ニューヨーク・タイムズのインスタグラム(nytimes) - 4月27日 10時48分

Asheville, North Carolina is rightly known for many things, but #pizza isn’t one of them. That may soon change, thanks to @allsoulspizza. The pies at this pizzeria in the Blue Ridge Mountains begin at its custom stone mill, where heirloom varieties of wheat and corn grown at small regional farms are ground into a flour that has an almost-creamy texture. The resulting crust is chewy and tangy, with an intoxicating almost-floral aroma. @mikebelleme photographed this salted turnip, garlic, cream and taleggio #? at @allsoulspizza while on assignment for @nytfood.

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