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The Local _ Life in Sweden _ Pizza; is it only in Sweden?

Posted by: eardoctor 26.Jan.2010, 08:29 AM

Is there any other country where a pizza automatically comes with a plastic tub of damp sliced cabbage? Or is it yet another Swedish monopoly?

Posted by: Puffin 26.Jan.2010, 09:20 AM

You don't like the marinated cabbage?

Accordinding to Wiki it was invented by one of the first Italian's to own a pizzeria in the 1960s in Stockholm.

I'd heards something different - that the salad had a eastern europeans origin to appeal to many of the guest workers from the Balkans and Turkey.

I really like it if it's made well

Posted by: Rick Methven 26.Jan.2010, 09:31 AM

The cabbage salad is a sort of Balkan sauerkraut. In the 80's there was a Pizzeria here owned by an Italian and a Romanian, the Romanian style salad that they served at lunch with warm pizza bread loaves was fantastic.

In Romania they pickle cabbages in the autumn with salt and spices to have during the winter. My ex's mother swore that drinking the liquid was a preventative for cancer. Guess what she died from wink.gif

Posted by: Plowbridge 26.Jan.2010, 09:47 AM

QUOTE (Rick Methven @ 26.Jan.2010, 09:31 AM) *
My ex's mother swore that drinking the liquid was a preventative for cancer. Guess what she died from wink.gif

Was she trampled to death by a horse and cart carrying Romanian pickle? ohmy.gif

Posted by: kerostarfx 26.Jan.2010, 09:51 AM

I always throw mine away unsure.gif the pizza is already enough to eat!

Posted by: Puffin 26.Jan.2010, 09:53 AM

A lot of people spread it out on top of the pizza smile.gif

Posted by: Renfeh Hguh 26.Jan.2010, 10:01 AM

It's their way of distracting you from the rubbish pizzas.

Unlike the pizzas, the cabbage is edible.

Posted by: byke 26.Jan.2010, 10:14 AM

I dont eat the cabbage stuff, as its not my thing.
But does the quality / recipe of the svenskraut taste better or worse depending on which pizzeria it comes from?

The reason why I ask is because I havent found any pizza house over here that doesnt sell shit pizzas (cheap starchy low quality flour, cheap, oily cheap ass cheese, thin since the dough always sucks etc etc) As with most things profit margins and more importantly lack of pride seems evident regards to food etc ...

Also how many times have I gone past or into a pizza house in sweden which claims to be Italian only to be run by a couple of turks or other middle eastern person trying to mislead their punters by wearing a baseball cap with an italian flag on it?

Posted by: Rick Methven 26.Jan.2010, 10:26 AM

There are some REAL Italian restaurants around that do a good Pizza. Some will do a take-away as well. The problem is that to the average Swede a Pizza is a Pizza and should always be CHEAP. A good pizza cost more to make than the usual Turkish/Serbian crap and so will cost more and so has been pushed out of the market by the " Never mind the quality look at the size" philosophy sad.gif

Posted by: Puffin 26.Jan.2010, 10:32 AM

QUOTE (Rick Methven @ 26.Jan.2010, 10:26 AM) *
so has been pushed out of the market by the " Never mind the quality look at the size" philosophy sad.gif


This is very true - there are some pizza places that pride themselves in making pizzas that are too big to fit in the box so have to be folded ...

Then there is the kebab tallrik on a pizza type - doner kebab meat, salad and french fries all on a pizza ...

Posted by: eardoctor 26.Jan.2010, 10:45 AM

well...i guess it's gonna be now then:- Who makes the best pizza in sverige? I havent found a good one yet!

Posted by: Mzungu 26.Jan.2010, 10:53 AM

From comments it would appear time for a little home cooking..
It's not rocket science to make a pizza,you have then a vast variety of toppings to add, which suit your palate.

*sod the cabbage*

Posted by: byke 26.Jan.2010, 11:07 AM

I have tried it, and must say getting good flour over here for pizza making is part of the problem.

Posted by: 7 26.Jan.2010, 11:36 AM

nonsense. any flour works just fine. if you want to get sniffy at what is hard to find (which directly contributes to the flavor of the dough) it's the yeast starter.

Posted by: byke 26.Jan.2010, 11:42 AM

Oh look its Rick Stein.
I tell you what, why dont you tell us all what the best flour is then?

Hi Glutenous flour over here which is a key factor to pizza dough is not on par regarding diversity and availability with other countries.

