Andrew McNabb wrote: > Now I'm curious. The only thing that was strange in Serbia was how they > did the pizza sauce. Street vendors made their pizzas with little or no > sauce. When you bought a slice, they would add sauce on top if you > wanted it. In Serbian, all tomato sauces are called "ketchup." It > always made me squirm to ask for "ketchup" on my pizza, even though I > knew it would be a normal pizza sauce.
The Serbian pizzas sound a lot like genuine, original Italian pizzas. Real Italian pizzas don't often have sauce on them, except for the pizza margarita (no meat), especially in the south. They usually were baked in large square pans, cut with scissors, and sold by the kilo. Pretty good when fresh though. When I first came to school I was surprised that Americans put the toppings on top of the cheese. I grew up with cheese covering everything. Because of that I always add cheese to the top of my frozen pizzas or papa murhphy's. -------------------- BYU Unix Users Group http://uug.byu.edu/ The opinions expressed in this message are the responsibility of their author. They are not endorsed by BYU, the BYU CS Department or BYU-UUG. ___________________________________________________________________ List Info (unsubscribe here): http://uug.byu.edu/mailman/listinfo/uug-list
