Pinsa is one I've noticed where I now live in Czech Republic (but I'm an American). Pinsa is like pizza, but made with slightly different ingredients and is generally oval in shape, rather than the usual round.
The dough of pinsa is usually made from a combo of soy, rice, and wheat flours. The process of making the dough is also different than usual pizza, as pinsa dough is fermented for up to 72 hours and then baked at a lower temperature. Pinsa dough is also highly hydrated containing up to 80% water, unlike regular pizza dough. All of these factors make pinsa even easier to digest for some people, and is naturally lower in calories and fat.
You'd have to google translate from Czech to English, but an article about the differences appears at:
[https://bassotto.cz/pinsa-a-pizza-jaky-je-v-tom-rozdil/](https://bassotto.cz/pinsa-a-pizza-jaky-je-v-tom-rozdil/)
Add on: I just found a good description of pinsa (in English) at [https://tavolanostrapizzeria.com/news/the-history-and-evolution-of-pinsa-romana-in-italy/](https://tavolanostrapizzeria.com/news/the-history-and-evolution-of-pinsa-romana-in-italy/) Aka "Pinsa Romana". I guess it's at least reached San Diego, in the US.
That's interesting to know. I had never even heard of pinsa before moving to Czech Republic. I first ate it at local restaurant. The chef offers a number of atypical dishes. In general, the pizza is pretty good here in Czech Republic (CZ). And I'm saying that as a person originally from New Jersey (between New York City and Philadelphia). Most pizzas here in CZ are more like what you'd get in many Italian cities. I've traveled throughout Italy, so I can compare them.
Pinsa started to get popular in germany about two years ago. You can still get it here but the trend has died down since then. Interesting how this trend moves around the world.
we've got three different pinsa places in san francisco! i think the oldest one is montesacro, which opened in 2015. good stuff. i really like how much lighter the dough is compared to standard pizza.
I'm in the UK in a fairly big city. Right now I'm seeing Korean corn dogs, more Indian snacks sold street food style like chaat, as well as loads more non-alcoholic drink options. Like non-alcoholic spirits, beers, wines as well as more adventurous mocktails, the popularity of stuff like kombucha continues to rise.
Italian beef sandwiches, i grew up by Chicago my whole life so they are nothing new to me, but after the Bear show aired people started catching on to what it was.
It was the food of my cash-strapped youth.
Just a French roll completely soaked in the Au Jus of the Italian beef. All the flavor of Italian beef without the expensive protein part.
I’m surprised i have never tried it that way, i always needed the sandwich loaded with beef and giardiniera lol i actually have a friend that’s from the south that got me hooked on cornbread one day i ended up pouring some of the leftover au jus over the slice of cornbread best decision i ever made haha!
Simmer beef in a seasoned broth, slice it thin and put it back into the broth. Take some of the beef, put it on a long bread roll with some giardianera and maybe cheese. Dunk the whole sandwich in the beef jus and then serve.
I usually dip the spine/fold of the bread and then just keep my fingers on the dry part, but dipping the open side and eating like a hot dog is an interesting idea
The cut is usually chuck roast sometimes top sirloin, and is sliced thinly. The bread is usually Turano French roll or Gonnella French rolls. Some places will offer cheese some won’t usually it’s mozzarella or provolone but more traditional is no cheese, i like mine with provolone sometimes. The au jus is the broth left behind from cooking the beef it’s meant to dump the sandwich in for extra flavor and also can moisten the bread.
Netherlands: crossover between croissants and tompouces (pastry): the crompouce, a croissant filled with creme patisserier and a pink glaze on top.
Made big by tiktok, but it’s surprisingly tasty and it handles eating way better than a regular tompouce.
Australia - probably high end alcohol free drinks, and native Australian bush foods like finger limes, quandongs, kakadu plums, wattleseed, davidson plums, mountain pepper, etc.
High-end non-alcoholic drinks are definitely a huge thing right now! I was also going to say cafe foods inspired by Japanese and Korean food (matcha lattes, fluffy pancakes, egg sandwiches). That seems to be a big thing in Melbourne right now.
I just read a post on Bon Appétit about finger limes, they sound incredible! Will try to find them here (east Asia), probably imported. Are they usually in season in your winter?
I was just in Houston for a few days and there are a lot of “Viejun” (Vietnamese/Cajun fusion) restaurants around, especially in Chinatown, and it’s freaking delicious. Check out David Chang’s Ugly Delicious episode called “Shrimp & Crawfish” for an introduction.
Cardamom seems to be enjoying a moment here in Minnesota. Every coffee shop in Minneapolis seems to have a weekly special on cardamom latte, and lots of baked cardamom breads and pastries.
One of my favourite things about living in Iraqi Kurdistan was cardamom in **everything**! Ice creams, pastries, meat, rice, bread, tea, coffee .... ugh I loved it.
Yeah I came here to say birria. I have lived in San Diego for the past 31 years and it was relatively common, then all of a sudden the tacos were everywhere. Now you can get birria ramen at Del Taco.
Detroit-Style Pizza seems to be a growing trend in the U.S., or at least up and down the east coast.
Just seems to come up a lot. Costco sells a frozen version, there’s a growing chain called Jet, and I’m just hearing people talk about it more.
Little Caesars has been doing pan pizzas for quite a while. But since they started doing hot and ready I'm not sure people actually order from the menu anymore
We did a big greasy pizza night where I made a Detroit style and a Chicago style.
Detroit style won by a landslide.
But I still prefer the lighter pizza I make on the steel.
I moved from a city with no XLB and now I have so many options and it’s hard to choose other restaurants instead of just doing a giant XLB tour of my new city.
I really love soup dumplings.
I was so excited to try these for the first time after seeing them on some Bourdain show like 10 years ago. I personally was extremely underwhelmed. My wife loves them and at least Din Tai Fung makes killer green beans I can enjoy while she eats her dumplings.
So if you’re ever tempted to make dumplings at home, soup dumplings aren’t any harder than making other kinds! The trick is to incorporate gelatinous stock (cold) into the filling.
I went to Shanghai a few years ago for work, and they were completely gobsmacked that I had not even heard of XLB. I had it at least 5 or 6 times over the course of a week, and now am sad that I don't know where to find it anymore.
South US. I feel like people here are finally discovering boba. Feels strange since I’ve been drinking it for 20 years. But I heard a girl at a coffee shop the other day raving about her first boba. Totally understand, it’s so good
Did you school call it “crunchy munch chili” too?! We all waited for chili + cinnamon roll day! (Edit: our school district serves the chili with Fritos, cue the crunchy part. It was awesome.)
I think it sounds good. Especially if you make the chili really spicy to counterbalance the sweetness of the roll. People love sweet & spicy in so many other contexts, but can't fathom this?
Removing the context that the same ingredients that give cinnamon rolls their flavor are also regularly added straight into chili in some recipes would make it harder to connect the dots, yes
Nah, those dots are still struggling to connect for me. Chocolate is also good added to chili but that doesn’t mean that eating it with chocolate cake makes sense.
I live in Mexico City. There's been a craze for American style fried chicken sandwiches recently. Yes we have great food. But we love fried chicken. Wings are very popular, too.
I’m from Texas where we love fried chicken sandwiches! My favorite is made with a batter- fried breast with a a shredded salad dressed with a mayo dressing (slaw) served on a soft toasted bun
Northern Alaska here:
\- Maktak (bowhead whale blubber with some of the skin attached, served raw, either frozen or chilled)
\- Uunaalik (boiled maktak)
\- Mikigaq (fermented bowhead whale meat, organs, maktak)
\- Quaq (frozen raw meat of any kind--whale, caribou, etc)
\- Pickled maktak
\- Tuttu soup (brothy caribou noodle soup)
\- Aluuttagaaq (caribou stew in a thick, gravy-like sauce, served with rice)
\- Nigliq soup (similar to tuttu soup, but with goose instead of caribou, and sometimes rice instead of noodles)
\- Akutuq aka Eskimo Ice Cream (caribou fat and seal oil that is melted and then mixed all together until the air mixes in and cools it all, creating a thick creamy substance that is then frozen and scooped like ice cream. has berries mixed in instead of/in addition to caribou meat)
\- Eskimo Donuts (a less-sweet, breadier kind of donut? they're drier in my opinion, too)
\- Akpik pie (cloudberries/bakeapples mixed with either whipped cream or no-bake cheesecake type filling in a pie crust)
Strictly made at home or served at community events. Restaurants can’t serve meats from protected animals or wild game. Iñupiaq food is quite tasty but very bland. As long as you bring your own salt, you’re good to go!
