ye olde bread blogge

bread, coffee and tidbits

Alfons Schuhbeck’s pizza

with 2 comments

From the Latest installment of ‘Lanz kocht, a German cooking show hosted by Markus Lanz. Alfons ‘Don Alfonso’ Schuhbeck strikes again. Pizza with shrimps, cabanossi, rabbit meat, artichokes, porcini and pesto. The dialogues that ensued were quite legendary. I have to say though, given that the pizza was made in a normal oven using a pizza pan, it looked good. And all the other guest cooks agreed that it was superb.

Later they discussed ‘Spaghetti Bolognese’ and the host Markus Lanz spotted that cook Steffen Henssler was doing the ragù the way Giorgio Locatelli describes in his book ‘Made in Italy’, leaving the meat for a couple of minutes before stirring.

Schuhbeck: “Ecco, my Pizza Orlando di Lasso”

Lanz: ‘That’s a lot of stuff to go on a Pizza, Alfons. Especially to South-Italians, it must be strange.”

Schuhbeck: “Why not? Rabbit has a very mild flavor and can be combined with shrimps and cabanossi sausages. Perhaps this Bavarian can teach one thing or two to the Italians.”


Written by theinversecook

20 September 2009 at 16:08

Posted in food, Recipe

2 Responses

Subscribe to comments with RSS.

  1. As Italian I prefer a more traditional pizza. Check this out:


    21 September 2009 at 22:28

    • Me too. It’s quite a task to produce an excellent pizza crust in a home-oven, that would allow cutting back the toppings to sparse or minimal, and shine through in all its glory. Jeff Varasano’s story reads like an odyssey. Mh, I want to open a pizzeria like that.


      21 September 2009 at 23:35

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: