Piadina Romagnola: The Italian Taco?
An Italian taco? No not really, not at all even, please put down the pitchforks. Sometimes I stretch too far looking for a theme each month. And yet…
An Italian taco? No not really, not at all even, please put down the pitchforks. Sometimes I stretch too far looking for a theme each month. And yet…
If there’s one thing we here at the Tribunal understand, it’s this type of overwhelming passion for a sandwich, even such an obscure Icelandic gas station offering.
In a stroke of brilliance, Jeff Barg wrote the Philly Taco up as if it were a thing people actually did. Before long, people actually started doing it. Art imitates life, they say, and often life returns the favor.
Plantains neither contain their ingredients efficiently nor soak up juices and condiments, making it a sloppy proposition to pick this up and take a bite by hand. It’s a worthwhile battle though.
It’s a simple sandwich, a combination of 2 good quality complimentary ingredients enveloped in a bread that intrudes neither with showy quality nor with an obnoxious lack of it.
All told, while the peameal bacon sandwich is hardly what you’d call fine dining, I think it’s a fine sandwich to grab when you’re looking for something simple, quick and tasty.
The word “sweet” when used to describe a raw onion does not denote the same quality of sweetness one experiences biting into an apple or a pastry.
It may not have been perfect, but my version of the pan con chicharrón was a great sandwich, featuring a combination of sweet, sour, salty and spicy flavors
Thick pieces of masala-coated roasted chicken? Check. Spicy mayonnaise? Check. Waxy yellow American cheese? Check. Cut into 4 triangles in the classic American club sandwich presentation? Check and check.
This Salvadoran turkey sandwich made me as happy as a sandwich has made me in a long time, a little spot of joy in an otherwise ordinary week.
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