Reasons to love The South: Savannah, Georgia.

My first visit to the South was likely New Orleans in the mid-1990s. And it was love at first sight: history, architecture, music (which I write about here), food, and as they say nowadays: the vibe. It has been a love story ever since.

With the excuse of attending a conference in Savannah, Georgia, I spent some time exploring this enchanting city! I loved it! Architecture ranging from colonial to Georgian, Federal, Greek Revival, Gothic Revival, Victorian, Italianate, and Second Empire. Great southern gastronomy, cathedral, a beautiful series of squares, built to “cut” fires, which were common in the 19th Century, make for a city that is a living arboretum, with the characteristic Spanish moss hanging from old oaks.

Like all old cities in the Southern US, Savannah must contend with its history of slavery, which was the labor that worked the cotton that made the city so prosperous. One of the elements that helps the city work through that aspect of its history is the Savannah College of Art and Design SCAD, as well as other universities that bring young talent from around the world to make the city a thriving, broad-minded, humanistic organism and give it a healthy mix of quirkiness and artsy to the serious and conservative history.

Yes, the city suffers from overtourism, but that is part of the price most cities must pay for fame nowadays. The fact that they allow open alcoholic beverages on the street does not help, as it attracts all kinds of tomfoolery from partygoers.

I stayed at the Planters Inn, a cute -if a little in need of renovations- hotel in the historic downtown Reynolds Square, which is perfect for walking around this very walkable city.

I could go on and on. If you are planning to explore the South, you must have Savannah on your list. You are welcome.

On Pizza

Disclaimer: Google recently had a pizza doodle which included a cute game, but I was planning this blog before that. Ok, now we can move on.

Like languages, pizza is a relatively modern variation of an ancient dish, basically jazzed up flatbreads that you can taste all around the Mediterranean basin: Coca in Spain, pita in Greece, etc. Of course, pizza wins the popularity contest due to Southern Italians immigrating everywhere and taking their recipes with them, grazie.

Growing up in Franco’s Spain, I was not exposed to pizza until high school in London, specifically Pizza on the Park on Hyde Park Corner (now closed and turned into a fancy hotel). It was love at first bite! American pizza during college was different, but still delicious, the most memorable one being Pizzeria Regina in Boston’s North End. Through the years, as I moved around, I discovered great pizza joints, Napoli in El Escorial, The Upper Crust in Boston, Italian Pizzeria (IP) in Chapel Hill -they also showed European football, which was a great plus!, and NAP in Madrid.

In my old age, my taste buds require simple, few, but delicious ingredients, (I have written before about the “Minder is meer” less is more adage) so nowadays I only eat Margherita pizza which should only have three ingredients plus the dough: mozzarella cheese, tomato sauce (which should have a bit of garlic), and basil (plus obviously olive oil and salt).

Due to its heavy New Yorker population, South Florida has decent pizza. Almost every week I meet my friend Manuel for some great pizza at County Line in Juno Beach. Here in Boynton, there is Pizza Rox which makes a textbook pizza and has a great selection of local beers, and Frankie’s. Recently I have also discovered my friend Arlene’s great pizza place in West Palm Beach, Pizza Al Fresco set in a lovely Spanish patio with awesome staff!

My pizza fever has been compounded by a guy called David Portnoy who does pizza reviews on the internet. I confess that I have gotten to the point where I can guess the points he is going to give the pizza he is reviewing before he does! Check out his pizza review app Onebite and one of his many reviews below!

The secrets to a great pizza are a screaming hot oven (800 F – 450 C), fluffy, airy dough so you get the bubble – you need the bubble! And simple, excellent ingredients. Enjoy.

What is your favorite pizza place? What are your thoughts on pizza? Let me know in the comments!