Boston isn't renowned for its pizza but you can certainly get some good stuff here. And it depends on what you are looking for.
If you want traditional New York style pizza, then I think you will be really happy at New York Pizza in the Theater district. I'm talking about a plain slice of pepperoni, crust very flat but just the right texture, cheese that you can taste but does not overwhelm, just the right amount of sauce, and of course lots of pepperoni and pepperoni grease. Others will tell you if you like thin crust to checkout the Upper Crust but their unusual medleys, I find there crust way too chewy. Same applies to Bertucci's (at least as far as the crust goes).
If you want a little higher end (especially if you want a little ambiance), then Cambridge One and Stellas are examples of two places with flat crusted pizzas that you might want to try out.
Pizza Regina in the North End is pretty famous locally though I've only ever had it take out. It didn't blow me away, but I'm curious enough to go there and try it fresh. In general, I don't go to the North End enough that I go there and want to have pizza however I'm sure there must be some other places that serve good pizza.
Anyway, that is a quick round-up. I look forward to hearing from you all about your favorite pizza place.
Tuesday, January 15, 2008
Thursday, September 27, 2007
Halloumi?
I had a cheese dish on Mykonos that was quite delicious. These cheese itself was similar to cheese curd that I used to get as a kid though the pieces were pretty large and flat unlike the cheese curd I've had before. The cheese was grilled and then drizzled in a balsamic reduction. BTW, it didn't taste anything like feta cheese -- it disn't have either a sour or bitter taste, just a bit of sweetness and squeekiness.
Buffalo Mozzarella
In Italy they have the most amazing mozzarella which they call Mozzarella di Bufala Campana. No, its not made in Buffalo NY, its made from a kind of buffalo they have in the region.
The times I had it it was wonderful. It has a very high moisture content such that when you touched it with your fork to cut it, juice would come out -- and after the pressure is let up, it would get reabsorbed. I know, eating a sponge doesn't sound so good, but the texture is quite nice and the flavor is much better than cow's milk mozzarella, definitely a little saltier at least. You'd expect as much since it comes in a bag with lots of liquid when you buy it.
The two classic dishes are:
1) With tomatoes, basil leaves, balsamic vinegar (and olive oil)
2) With prosciutto
Both are easy to make when you have a date over to your house.
My friend John used some pesto instead of the basil leaves and that was a great variation.
The times I had it it was wonderful. It has a very high moisture content such that when you touched it with your fork to cut it, juice would come out -- and after the pressure is let up, it would get reabsorbed. I know, eating a sponge doesn't sound so good, but the texture is quite nice and the flavor is much better than cow's milk mozzarella, definitely a little saltier at least. You'd expect as much since it comes in a bag with lots of liquid when you buy it.
The two classic dishes are:
1) With tomatoes, basil leaves, balsamic vinegar (and olive oil)
2) With prosciutto
Both are easy to make when you have a date over to your house.
My friend John used some pesto instead of the basil leaves and that was a great variation.
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