In Search of Pizza

16 Sep

Pizza isn’t really that difficult to find.  I mean, there are chains of stores built just to serve us, the customers, an instant box of pizza topped with a bunch of toppings of our choice.  However, my sister and I, already too familiar with the taste of America fast food pizza, sought to find a more prestigious, special pizza,  to eat not only for the sole purpose of filling our stomachs, also to educate our taste buds as to what is closer to the “root” of pizza.

So we found a nice, but not too fancy Italian restaurant in the the neighboring city, and in retrospect, made the mistake of ordering to-go.  The pizza took quite a bit of time to prepare, perhaps nearly half and hour or so, and the time spent creating the food in the traditional fashion was part of the prestige that we absorbed when eating it.  Everything was prepared on a more personal level, rather than by machines, from the rolling and spinning of the dough to the preparation of fresh toppings.  Our failure was to not dine on the retaurant itself and miss the finality of the experience.

The taste of the pizza was unlike any other we’d eaten before, and what we were being fed was not just tomato sauce on top of a flattened piece of bread, but Italian culture imported onto our kitchen table.  This desire for taste over the core function of food (to provide us with energy and nutrients) is a foodie’s mission, and creates a venue through which ideas and values are traded and merged, not explicitly, but as complementary side dish.

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