SuperFACT

Posted by: eardoctor 26.Jan.2010, 11:42 AM

...and decent mozarella, olive oil etc etc etc angry.gif

Posted by: 7 26.Jan.2010, 11:47 AM

mozzarella and olive oils are easy to find in the stockholm area.

Posted by: 7 26.Jan.2010, 11:56 AM

QUOTE (byke @ 26.Jan.2010, 11:42 AM) *
I tell you what, why dont you tell us all what the best flour is then?

Hi Glutenous flour over here which is a key factor to pizza dough is not on par regarding diversity and availability with other countries.

SuperFACT

i'm no expert, but i'll reference you the current "guru du jour" of the pizza, the über geek who has some crazed passion for napolitano style pizzas --has traveled the world researching this, reverse engineered his favorite NYC pizzeria and whose newly opened pizza restaurant attracts other pizza-obsessed fanatics to fly in from around the world.

his original post about making pizza has been the pizza nutjob's mecca for years (why someone could care about pizza this much I'll never understand)

http://www.varasanos.com/PizzaRecipe.htm

QUOTE
There are a lot of variables for such a simple food. But these 3 FAR outweigh the others:

1. High Heat
2. Kneading Technique
3. The kind of yeast culture or "starter" used along with proper fermentation technique

All other factors pale in comparison to these 3. I know that people fuss over the brand of flour, the kind of sauce, etc. I discuss all of these things, but if you don't have the 3 fundamentals above handled, you will be limited.

BTW, you're not one of those people who buy into the "grey goose vodka is so much better than every other vodka which is why we can charge you 2x the price" or gourmet salt hype too i hope?

Posted by: Rick Methven 26.Jan.2010, 12:04 PM

QUOTE (7 @ 26.Jan.2010, 11:56 AM) *
i'm no expert, but i'll reference you the current "guru du jour" of the pizza, the über geek who has some crazed passion for napolitano style pizzas --has traveled the world researching this, reverse engineered his favorite NYC pizzeria and whose newly opened pizza restaurant attracts other pizza-obsessed fanatics to fly in from around the world.

his original post about making pizza has been the pizza nutjob's mecca for years (why someone could care about pizza this much I'll never understand)

http://www.varasanos.com/PizzaRecipe.htm

water, flour, yeast, heat etc...

If it is going to take so much trouble I'll just give up Pizza until I go back to Napoli cool.gif

Posted by: 7 26.Jan.2010, 12:13 PM

QUOTE (byke @ 26.Jan.2010, 11:42 AM) *
Hi Glutenous flour over here which is a key factor to pizza dough


out of curiosity...how hi [sic] should the gluten percentage be for it to be "on par" with your requirements?

Posted by: nielsl 26.Jan.2010, 12:37 PM

Kebab pizza's and fries on your pizza's is what I found interesting smile.gif

Posted by: byke 26.Jan.2010, 12:48 PM

QUOTE (7 @ 26.Jan.2010, 12:13 PM) *
out of curiosity...how hi [sic] should the gluten percentage be for it to be "on par" with your requirements?


Its numerous factors such as Glutton , proteins etc ...
I wouldnt know the exact number off the top of my head, but this would appear more to do with the quality and the genetics of the flour which is generally locally sourced. And while the flour can work well for many items I dont believe its got the right potential for a good pizza (or at least I haven't found it yet after extensive attempts).

Its not being anti swedish, but more so lack of choice.

I wouldn't expect to find amazing vineyards in scotland that could produce top notch plonk, the same way as I dont believe locally sourced flour has the properties for a good pizza dough.

I have also had friends who have failed miserably at trying to make a good pizza dough over here.

Posted by: 7 26.Jan.2010, 12:56 PM

QUOTE (byke @ 26.Jan.2010, 12:48 PM) *
Its numerous factors such as Glutton , proteins etc ... but this would appear more to do with the quality and the genetics of the flour which is generally locally sourced. And while the flour can work well for many items I dont believe its got the right potential for a good pizza (or at least I haven't found it yet after extensive attempts).

i'm going to still call all that nonsense since you don't care about your yeast where the lion's share of the flavor comes from (do you have your own culture?) or the temperature of your oven (for the texture and consistency)

if people are out there obsessed to travel the world and read every known "pizza expert" there is available along with experimenting (and documenting with spreadsheets) with glutton [sic] (oh the irony) percentages and they still come up with --"pretty much any ole flour will do you just fine" advice...your "genetic strains" *suppresses giggle* argumentation sounds like "gourmet salt" argumentation to me.

