Friday, June 17, 2011
Print. last year (and I believe their hams are from Brooklyn), and of course the World's Best Ham, in Barcelona.
Tamburello studied a little harder in crust-making class. This was a touch stiff, then crackling and chewy like the best crusts. I haven't lost my belief that pizza is something you should be able pick up without folding, but if you're going to make floppy Napolitan pies, I want that firm-but-chewy crust.
[6/25/2011: We went to Tamburello again today. Their crust is just perfect.]
There you go, there's an upside to the hipness after all.