Pastrami is a popular speciality originating in Eastern Europe. It landed in the USA in the 20th century, where it is the absolute star of the city's international street food. It is made from beef brisket, which is entirely covered with spices, including black pepper, garlic and coriander. It is then gently smoked with beech wood, slowly baked in the oven and packed under vacuum. Bright pink in colour, it’s crust is soft, spicy and intensely fragrant and the meat tender, succulent and flavoursome. In New York, pastrami is traditionally sliced thinly and served between two slices of rye bread, topped with mustard and gherkins. However, the possible combinations are endless: with whole wheat bread, avocado cream, cabbage, and radicchio sauce; with black bread, Pecorino cream, grilled peppers and lettuce; and so on. It is also excellent in thin strips on pizzas, wraps or salads.