In my last post I unfairly referred to the local specialty ‘Tarte-flambÃ©e‘ as a ‘Pizza’. May the gods of Alsace strike me down for my blasphemous words, the humble Tarte-flambÃ©e is nothing like a pizza!
While both Pizza’s and Tarte-flambÃ©es are generally circular and edible, that is where the similarity ends. While a pizza base is made of bread-dough, a Tarte-flambÃ©e’s is made of pastry, and while the classic toppings on a pizza are tomato and cheese, on a Tarte-flambÃ©e they are bacon (lardons), onion and cream.
Also, the Tarte-flambÃ©e is wafer-thin which (one would hope) means fewer calories per mouthful (I mean how many fat people have you seen stuffing their face with a Tarte-flambÃ©e?).
So you see – they’re completely different! And it is plain to see too that the Tarte-flambÃ©e is infintely superiour to it’s Italian cousin.
If that’s true then why have I never heard of a ‘Tarte-flombay’ ?
The international success of the pizza is down entirely to it’s snappy name. “Tarte-flambÃ©e” just doesn’t roll off of the tongue like “pizza” does. AND THIS is precisely why those clever commerce-savvy Germans have come up with a better more market-friendly word for the Tarte-flambÃ©e: Flammenkuche.
With world trade now so easy they are bound to have the world chomping the pastry-crusted delight in no time at all!