On October 15 2006, the journalist Mark Bittman published an article in The New York Times - the most prestigious newspaper in USA -, preising the glories of one of Viena's most emblematic sandwiches: the Iberian ham flauta.

Mark Bittman is a renowned US gastronomy critic, a best-selling author and a five-time award winner. His book The Best Recipes in the World has sold over a million copies. Bittman is the creator of the popular weekly column "The Minimalist", published in The New York Times.

The New York Times
October 15 2006
Travel Section, page 6

The flauta is so good you could fill it with supermarket ham and have the best sandwich you've had this month. It's deep brown, like a perfectly backed baguette. [...] When you take a bite it crackles.

The combination of the crisp crust and the tender, chewy interior is nothingless than stunning to someone who's eaten bread arround the world. A bit of tomato is sneared on the bread, adding just the right amount of moisture and acidity.

So that's the sandwich, [...] I assure you that it's something Ferran Adrià or Joël Robuchon would be proud to serve.

...let's just say it's the best sandwich I've ever had.

Mark Bittman

You can find the whole article in The New York Times web:
http://travel2.nytimes.com/2006/10/15/travel/15Bites.html

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