2011年的披萨趋势
As we edge closer to 2012, taking stock of the past year and the trends that were help to orient us in the ever-evolving pizza landscape. If there is one thing that I learned in 2011 it is to look to the home kitchens of Slice'rs for what's really taking hold. It isn't always some innovative new way to rework the cheese, sauce, and dough combo, but rather giving new life to tried and true styles and varieties, and in doing so, introducing folks coming from many different pizza backgrounds to pizzas that are totally new to them. Here are some of the trends we've noticed in the past year, and a look at possible trends to come.你注意到了在比萨温前的传递?
“这是正方形的臀部”
我猜曾是Huey Lewis and The News that said it, but I am going to attribute this quote to奥尔森姆阿特who really captured the essence of what has been shaking things up on the home pizza-making scene with his在这里评论。(如果你没有读取那个谈论的线程dmcavanghstarted about the pizza pendulum swinging in new direction,做。)但方形的馅饼一直在炸毁。无论是Sicilian,奶奶馅饼还是罗马的自然,星期一的画廊快速翻转,揭示了广场馅饼。那不是说那不勒斯出来了。但是有些有些人可以更容易地将美味的纸张摇动柱在家庭烤箱中复制,而不是在达到自制馅饼的巅峰时的巅峰时限制热容量。我怀疑将更多地进入广场派趋势。如果你还没有进入这个行动,你可以尝试你的手西西里人或者sfincione.style 必威365recipes that Kenji did in some of his 2011 Pizza Labs.
Bonci Mania
If there is one man that makes a case for veering your firings away from Neapolitan-style pies, it's Rome's hottest pizza idol, Gabriele Bonci. He's kind of like the Beatles of pizza except he's only one guy and he's Italian. But his prolific variety of pizza al metro slices have captured the attention of the pizza-loving audience. Here at Slice we started seeing some Pizzarium-inspired pies cropping up at the beginning of the year whenNorma427开始将他们介绍到她的馅饼周一旋转。整年内其他切片一样吉米格began to throw in a Bonci-style pie here and there. And when Nick Solares visited this past fall,he confirmedthat all the mania was merited. Watch the master work his magic这里。
去亲
在过去的一年我们看着迦勒希夫transform his passion for pizza into a business, making Arizona even more worthy of being a披萨朝圣者状态。这是最令人兴奋的趋势之一:观看Slice'rs从家庭馅饼制造商到专业人士。想到的其他一些名字是Paulie Gee那Will Fain那凯西cyrnes., 和Noel Brohner.。This is definitely a trend we are anxious to see more of, and it looks like we will withPassion-4-Pizza's exciting消息那莉莲和凯里正在专业!
披萨炒和真实
This is a revelation. Another example of reaching beyond the Neapolitan pizza pinnacle. Glory be! What do you get when you mix America's favorite food—uh, that would be PIZZA—and America's favorite cooking method—FRYING? You get a little slice of heaven. When I first saw亚当的评论of the Montanara at Forcella, I freaked out a little. He hooked me with, "Imagine a very good Margherita pizza, with a bright, zingy sauce and some incredible house-made mozzarella but with a foundation reminiscent of one of those fried-dough wonders you only see at the state fair--at once crisp, chewy, moist, and puffy in only that way fried breads get." Sweet Jesus. My resolution in 2012 is to get that pie in my mouth, even if I have to make it at home—you can too:就是这样。But frying tempura slices has also cropped up more than once this year, on both the东和西方coast. And speaking of tempura,谁能忘记TEMPURONI!也许这没有完全取消,但我认为我们将在明年打扰Adam Kuban一个真正的创新者。他没有界限。考虑大蒜结!明白了吗。创新者。But I didn't need to tell你那。
早餐披萨
Yes, everyone has been eating pizza for breakfast ever since people first had pizza and lots of libations for dinner. It's a natural hangover helper. And, yes, eggs on pizza have been making the rounds for a couple years now.但, what seems to have been given more of a go in the last year is pizzas served at restaurants for breakfast and (even more so) brunch. There were places that served pizza and there were places that did brunch.Then there was Motornio.Now more than a few places that serve pizza are serving pizza for brunch. I don't know if this trend will hold, as a couple of pizza places that had initiated brunch service have since pulled it, like Paulie Gee's. But from旧金山, 到波特兰, 到新奥尔良,我们看到早午餐比萨饼出现。
趋势预测2012年
Where will pizza take us in the year to come? Some are thinking that旧学校比萨利亚斯将成为披萨新学校。在我前面提到的披萨摆锤kenji的那个线程说:“我赌它在未来几年里,至少在纽约,我们会看到更多旧学校纽约切片关节(如最佳披萨,示例),而不是新的那不勒斯。“我也认为馅饼复兴将继续。在我们贪得无厌的任务中,可以享受较多和享受披萨的方式,我们可以找到自己回顾新的想法。
Mobile pizza-making has enjoyed a growth spurt at farmer's markets all over the country. But if there's no market, then there's no pizza. For that reason, I hope we see more mobile pizza trucks, likeCasey's roving rig, in the year to come.
这可能是我的一厢情愿的思考,但我想继续前进,借此机会致电法国面包披萨。我有一种感觉,有时候你必须和你的肠道一起去。
在这里,这是更披萨,在2012年的任何形状!
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