Doner meat (kebab aka gyro I believe) is not an uncommon topping in the cheaper establishments in this country. I'm surprised they haven't worked out a way to infuse the crust with cheap lager.
But when you (next) go to Rome, do have a calzone standing up at the counter, surrounded by workers with a glass of rough red wine. It costs more if you sit at one of the tables, but their calzone will fill you up all day.
I know we had a discussion on here once about the difference between stromboli or calzone. I forget the outcome, so I'm guessing we didn't reach one.
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Last edited by Sundae; 11-02-2016 at 07:57 AM.
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