The Screamin’ Sicilian is so new, even the website ain’t working yet. It’s so new, that even a Google or Bing search of the terms brings you nowhere figuring out what the deal on this pie is. (2014 Update: site and search now operable). There’s a clue on the box, though, this new effort springs from the loins of the Palermo folks in Milwaukee.
It’s hard to know where to begin describing this pizza, as there are so many different adjectives and a melange of images on the box, one is left to decide how the feel about the whole experience by eating the pie, and I guess that’s how it should be.
The box promises
- Thick rich robust tomato suace
- Wisconin whole milk mozzarella
- Wisconsin parmesan and romano
- Sweet Italian sausage
- Stone-fired artisan crust
- “Gargantuan Boulders of Sausage”
That’s a pretty good run-down. The ingredient list is pretty straight forward as well, no alarming additives or ingredients; pure pork on the sausage, and I’m all for “Gargantuan Boulders” of the porcine product, that’s one of my major complaints about many frozen and pizzeria pies – those microscopic pre-cooked sausage crumbles.
Does the taste live up to the hype? Drumroll………. this pie tastes exactly like………….a pie from a regular pizza shop! Yep. That’s two in a row for me on that score (Chicago’s Vito and Nick’s II was the other). Both of these pies have knocked off a couple of my “all time favorites, I’m never going to buy another frozen pizza but this one”, lists.
Eureka (!) is more than a town in California where Mrs. Burgerdogboy and I ate Thai noodles in the hotel bathtub. But that’s another story.
You can safely add Screamin’ Sicilian to your grocery store lists, and at about a quarter an ounce, it’s a good value as well. Would I change anything? I could always nit pick. But for the public masses, it will have wide appeal.
screamin sicilian pizza review