Pizza a la Paraguay
They love it here…though the first time we had it, I didn’t even recognize what it was supposed to be [nor could I understand the word with the accent.] Here, it’s usually got fluffy crust an inch and a half thick, a sauce that’s one part fresh tomatoes, one part onion, a bit of oregano, and heaps of fresh parsley, and a sprinkling of queso paraguayo, which bears little resemblance to mozzerela beyond the color. It’s quite good [just doesn’t really say “pizza” to me] and we have it relatively often. In fact, the second-year students routinely make batches of it in the brick oven behind the cocina which they sell by the piece to the rest of the student body.
This is the pizza Marcello, Araujo and I had for lunch when we went into the city to buy my digital recorder and get me a cell phone [which by they way hasn’t proven nearly as useful in terms of keeping me in touch with the Fundacion as I thought it would, but has saved me the awkwardness of having the futbol players send me text messages through students] And yep, those are green olives.