Boozy Pizzas: Exactly What the World Needs
Today on The Daily Meal
If anything were to improve the already killer combination of bread, tomato sauce, and cheese, booze would be it (hence, pizza and beer). Lucky Bostonians get just that, at a restaurant that is now carding for an alcoholic pizza (with two more varieties to come).
Salvatore's Restaurant, with four locations around town, is serving up alcohol-infused creations, including a Vignola cherrry pizza, where dried Italian cherries are soaked with raspberry vodka, on top of a pizza with mozzarella, Gorgonzola, prosciutto, and orange blossom honey.
"We realized that it was a great pizza, but the alcohol content was too high, so we came up with the idea of having a 21-plus pizza," chef Victor Paone told the Boston Herald. The alcohol content, it turns out, does not exactly "cook off" in the oven.
Come mid-October, two more 21-and-up pizzas will be added: The Drunken Pig, with Kahlua-marinated braised pork; and Calabria Peach, with rum-infused peaches. These would be perfect for all those (21-plus, of course) college parties, if the ingredients weren't so fancy. So yes, responsible adults only please. We'll have one for brunch.
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