Welcome, fellow travelers and food enthusiasts. Today, we embark on a quest to uncover the best pizza in America. This isn’t just about cheese, crust, and toppings; it’s a journey through history, culture, and the soul of the country itself. From the bustling streets of New York City to the laid-back vibes of California, from deep-dish havens to thin-crust sanctuaries, we’ll dive into what makes each pizza unique and worth every calorie. Introduction: The Universal Language of Pizza Pizza. It’s more than just food; it’s a unifier, a common ground. Wherever you are in the world, you can find a…
Tag: pizza
Prosciutto de Parma on The Cheap
There are two famous types of Italian prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs’ diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour. ~wikipedia I don’t recall the first time I had prosciutto, but I do recall being very impressed with the aged ham. It is usually slice very thin and…
78 Reasons Why Your Book May Never Be Published
Pat Walsh is an Editor who takes on the task of schooling the would-be novelist on how to improve their writing by providing them with the reasons they might be better off taking up golf. He also adds 14 Reasons why it might be published. The chapters are small, the writing is clear and concise, the word choice errs on the side of the simple and understandable. It is also pretty damned funny. I’ve been writing this and that for a long time, but I have never been published. I have a couple of manuscripts I have been kicking around,…