for the first time, this rectangular loaf of bread

第一次，這個長方形的包

dressed in red tomato sauce

番茄醬

might not be at the top of your food bucket list,

可能不在你的美食清單之列。

but locals will tell you it's a must-try.

但當地人會告訴你這是必須要嘗試的。

This is tomato pie, and it's one of the city's

這是西紅柿派，也是本市的特色之一。

oldest and most favorite dishes.

最古老和最喜歡的菜餚。

Customer: It's a legend. Staple.

顧客。這是一個傳奇。主食。

Doesn't get any better than this.

沒有比這更好的了

Taryn: We're in South Philly today,

Taryn：我們今天在南費城。

which is basically like

這基本上就像

the Italian neighborhood of Philadelphia,

費城的意大利街區。

and we're heading to Sarcone's Bakery

我們要去Sarcone's Bakery了。

to try tomato pie.

是嘗試西紅柿派。

I have never heard of it because

我從來沒有聽說過它，因為

I'm not from this area, so we wanna know,

我不是這裡的人，所以我們想知道。

why are Philadelphians so into tomato pie?

為什麼費城人這麼喜歡吃西紅柿派？

Let's go find out.

我們去看看吧

Tomato pie has been a beloved piece

番茄派一直是人們喜愛的作品。

of Philly's culinary scene for decades.

幾十年來，費城的美食界。

It starts with a thick bottom layer of bread dough

首先是一層厚厚的底層面包麵糰。

molded into a rectangular shape.

模壓成長方形的形狀。

At Sarcone's, the pie is partially baked

在Sarcone's，派是部分烘烤的

in a massive, decades-old brick oven

在一個巨大的，有幾十年歷史的磚爐中

until lightly crisped.

直到微微發脆。

Current owner Lou and his father, Luigi,

現在的主人Lou和他的父親Luigi。

use a 15-foot peel to pull it out

十五尺竿頭更進一步

before spreading on heavy helpings

才大肆塗抹

of the family's original tomato sauce,

的家庭原創番茄醬。

what they call "gravy" at the shop.

他們在店裡叫 "肉汁"。

Once the gravy is spread evenly,

待肉汁均勻鋪開後。

the pie heads back into the oven

餡餅回爐

for several minutes more,

再過幾分鐘。

ensuring the crust cooks all the way through

麵皮熟透了

and turns a golden brown.

並變成金黃色。

It becomes firm on the bottom

底部變得堅實

with a soft, fluffy texture on top

綿裡藏針

that absorbs each bite of savory gravy.

吸收每一口鹹味肉汁。

Customer: Been eating it since I was a little kid.

顧客。從小到大一直在吃。

By far, this is my favorite tomato pie.

到目前為止，這是我最喜歡的西紅柿派。

It's got good gravy on basically a loaf of bread.

它的肉汁很好，基本上是一塊麵包。

Taryn: Lou sprinkles a handful of Parmesan cheese,

Taryn：Lou撒了一把帕瑪森奶酪。

but the pie is otherwise void of dairy.

但派是否則無效的乳製品。

From just one look, this red sea of sauce

一眼望去，這片紅色的醬海。

is the most notable feature of the dish

是這道菜最顯著的特點

and what makes it distinctly not pizza.

是什麼讓它明顯不是披薩。

Customer: Whenever I tell people about it,

客戶。每當我告訴別人關於它。

they're always confused, and they just go,

他們總是困惑，他們只是去。

"Is that pizza?"

"那是披薩嗎？"

And it's not pizza. You know, it's totally different.

而且它不是比薩餅。你知道，這是完全不同的。

So, I think it is something

所以，我覺得是這樣的

regional and special for here.

區域性和特殊的為這裡。

Taryn: Thick square slices are set

Taryn：厚厚的方片是固定的。

at the front of the store,

在店門口。

where they're wrapped in wax paper

蠟紙包著的地方。

and often served at room temperature.

並常在室溫下食用。

Some customers grab a slice on the go,

有的顧客隨手抓一片。

while others pick up whole pies

拾人牙慧

to bring back to the office.

帶回辦公室。

Customer: I started eating it really young.

顧客。我開始吃它真的很年輕。

I think it is special for here,

我想這是對這裡的特殊。

you know what I mean?

你知道我的意思嗎？

So when I have a chance to share that

所以當我有機會分享

with other people that maybe aren't from around here,

與其他的人，也許是不 從在這裡。

I think it's a really cool treat to bring them.

我覺得帶他們來真的是一種很酷的享受。

Taryn: The same goes for Jimmy Rubino,

塔林：吉米-魯比諾也是如此。

who owns the oldest Italian restaurant

老字號

in Philly, right next door.

在費城，就在隔壁。

Jimmy Rubino: My grandmother made her own dough,

吉米-魯比諾：我奶奶自己做的麵糰。

and she made her own tomato pie,

她自己做了番茄派。

Friday's usually 'cause we didn't eat meat.

星期五通常是因為我們沒吃肉。

Yeah, grew up on it.

是啊，從小到大都是這樣。

Love it.

我愛它

Taryn: I'm eating this room temperature right now,

Taryn：我現在吃的是常溫的。

and so it more of less

於是乎

reminds me of an appetizer,

讓我想起了一道開胃菜。

like focaccia with sauce on top,

像focaccia和醬料在上面。

and so, like, I can imagine eating this before a meal,

所以，像，我可以想象吃這個飯前。

before I had pasta for dinner, or picking this up.

在我吃麵食之前，還是拿這個來吃。

And, like, people were telling us

而且，像，人們都告訴我們

this is a grab-and-go snack for them.

這對他們來說，是一個搶手的零食。

Tomato pie is a century-old tradition

番茄派是一個百年的傳統

started by Italian immigrants

舶來品

who settled in South Philly

僑居南費城

and began working at bakeries in the early 1900s.

並在20世紀初開始在麵包店工作。

At the end of the day, they would turn

在一天結束的時候，他們會把。

any leftover bread into tomato pie.

把剩下的麵包做成西紅柿派。

Louis Sarcone III: What bakers used to do back then,

路易斯-薩爾科內三世：當年的麵包師都是怎麼做的。

whenever they had leftover dough,

每當他們有剩餘的麵糰。

they would just,

他們會只是。

instead of having it go to waste,

而不是讓它去浪費。

they would make pizza shells out of it.

他們會做比薩餅的外殼了。

So, it's

所以，這是

a little bit different than a normal pizza,

和普通的披薩有點不一樣。

'cause the dough is not a pizza dough.

因為麵糰不是披薩麵糰。

It's a bread dough.

這是一個麵包麵糰。

Taryn: It has much more of a bread-like texture.

Taryn：它的口感更像麵包。

It's not pizza dough, as Lou was telling us,

這不是披薩麵糰，正如Lou告訴我們的那樣。

and so it's very airy

飄飄然

and kind of light.

和種光。

So you're biting into it,

所以，你在咬它。

it's like biting into a cloud

撥雲見日

rather than biting into, like, dense crust of a pizza.

而不是像披薩那樣，咬著密密麻麻的餅皮。

Customer: Brings me back to when I was a kid.

顧客。把我帶回了我小時候的時光。

It's an Italian tradition.

這是意大利的傳統。