Skip to main content

For a Gathering of Like Minded People: “Pizzadelphia Pizza Festival”


Last night I saw a commercial for Oprah’s new line of pizza and was instantly outraged. If anyone should have their own line of prepared pizzas it should be me. 

I doubt Oprah has even been to a pizza festival. 

But I have!

The Pizzadelphia Pizza Festival caught my eye a couple of months ago and I decided I needed to attend despite my reservations about how hot it would be. 

The Festival was held at the Navy Yard in Philadelphia and it was a bright and sunshiny day. 

But it was also hot. Very hot, and despite my strong infinity for pizza I was semi dreading an outdoors event. 

Never-the-less I forged ahead. 


I made good time to Philly and met my first obstacle when I pulled into the parking lot at the Navy Yard. It was completely packed!! 

For such a large event the parking lot did not seem at all capable of holding the amount of vehicles it would solicit. 




After a bit of stalking some folks who were leaving I managed to secure a spot. 



Next we walked to the head of the long line that led into the event because I couldn’t understand why there was such a line in the first place. I already had tickets so I walked right through. That was until I had to open my bag for security and was then forced to throw out my frozen Gatorade. I was pissed. I have a variety of medical issues that do not let me drink just anything and I had prepared for this visit with this in mind. I was also never informed that outside drinks would not be allowed in. 

This fury would only grow once I was inside and found there was only one vendor selling water and that the water was piss warm!! On such a hot day, they had some nerve, especially since it wasn’t a particularly cheap ticket to purchase in the first place. 

Speaking of which, why couldn’t this event be held in the fall?? All of those poor people working near scorching hot pizza ovens in what is essentially a large empty field in July makes no sense.

However, once I was there I was trying desperately to make the best of it. 

Each pizzeria that had a stand was giving out one or two varieties. Most had incredibly long lines. 

The first I got on was Tacconelli’s. 









They, after all, were the driving force for me to attend in the first place. I have been trying to visit their restaurant since 2015, a place where you have to pre-reserve your pizza dough. Even during my follow up visits to Philadelphia I never seemed to be able to cross this pizza place off my to do list. It seemed easier to try their famous dish here.





I got on the long line in the broiling hot sun and tried to patiently wait my turn. This line seemed to be taking the longest out of those around me. I couldn’t figure out why until it was my turn at the counter. The pizzas made here were small. Smaller than the purse I was carrying. They could not seem to keep up with demand. Thus, the sliver of the slice you were given was akin to the size of a communion wafer served during mass. 

From what I could tell from the three bites it took to finish these pieces (they offered a Margherita and Carbonara slice), there was nothing that warranted calling ahead to put dough on hold. It was unremarkable and could have been pizza from just about anywhere in the world. 

This first experience would be repeated several times over during my short stay at the festival. 

Over and over again you’d wait on a long line just to get a scrap of pizza. 

Then there was the more annoying problem: they all seemed to be serving only Margherita pizzas

Sure I enjoy a Margherita pie or two on occasion but do you want that when you are standing in a field of endless pizza stands? It just didn’t make sense to me. Was it because it was the easiest to make under those conditions? Was it because it was the most popular kind? I still have no idea but I was over it FAST. 



There were two exceptions that I have to note. One was a place serving vegan slices and the other was Nomad Pizza. Sure they had a Margherita slice but also one with spinach on it which at the time seemed very exciting. Plus their line was short and moved super fast.

The bonus to having spent some serious time in Philadelphia before is that my experience in 2016 Reading Market did teach me one thing; when you see a sign for Bassetts Ice Cream you run towards it!!

And that is exactly what I did and how I ended my visit to Pizzadelphia Pizza Festival. Conveniently it was right near the entrance/exit. Though a cone was not included with the ticket price, the strawberry waffle cone I had was worth every penny! There was a chunk of fresh strawberry down to the last bite of cone. I am positive now this is my very favorite ice cream of all time and worth the one and a half hour drive to Philadelphia. 





Pizza Festival be damned. On that hot afternoon it was all about the ice cream. And there is none better than Bassetts. 

The good news is that there is only thirty minutes until yet another #PizzaFriday is upon us.

So lets all go out there and make it a damn good one!

For More Information:




Comments

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth