Mark LOVES pizza. Quite possibly more than Lily, and certainly more than me. ;) I can be cooking up a meal of fresh chicken fajitas with homemade pico de gallo and guacamole...and he'll be wanting Papa Johns. I've learned to not take it all too personally.
I, on the other hand, am very indifferent towards pizza (I'm the anti-Chi towner...I know, I know). That is unless, of course, it's Italian pizza. Most everyone reading my blog knows that I spent many a week-long trips in Italy (as well as a summer...not to rub it in or anything...) with Mark while he was working in Varese for 2 years. And one of the many valuable life lessons learned while in Italy: what REAL pizza looks like, tastes like, consists of, etc.
The Italians know their pizza better than they know Gucci, perhaps. Your pizza will arrive with a diameter easily spanning 20+ inches and be made with the freshest of ingredients including tomatoes, arugula and bresaola* (my personal favorite toppings), speck, prosciutto, olives, artichoke hearts, and so on and so forth. These pizza crusts are paper-thin and are loaded with the non-dairy toppings making them much more healthy ...and balanced in many cases. I had acquired a serious respect for the Italian pizza, until Mark discovered THIS:
I, on the other hand, am very indifferent towards pizza (I'm the anti-Chi towner...I know, I know). That is unless, of course, it's Italian pizza. Most everyone reading my blog knows that I spent many a week-long trips in Italy (as well as a summer...not to rub it in or anything...) with Mark while he was working in Varese for 2 years. And one of the many valuable life lessons learned while in Italy: what REAL pizza looks like, tastes like, consists of, etc.
The Italians know their pizza better than they know Gucci, perhaps. Your pizza will arrive with a diameter easily spanning 20+ inches and be made with the freshest of ingredients including tomatoes, arugula and bresaola* (my personal favorite toppings), speck, prosciutto, olives, artichoke hearts, and so on and so forth. These pizza crusts are paper-thin and are loaded with the non-dairy toppings making them much more healthy ...and balanced in many cases. I had acquired a serious respect for the Italian pizza, until Mark discovered THIS:
Could he LOOK any happier? The above is my husband with a pizza topped with pepperoni ("salami piccante") and FRENCH FRIES. Oh, and also some mystery white sauce. WHAT a tragedy! Blasphemy on this pizza!
...of all the 2,394,802,324,921 photos we took all over Europe in those years...THIS picture had more comments on Facebook than any of the others. And we WONDER why we're obese (or if you're bitter like me, wonder why HE'S not at least a little chubby...yet).
Side note: Mark went on to eat many pizzas in Italy topped with pepperoni and french fries. He's my hopeless pizza fiend.
* Bresaola is a cured meat that is virtually fat-free - 23 calories and 5 grams of protein per ounce. It is heavy preserved in natural seawater and is consumed as a luncheon meat, pizza topping, primi piatti meat served with melon, etc. It is fantastic!
...of all the 2,394,802,324,921 photos we took all over Europe in those years...THIS picture had more comments on Facebook than any of the others. And we WONDER why we're obese (or if you're bitter like me, wonder why HE'S not at least a little chubby...yet).
Side note: Mark went on to eat many pizzas in Italy topped with pepperoni and french fries. He's my hopeless pizza fiend.
* Bresaola is a cured meat that is virtually fat-free - 23 calories and 5 grams of protein per ounce. It is heavy preserved in natural seawater and is consumed as a luncheon meat, pizza topping, primi piatti meat served with melon, etc. It is fantastic!
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