Posted by: byke 26.Jan.2010, 01:07 PM

QUOTE
i'm going to still call all that nonsense since you don't care about your yeast where the lion's share of the flavor comes from (do you have your own culture?) or the temperature of your oven (for the texture and consistency)


At no point have I said yeast doesnt play a part in Pizza (its an ingredient like anything else), but since you are obviously such a great pizza expert from your wikipedia searches then step up and make a descent pizza.

Posted by: 7 26.Jan.2010, 01:11 PM

QUOTE (byke @ 26.Jan.2010, 01:07 PM) *
At no point have I said yeast doesnt play a part in Pizza (its an ingredient like anything else),
yet your only complaint is about the flour? so, do you have your own yeast strain you keep alive in your fridge?

QUOTE (byke @ 26.Jan.2010, 01:07 PM) *
but since you are obviously such a great pizza expert from your wikipedia searches then step up and make a descent pizza.


not a wiki search. i've heard all this and (too much) more from the horse's mouth. and i don't make pizza since i don't share the obsession, nor am i willing to rig my oven to run on self-clean to get the necessary temperatures.

Posted by: byke 26.Jan.2010, 01:15 PM

QUOTE
not a wiki search. i've heard

You get the balloon award for that one

Posted by: byke 26.Jan.2010, 01:17 PM

7

 
 

Posted by: 7 26.Jan.2010, 01:23 PM

QUOTE (byke @ 26.Jan.2010, 01:15 PM) *
You get the balloon award for that one

ah, i overestimated your ability to grasp the meaning of english idiomatic expressions. i'll translate into plain english for you.

i know jeff and he himself (the idiomatic horse's mouth) has ranted off about this. the geek even bought his oven from sweden's own über pizza fanatic, the owner and manufacturer of the pizza master oven in borås. when jeff came to sweden to test the oven (yep, to test it before he custom ordered it) he brought his yeast culture with him, made up dough sample here in stockholm and took it with him by train to borås (oh and he used my everyday flour).

Posted by: Rick Methven 26.Jan.2010, 01:37 PM

Stop fighting children I've found the solution



Enjoy! smile.gif

Posted by: Princess P 26.Jan.2010, 01:41 PM

QUOTE (nielsl @ 26.Jan.2010, 12:37 PM) *
Kebab pizza's and fries on your pizza's is what I found interesting smile.gif


Peanuts, banana and curry sauce got me. huh.gif

Posted by: kmbr 26.Jan.2010, 01:45 PM

I love it!

Posted by: Lost In Sweden 26.Jan.2010, 02:21 PM

QUOTE (eardoctor @ 26.Jan.2010, 10:45 AM) *
well...i guess it's gonna be now then:- Who makes the best pizza in sverige? I havent found a good one yet!


I kind of like Forno Romano on Odengatan. There is also another one that is pretty good for super thin crust on Döbelnsgatan near Tegnergatan (pizza kebab pasta). It's next to La Bodega Tapas.

Posted by: Rick Methven 26.Jan.2010, 05:17 PM



Just Now 2 for 40Kr in ICA Maxi. Hurry before they are all gone

quick and easy just add your favourite toppings Banana, curry, cabbage, chips and kebab biggrin.gif

Posted by: Puffin 26.Jan.2010, 05:25 PM

... or a steak and bernaise sauce pizza biggrin.gif

Posted by: byke 26.Jan.2010, 05:45 PM

QUOTE (Rick Methven @ 26.Jan.2010, 05:17 PM) *



These things are truly awful,
ok for an emergency but defiantly not anything one could enjoy.

Posted by: David S 26.Jan.2010, 06:18 PM

I'll disagree. While not exactly gourmet, I've found they're significantly better pizza bases than most anything I've had from a pizzeria in sweden.

Posted by: Rick Methven 26.Jan.2010, 06:22 PM

QUOTE (byke @ 26.Jan.2010, 05:45 PM) *
These things are truly awful,
ok for an emergency but defiantly not anything one could enjoy.

we did make some pizza bullar with one of these with sundried tomatoes in. OK for a buffet

Posted by: byke 26.Jan.2010, 06:28 PM

QUOTE (David S @ 26.Jan.2010, 06:18 PM) *
I'll disagree. While not exactly gourmet, I've found they're significantly better pizza bases than most anything I've had from a pizzeria in sweden.

thats a pretty low standard though to compare them with

Posted by: Streja 26.Jan.2010, 06:57 PM

We had lovely pizza in Gbg. Italians as well but with that Swedish immigrant touch. Gluten free! That is good but byke wants to make sure all those gluten intolerant people don't get any pizzas!

