Pizza with linguica?

[zmgmeister.livejournal.com]

Do any of our local pizza places offer linguica or chourico as a topping? I would have thought in a place like Somerville every pizza place or sandwich shop would have linguica, but haven't seen it so far. At least not in the Davis/Teele area.

Comments

[badseed1980.livejournal.com]

City Slicker on Somerville Ave. has both. I like their pizza, myself, and am a bit sad I'm no longer in their delivery area.

[enhf94.livejournal.com]

+1. Their crust has a crispness to it that I crave beyond reason. Ordering the small is more effective; the large tends to lose a little crunch in the center.

[peng2.livejournal.com]

I was going to respond City Slicker, but you all beat me to it. I love their pizzas and pretty much everything else they serve. They recently won Best of Somerville for pizza from the Somerville News's readers and they are featured in the Boston Globe's Cheap Eats guidebook for 2009. It's so nice when a favorite place starts to get the recognition it deserves.

Here's a link to their Web site, which includes their menu. You can also order online through foodler.com and campusfood.com.

http://www.cityslickercafe.com/

[carmstro.livejournal.com]

Isn't City Slicker the place that has absurdly greasy crusts? I love their food in general, but I can't stand their pizza. It has amazing toppings, but the fact that the crust seems like it was soaked in oil really turns me off (and I generally love super greasy food).

[peng2.livejournal.com]

The crust is brushed with olive oil part-way through the baking process. Some people don't care for this style of crust, but others are passionate in their love for it.

City Slicker is owned by the original owner of Urban Gourmet, which used to be in Ball Square.

[koloratur.livejournal.com]

That's what I thought, too.

[surrealestate.livejournal.com]

Their crusts are different, but I would not describe them that way at all. While it is completely different from the style I grew up with (in NYC), I like it a lot -- cripsy and delicious. Much better than the standard Boston-area crust, imho. I'd say give 'em a try.

[zmgmeister.livejournal.com]

Done. I just ordered a small pie, with both linguica and chourico. And it was pretty good. Thanks for the research.

[ifotismeni]

:( boboli + deli chourico + 10 mins in the oven.

[arrowintwolakes.livejournal.com]

It's also a lot easier than a lot of people think, I think, to make one's own crust. Although Boboli is pretty all right, that is, much much better than Pizza Ring's crust.

[pushupstairs.livejournal.com]

man, now I'm craving chourico big time.

chourico, egg and cheese on a sesame bagel = one of my favorite things in the whole wide worlds.

in need of enlightenment

[solarpanda.livejournal.com]

Uh, so what exactly is the difference between linguica and chourico?

Re: in need of enlightenment

[solarpanda.livejournal.com]

erm, nevermind, I googled it for myself and the answer is... confusing. yeah!

Re: in need of enlightenment

[zmgmeister.livejournal.com]

Chourico: coarser and spicier meat than linguica. Similar to the difference between Mexican longaniza and chorizo.

Linguica is more popular among the mainland Portuguese ( and in New Bedford ). Chourico is more popular among the Azorians ( and in Fall River ).

See NYT's "Lusty Regional Portuguese Sausage" http://query.nytimes.com/gst/fullpage.html?res=9C0CE4DC1030F937A25756C0A96F948260&sec=&spon=&pagewanted=all

Upper Crust

[madscientist01.livejournal.com]

There's an Upper Crust Pizzeria in Watertown and Harvard Sq. which has chorizo as a topping. Not exactly local but pretty close. Not sure how far they deliver but I've always had good pizza from them.