David Dyer-Bennet wrote:
> George M. Middius > writes:
>
>> David Dyer-Bennet wrote:
>>
>>>>> They don't go on pizza; they're not pizza ingredients.
>>>>
>>>> What about prosciutto?
>>>
>>>I would'nt think so; the general rule is that smoked meats have no place
>>>on pizza.
>>
>> Your viewpoint is eccentric, but I'm sure you knew that.
>
> I think of it as "traditional"; pizza ingredients were quite stable for
> the first decade or so I knew about pizza, and then suddenly people
> started adding just anything. And nearly all the new stuff goes badly
> on pizza.

To me if you want to be a traditionally oriented kind of talker about
food, when you say prosciutto you are talking about something that is
not smoked -- you have to say smoked prosciutto or speck if that's what
you mean.

I'm not going to say anything about ribs.