Posted by: byke 26.Jan.2010, 07:00 PM

feed em nuts also!

Posted by: Keithy 26.Jan.2010, 07:12 PM

The cabbage was a blessed relief from having to endure the (frankly irresponsible) Swedish interpretation of pizza. Makes Pizza Hut look good.

Posted by: Streja 26.Jan.2010, 07:14 PM

None of you have had real Italian pizza in Italy I see.

Posted by: byke 26.Jan.2010, 07:15 PM

You dont see very well then.

 
 

Posted by: Streja 26.Jan.2010, 07:17 PM

Nice try.

Have you had pizza in Italy then?

Where?

Posted by: byke 26.Jan.2010, 07:24 PM

Milano, Allasio, Ventemigilia (sp?), Verona, Bologna (sp?) ... just to name a few.

Posted by: Streja 26.Jan.2010, 07:27 PM

I've had some in Rome, Milano, Como and on the riviera.

Do you have to be so nasty just because I was wondering?

So many Brits and Americans on here think they know what pizza is.

I particularly like how you could order pizza per metre in Italy.

Posted by: Keithy 26.Jan.2010, 07:29 PM

QUOTE (Streja @ 26.Jan.2010, 07:14 PM) *
None of you have had real Italian pizza in Italy I see.

You might want to stop digging at this point. hehehe

Posted by: Streja 26.Jan.2010, 07:32 PM

You can get some awful pizza in Italy too. smile.gif


Keithy, I certainly never saw any thick crust in Italy that's for sure.

Swedish pizzas are a multi cultural thing that can be tasty. They might not ressemble Italian pizzas, but Swedish meatballs do not ressemble Swedish ones in the US.

Posted by: Keithy 26.Jan.2010, 08:00 PM

Please see my previous post, but this time put it in capital letters.

Posted by: soultraveler3 27.Jan.2010, 01:03 AM

@Streja

There are actually alot of Americans that know what real pizza like they have in Italy is like. We have a ton of Ítalian-Americans and whole neighborhoods and sections of cities where people still speak italian and make food (pizza included) just like they do back in Italy.

@Keithy

Digging is what Streja does best. It's eaiser to insult random people or groups of people than to actually make a post that contributes to the conversation. laugh.gif

Posted by: Mesost 27.Jan.2010, 09:17 AM

indeed the best pizza is the simple straightforward pizza in Napoli, where it was probably "invented". Flour, tomatoes, cheese and oil...poverty food. America, like with SO many things, went quite over the top with pizza.

Posted by: Renfeh Hguh 27.Jan.2010, 09:23 AM

The saddest thing about "Swedish" pizzas is that they make me think that Pizza Hut is good.

Posted by: Plowbridge 27.Jan.2010, 09:25 AM

Spot on. I would never do Pizza Hut in the UK but they look mighty tempting here.

Posted by: Puffin 27.Jan.2010, 12:55 PM

I think you have to stop think of pizza in terms of Italian food wink.gif

I was shocked when I arrived - but now I go with the flow - steak and bernaise/chicken curry and pinapple/kebab and chips pizza - bring it on wink.gif

Posted by: Streja 27.Jan.2010, 01:51 PM

I agree with Mesost.

American-Italian pizza is not really Italian.

Posted by: byke 27.Jan.2010, 01:59 PM

Yes, but the discussion was based on diversity and lack of choice regarding different styles.

Posted by: Streja 27.Jan.2010, 02:05 PM

There are more variations in Sweden than in Italy.

LOL

Posted by: Rick Methven 27.Jan.2010, 02:12 PM

True

But the even the idea of some of the varieties oddered here would give a Real Italian a heart attack

Posted by: Douglas Garner 27.Jan.2010, 02:23 PM

It has taken me 18 months, but I have finally found a pizza that I like!!! My neighborhood (turkish) pizza shop has a (not kidding) Turkish pizza on the menu that is pretty tastey. I just have them leave off the pepperoni (which to me is a jalapeno pepper) and add more skinka (which approximates US pepperoni). I also go to the American Pizza place, but they don't use enough sauce, so the pizza is quite dry.

Posted by: Streja 27.Jan.2010, 02:25 PM

Rick hehe, once I was with a group of loud Italians here in Sweden. We went to this pizzeria and they absolutely detested the pizzas.

Posted by: Keithy 27.Jan.2010, 07:30 PM

Now that's what I call a good old-fashioned 'about-turn'.

