Which is the better pepperoni: the 'roni' cup or regular pepperoni? | The Tylt
You may not be familiar with the name "roni cups," but you've almost certainly seen these beauties floating around Instagram. Roni cups are a smaller form of pepperoni that are typically thicker-cut, crispier and more flavor-forward, and pizza everywhere fans love to post these photogenic sausages. Lay-flat pepperoni are the classic topping you know and love; they are the tried and true pizza topping. Which form of pepperoni is best?
Which is the better pepperoni: the 'roni' cup or regular pepperoni?
The roni cup is taking over the pizza parlor. You may be familiar with these petite pepperonis; they are a thicker cut of pepperoni, but have a smaller circumference than your classic pepperoni topping. When cooked, these sausages curl around the edges, begging pizza-lovers to dive into their pools of greasy goodness.
Although you're likely to find the roni cup in trendy pizza shops in New York, only one chain is offering the sought-after sausage: Marco's Pizza. After forty years in the pizza business, Marco's is confident in its customers' desire for pepperoni diversity. And according to Marco's Senior Director of Culinary, Darren Gray, the roni cup (which Marco's refers to as "Old World Pepperoni™") brings a new, bold flavor to the pie:
"The texture is more crispy, more crunchy. It adds a whole new element to the pizza from a taste standpoint. It’s a bold flavor. It has a nice savory note with a heat kick at the end."
Not convinced? Watch this pizza unboxing:
Traditionalists argue the classic pepperoni can never be beat. Roni cups may be beautiful on Instagram, but regular, lay-flat pepperoni is the more reliable choice. You don't need to worry about a monsoon of grease rolling down your sleeve as you pick up your piece of the pie, or—God forbid—about your heavy-set pepperoni sliding off the cheese before it's even reached your mouth.
But according to Chef Darren at Marco's, the grease in the roni cup is all part of the complexity of flavors. The grease is an added benefit, not something to shy away from. "Fat equals flavor," as Chef Darren says. He explains:
"Yes, pepperoni has a lot of oil in it, but so do a lot of meat toppings in the pizza industry. I believe that when that oil comes off, it adds a lot of seasoning, and it adds a big flavor component to the pizza—it's much more than grease in a cup."
So put those napkins away, pizza-patrons. Your days of soaking up pizza grease are over. Plus, Chef Darren says the texture of the roni cup—or Old World Pepperoni™, as he calls it—is so crunchy and delicious, it's more like a bacon topping than pepperoni. Roni cups are crunchy and flavor-forward.
'Roni cups may be the new trend, but traditional pepperoni improves any pizza it touches, just in a different way. Marco's Pizza's Chef Darren explains:
When you run pepperoni through the pizza oven, it's all about how it interacts with the other toppings on the pizza. With the lay-flat pepperoni, the interaction is a bit stronger because the pepperoni stays in complete contact with everything—the edges don't curl up, so the meat is touching more of the cheese. Even if you don't bite into a piece that has pepperoni on it, you’ll still have that pepperoni flavor. It's all about the interaction with the cheese and the sauce."
There's no need to mess with a classic.