"That's just a geeky way of saying that, at some point, more pizza is actually worse than less pizza.
This idea might be foreign to, say, teenagers and college kids. But for most people, there's a point at which more pizza makes you less happy. You don't want to eat it, but you have to lug it home, find room for it in the fridge, then throw it out when it goes bad. Or maybe you know you'll eat it at 2 a.m. and be very unhappy with yourself."
You people buy pizza?
If there are, say, three of you and you can all agree on the kind of pizza you want, it makes much more sense to buy one large and split it than three "individual" pizzas.
I think most businesses have no idea just how much of a discount they're giving on their larger hyperpizzas.
There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe. The Association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of neapolitan gastronomy
The Association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of neapolitan gastronomy
Out of 60 competitors from around the world, Rocco solidifies himself as 3rd Best in the World in the Non-Traditional FINALSl (emphasis added)
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