Posted by: Renfeh Hguh 27.Jan.2010, 10:25 PM

QUOTE (Streja @ 27.Jan.2010, 02:25 PM) *
Rick hehe, once I was with a group of loud Italians here in Sweden. We went to this pizzeria and they absolutely detested the pizzas.

I went to a pizza restaurant in Australia with a Swede who has lived here for quit a long time. He was VERY vocal in expressing his disgust about how bad Swedish pizzas are.

Posted by: byke 27.Jan.2010, 10:36 PM

I myself of dual nationality went into a Swedish pizza house as an English person and complained at how bad swedish pizzas are ... Later on I went in as a Swede to give it another chance and complained at how terrible Swedish pizza is.

Conclusion ?

Swedish pizza is terrible.
Just ask me or myself.

Posted by: Keithy 27.Jan.2010, 11:06 PM

QUOTE (Streja @ 27.Jan.2010, 02:25 PM) *
Rick hehe, once I was with a group of loud Italians here in Sweden. We went to this pizzeria and they absolutely detested the pizzas.

I'll try that again, as my previous post was tampered with. That's a good old-fashioned about-turn Streja. Precisely 180 degrees.

Posted by: 7 28.Jan.2010, 11:12 AM

as mesost pointed out, the original pizza was "poverty food" with basic ingredients. the answer to what make a good pizza is the same answer to what makes good food. that largely means it's made with fresh ingredients and is well prepared, ie. the right temperatures, correct amounts of oils, sauces etc (not to drown or leave too dry) and it should taste good.

if you can succeed at making a pizza (thick, thin crust, and then whatever topping that floats your boat) that would be regarded as "good food" you have a good pizza even if it's not a particular variation of "genuine"

Posted by: Guest 28.Jan.2010, 11:19 AM

Please, talk your heart out about pizza in the hope that we will never have another thread on the sorry subject. It reminds me of my girlfriend's son who goes on endlessly about where one can buy the best hamburger!

Posted by: DidiE 28.Jan.2010, 11:28 AM

Okay, I will, thanks, Dr. Ford-
I think it's a mistake to expect that that ethnic food of a third country will ever taste the same in a second country as it would in your own first country. Got that? You can't expect Chinese food in Sweden to taste the same as Chinese food in Canada, for example. And no way could Mexican tacos in Stockholm ever equate with Mexican tacos in Seattle. (And yes, there is no way any other place other than INSERT NATIVE COUNTRY NAME HERE can do the cuisine of INCNH justice.) Ya gots yer Swedish pizza, ya gots yer Murican pizza, and what's not to like about either? But I do find it kind of silly to eat pizza with a fork and knife...

Posted by: Guest 28.Jan.2010, 11:35 AM

Right, DidiE, and you at least spared us a disgression about the glories of paella wherever it is found.

P. s., eating the stuff with a knife and fork reduces the chances of burning your mouth.

Posted by: byke 28.Jan.2010, 11:36 AM

Maybe we need to start a campaign and try to get Swedish Pizza recognized for its own unique properties. For that it would need to an identifiable name / reference.

So lets fight for the right of the Swedish pizza and stop it being influenced by all the immigrants.
From now on, All swedish pizza should be referred to without the "A" in its name.

I think we should after Sweden tried to rename the Hymen to something else.

Posted by: 7 28.Jan.2010, 11:46 AM

QUOTE (Trowbridge H. Ford @ 28.Jan.2010, 11:35 AM) *
P. s., eating the stuff with a knife and fork reduces the chances of burning your mouth.

wouldn't that be the exact opposite effect? if you eat it with your hands you can feel how hot it is. if your first heat sensor is your mouth that's where you'll get the burn. or are you coming from the angle that if you cut it the smaller bit has enough time to cool from plate to pallet?

Posted by: Guest 28.Jan.2010, 11:58 AM

I go with the latter explanation, especially since you can pick up pieces without burning your fingers, yet, they burn the mouth.

Posted by: futureishere 28.Jan.2010, 02:29 PM

I was in Italy for last five days and have come to conclusion that Italian food is absolutely awesome but their pizzas suck. I have had better pizzas in turkish owned swedish pizzerias than in one of the best restaurants in Pisa.

Posted by: Mesost 28.Jan.2010, 03:18 PM

don't eat pizza north of Rome. Awesome slices of thin crusty pizza in a small shop on a corner of Shenkein Street in Tel Aviv. Oh God! just realized that everyone's gonna jump on me now for going to Israel!

