I don’t think I am going too far out on a limb to say I truly have never met anyone who doesn’t like pizza or will not eat it. I can’t say that about any other food. The appeal crosses cultures and countries. Perhaps because every culture has some variation on bread or pasta/noodles, pizza is not so alien. Unlike delicacies such as partially fertilized eggs (southeast Asia), blood pudding, fried grasshoppers, or any one of the variations of animals’ feet, all will take some mental and intestinal fortitude for the uninitiated.
In many countries, pizza has become the most popular fast food. In New York City, it is a staple and is the perfect food to be eaten on the run. Fold lengthwise and you can eat it one-handed – now you can be easily mistaken for a New Yorker. Pizza is everywhere in this city – it is one of the most durable foods, resistant to the slings and arrows of food fancy and trends. There have been gourmet players such as Two Boots, but basic New York pizza has been remarkably immune to change. The plain slice is still the staple of many, churned out in parlors in every neighborhood in the five boroughs.
I was quite surprised to see Vinny Vincenz’s mobile operation. Making pizza out of a truck seems like quite an ambitious venture, but Vinny has actually installed a full-sized, gas-fired pizza oven. I did not try a slice, but online reviews seemed quite favorable. Vinny was born in Carrol Gardens, Brooklyn, and has been making pizza since he was a young boy. He started his pizza enterprise with the parlor located at 231 1st. Avenue. His truck can be found on Union Square, where this photo was taken.
Regular readers of this blog know that I am a big fan of street food, particularly quality operations where ethnic cuisine is cooked on the spot such as New York Dosas, which can be regularly found on Washington Square South.
Vinny specializes in Sicilian-style pizza, perfect for the New Yorker or visitor on the go – no folding required…
Related Postings: Two Boots, Street Cuisine, Lunch Limbo, Soup Kiosk, Trucks and Things, Bon Appetit (Dessert Truck)
Never tried pizza from a truck. It is a universal meal that’s for sure. The best pizza I ever ate was in Naples, Italy. At a taverna down by the water. A quattro stagioni.
…mouth…watering…
🙂
I think he must have been inspired by the Mud Truck and their great coffee truck.
Just to think that all started in Naples where the pizza was used to “wrap up” left-overs of the week. Many people there had the possibility to grow some vegetables, tomatoes and could afford flower. Olive oil and some mozzarella cheese were also not too expensive, so there you had this magnificent food result. Healthy, if prepared with the correct ingredients and lovely to share with friends.