Comments on: A Taste of History http://www.saltshaker.net/20071120/a-taste-of-history Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Veni, Vidi, Pizza http://www.saltshaker.net/20071120/a-taste-of-history/comment-page-1#comment-211193 Veni, Vidi, Pizza Thu, 28 Jul 2011 12:24:37 +0000 http://www.saltshaker.net/20071120/a-taste-of-history#comment-211193 [...] then scattered with herbs and garlic. The name, as was explained to me by a local reader after I first discovered the style comes from the ambient temperature pizzas that used to be sold more or less tailgate fashion [...] [...] then scattered with herbs and garlic. The name, as was explained to me by a local reader after I first discovered the style comes from the ambient temperature pizzas that used to be sold more or less tailgate fashion [...]

]]> By: Veronica http://www.saltshaker.net/20071120/a-taste-of-history/comment-page-1#comment-176021 Veronica Sat, 13 Dec 2008 15:34:56 +0000 http://www.saltshaker.net/20071120/a-taste-of-history#comment-176021 Angelin is way far the best pizza I've had in Buenos Aires. I loved the style old fashioned and casual, and the flavors ...The cnachera pizza is just unique; the wine seleccion was ok. Do not forget the desserts ! That riccotta torte was the best cremy cheese cake ever!!! Veronica Angelin is way far the best pizza I’ve had in Buenos Aires. I loved the style old fashioned and casual, and the flavors …The cnachera pizza is just unique; the wine seleccion was ok. Do not forget the desserts ! That riccotta torte was the best cremy cheese cake ever!!!

Veronica

]]> By: dan http://www.saltshaker.net/20071120/a-taste-of-history/comment-page-1#comment-75950 dan Tue, 20 Nov 2007 21:06:27 +0000 http://www.saltshaker.net/20071120/a-taste-of-history#comment-75950 Ah, good to know, and I assume that's why they use it to refer to the really extra large size (which, however, appeared to be piping hot...) - though, it doesn't quite explain why it refers to the style as well, without cheese, unless it was just easier to sell it cold at the stadium without congealed mozzarella.... I did, by the way, try a slice of their fainá as well, and it wasn't bad - again, I've had better, but I've also had worse. Ah, good to know, and I assume that’s why they use it to refer to the really extra large size (which, however, appeared to be piping hot…) – though, it doesn’t quite explain why it refers to the style as well, without cheese, unless it was just easier to sell it cold at the stadium without congealed mozzarella…. I did, by the way, try a slice of their fainá as well, and it wasn’t bad – again, I’ve had better, but I’ve also had worse.

]]> By: gustaw http://www.saltshaker.net/20071120/a-taste-of-history/comment-page-1#comment-75906 gustaw Tue, 20 Nov 2007 18:00:10 +0000 http://www.saltshaker.net/20071120/a-taste-of-history#comment-75906 Dan, You're right, "canchero/a" means savvy, streetwise. But in this case, "pizza canchera" or "pizza de cancha" is what was sold near the futbol (soccer) stadiums (stadia?). Oversized and cold. And accompanied with a slice of "fainá" (made of chickpea flour). Gustavo Dan,

You’re right, “canchero/a” means savvy, streetwise. But in this case, “pizza canchera” or “pizza de cancha” is what was sold near the futbol (soccer) stadiums (stadia?). Oversized and cold. And accompanied with a slice of “fainá” (made of chickpea flour).

Gustavo

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