The pizza he’s making is a fluffy dessert bread flavoured with rose water, right? Because that’s what traditional pizza, the kind which was served to popes, is.
The word pizza is only a few hundred years old, but pizza as a dish is thousands of years older than the church.
Look… The Poles put strawberry in pasta. I found the idea of pineapple on pizza weird when I heard of it… But then I tried it and I liked it. The flavors surprisingly worked.
Not to say I order it frequently. I am very much a meat-lover cheesy pizza type of guy. My normal pizzas are boring.
Sweet and salty go great together, as do fruit and pork. I’m convinced half the people who say they don’t like pineapple on pizza have just never tried it.
I remember thinking it would be gross as a kid but then tried a slice when a friend’s family ordered one and really enjoying it. Told my dad I wanted it next time we ordered pizza and he refused and made me buy my own because “nobody wants that garbage and it’ll get thrown away”. Ate some that night then went to bed, went to eat the next day and he’d eaten every leftover slice overnight. From that day on, he only ordered Hawaiian and I got completely burnt out for years.
This underlines my biggest issue with italian cuisine. There are so many chefs that leave no room for innovation or updates to a traditional recipies. I’ll put cream in my carbonara and pineapple on my pizza because I like the taste of it. And those preferences should be more important than the old traditions when it comes to making foods I want to enjoy.
There is no such thing as a ‘traditional’ recipe. It was what those individuals made and with what resources they had.
It’s all good, just as long as you don’t break your spaghetti before putting it in the pot…
This miscarriage of justice should go all the way to the ECHR.
The European Culinary Heresy Revisionists?
And Italy also invented fascism, so I’m not sure I’ll follow their judgement on pineapples…
Personally, I wouldn’t care what a customer ordered on their pizza, they could order the worst possible combination of flavours, and I’d happily make it for them, what’s the big deal? It wouldn’t hurt me, or anyone else.
Its just a job. You dont have to fuck the pineapples, just work with them.
I take two giant pineapple rings and sandwich a piece of pizza in between and eat it like a juicy sandwich.
Fucking pineapples is both challenging and painful. I’d rather have it on a pizza. Only just, though.
That’s only with fresh pineapple though. If they’re from a can they have conveniently placed holes
I’ve visited Italy and you know what I learned?
The Italians don’t know what the fuck to do with pizza. They’re straight up bad at it.
Look, I know people have a lot of opinions when it comes to pizza. When you ask people “what makes the perfect pizza”, the answer you get may differ vastly if you ask someone from Chicago, or from New York, or perhaps Detroit. But I’ll tell you what, any American establishment that makes good pizza, makes it better than they do in Rome (to be fair my only actual experience with Italian pizza is from Naples, but I was seriously underwhelmed).
In short, don’t be fooled into thinking pizza is Italian food, it’s not. Pizza is more American than apple pie.
You’re confusing personal preference with objective quality. Your palate is shaped by what you’ve grown up eating, so naturally, if you’re accustomed to American-style pizza, traditional pizza might not be what you imagine pizza should be.
That doesn’t mean Italians are bad at making pizza. It means you’ve developed a preference for a particular interpretation of it. Someone raised in Naples might have exactly the opposite reaction to American pizza, in fact I imagine that’s very likely give the fat saturated nonsense I’ve experienced there. Deep dish pizzas are a crime, who the fuck wants more bread in their pizza.
The fact that you’ve managed to visit the birthplace of pizza, discover that it doesn’t cater to your particular tastes, and conclude that an entire country doesn’t know how to make its own food is quite something.
Napoli pizza is the best pizza
Well that is just like your opinion man. The best 3 pizzas I ever had were in Naples
Sounds like you had your taste buds destroyed by a lifetime of American cuisine.
You’re gonna get different types of pizza in different parts of Italy - quite aside from the fact that different establishments are of different quality. My own experience of pizza around Italy ranged from ‘Wow!’ to ‘The fuck is this shit?’. And TBF I’ve had good pizza in other countries too.
That said, IMO people who put pineapple on pizza are perverted.
