We students were the ones who took the "first pizzeria in town", as they like to boast in Parma these days, as our own. Although Parma is a pizzeria that resists the modern trend of thin dough and light toppings. In Parma, the pizzas are thick, richly coated and baked in an electric oven, in those legendary ovens from which...
Trg Republike 2, Ljubljana
Ljubljana
We students were the ones who took the "first pizzeria in town", as they like to boast in Parma these days, as our own. Although Parma is a pizzeria that resists the modern trend of thin dough and light toppings. In Parma, the pizzas are thick, richly coated and baked in an electric oven, in those legendary ovens from which these small but satisfying pizzas are poured onto the plate. And so since 1973, that's what the print on the napkin you get next to it says. And how would you survive, poor students and others hungry for Parma pizza, without that hefty glass of blueberry juice? Diluted, of course, to a very edible mixture, which made it possible to have one tenth more of it in the glass than usual. The pizzeria, one of the first in Ljubljana, at that time you could still get pizza in the Kora bar in Bavarac and Konditor, is still alive today. And that's quite decent, but the names of pizzas, such as RC Elan, TOZD salad and similar remnants of the past system, remind us of the times before the flood of modern pizzerias in Ljubljana. And it seems that the people of Ljubljana miss those times, so for a good measure of Ljubljana's culinary nostalgia, it is absolutely necessary to go to Maxi's underpass.
