the perfect light dinner or summertime treat.
As cultures mingle, so do flavors. A second Flammkuchen that I sampled was one of a Spanish variety...
Again, a thin crust with a sour cream base. The toppings were thinly sliced chorizo and finely diced pepperoncini. Spicy and tart, the sour cream helped to cool the hot spice of the chorizo. I washed this masterpiece down with a dark wheat beer...
Last stop is Italy for a piece of traditional pie...
When this slice was delivered to my table, I thought a second slice would be in order. I was so wrong. A nice dense and chewy, yet crispy crust was covered with delectable toppings and more than enough to satisfy my hunger. No sauce here. The traditional way at this pizzeria is to drain fresh crushed tomatoes and lightly season with garlic, salt, and pepper. On top of the tomatoes was placed fresh mozzarella and fontina cheese. This was finally topped with thinly sliced, locally sourced salami.
This culinary delight was washed down with a local Italian beer. It might look like your standard American Crudweiser, but foreign lagers are all modeled after German recipes. Full boded, crisp, and full of taste, it is the perfect thirst quencher for a heavy, spicy meal.
Just writing this post I can taste these three great meals. I can't wait for the next time I get to try another pizza in another far away place.
Thanks for stopping by...
Bill
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