Exhibit A: We went to the Fancy Food Show last weekend, and came across Pizza in a Cone. You might think that at a fancy food show that this might be some kind of treat masterfully put together by a chef from fresh ingredients just presented in a unique way. You’d be wrong.
We chuckled at their own admission that the product has “Pleasant and Acceptable Taste. I’ll take their word for it. I think they were offering samples, but took a pass.
These frozen, microwavable pizzas are made by Coneinn, a Spanish company. Stick to your delicious paella guys!
Exhibit B: At the Dolada restaurant in London, a special dinner where each course was prepared by a different Italian chef was held. You’d think that this would an event where tradition might be coupled with some modern twist by a skillful chef. You’d be wrong.
A deconstructed pizza in a bulbous test tube featured this week at a dinner in London where each course was prepared by a different Italian chef. The event took place on Monday at Dolada restaurant, whose chef Riccardo de Pra created the liquid pizza with mozzarella, tomato, basil and olive-oil components to be guzzled in one go, accompanied by chunks of crust for texture. (Source: Slice Pizza Blog)
That’s right. A Pizza Smoothy… With Chunks. The first commenter over there hits the nail on the head:
Enough with the molecular gastronomy already. What started out as a new, novel, and interesting approach to food has made some food items sound like what they would resemble coming back up after a night of heavy drinking. I prefer my pizza constructed to perfection, thank you!
Whatever these people are selling, I’m not buying. What’s your opinion?
