• halcyoncmdr@lemmy.world
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    23 days ago

    Considering tomatoes aren’t even from Europe the Italians can think whatever they want about pizza, they’re not experts, they’re just as wrong as everyone else.

  • Sterile_Technique@lemmy.world
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    23 days ago

    There’s a lot of things to argue about, but pizza just isn’t one of them. It’s a chunk of bread with leftovers on it. If it tastes good on pizza, it belongs on pizza; and what tastes good on pizza depends on the tongue probing it.

    Pineapple… sausage… anchovies… goat cheese… potato chips… a fucking strawberry slurpee - if you like it, you rock it.

    The only wrong option is to abstain from making/ordering the pizza you want because that ingredient doesn’t ‘belong’ there.

    • sudneo@lemm.ee
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      23 days ago

      For what is worth, that’s not how (most?) Italians think about pizza. It’s not a “container” in which you put a bunch of things, but each pizza type is basically a separate dish.

      I personally don’t care what people put on their pizza, I simply avoid places that make “pizzas” in a non-italian fashion, like the american (supposedly NY style) ones where you get crust, 2 fingers of industrial cheese and a whole plant of oregano.

      It’s very similar for pasta, which many people think as a bread replacement.

      • Anamnesis@lemmy.world
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        23 days ago

        This is why their pizzas are so boring. One or two toppings. Come on, get creative with it, Guissepe.

        • sudneo@lemm.ee
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          23 days ago

          Most of Italian recipes are very simple. The focus usually is on quality on the ingredients and if they are good, a pizza with just mozzarella and tomatoes is already delicious. That said, even in Italy there are plenty of types of pizzas, but most of them don’t have 20 ingredients, I suppose the point is that you actually want to taste what you eat, which is not the case when you mix many different things. There is a very messy and rich pizza (capricciosa) with a lot of toppings though (more than one obviously, but this is the most common).

          Personally I am a margherita person, simple and boring is perfect, as long as it tastes great.

          P.s. Giuseppe :)

            • DerisionConsulting
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              23 days ago

              If that’s what you prefer, may I recommend the place Where Life Makes Sense instead of “worse Winnipeg”?

          • captainlezbian@lemmy.world
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            23 days ago

            That makes sense. But also I find it amusing because Romans had the opposite attitude with food of “you know what everything I ever eat needs? A fuck ton of fermented fish sauce”. Which like, both attitudes are great, but it is an amusing evolution of culture over two millennia

            • ChickenLadyLovesLife@lemmy.world
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              23 days ago

              Romans were food snobs too, though. One common insult was “chickpea-eater” because roasted chickpeas were poor people food. Thing is, roasted chickpeas are fucking delicious - I really wish fresh chickpeas in the pod were easier to find (in the US).

            • sudneo@lemm.ee
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              23 days ago

              It actually makes sense, because Italian history is far from a continuum. In fact, most “Italian cuisine” is actually less than 100 years old!

    • nomad@infosec.pub
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      23 days ago

      Preach. My favorite pizza of the last few years is with sliced kebap meat with sauce hollandaise. Sounds disgusting, looks not that appetizing but it’s fucking amazing.

    • where_am_i@sh.itjust.works
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      23 days ago

      That’s cuz you never had a proper napolitan pizza you uncultured swine. You’d never open your mouth about pizza again, or call anything you can buy in your America a pizza.

  • Nuke_the_whales@lemmy.world
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    23 days ago

    I despise this traditional “that doesn’t go on that dish” bullshit.

    It was that way with the food where I’m from and well and now the new generation is doing whatever they want with those traditional recipes and making them modern and it’s amazing. If you don’t like pineapple on your pizza don’t have it. But shut the fuck up with your “that’s not a pizza”. You sound like my great grandma

    Edit: I’m from El Salvador and people used to freak out if you suggested that pupusas should have more variety than just pork, cheese and beans. They’d yell at you that it wasn’t traditional. Now the young generation is making pupusas with chicken, fish, shrimp, sweet potato, zucchini, and so on, and it’s amazing!

    • Grass@sh.itjust.works
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      23 days ago

      the worst is when people are like this for a dish that was invented as a way to use the shitty limited ingredients of the area because everyone was poor and that’s all they had back then. That’s not even tradition. Or slightly less annoying is when people try your traditional dish from the country your family comes from and say its not correct in some way, but they are from one of the 6 neighboring countries with pretty much the same food but the name is spelled slightly different and have regional plants as seasoning instead.

      • M0oP0o@mander.xyz
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        23 days ago

        That’s not even tradition.

        Ehhhh, you might not like most traditions then.

        • Grass@sh.itjust.works
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          23 days ago

          I don’t really see being poor as a tradition. I’ve seen enough people present racism as a tradititon and I don’t like that either. My dad has been facebook’d and keeps wanting to do ancient medicines because “the government took them away from us”, and has asked where to get some definitely dangerous substances. There are indeed a lot of things people call tradition that I don’t like.

          I don’t think changing a couple ingredients breaks tradition when most old recipes were just throwing whatever we had together and trying to make it at least minimally enjoyable for bonus points. I guess it’s different for wealthy people in the past much like it is now, but if it could be improved cheaply or for free when it was new either due to ingredients or skills and knowledge, everyone would have done it. Some things were probably also just good enough that nobody bothered changing it, but now most people are conditioned to really high sugar and salt or just stronger flavour in general.

