There's a universal love for pizza, which means it's available just about anywhere you travel. But it's never quite the same in any one place. Even the chains have their own unique topping combinations from country to country. When traveling in foreign lands and sampling your way through the local food, do you try to work pizza into the mix? More
In the limited time collection of "Prestige" pizzas, topping combinations include: the snow crab and shrimp gratin with a "rich and luxurious" white sauce finished with truffles; Mangalitsa pork, known as Hungary's "edible national treasure", with asparagus and Bordeaux sauce; and fresh mozzarella with beef stew and broccoli. (Hmm. One of these seems less prestigious than the others.) But the best part is that they can all be combined in the Quattro Prestige. More
I mean, we all know that wacky toppings are sort of a thing in Asia, right? Who wouldn't want to eat "European-style Abalone Mushrooms Bacon" pizza or "Chi Heart Crown Shrimp" pizza, am I right? But if you want to get to the really wacky stuff, you've got to go to the custom order page on the Chinese Pizza Hut page. More
Clicking in to the Slice inbox today, we've got this awesome email from Justin C. in Zambia.... I'm a federal civil servant currently on a four-month detail to Lusaka, Zambia, and until recently I had accepted that I'd be without good pizza during that time. Lusaka is the capital of a very undeveloped country, and the options are very limited even in the city. There are a couple fast-food pizza joints here (South African chain Debonairs and Pizza Inn), but they're terrible. A couple colleagues recommended I go to Black Knight, a local bakery/coffee shop chain that makes pizza. The... More
Last week we posted about the Hutong Pizza pizzeria in Beijing: Photograph by jeanmichelchuiche on Flickr That prompted reader Etcetera24 to share her photos with us. Here's what it looks like on the inside: Photographs above and below right from kitkatcathy on Flickr Etcetera24 says: "That place makes a great pizza. Don't let the appearance in the photo fool you. There's an entire (albeit tiny) restaurant tucked away there. The entrance is at the end of an alley. As seen in my pictures here." But is that really the name of the place? Do the Chinese characters translate into something... More
Photograph by jeanmichelchuiche on Flickr Before and during the Olympic bacchanalia in Beijing, much was made of the fact that the government there had torn down blocks of hutongs. Those remaining are being snatched up by wealthy Chinese or foreigners, all who think it's cool to live in these traditional courtyard residences. From what I've read, it's not uncommon for restaurants and shops to be located in hutongs, and here, I just spotted this cool photo of a pizzeria situated in one. It's from jeanmichelchuiche's Beijing 北京 Hutong 胡同 on Flickr.... More
Reaching in to the Slice mailbag, we've got ... I'm with my family in Paris and just had a really serious pizza pie. The restaurant is called Da Pietro, located on Rue d'Mabillon in the 6th Arrondissement. Nobody had hyped me on the joint, but I kept walking past it all week, and something about it kept calling to me. I'm glad I listened. The pie I had is also called Da Pietro, and I can see why they decided to put their name to this particular pie. Its base is a Margherita, in the Una Pizza Napoletana tradition—fresh mozzarella,... More
A Guide to the French. Handle With Care: "Never use the word 'toilette' when asking a host for directions to the powder room; try to avoid going there at all. Never say 'Bon appétit' at the start of a meal. Don't talk loudly. Never discuss your religion or your money at dinner. Eat hamburgers, pizza, foie gras, and sorbet with a fork. Always say 'bonjour' to the bus driver, and to fellow passengers on elevators. 'Pas mal' doesn't necessarily mean 'Not bad.' It can mean 'Great!'... More
My idea of a pizza is rather basic: a flat round of dough covered in tomato sauce, dotted with mozzarella, and topped with a few basil leaves. But in the world of East Asian pizza chain pies, that would be some major weak-sauce pizza. More
I am a devoted slice eater and pizza worshiper from Providence, Rhode Island. I am writing to you from the state of Esprito Santo in Brazil. Before I left for my trip, I had the pleasure of dining at Angela's Coal Fired Pizza in Saugus, Massachusetts (actually, immediately before leaving from JFK, I stopped at L&B Spumoni Gardens, Nathan's, and Di Fara within a two-hour period). Angela's opened in November, I believe. As far as I know, it's the closest coal oven to my Providence home. It may be the only one in Massachusetts as well.... More
