Pizza - Ticino, Switzerland

Ticino is in the south of Switzerland.  This  part of Switzerland, bordering Italy, is Italian, very Italian.  As with most of Switzerland there are at least 3 languages spoken, German, French, and Italian.  And in the regions bordering those countries the predominant language and culture mirrors the border country.  So, here in Ticino, it is like being in Italy, except clean and organized.  All of the fantastic culture and none of the craziness, or at least kept to a minimum.  Don't get me wrong, I LOVE Italy and being in Italy.  And I can handle the pace and the environment.  It's just that sometimes you want the train to be on time, the trash to be picked up, the airport workers to not be on strike so that you can travel with confidence.  Stuff like that. 

In this region is a little known town of Locarno, near the better known Lugano.  

Here are a few photos from my hotel room in Locarno.

The lake is Lago Maggiore which flows all the way into Italy, fantastic.

           

And near this town of Locarno (which is also near Ascona and Bellinzona for those of you that know the region and not necessarily Locarno) are the VERY small towns of Riazzino and Gordola.  I was just in Riazzino for business and we went to Gordola for lunch, pizza, finally!  

The restaurant is located on the property of the local private airport.  Grass airport no less, and the occasional cow or 2 wandering about as well....

Ristorante Pizzeria Aeroporto

Fairly typical neapolitan pizza except the crust is just slightly thicker than you'd find normally, if there is even a normally.  Maybe I mean thicker than what I've known or found to be typical to the neapolitan pizza places I've experienced (I'm becoming more politically correct in my old age.....   nah just a little jet lagged as I write this  ;-))

Here's the cook and oven and pizzas in prep.

I dont remember the name of my pizza but was like a margherita with buffalo mozzarella and cherry tomatoes.  Super yumm.

One colleague had the traditional neapolitan, including the standard anchovies.

And another enjoyed the calzone.  

Not sure all of the ingredients inside, but at least had ham, mushrooms, cheese

And we all had a healthy helping of the spicy oil.

Buon Appetito

DVA

Hollywood Pies, West LA, USA, Chicago Style - Best, Period, Anywhere, Period

West Los Angeles

1437 S Robertson Blvd

Los Angeles, CA 90035
http://hollywoodpies.com/


Friends of mine, Alex and David, once upon a time, lived in San Diego.  David, a Chicago native, had a dream to open an authentic Chicago style pizzeria, and He and Alex really like Los Angeles.  In respect of them, and to keep focused on the topic here I'll not spew my hate at LA, but know that it is large and deep (that's what she said).  So, back to pizza.

So, blah blah blah, David and Alex planned, tested, dreamed, and created the best f'ing Chicago style pizza to be made by man.  Truly great stuff, and that's not just blowing smoke.  I know, I was there when they spent endless days/nights working, refining their offering.  Making the sauce perfect, crust light yet structurally sound, full of flavor, able to stand up and hold up everything above.  Cooking times, temperatures, try this slice, how bout this one?  This sauce or that?  Cooking it prior to not? Endless.  Searching for perfection.  Success.

I was there this week and documented to process for you.  It really is magic.  Not overdone, not underdone.  Not overflowing toppings, and not scrimping.  There is a balance, and they hit it out of the park.

Alex, makes every pie and hands them to David.  David bakes, slices, and preps every pie.  At times there are up to 5 delivery drivers shooting their pies to awaiting mouths all over the city.  Oh wait, I didn't explain one of the coolest parts of this gig.  They are a delivery or pickup only!  No advertising, no dining room, no customers allowed inside.  Sofaking cool!  You want this shit, you will wait, and it will be amazing.  You don't have the time, then roll on, this is not for you.  This is how they do it, you no like, you no get.  But, if you are patient and appreciate the process, then sit back and enjoy the journey it will be worth it, the payoff is huge.  Slow food, enjoy the experience.  Not instant gratification, but immense gratification awaits.  Your tummy, nay, your body will thank you.

Now, please enjoy the visual ride.....

     

They have recently placed a few picnic tables out front for those who would rather sit and eat immediately.  I had the classic, Sausage and ricotta.  I ate 3 slices.  No knife.  No fork.  You can pick up a slice like a NY slice and eat it.  The crust is firm enough to hold up the toppings, etc.. yet the crust is soft and light like a biscuit.  Truly, you can hold a slice and eat it.  It won't fall apart, isn't hard like a rock.  This is the real deal.

Best Chicago Pizza.

Best Anywhere.

Go get this.

Eat this.

DVA