          Actually one of my time travel fantasy wishes is to see people in the last eat the modern versions of their favourite food. I’d feel bad about shocking their systems with large doses (to them) of microplastics, pesticides, and who knows what else though.

  • nepenthes@lemmy.world
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    23 days ago

    In Poland, some people put fruit juice in their beer (piwo z sokiem), and it is fucking delicious

    • rbn@sopuli.xyz
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      23 days ago

      Fruity beer is also common in Belgium. It’s not mixed with juice but is already flavored in the bottle as you buy it. And yes, it’s delicious. Kriek for instance is a pretty famous cherry flavored beer.

      Also non-alcaholic beer mixed with juice is a pretty decent drink after sports. The slight bitterness and the bubbles makes it really refreshing on hot days.

      • Maalus@lemmy.world
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        23 days ago

        It’s not about a flavoured beer - there’s plenty of em. This is about a concentrated form of juice you usually dilute in water. You put it into beer, it turns reddish-pink and a lot of people preffer to drink it that way

        • fakeman_pretendname@feddit.uk
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          23 days ago

          Pubs in the UK used to (or still do?) have blackcurrant and lime cordial for this.

          “Lager and Lime”, “Lager and Blackcurrant” and “Cider and Blackcurrant” were pretty common 20-30 years ago. A shot of cordial (concentrated juice), then filled up with lager beer.

          There was also orange cordial behind the bar, but nobody ever drank “Lager and orange”. I believe it was some form of crime.

          • EnderMB@lemmy.world
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            23 days ago

            There’s also snakebite, which IIRC is Lager, Cider, and a shot of blackcurrant cordial. A great drink to get you off your tits when you’re young.

            • fakeman_pretendname@feddit.uk
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              23 days ago

              From where I lived, just the lager and cider together was snakebite, and with blackcurrant it was a “snakebite and black” - but I think there was a lot of regional variety (in the UK, at least).

              I have heard lager/cider/blackcurrant called a snakebite before though (I remember it causing a disagreement in the pub) - but I’ve also heard it called a “diesel” (which elsewhere was something mixed with guinness). I’m pretty sure you sometimes got different things in different pubs in the same town.

              I suppose pre-internet, we were just relying on the drunk people ordering things to decide what they wanted to call stuff (“what was that purple mixed drink called that made me throw up on my own shoes?”).

              • EnderMB@lemmy.world
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                23 days ago

                Yeah, I only ever heard of it from others that had ordered it before. Here in Bristol it was with blackcurrant, but have seen a few different takes in the midlands and London. Weirdly, I had heard of a Diesel too, but knew it as both a Guinness shandy with blackcurrant, and as a blue WKD with coke.

          • Maalus@lemmy.world
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            23 days ago

            Here it’s most often raspberry syrup with beer. Lots of women like it, takes the bitterness out of it. Worth trying if you haven’t, the raspberry stuff is in every store basically even abroad, mix with your regular old light beer

      • ChickenLadyLovesLife@lemmy.world
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        23 days ago

        Peche (peach-flavored lambic) and framboise (raspberry-flavored) are awesome, too. As expensive as wine but at least it has the same alcohol content as wine.

    • colmear@discuss.tchncs.de
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      23 days ago

      As a German I have to say that do this kind of regularly. But only with alcohol free wheat beer and grapefruit juice. Really great drink after sport or a long hike

    • fakeman_pretendname@feddit.uk
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      23 days ago

      To (controversially) go one step further, all unsweetened carbohydrate bases are interchangeable.

      You can put pasta topping on a pizza, you can put pizza topping on rice, you can put toastie fillings on a potato waffle and it always ends up nice.

      • ByteJunk@lemmy.world
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        23 days ago

        You can do anything, and all of those are edible, but pizza topping on rice? Oh man…

        • fakeman_pretendname@feddit.uk
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          23 days ago

          Mix rice up with tomato sauce, melt a bit of mozzarella cheese in, some slices of pepperoni in it, sprinkle in some basil and oregano… check behind you that nobody can see you commit culinary crimes… delicious.

    • NielsBohron@lemmy.world
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      23 days ago

      This seems sounds this is a good metric on the surface, but let’s try it out.

      Corned beef on pizza? Sounds great. Sauerkraut? Uhh, ok, maybe. Mayonnaise? What the actual fuck…

      • antimidas@sopuli.xyz
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        23 days ago

        Mayonnaise on pizza is surprisingly common in Finland, e.g one local pizzeria near me puts garlic mayo on certain pizzas – enough that there’s more mayo than tomato sauce. For some incomprehensible reason they also put the mayo under the cheese. As you can guess, it was repulsive. However, BBQ sauce and bacon pizza is a nice combination, which is also normal here.

        Truffle mayo did work in some pizzas, in moderation.

    • sudneo@lemm.ee
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      23 days ago

      Completely different dough in terms of consistency and taste. Bread and pizza are quite different, so many ingredients that work on pizza don’t work on sandwiches and vice versa. Having said that, people can eat what they please.

  • portuga@lemmy.world
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    23 days ago

    I’m Portuguese and I’ve seen that abomination here. I’m sorry, I thought it was contained. Now, have you guys heard about chocolate pizza for dessert?

  • MataVatnik@lemmy.world
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    23 days ago

    I actually don’t mind pineapple on pizza, but let me say that after reading this post I understand the haters if this is how they see it