The best places you´ve never heard of.

Amplio reportaje (en Inglés) de la revista Norte Americana Budget Travel en la que Adrien Glover hace una reseña de su visita a la Cerdanya y a Pizzería Taller de Llívia. 

A puff of smoke fills the pizzeria, some American exchange students yell, "Stop, drop, and roll," and time hiccups into slow motion. My friend McCrizz and I don't stop or drop--instead, we run straight for the restaurant's door with our napkins still tucked into our shirt collars.

The chef, Fabián Martín, soon appears outside Pizzería-Taller with a sideways grin, offers apologies, and then, in a theatrical gesture, lifts two balls of pizza dough above his head. Under a streetlight in the small Pyrenean town of Llívia, in front of a dazed crowd, he spins, arm rolls, and kicks the balls into 12-inch rounds. Whoops erupt, and we all file back inside for the main event.

Martín is not only one of the world's top pizza-dough acrobats--an official designation--he also makes some of the world's wildest riffs on pizza: sushi pizza, pizza soup, even bite-size pockets of dough filled with a Coca-Cola reduction. As McCrizz and I nibble slices topped with wildflowers, Martín stops by to tell us that he's close to finalizing a formula for something totally new: see-through pizza.

Leer artículo completo en Inglés.