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 As with any other feature in ¡Sabroso!, it was hard to define what concepts we were going to include when it came to pizza. Our editor, Jeff Becker, is a master pizza craftsman, although his creations are made for a lucky few, and he is not pressured to produce them in mass quantities. When mass quantities are in order, you have people like Mike Myers at Ardovino’s and Larry Gold from Hello Pizza calling the shots.
Across the pond, the Italians are definitely calling the shots when it comes to their beloved crust, sauce and cheese creation. If they have their way, their not-so-wellkept
secret might be a little harder to authenticate – at least in Italy. As we speak, a bill before Parliament that will safeguard the “traditional Italian pizza” is on the floor. If successful, it will create strict guidelines as to what types of ingredients qualify a traditional Italian pizza. As you might have guessed, the frozen kind are definitely out. So that leaves this little magazine to be your guide, if you haven’t ventured into making one on your own until now. There are several recipes in this edition of ¡Sabroso! that would make Italians proud. Start with Jeff’s article.
From there, you won’t want to miss the short list of some of the best pizza you’ll find in Las Cruces, El Paso and Ruidoso (Fork on the Road, page 56). Another can’t-miss article (wait, they all deserve that kind of status!) is Jane Steele’s reflection on what makes for a great springtime picnic. She’ll even throw in a fantastic location.
Whatever location this edition finds you at, it is our hope you will enjoy it just as you have all the others: with an open mind and an empty stomach. Now, who’s hungry?
Kelly Jameson
575-525-7036
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