Is pepperoni unviable in France? I would have hoped with Italy so much closer that some enterprising Italian would import the stuff for Giordano's-pining ex-pats.
I've seen a number of places here offer Bosnian sausage on pizza. I haven't tried it, but it's getting traction with the influx of Bosnian immigrants to Chicago.
March 14, 2006 4:11 PM
I'm going to try this with chicken chourico, a spicy locally-made Portuguese sausage that we get here in Rhode Island, and the last of the summer's tomatoes that I slow-roasted with garlic, thyme and olive oil. Thanks for the recipe!
March 14, 2006 7:48 PM
Nope, Barrett - spicy Italian sausages are impossible to find here. I once had a long conversation with the (Italian) guy who ran the Italian specialty shop in our old neighborhood and he said no one bothers importing it because there is no market for it. At the time I was looking for a freshy spicy sausage for a lasagne, but we discussed pepperoni too.
I suspect the reason we can find spicy Spanish sausage is two-fold: there are a lot more Spanish and Portuguese immigrants in Paris than Italian ones and French people tend to expect Spanish food to be spicy. The spicy side of Italian food is less known and so they would never look for it and wouldn't know what to do with it if they found it.
Meg in Paris |
March 15, 2006 1:11 AM
Lydia, I hope it turns out great! Those tomatoes sound wonderful...! I can't get anything but anemic tomatoes at the moment, which is why I used a jar.
Meg in Paris |
March 15, 2006 1:12 AM
For the vegetarians, I'm certain that a favorite of mine, Soyrizo, would be a most excellent substitute. Meat eaters would probably like it too - highly seasoned but none of the chewy internal organs! MM! I've seen it at several grocery stores but Whole Foods carries it for sure.
June 8, 2006 6:49 PM
Oh my God - I can see why you think chorizos are greasy. I moved to Paris in May and have found that 99% of the chorizos sold here are gross. I grew up with chorizo in Miami - the appetizer kind is dry and not greasy, and the stew kind is crumbly and has just a little fat inside. I found one place that had great chorizo from Avila, Spain - they had both the dry and the crumbly one. They stopped carrying that brand and I am sitting here gagging on the taste - practically no meat all fat. I'm shocked and found your blog entry by googling "chorizo" and "Paris." The closest to pepperoni I have found is someting similiar, not too greasy, and very picante and tasty from the Italian grocer on rue Lecourbe 75015.
I preplexed why in a great city like Paris they put up with such mediocre chorizos (whether French or Spanish made) and the absence of pepperoni from Italy. I'm going to go check out the food market at GLafeyette. They carry Pata Negra ham, perhaps they carry good chorizos.
November 27, 2006 1:19 PM
Not sure why my 1 posting replicated to multiple postings. - Maryli
November 27, 2006 1:48 PM
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