Friday, May 23, 2008

Pizzeria Roma - Charlottenberg



















This blog post is probably the only of its kind. Pizzeria Roma is hardly the place a culinary writer would care to review. This as there are millions of small pizza joints scattered over the world from east to west, as this one found in the deep woods of western Sweden. This is where we, Susanne, Per, Stian and Øyvind, ended on a visit to shop groceries on the nearby shopping centre depending on Norwegians crossing the border to feast on cheaper food, liquor and cigarettes.

Welcome to Charlottenberg, hardly the centre of the globe, but still the home of a group of Turks busy making Italian pizzas with their own twist. Pizzeria Roma has the tastes of Italy and Turkey in an atmosphere of a typical local Swedish diner/grill.

Here you find an enormous variety of pizzas, dead cheap - from SEK 55 (€ 7) to SEK 65 (€ 8), and we had a wide range of pizzas with traditional Italian names to choose from. Margherita, capricciosa, marinara, and many more.

Pizza with prosciutto and onions

As this pizza with prosciutto and onions. The crust looked crispy enough, but I have to admit the dough under the filling was a little soggy. The art of Italian pizza baking is to keep the filling moist, delicious, and tasty, resting on a crispy crunchy crust.

Crispy crust or not - this pizza was good enough for Susanne.



Pizza with beef, mushrooms and Turkish peperoni

This was pizza was a twist. Thinly sliced beef, mushrooms and the hot, hot peperoni well known in the Turkish cuisine. You find these green peppers, pickled with or without fillings. I particularly love the peppers bought in my nearest Turkish green grocer - filled with feta cheese and marinated in rich olive oil.

And here on a fusion style pizza served in the dark woods of Värmland. What a beautiful world!!

And this pizza is mine - minced meat, ham, onions and hot Turkish peperoni

I thought I would get peperoni in the form of Italian salami spiced with red peppers and not the Turkish pepper. I love salami on my pizza and could even choose pineapple. I know some of you find the idea horrendous.

Horrendous or not, no crispy, crunchy crust, and rather rich - much olive olive oil I did not feel the urge to eat much the rest of that day.

This was hardly a gastronomic feast, but I felt at home and at ease at Pizzeria Roma, one of the millions of small restaurants baking this versatile Italian piece of pastry. It is certainly far away from the baking ovens of Naples where the pizza may have been born, but it made us happy and as satisfied as many of the Neapolitans when they leave their pizza hangouts. The only difference. If you were looking for a glass or two of red wine, you would be waiting in vain. Low alcohol beer where the only thing you would get here.

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