New York pizzerias: How about a slice?

It is jokingly said that the best place to eat a good pizza is in New York – such is the weight of the community of Italian descent. Among the various slices we ate, there was one that was engraved in our memory for its simplicity.

In addition to the famous tomato sauce that was passed down from generation to generation, only two ingredients reigned, without any of them overshadowing the other: aubergine and mozzarella cheese. The fresh basil leaves placed on top helped to accentuate the aroma; the dough was thin and crunchy, slightly toasted in the corners, as is typically found in New York.

I picked it up at one of the famous corner pizzerias in the “city that never sleeps”, so small in size that there was no room for tables. Just a counter featuring the selection of the day and a busy chef always ready to serve. Throughout the city, there are several. This was near Ground Zero.

None of the attempts to reproduce it at home had any success. Even if it looked close, the taste always fell short. Perhaps because, when travelling, everything has a different taste – and if memory is gustatory, it is also just as, or even more, emotional.

Issue 66 Mar/Apr | Download.