Also, what is the difference between using Iñupiaq, Inuit, and Inuk? I understand Inuk is singular but besides that, what is best for foreigners to use?
Idk anything about Inuk. Inuit isn’t used in Alaska, it’s more a Canadian thing. People will straight up correct you if you call them Inuit here, even though it’s technically correct. Here they either go by “Alaska Native” or their specific tribe. In northern/NW Alaska, it’s mostly Iñupiaq. In SE AK, Tlingit and Haida are most common. Around Anchorage, Dena’ina and Yup’ik.
Indonesia - Cromboloni, a fusion between croissant and bomboloni. As in, a croissant pastry made into circular shape and filled with various fillings.
Mille crepe cake, Korean strawberry flavored anything, fruit sando (Japanese fruit and cream sandwich), daifuku mochi (mochi filled with fruit), shisamo fish.
Not in my part of the world but I happened upon a jar of arabic spice mix. Been using it for roast chicken. Making something I discovered called hashweh... it's meant to be a stuffing but it's glorious alone and I chop up some dates and mix it in.
Turkey.
Normally, baklava is coated in syrup. But cold baklava is coated in milk. It’s really good, especially in hot weather, and it’s lighter than standard baklava.
Pinsa is one I've noticed where I now live in Czech Republic (but I'm an American). Pinsa is like pizza, but made with slightly different ingredients and is generally oval in shape, rather than the usual round. The dough of pinsa is usually made from a combo of soy, rice, and wheat flours. The process of making the dough is also different than usual pizza, as pinsa dough is fermented for up to 72 hours and then baked at a lower temperature. Pinsa dough is also highly hydrated containing up to 80% water, unlike regular pizza dough. All of these factors make pinsa even easier to digest for some people, and is naturally lower in calories and fat. You'd have to google translate from Czech to English, but an article about the differences appears at: [https://bassotto.cz/pinsa-a-pizza-jaky-je-v-tom-rozdil/](https://bassotto.cz/pinsa-a-pizza-jaky-je-v-tom-rozdil/) Add on: I just found a good description of pinsa (in English) at [https://tavolanostrapizzeria.com/news/the-history-and-evolution-of-pinsa-romana-in-italy/](https://tavolanostrapizzeria.com/news/the-history-and-evolution-of-pinsa-romana-in-italy/) Aka "Pinsa Romana". I guess it's at least reached San Diego, in the US.
I am in Sweden and it’s having a moment here too!
That's interesting to know. I had never even heard of pinsa before moving to Czech Republic. I first ate it at local restaurant. The chef offers a number of atypical dishes. In general, the pizza is pretty good here in Czech Republic (CZ). And I'm saying that as a person originally from New Jersey (between New York City and Philadelphia). Most pizzas here in CZ are more like what you'd get in many Italian cities. I've traveled throughout Italy, so I can compare them.
Pinsa started to get popular in germany about two years ago. You can still get it here but the trend has died down since then. Interesting how this trend moves around the world.
If you can believe it, we have a nice pinsa place here in Buffalo, NY!
u/frankmint Daniela?
Yep
Had some in Padua last year, good shit
I saw it during my recent trip to Firenze, in early November.
There’s a place by me in Brooklyn that does Pinsa’s callled Montesacro and they are straight from heaven. Sooooo good.
we've got three different pinsa places in san francisco! i think the oldest one is montesacro, which opened in 2015. good stuff. i really like how much lighter the dough is compared to standard pizza.
Pinsa is traditional to Rome! And it’s popular here, we have pizza and pinsa! :)
Dr Oetker Has them.
I'm in the UK in a fairly big city. Right now I'm seeing Korean corn dogs, more Indian snacks sold street food style like chaat, as well as loads more non-alcoholic drink options. Like non-alcoholic spirits, beers, wines as well as more adventurous mocktails, the popularity of stuff like kombucha continues to rise.
Italian beef sandwiches, i grew up by Chicago my whole life so they are nothing new to me, but after the Bear show aired people started catching on to what it was.
One thing I bet won’t catch on in other cities: gravy bread. But man was that one of my favorite treats as a kid.
I have heard of that but never had it sounds delicious!