If you make pizza for a living, a fine occupation in itself, I’m not really sure that makes you a Chef though.
Obligatory
I understand that guy perfectly.
Wait until Italians and Pseudo-Italian Americans find out about Durian pizza. They’ll be begging for pineapple.
Durian is a war crime in a food fight. It’s effective as both a melee and chemical weapon.
Damn, I bet that smells feisty.
Critics and first-time smellers often describe the odor as resembling sewage, rotten eggs, raw onions, garlic, old gym socks, or hot garbage. Fans, however, may perceive subtle sweet or floral undertones.
It’s called the King of Fruits for a reason.
Very high in micronutrients and calories. Taste really good.
It’s also banned from hotels and public transport where it grows natively.
My own perception of the durian’s aroma is of a toddler’s full diaper mixed with a splash of kerosene. I’m the type who tries almost anything once, and so I tasted durian when it was offered to me, and it has a wonderful, complex flavor.
For those who are more squeamish, there’s always jackfruit.
I find jackfruit to be always disappointing. I don’t know what I’m expecting, but I want more from it.
I would love to try this! Durian might actually fit nicely
I’d go for durian, gorgonzola and fresh basil.
what is this unholy abomination. please tell me this isn’t real.
It’s malaysian. Those guys love their durian.
Even the branding, most malaysian (filo?) thing ever.
Funny as this is, the guy is def both stupid and an asshole
I hope he also refuses to put tomatoes on pizza, because they’re a new world plant and non-native to Europe and Italy. What a fart sniffing jackhole.
Tomatoes are fruit! D-:
So are eggplants, but they’re used as vegetables in a culinary context.
Pizza is not really Italian. A lot of cultures have invented flatbread that you top with stuff before baking. It just happens that the Italian version of that got spread around widely. And then other cultures added their own flairs, one of which is pineapple, usually connected with a salty pork product like ham or Canadian bacon.
Here in California, that’s called Hawaiian style pizza, and I didn’t get it, myself, until I tried it and found it’s a pairing that works, usually with extra mozzarella cheese.
I don’t know that it’s actually Hawaiian even in style, though my wife’s family used to like going to Hawaiian-style fast food, which involves a lot of Spam (the Hormell kind), so there… may be a connection?
My parents’ generation, in the 1970s way dug anchovies on pizza which I found way too salty. I didn’t get it then, but I don’t see much in the way of anchovies on pizza now. So collective tastes may change with time.
My parents’ generation, in the 1970s way dug anchovies on pizza which I found way too salty. I didn’t get it then, but I don’t see much in the way of anchovies on pizza now. So collective tastes may change with time.
That makes me kinda sad. I’m definitely nowhere near that generation but I love anchovies on pizza, and people not ordering anchovies on pizza just makes it harder to find places that still offer anchovies. I think it’s the best pizza topping. Although I also don’t mind Hawaiian style pizza separately either.
Pizza is not really Italian.
It is Italian, but it’s not exclusively Italian. Turkish lahmacun (thin base, with a meaty sauce, is a good approximation of the Ur-Pizza, as are various Levantine flatbreads. One of my favorites is manaqish ma’a za’atar, which is a thin pizza-like base topped with olive oil and thyme.
Toasted flatbread topped with olive oil and thyme sounds delightful!
I don’t know that it’s actually Hawaiian even in style
It’s not–Hawaiian pizza was invented in Canada IIRC.
It’s weird. I’m at an age where I wouldn’t mind to try out anchovies on pizza, but it’s become so out-of-style that either pizza places don’t carry it any more, or people are so repulsed by it that it’s hard to order with others sharing.
Meanwhile, I’ve always loved pineapple on pizza, and that one seemed to have stuck around as a topping longer.
Anchovies on pizza are fantastic, especially in some Italian thin crust, say with black olives, onions, capers, artichoke…
The problem is that people use them as an ingredient, where they should be used as a seasoning, sparingly.
Then don’t work for the fucking restaurant that sells pineapples on pizza.
None of this is that difficult.
