A man who had worked himself up to COO of a large wine and spirits distribution company decided to take a leap to co-owing a small Italian wine importer known for its unconventional ways.
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illustration: Gerry Selian
Pizza is such a part of American culture, as our childhood ‘za cravings never seem to dissipate. I want pizza right now, just typing this. As kids, we sipped sodas with our pies, but since we’re all adults now, to most of us, the idea of a glass of wine with pie sounds more appealing than high-fructose corn syrup with bubbles.
And this is not Italy. We have taken the pizza idea and done things to it that no Italian would have ever dreamed to do. From the deep dish of Chi-Town, to the subtle charred glory of a folded New York City slice (Joe’s on Bleecker is the best in Manhattan, fight me), we have created one hell of a spectrum of creativity. Cheese-stuffed and pig-in-a-blanket crusts, Frito pies, baked pies with multiple layers, and even whole lobsters melted into the cheese. Have we gone too far, or not far enough?