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Perilli in Prati restaurant, Rome. Roman pizzas have extraordinarily thin crusts. When I ordered this one I was expecting the olives, artichoke, proscuitto, mushrooms, and possibly egg (although I wasn't sure what they would do with that) evenly distributed on the crust. Because the crust is so thin, the cooking time is short enough that the egg is actually soft rather than hideously over-cooked as it would be on a North American pizza. (It was a very good pizza.)

Image 20090519.0963.GO.CanonSX10.web.jpg, size 210375 b
Image #20090519.0963.GO.CanonSX10
Photo © 2009, Giles Orr

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Last modified 20110512 by giles