When I was in college, on many a drunken evening roommates and I ordered a thing called a “faz” from a local pizzeria. It was pizza dough loaded with a ghastly tomato sauce and grated domestic mozzarella, folded in half, sealed, and baked in the oven. When a faz arrived at your dorm room door, its gooey molten interior oozed out on your first bite. It was dangerous. Of course we scalded ourselves every time. To a nineteen-year-old, a faz […]
If you are eating in Romagna, you’re eating piada. Piada is the standard issue flat bread they bring to the table, usually hot off the griddle. Each eating establishment puts its own thumbprint on their piada (aka piadina, the affectionate diminutive)–ranging from flaky (frolla) to brittle.
These are people who know and care about local food. For years I would ask my Arabic students, Where do you eat? In what restaurants do you find the best, most authentic Arabic food? The response was predictable: a bewildered smile. Then, also predictable, the answer: At home. Whatever they ate in a restaurant was, by default, going to be second best. Eating around in Dearborn, I tended to look toward the kitchen, hoping to see an old lady or […]