Sally's Apizza: Some things never change. Be thankful!

The whole family went back to Sally's Apizza on Wooster Street last night. We're glad we did!

We got there early, so we would be able to make it for the first seating. We patiently waited for the Sally's lights to be turned on. A few minutes later the doors opened. Unfortunately, we did not get our pizza order in right away, so we had a bit of a wait. This is the price you pay for good pizza.

One couple who were seated just ahead of us, got tired of waiting, and ended up walking out. Oh, well.

We ordered a medium anchovy, a large bacon and a medium potato pizza. (The potato pizza is not on the menu, so you have to ask).

Our pizzas were fantastic. The crust was slightly burnt, just the way I like it. The coal fired oven imparts a great taste to the dough. The crust is ultra thin and very tasty. The toppings were perfect.

I had a chance to chat with Flo Consiglio, owner of Sally's, for a couple of minutes. I asked her if there would be anything new at Sally's.

She assured me, everything would remain the same. I filmed our conversation, and I will let you know as soon as it is ready. (Make sure you are signed up for Pizza News, for the latest pizza scoops.)

She was hesitant to talk on camera, at first, but with some encouagement from daughter Ruth, she allowed me to film our interview.

Sally's Apizza is like no other pizzeria on the planet. Family run, family operated. To Flo Consiglio and Sally's Apizza, family matters.

Some things, never change and in the case of Sally's Apizza, I hope they never do.

pizza on earth,
albert grande
http://www.pizzatherapy.com/squeeze.htm
http://pizzatherapy.com
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net
Hawaii Secret Dot Com

Portobello Mushrooms

Here is a picture of a Portobello and Capacolla Pizza


Before I get into the magic of the portobello mushroom, I want to give you an update of what I am doing.

I'm currently on the East Coast, completing the last leg of my vacation. I like to call it: The East Coast Pizza Tour.
I was able to get to Pepe's as well as Sally's Apizza.

The pizzas at each pizzeria were both memorable and very satisfying. I was able to do some great interviews, which I will be making available at pizzatherapy.com in the near future.

In the meantime, I have been creating several videos which I want to share with you.

I did a review of my favorite mushroom, the Portobello. I have found these mushrooms very easy to work with as well as having a great taste.

You can use them in pasta sauce, sandwiches, on the grill and of course as a topping for pizza. I think the potobello really adds to any dish. they have a beefy texture and a wonderful flavor.

Videos are something new to me, but I think the time is right to try this way of sharing information. The video is certainly not profesional, but neither is my pizza.

Try using portobello, you will not be disappointed.

You can see the Portobello Video>>> Click Here.

Along with pizza, I have had my share of lobster. The East Coast is a lobster paradise.

Sidebar: To see an Amazing Blue Lobster head over to:

The Bimwah Blog. This may very well be the blueest lobster you have ever seen! Check this one out!

pizza on earth,
albert grande
http://www.pizzatherapy.com/squeeze.htm
http://pizzatherapy.com
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net
Hawaii Secret Dot Com