Quote:
Originally Posted by lestatar
Oh god. I hate you Stichawl. As a native NYCer, I was lucky enough to live in the pizza capital of the world. Now in HK, finding an authentic NYC-style slice is not quite mission impossible, but certainly not an easy task.  Thanks for making me miss home... |
Finally somebody who comes from the right place.
NY is the only place I could find, outside Palermo and outside my kitchen, what is known as SFINCIUNI. Ever heard of it? It is a thick crust pizza, made the way around. The crust, prepared to remain soft and a bit spongy, just lightly brown at the outside, then a really thick tomato sauce, heavy with onions, made with fresh tomatoes. Anchoviessssss. Yes as many you can afford. On top the cheese, better if some tasty sheep cheese. Grated of course. Final touch, fresh oregano. Before turning an adept of Pilot the Bob that was the pizza I cooked on Sunday evening for the family. Onions and then more onions.
I found it on a window joint in Upper West Side, on Broadway. Sfinciuni. The best. Got to try it. Sfinciuni. The best.
Whenever around Milano I find somebody with a Sicilian accent, I come on the subject of sfinciuni. The ones not from Palemo, look at me with their Sicilian look, but once in awhile ... Their eyes become watery and dreaming ... sfinciuni ... can you make it? How do you keep the crust soft? Do you know a place here where they sell it? And on and on. Sfinciuni