Posted by: dave.smith 28.Jan.2010, 03:22 PM

I love the Swedish pizza sallad. All countries should do this. (or at least have it as an option!)

Posted by: Miss Kitten 28.Jan.2010, 04:24 PM

Pizza salad is not that bad. Besides, I sure Swedes think Americans are weird for dipping slices of pizza in ranch dressing.

Posted by: 7 28.Jan.2010, 07:15 PM

QUOTE (Miss Kitten @ 28.Jan.2010, 04:24 PM) *
I sure Swedes think Americans are weird for dipping slices of pizza in ranch dressing.

i am sure americans think the americans who dip slices of pizza in ranch dressing are weird. tongue.gif

Posted by: Miss Kitten 28.Jan.2010, 07:19 PM

I know it sounds weird but it's actually really good. smile.gif

Posted by: byke 28.Jan.2010, 07:26 PM

We need to all put our heads together to get a few real pizza makers over to sweden and expose them via a festival.

Pizza Fest 2010 "Introducing Sweden to real Pizzas"

Posted by: Streja 28.Jan.2010, 09:08 PM

Nah, it's not necessary.

We have Janssons. It's enough.

Posted by: Streja 28.Jan.2010, 09:13 PM

QUOTE (Renfeh Hguh @ 27.Jan.2010, 10:25 PM) *
I went to a pizza restaurant in Australia with a Swede who has lived here for quit a long time. He was VERY vocal in expressing his disgust about how bad Swedish pizzas are.

What's your point?

I like svensk pizza but maybe it's not real pizza.

But then I have never had pizza with a thick crust in Italy. I think that's more American.
(Don't tell me it's Italian American or whatever because then I could argue that everything I eat is Norwegian)

Posted by: jack sprat 28.Jan.2010, 09:28 PM

QUOTE (Streja @ 26.Jan.2010, 07:57 PM) *
We had lovely pizza in Gbg. Italians as well but with that Swedish immigrant touch. Gluten free! That is good but byke wants to make sure all those gluten intolerant people don't get any pizzas!

Talking of gluttons,..how do you manage to munch your way through pizza by the metre?
Puts the Brits and Yanks to shame. wink.gif

Posted by: Streja 29.Jan.2010, 11:51 AM

LOL!

Well it was just this place where you ordered per metre and there was this long table. The pizza went all along the table. They only had two different toppings though.

Posted by: MachineGunGirl 24.Feb.2010, 05:29 AM

QUOTE (byke @ 28.Jan.2010, 06:26 PM) *
We need to all put our heads together to get a few real pizza makers over to sweden and expose them via a festival.

Pizza Fest 2010 "Introducing Sweden to real Pizzas"

The secret is in the dough... you need to use polenta.

And of course, the better the sauce and cheese, the better the pizza, capisce?

Posted by: Freja 24.Feb.2010, 11:06 AM

Funny that people get so nationalistic about pizzas. And some (usual suspects) aggressively so.

Especially americans, brits and swedes on here - like any of them can speak from a point of authority - who are they/we to determine good, bad and real pizzas? It's down to preferences. Kids! But I guess the whole damn world has welcomed and accepted The Pizza as imported food (from the 50s/60s) that has been transformed in to national cuisin of [your country of choice]. And they have been adopted slightly differently everywhere, except in the US off course where they have been reinvented into these bombastic thick dough cheese-in-the-crust overflowing with wrap-around-your-finger gummy 'mozza' type of creations. Saying that, as usual, in addition to doing the worst pizzas, the americans off course are also responsible for, perhaps, the best ones. Fact is there is a lot of crap pizzas around everywhere, including in Italy, at least in my experience. But we all seem to have different ideas of what a 'good' and 'real' pizza is.

Some appear to fail to understand that their idea of 'good' or 'real' pizza is not really good, or solid, reason to expose their bisaed and misinformed/misunderstood feelings of antipathy of other countries. Perhaps countries where they have failed to build a good life and projectig this bias/failure on a poor pizza. Sad. Pathetic even.

Anyhow, if anyone is based in Stockholm and like to try a good pizza try Pronto at Rörstrandsgatan, which I belive is runned by a very sweet Italian couple. Good, honest, simple pizzas on good quality ingredients in a no-frills but very pleasant dining room.

My bias: I like the thin crust variety. Quality ingredints. Not overloaded. Fresh herbs only. Mozza has to be buffalo. Tomatoes have to be red, ripe and sweet. Absolutely no goey filling in the edges!