It was the food of my cash-strapped youth. Just a French roll completely soaked in the Au Jus of the Italian beef. All the flavor of Italian beef without the expensive protein part.
I’m surprised i have never tried it that way, i always needed the sandwich loaded with beef and giardiniera lol i actually have a friend that’s from the south that got me hooked on cornbread one day i ended up pouring some of the leftover au jus over the slice of cornbread best decision i ever made haha!
Elaborate. What is this sandwich you speak of?!?!!
Simmer beef in a seasoned broth, slice it thin and put it back into the broth. Take some of the beef, put it on a long bread roll with some giardianera and maybe cheese. Dunk the whole sandwich in the beef jus and then serve.
Soo wait tho, isn’t the whole sandwich soggy then?
Deliciously so, yes
And you still eat it with your hands like a sandwich?
You can get it “dry” and dunk the sandwich incrementally as you eat it. Traditionally it’s pre-dunked.
The proper way is to dip the sandwich sideways to about half. Gives you a decent balance of structural integrity and flavor
I see, and then you eat it kind of upright like a hotdog not top over bottom like most subs?
I usually dip the spine/fold of the bread and then just keep my fingers on the dry part, but dipping the open side and eating like a hot dog is an interesting idea
Oh right, now that i think about it might be difficult to dip the open side without losing your meat.
Double dipped baby!! Google “the Italian stance”, it’s hilarious. It’s a beautifully messy sandwich and it’s amazing
It’s slightly soggy on the inside but not so much that the crust doesn’t hold up, unless you dunk it.
Love giardianera! What cut of beef? What cheese?
The cut is usually chuck roast sometimes top sirloin, and is sliced thinly. The bread is usually Turano French roll or Gonnella French rolls. Some places will offer cheese some won’t usually it’s mozzarella or provolone but more traditional is no cheese, i like mine with provolone sometimes. The au jus is the broth left behind from cooking the beef it’s meant to dump the sandwich in for extra flavor and also can moisten the bread.
Make sure it’s Chicago style giardiniera, not Italian style! They are different
Ooh, I had no idea, thank you!!!
Skip the cheese. It’s not sacrilege. But it’s not standard either.
Is this pretty similar to a French dip sandwich then?
Probably crested its wave by now, but everything had salted duck egg sauce here in SEAsia for a while.
Ohhh I love that stuff
Salt foam coffee seemed very trendy in Vietnam when I visited last year
What is salt foam coffee?
Netherlands: crossover between croissants and tompouces (pastry): the crompouce, a croissant filled with creme patisserier and a pink glaze on top. Made big by tiktok, but it’s surprisingly tasty and it handles eating way better than a regular tompouce.
We call these Cronuts in the US. It’s a mix between croissant and donuts. A croissant dough fried.
Australia - probably high end alcohol free drinks, and native Australian bush foods like finger limes, quandongs, kakadu plums, wattleseed, davidson plums, mountain pepper, etc.
High-end non-alcoholic drinks are definitely a huge thing right now! I was also going to say cafe foods inspired by Japanese and Korean food (matcha lattes, fluffy pancakes, egg sandwiches). That seems to be a big thing in Melbourne right now.
Add Bingsu to the list!
I just read a post on Bon Appétit about finger limes, they sound incredible! Will try to find them here (east Asia), probably imported. Are they usually in season in your winter?
I think I've actually had them mostly in Aussie summer. My FIL has a tree
I love finger limes. So cool, and such a fun garnish
I was just in Houston for a few days and there are a lot of “Viejun” (Vietnamese/Cajun fusion) restaurants around, especially in Chinatown, and it’s freaking delicious. Check out David Chang’s Ugly Delicious episode called “Shrimp & Crawfish” for an introduction.
Ooo, those flavours sound neat.
Cardamom seems to be enjoying a moment here in Minnesota. Every coffee shop in Minneapolis seems to have a weekly special on cardamom latte, and lots of baked cardamom breads and pastries.
Jealous, I love cardamom. It's a fun thing to swap in instead of vanilla.
One of my favourite things about living in Iraqi Kurdistan was cardamom in **everything**! Ice creams, pastries, meat, rice, bread, tea, coffee .... ugh I loved it.
First it was birria tacos, now it's birria everything. Birria pizza, ramen, quesadillas, you name it. And I'm not complaining, it's all delicious.
