PIZZA MARGHERITA

Tomato, moz­zarella, basil, all on a crisp base — prob­a­bly the great­est food in­ven­tion of the past 150 years

Esquire (UK) - - Style -

I re­cently con­ducted a sur­vey among friends, fam­ily and col­leagues in or­der to de­ter­mine the great­est food aber­ra­tion of all time. In third place was that pow­dery “Parme­san” cheese that comes in plas­tic tubs, has a sell-by date of sev­eral months, and smells strongly of vomit. In sec­ond place, tinned spaghetti. I was a lit­tle con­flicted on this one, since I will con­done spaghetti hoops if you’re still wear­ing nap­pies, and I’m par­tial to the oc­ca­sional tin of ravi­oli my­self, but it de­serves its rank­ing sim­ply by virtue of hav­ing ab­so­lutely noth­ing in com­mon with its name­sake.

In pole po­si­tion, by a long mar­gin, was Hawai­ian pizza. That heinous prac­tice of plac­ing lumps of syrupy tinned pineap­ple onto a savoury disc of baked dough, ham and melted cheese has no place in the cui­sine of any cul­ture, and I’m sure the good peo­ple of Hawaii are as un­happy about it as I am. (It was ac­tu­ally in­vented by a Greek chef called Sam Panopou­los in Canada

↖ Flour power: Rus­sell Nor­man preps his work sur­face for rolling out the pizza base

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