At the editorial office, we receive new products every day. This ranges from the new Laduré galette to packets of pasta and goat's milk yogurts. We taste them, most of the time, we do not mention these products either on the website or in the magazine. Why ? Just because these products are nice, you can eat them, but they are nothing exceptional:no reason to talk about them.
Anyone who regularly buys pizzas in the fresh or frozen section has already experienced it, between the photo and the reality of the Grand Canyon. And on the plate most of the time we end up with a flat crust coated with a lot of tomato sauce with a few pieces of cheese a little lost, and two pieces of bad ham. Where the latest Pizza Momento from Sodebo makes the difference is in the filling. We could speak of a tsunami of cheese. We also really appreciated this thick al taglio-style pastry. You can really cook it and only take it out when the cheese has started to brown, the dough remains soft. Whereas with lambda pizza, very quickly, the dough becomes dry and brittle. Sodebo's Momento is a great model:four people can enjoy it. And is also not too expensive, in theory you should buy it around 4.90 €. There are two recipes:3 cheeses and emmental mozzarella ham. Finally, we prefer not to look too much at the caloric information, because necessarily a generous pizza is generous.