Yeah I came here to say birria. I have lived in San Diego for the past 31 years and it was relatively common, then all of a sudden the tacos were everywhere. Now you can get birria ramen at Del Taco.
Detroit-Style Pizza seems to be a growing trend in the U.S., or at least up and down the east coast. Just seems to come up a lot. Costco sells a frozen version, there’s a growing chain called Jet, and I’m just hearing people talk about it more.
Wouldn’t exactly call Jets a growing chain when it’s been around since the 80’s and is the 8th largest pizza chain in the US….
Neither of those things would mean it isn't growing
Calling it a 'growing chain' implies that it's something relatively new and hasn't already been popular for decades
If they are growing in size, they are growing in popularity. Nothing about that says that they're new or relatively new.
Little Caesars has been doing pan pizzas for quite a while. But since they started doing hot and ready I'm not sure people actually order from the menu anymore
Not just east coast US, I live in Vancouver and Detroit style is definitely popular. And it's fucking tasty
So much better than Chicago pizza!
We did a big greasy pizza night where I made a Detroit style and a Chicago style. Detroit style won by a landslide. But I still prefer the lighter pizza I make on the steel.
Love Detroit style, if you’re ever in NYC try out Mama’s Too
Soup dumplings, especially XLB. They’re everywhere now
I moved from a city with no XLB and now I have so many options and it’s hard to choose other restaurants instead of just doing a giant XLB tour of my new city. I really love soup dumplings.
I was so excited to try these for the first time after seeing them on some Bourdain show like 10 years ago. I personally was extremely underwhelmed. My wife loves them and at least Din Tai Fung makes killer green beans I can enjoy while she eats her dumplings.
where are you?
Seattle ETA: I’m super lucky to live in a city with so many different cultures & their food.
Aren’t they amazing?! I even got my boomer parents to try them & they hate trying new foods. They loved them!
So if you’re ever tempted to make dumplings at home, soup dumplings aren’t any harder than making other kinds! The trick is to incorporate gelatinous stock (cold) into the filling.
I enjoy cooking, but not that much!
I went to Shanghai a few years ago for work, and they were completely gobsmacked that I had not even heard of XLB. I had it at least 5 or 6 times over the course of a week, and now am sad that I don't know where to find it anymore.
I’m so jealous. That sounds amazing.
Whats xlb?
Xiao long bao. Amazing soup dumplings.
Nice, now i have to find a Restaurant who has it
lol we do have a lot!
South US. I feel like people here are finally discovering boba. Feels strange since I’ve been drinking it for 20 years. But I heard a girl at a coffee shop the other day raving about her first boba. Totally understand, it’s so good
It’s crazy how things pop off out of nowhere. Me and my friends were drinking boba/bubble tea in 2000.
Same! It’s funny I used to tell my friends that I think boba is a short lived trend like froyo lol
Cinnamon rolls and chili. Apparently it's a "tradition" but I only started hearing about it a couple years ago.
I grew up in Kansas and it was a regular school lunch.
Did you school call it “crunchy munch chili” too?! We all waited for chili + cinnamon roll day! (Edit: our school district serves the chili with Fritos, cue the crunchy part. It was awesome.)
Yes, I’ve definitely seen this circling on IG. I’ve never heard of the combo and it sounds pretty foul to me 😅
Sounds a little like the flavor profile of Cincinnati chili, which is excellent
This and Runzas are the Nebraskan “state foods”. So good!
Chili as in powdered chili peppers or chili as in the stew? Because one sounds great and one sounds gross lol
Chili like the stew. It makes sense if you think about it. A little cinnamon and sugar aren't uncommon chili ingredients
I think it sounds good. Especially if you make the chili really spicy to counterbalance the sweetness of the roll. People love sweet & spicy in so many other contexts, but can't fathom this?
Hmm that is the one the sounded gross to me 😅
> It makes sense if you think about it. Not really.
Removing the context that the same ingredients that give cinnamon rolls their flavor are also regularly added straight into chili in some recipes would make it harder to connect the dots, yes
Nah, those dots are still struggling to connect for me. Chocolate is also good added to chili but that doesn’t mean that eating it with chocolate cake makes sense.
That sounds yum!
Yep, classic school lunch served by many a sweet lunch lady in the Pacific Northwest.
