On 2015-09-14 19:37:13 +0000, Sqwertz said:

> I don't know for sure the origins of giardiniera on pizza, usually
> paired with Italian sausage, but I suspect it's Chicago. I've never
> heard of it until relatively recently and I'm glad I did.
>
> For some reason Wiki has this to say about giardiniera: "In the U.S.
> it is not uncommon to use giardiniera even on pasta and pizza, which
> would be impossible in Italy." I wonder what they mean by
> "...impossible in Italy" - does giardiniera in Italy have a negative
> gravitational force?

Seems they have a lot of culinary no-no's and seemingly respect them.

> My version contains Spanish-style chorizo, spicy Italian sausage, hot
> Chicago-style chopped giardiniera(*), fresh garlic, tomato sauce,
> provolone, asiago, Parmesan, and black pepper.

You crush the garlic and scatter it hither and thither, or put it in
the tomato sauce?

> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> (*) This giardiniera is specifically formulated for pizza, chopped up
> with green and black olives and no carrots. Packed in oil, true
> Chicago style. Good stuff:
>
> https://www.formellagourmet.com/prod...roductID =132
>

I find they have this at Amazon for $4.25--same as the web site. In
fact Formella seems to do their own fulfillment--at $9.25 a bottle!
Ouch! $4.25 for 16 oz. seems fair, but $13.50? I'm hoping I can find
it at one of the local Italian specialty shops first.

In snooping on their website I see that that a "minimum purchase
quantity of 3 applies". I'm not sure if that means three Formella
products or 3 jars of the one product...