'Europe' on Serious Eats

Freshly Baked Pizzas...from a Vending Machine?

Buying a slice of pizza is already about as ubiquitous and quick as eating gets. But inevitably, someone decided that pizza could become still more convenient. How, you ask? Pizza vending machines, ones that don't just heat up pre-made discs, but actually churn out freshly baked pies in fewer than three minutes. More

Daily Slice: EldsmiĆ°jan in Reykjavik, Iceland

Last weekend I ventured to Iceland, hoping to see the Northern Lights. On the first night I was there, the sky was overcast, so I stayed in town and decided to see what sort of pizza options were available. Usually when I travel, I try to sample as many traditional local foods as possible, and clearly pizza does not fall under this category in Iceland. Still, I had sampled delicious lobster soup and a malt extract beverage at Saegreifin for lunch, and I was curious about what sort of pizza one eats in Reykjavik. More

The Guardian's Tim Hayward Visits Franco Manca Pizza in Chiswick, London

"It's not burned, it's just slightly carbonized." —Tim Hayward Tim Hayward, of Britain's Guardian newspaper, visits Neapolitan pizzeria Franco Manca in Chiswick, West London, in this video on the Guardian's website. You'll have to click through—the video wasn't embeddable, but it's worth watching.* According to Hayward, Franco Manca's Chiswick location has been getting buzz since opening. It opened in early December 2009; there's also a location in Brixton.... More

The Three Best Pizzerias in Italy, According to Faith Willinger

Florence, Italy–based food writer and ur-American-in-Italy-Italian-food-expert Faith Willinger has named her three favorite pizzerias in Italy. Here's what she says ... Being passionate about pizza, I have decided to create the Unofficial Platinum Pizza Awards for the greatest pizzerias in Italy in three different categories--traditional, innovative, and by the slice. I've tasted all over the country. The winning pizzaioli are fanatical about pizza and share an obsession with quality flour, natural yeast, and lengthy rising, which results in a more flavorful and digestible crust. And we all know how important digestion is for Italians. And the winners of the Platinum... More

Thoughts on the EU protection for Neapolitan pizza

From the Slice inbox, a message from Scott Wiener of Scott's Pizza Tours. —The Mgmt. [Photograph: Adam Kuban] Here's an article about Neapolitan Pizza's new TSG protection from the EU: http://www.telegraph.co.uk/foodanddrink/6771819/Neapolitan-pizza-wins-official-protection-from-EU.htmlMy feelings about this are totally mixed. Neapolitan pizza is lovely and it's true that lots of people use the term without following the guidelines (not so much what cheese and tomatoes to buy, but how to handle the dough) but I hope people don't get the idea that pizza has to have special protection to be good. Every major American city is getting into this wood-fired oven game (just... More

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