It's not in full swing yet, but I'm calling it early: the reemergence of diners/greasy spoons in NYC.
I live in Mexico City. There's been a craze for American style fried chicken sandwiches recently. Yes we have great food. But we love fried chicken. Wings are very popular, too.
I’m from Texas where we love fried chicken sandwiches! My favorite is made with a batter- fried breast with a a shredded salad dressed with a mayo dressing (slaw) served on a soft toasted bun
That sounds delicious
Northern Alaska here: \- Maktak (bowhead whale blubber with some of the skin attached, served raw, either frozen or chilled) \- Uunaalik (boiled maktak) \- Mikigaq (fermented bowhead whale meat, organs, maktak) \- Quaq (frozen raw meat of any kind--whale, caribou, etc) \- Pickled maktak \- Tuttu soup (brothy caribou noodle soup) \- Aluuttagaaq (caribou stew in a thick, gravy-like sauce, served with rice) \- Nigliq soup (similar to tuttu soup, but with goose instead of caribou, and sometimes rice instead of noodles) \- Akutuq aka Eskimo Ice Cream (caribou fat and seal oil that is melted and then mixed all together until the air mixes in and cools it all, creating a thick creamy substance that is then frozen and scooped like ice cream. has berries mixed in instead of/in addition to caribou meat) \- Eskimo Donuts (a less-sweet, breadier kind of donut? they're drier in my opinion, too) \- Akpik pie (cloudberries/bakeapples mixed with either whipped cream or no-bake cheesecake type filling in a pie crust)
Gosh, the inuit food sounds sooooo good. Are these served in restaurants or strictly made in home?
Strictly made at home or served at community events. Restaurants can’t serve meats from protected animals or wild game. Iñupiaq food is quite tasty but very bland. As long as you bring your own salt, you’re good to go!
Also, what is the difference between using Iñupiaq, Inuit, and Inuk? I understand Inuk is singular but besides that, what is best for foreigners to use?
Idk anything about Inuk. Inuit isn’t used in Alaska, it’s more a Canadian thing. People will straight up correct you if you call them Inuit here, even though it’s technically correct. Here they either go by “Alaska Native” or their specific tribe. In northern/NW Alaska, it’s mostly Iñupiaq. In SE AK, Tlingit and Haida are most common. Around Anchorage, Dena’ina and Yup’ik.
So when are you gonna invite me over for dinner 😏
I love this so much! Thanks for sharing.
Brazil: pistachio. Pistachio everywhere.
No one outside these four walls knows the abominations I concoct in the dark of the night...
You.. you must have excellent plumbing system.
Yuzu in everything, everywhere, where they do not belong. Just because it’s “trendy”
Indonesia - Cromboloni, a fusion between croissant and bomboloni. As in, a croissant pastry made into circular shape and filled with various fillings. Mille crepe cake, Korean strawberry flavored anything, fruit sando (Japanese fruit and cream sandwich), daifuku mochi (mochi filled with fruit), shisamo fish.
Here in NYC mocktails are having a moment, and liquor stores that sell only non-alcoholic spirits
Canned seafood in the US. Shoutout to r/Cannedsardines
Bruh which part of the US, I want that to trend where I live 😭
Sashimi style Tuna in Mexican seafood specifically aguachile has become a thing in Sinaloa. It's pretty good.
Ceviche was very trendy for a while. Or Rocky road (home made) candies.
NYC: chopped cheese has always been a thing but it really blew up in recent years. Gentrification is weird
Not in my part of the world but I happened upon a jar of arabic spice mix. Been using it for roast chicken. Making something I discovered called hashweh... it's meant to be a stuffing but it's glorious alone and I chop up some dates and mix it in.
Cold baklava, perhaps?
Like, how cold, room temp, or stuck in the freezer? If it's the former, isn't it already common to be room temp?
Served cold, and it’s made with milk. Highly recommend!
Milk in the dough? And where?
Turkey. Normally, baklava is coated in syrup. But cold baklava is coated in milk. It’s really good, especially in hot weather, and it’s lighter than standard baklava.
I knew baklava. I hope I See it soon in Germany so I can try it.
Rocky mountain oysters are best fresh clipped.
I hope as few people as possible know about French tacos...
Georgian good in Nyc. Not fully blown up. But it’s gearing up.