Posted by: byke 24.Feb.2010, 11:45 AM

QUOTE
Pronto at Rörstrandsgatan


I must say I have eaten there twice and can not recommend it.
Dice decorations, but generally arrogant staff and bland food.

Posted by: Freja 24.Feb.2010, 12:28 PM

Funny you say that. But taste and preferences differs off course. I was taken there by an Italian friend once, and once an American/San Franciscan friend as they really liked it. I have to agree with them on this one. Prehaps you like the more turkish or the 'pizzza express' or 'strada' variety, or perhaps those micro-ready ones at M&S and Tesco.

Posted by: V8farty 24.Feb.2010, 12:49 PM

Best pizzas are ones that combine pizza AND kebab. A pibab.

Oddly you can't seem to find them in England.

Posted by: Rick Methven 24.Feb.2010, 01:11 PM

We had not had a pizza for a while, being fed up with our local pizzerias offering.
Last night as it was my turn to cook dinner, I found some short dated buffalo Mozzarella in ICA for 5kr a go, bought a sara lee pizza kit and some cherry tomatoes and made a topping with mushrooms, red onions some left over lovbif, oregano, garlic and fresh black pepper. Now THAT was a good Pizza biggrin.gif

Maybe freja disagrees as it come from one of her 'usual suspects' laugh.gif

Posted by: Freja 24.Feb.2010, 01:20 PM

not at all. sounds rather yummy - for home made one. whilst i never tried that pizza kit you mentioned, but others, they can't really compare to a reall genuine thin crust one made from quiality durum flour (if that is what they are using). but again, for a home made one not bad.

hope you had a good bottle of barolo with it.

Posted by: Mr. Puppy 24.Feb.2010, 01:27 PM

I love pepperoni pizza dipped in ranch dressing.

Posted by: Rick Methven 24.Feb.2010, 01:29 PM

QUOTE (Freja @ 24.Feb.2010, 01:20 PM) *
hope you had a good bottle of barolo with it.

No rubbish barola.

A bottle of excellent 2007 ecological Barbera d' Alba from my friend Batista's vineyard in Alba

http://www.casascaparone.it/

Posted by: Angusthefirst 24.Feb.2010, 01:48 PM

QUOTE (byke @ 28.Jan.2010, 07:26 PM) *
We need to all put our heads together to get a few real pizza makers over to sweden and expose them via a festival.

Pizza Fest 2010 "Introducing Sweden to real Pizzas"

Bizarre thread above and, as an Australian with two Italian parents (and a hell of a lot of cousins smile.gif ) living and working in Stockholm in an office with two Italian natives pedantic about food I couldn’t help but comment on this.

Firstly, I have no idea what many people are talking about with regard to Swedish pizza being nothing like Italian pizza. For starters, where I grew up (in Melbourne with a huge Italian community) the said community have had to adapt their traditional pizza making to suit the locals, much to the chagrin of us Italians let me tell you. Thick crust pizza, which is most certainly not Italian, is the best example of this but pizzas like “Aussie” pizzas (shredded low quality ham with a fried egg and cheese) and Hawaiin (again cheap shredded ham with pieces of pineapple) are another example. Quite simply, we kept making them because the locals loved them, though we laughed at them behind their backs. Pizzas should be very simple, thin crust with not too much on them. Having travelled around Australia and the States extensively (ok, granted NY has thin crust versus Chicago deep pan) pizzas from these countries are definitely NOT Italian, even if there are large Italian communities that happen to reside in these countries (such as my family). Like I said, like many migrants us Italians had to adapt to the locals.

Swedish pizza is a much more “Italian” pizza than others from anglo-saxon countries. The crust is thin for starters. Often the toppings, while not of the highest quality (fair enough for the price you pay) are sparsely proportioned and the pizzas are quite simple. All in all, much more Italian, as pizza is very much a working class food there as it is here. Sure, Swedes have crazy concoctions but so do the countries that many of these posters are from. Being an Aussie I know all about them!

It’s okay if you don’t like Swedish pizza for whatever reason, just don’t bring Italy into the debate as you’ll have no leg to stand on. My Italian colleagues here and I agree that the standard of the rest of what Swedes call Italian food (pasta with ketchup anyone? cold pasta in salads) is what is really appalling and should rightly be criticised. The pizza on the other hand is pretty damn good and closer to Italy than any other country we have been to. I know many of you like to bash Sweden but you’re barking up the wrong tree with pizza.

