In Berlin, John Semley discovers a themed pizzeria named after a Winnipeg taxidermist serves up hot slices of embrace-it-all goodness
While travelling abroad, eating something that tastes – however vaguely – of home has a ballasting effect, like grabbing onto the sturdy bannister of a ship being pitched through a tempest. And seeing your national cuisine reflected, funhouse mirror-style, can prove instructive.
Sometimes, we don't know what we mean to the world until our identity is distilled, deep-fried or oven-baked, and sold back to us in grease-globbed napkins. Read more…
Tony’s Pizza Palace is one of the staples of Edmonton’s pizza world.
Codie McLachlan for the Globe and mail
The Alberta capital is gaining fame for its excellent pizza, with offerings ranging from classic to creative. Justin Giovannetti reports
Biting into a slice of Tony's pizza, it's the thick bocconcini that hits you first, steamy and fresh. It's followed by crispy slices of prosciutto and capicollo that have curled at the edges and, finally, the tangy sauce, perfected by the owners over six decades.
This is what one of the world's best pizzas should taste like. Read more…
Pizza from Mattachioni in Toronto.
Even traditionalists agree, writes Angela Pacienza: Pizza is the great equalizer. Everyone can make it, everyone can eat it
My family has been making pizza for as long as I can remember.
As a kid, I watched Mamma, who immigrated here in 1974, make her dough every Sunday morning. I'd get to punch it a few times for fun. After my mother fell ill when I was 12, Papa took up the tradition. Papa made two main types: the basic with tomato sauce and mozzarella, and his signature 'za, white (that means no tomato sauce) with olive oil, rosemary, a sprinkling of Parmesan cheese and anchovies. Yes, anchovies. It's salty heaven.
Traditionalists might try to convince you pizza can only be topped with tomato sauce and cheese. Anything else is an imposter, they'll argue. Those people are wrong. Read more…
Bulgogi is the main topping for one of the most popular items on the menu of a restaurant in a sleepy New Brunswick town. Ann Hui visits
The first indication that Acadia Restaurant in Dieppe, N.B., is not a typical pizza place is the giant sign outside, advertising not only pizza and donair, but also Korean food.
Acadia is a Korean restaurant and a pizza restaurant. It's also a "Korean pizza" restaurant.
"Bulgogi pizza is good," said owner and cook Eun-jung Lee, grinning and standing over a pie topped with a heaping mound of grilled, marinated beef.
She shrugged. "People like it."Read more…
Watch One vegan chef’s top tip for getting great pizza at non-vegan restaurants
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