The reason may have been that all staff would have stopped to watch.
I don’t get it. I mean. I don’t think the mix is particularly desirable, but I don’t seek out shrimp. But both shrimp and aubergine are things that go on and have gone on pizza. I almost always order aubergine at my local pizzeria (Neapolitan pizza).
I’m probably missing something here.
Just to clarify: Not confused as to why they don’t offer it (small h and linguafood have explained). Just don’t get the gawking comment.
No offense intended. That combination is just cognitively dissonant, IMO.
I can visualize the order coming into the kitchen (server writes and underlines “SERIOUSLY”). The assembler yells “Whoa!, that’s a first!” The pizzailo grabs it, pauses, and silently wonders if the aubergine’s even been cooked beforehand.
Maybe it’s just me. Heck, Canadian bacon and pineapple pizza squicks some people out.
I think people should try different pizza combinations. We have a serious pizza place nearby that does a pie they call the “Big Moses”. It’s popular because it’s a daily mystery pizza–strictly chef’s choice, which can involve very strange pairings. Nevertheless, a server told us that very few patrons are willing to risk a zonk with a a full Big Moses pie–they always recommend ordering half-n-half just in case.
We suppose a server could offer a caprese salad to go with a plain burger and offer to save the customer the do-it-yourself assembly – everyone’s happy – customer has mozarella cheeseburger (and cheeseless salad), restaurant inventory planning undisturbed, and fair price to both sides.
Anyway, another one for this thread is the typically U.S. method of carrying the credit card off to the charge it. I’ve encountered portable terminals every now and then (in the U.S.), but in general it’s the former method.
Oh, right, and the placing of inedible things (e.g. packets of syrup or wrappers of butter) atop/beside what I’m about to eat.
Annoying Japan restaurant feature-- water served in glasses the size of thimbles.
What @linguafood said about aubergine. It’s an option in many pizzerias here (if not most although I’m not including pizzas at the chippy) and def in Italy.
So it really comes down to where a person is, whether or not it’s uncommon or somehow remarkable.
Oh, the same epistemological basis as judging the ubiquity of aubergine on pizza across Europe. Equally sure falafel pizza can be found in the Levant, and albino asparagus pies in der Schweiz.
You misread my comment, then. I wrote that I’ve encountered 100s of eggplant pizze in my life (I’ve been around a few decades), many of which I consumed at the >gasp< VERY SAME RESTAURANT.
Melanzane is often the featured topping, but not always or necessarily the only one. Zucchini, shrooms, and peppers may join the party, especially when one orders a “vegetariana.” I’ve not seen meat pizze with eggplant, and I don’t really care much for meat on pizza.
If you like eggplant you should really give it a go some time. Live a little.