Posted by: Rick Methven 24.Feb.2010, 02:10 PM

QUOTE (Angusthefirst @ 24.Feb.2010, 01:48 PM) *
Swedish pizza is a much more “Italian” pizza than others from anglo-saxon countries. The crust is thin for starters. Often the toppings, while not of the highest quality (fair enough for the price you pay) are sparsely proportioned and the pizzas are quite simple. All in all, much more Italian, as pizza is very much a working class food there as it is here. Sure, Swedes have crazy concoctions but so do the countries that many of these posters are from. Being an Aussie I know all about them!


Pizza in Sweden came from Italy. In the 70's A lot of migrants from Northern Italy, mainly Turin, came to Sweden to work particularly in Machine industries. Many of them missed their traditional foods and so after the industrial workers cam another wave of migrants from Italy who came to bring a little bit of home food for the other migrants, including pizza. Here in Linköping in the 80's there where a number of real Italian restaurants run by real Italians. I remember 2 Italian colleagues of mine, one from Turin and another from the south arguing about what constituted a real pizza. I was asked to be the judge and declared that both offerings where very good if slightly different in style. Since those days Pizza has changed to suit the local taste and other immigrants have taken over from Italians. toppings come and toppings go but what has remained constant is that typical Italian thin crust

Posted by: Angusthefirst 24.Feb.2010, 02:16 PM

Thanks Rick, very interesting, didn't know anything if I'm honest about Italian migration to Sweden, explains a lot regarding the pizza! smile.gif

Posted by: Freja 24.Feb.2010, 02:18 PM

QUOTE (Angusthefirst @ 24.Feb.2010, 12:48 PM) *
Swedish pizza is a much more “Italian” pizza than others from anglo-saxon countries. The crust is thin for starters. Often the toppings, while not of the highest quality (fair enough for the price you pay) are sparsely proportioned and the pizzas are quite simple. All in all, much more Italian, as pizza is very much a working class food there as it is here. Sure, Swedes have crazy concoctions but so do the countries that many of these posters are from. Being an Aussie I know all about them!

Exactly. Eat that!!!

But again, preferences differs and people like different things. But preaching others about 'real' or even 'good' pizza when the frame of reference is Strada, Pizza Express, Tesco, Sainsubry and M&S... Not mentioning stooopid ideas of having some "introducing swedes to real pizza" campaign as someone did above, clearly clueless of what was going on (as usual).

Posted by: Angusthefirst 24.Feb.2010, 02:35 PM

I agree with you. being Italian you have to be pretty easy going about pizza and, I guess, the rest of the cuisine being taken up by the world and adapted to regional tastes. I just found it astounding that so many on here were attacking Swedish pizza for not being "real". My ridiculously pedantic (although I must add, quite typically pedantic, as food is such a huge part of all Italians' lives)Italian office mates admittedly don't have a great time here with the food. They only eat sushi and pizza out as they claim that is all Swedes make properly. Any food, they make at home which is good for me as I invite myself over as often as I can and the food is amazing biggrin.gif .

Having Italian blood but aussie upbringing I have inherited the Italian pedanticness and have learnt to acquire an Aussie's love of trying and liking many different foods (my sambo's meatballs are amazing and I am even partial to kroppkakor, swedish food is often under-rated in my opinion), something my Italian colleagues may learn with time but I'm not holding my breath!

Posted by: Rick Methven 24.Feb.2010, 03:10 PM

QUOTE (Angusthefirst @ 24.Feb.2010, 02:16 PM) *
Thanks Rick, very interesting, didn't know anything if I'm honest about Italian migration to Sweden, explains a lot regarding the pizza! smile.gif

In the 70's and 80's a lot of skilled Italians found work here in the Machine tool industry and here a lot came to work for SAAB Aerospace. After the Italians came the Yugoslavs - mainly from the area which is now Serbia.

In 1980 when I first came to Linköping there was a restaurant owned by an Italian and a Romanian who had very public fights, both being hot blooded Latins. apart from the free entertainment of the regular fights, the blend of Italian and Balkan cuisine was fantastic. The pizza was great and the Romanian cooked a mamaligutsa (Romanian Polenta bread) that my Romanian ex wifes mother would have been proud of

Posted by: Streja 25.Feb.2010, 04:26 PM

Finally someone who knows something.

So no American pizza revolution in Sweden then.

Posted by: dave.smith 26.Feb.2010, 02:10 PM

There is just nothing like a pizza with pizza salad. Without pizza salad the pizza is crap - no other country does this and therefore Swedish pizza is the best. tongue.gif

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