Traditional Neapolitan Pizza In Philly: With American pizza diverging into multiple regional styles and variations, some traditionalists are trying to bring it back to its Italian origins. These pizzas follow the strict standards of their birthplace: San Marzano tomatoes, high-protein wheat flour and stone ovens fired by oak wood. The elastic, tender crust should be marked by charring and is typically eaten by knife and fork.
Old-School Pizza in Philadelphia: Long before there were water-filtering, artisan flour-dusting scholars of pizza in the area, there have been corner shops and family-owned parlors making the regional specialty of tomato pie and other local fan favorites. These pizzas might not hew to centuries-old Italian hydration ratios—but they perform just fine on any taste test.
Philadelphia, PA - The 4th Annual Pour the Core: Hard Cider Festival will be returning to Philadelphia on October 15, 2016 from 12:30pm to 4:00pm. This year will bring even more cider and a contest to remember! Tickets ($45) are on sale now, use code PHILMYTUMMY for $10 off! Each ticket includes a five ounce souvenir tasting cup (sponsored by Woodchuck Cider) and the freedom to enjoy two-ounce samples from any vendor!
The phrase "Korean BBQ" was made up by Koreans who live here in the States. It was a way for Korean restaurant owners to advertise what they were selling. Americans are less likely to understand what "bulgogi" or "bulgalbi" is. Not only is it hard to pronounce, it doesn't even sound good to eat. The phrase "Korean BBQ" fixed all that. People understood what is was, albeit wrongly, and it sounded pretty good too.