The Evolution Of Pizza
The Evolution Of Pizza
Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.
It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).
As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.
The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.
In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.
To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.
So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.
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Changing Pizza Trends
Changing Pizza Trends
For years, pizza has been a favorite food of American culture. Pizza, holding its own against all time greats such as hamburgers and hotdogs, has become somewhat of a staple on the American menu and on its table. However, since its comeuppance in the category of favorite foods in the U.S., pizza has come a long way as far as what is termed as great toppings and what is termed as just plain weird. Some new trends in the way that pizza is made and topped have come to the forefront. Foods that are used for toppings today and are popular, in the 1960s would have been turned away as ridiculous.
Over the past few decades, tastes have changed in America. While many pizza lovers prefer traditional pizza styles and toppings such as pepperoni, sausage, onions, peppers, mushrooms and olives, pizza connoisseurs that are new to the scene are fond of trying the non-traditional in order to find pizza topping greatness. Some newer toppings that are not so radical that the traditional pizza fan can not get past them are toppings such as chicken, ham and pineapple, and ground beef, to name a few. However, there have been toppings that have totally offended the sensibilities of that traditional pizza enthusiast.
One of the things that has completely affected the new wave of pizza traditions in this industry is the fact that the great people of the gourmet foods industry have begun to take a part in the pizza industry, helping to make it their own. Suddenly, pizza is no longer only for the superbowl party, or the kids birthday party, or a late night fix when the busy career woman comes home tired from work and doesnt want to cook. It has become the object of attention for societys elite in the gourmet foods circuit.
More and more these days, fine dining and gourmet restaurants are beginning to offer their unique take on the creation of pizza. The gourmet food industry brings flair to pizza by offering daring topping choices and letting creativity and taste come to the forefront. While some might say the toppings they choose are ridiculous, which some of the more daring topping ideas may be, some of the new trends in pizza are really beginning to take off with the more elite crowd. Some new toppings include seafood such as oysters and crayfish. Other new toppings that have been tried are game meats like venison and duck. Even wackier are toppings such as peanut butter and jelly and bacon and eggs.
While you wont find most pizza lovers willing to try mashed potato pizza, many are stepping out on a limb and trying the new toppings the renovated pizza industry has to offer. Whatever your favorite toppings are, America is in agreement of one thing about pizza: its impossible to live without.
Coronavirus Gordon Ramsay chiude tutti i ristoranti
Ha fatto molto discutere la scelta del famoso chef Gordon Ramsey di licenziare ben 500 dipendenti dei suoi ristoranti, senza informarli sui progetti per il futuro e sui destini dei loro contratti. Ramsey, come molti imprenditori, pur di non andare in perdita, visto il quasi totale calo della clientela a causa del Covid-19.
Tuttavia, mentre alcuni hanno tentato di salvaguardare il lavoro dei propri dipendenti, altri hanno deciso per il licenziamento. La scelta è stata, ovviamente, dai professionisti del settore e dai commentatori social. Continua a leggere clicca QUI
C’è ristorazione dopo il coronavirus? Quanti avranno la forza di riaprire? Cosa accadrà dopo la pandemia
Coronavirus Ristoranti e Pizzerie riapriranno ?
E se sì, quale? Nessuno sa quando finirà l’emergenza, ma è già possibile formulare qualche ipotesi circa il futuro di uno dei settori trainanti del made in Italy. Come accennavamo in pezzi precedenti, , soprattutto se lo stesso lavoro a distanza tenderà a stabilizzarsi. Magari anche nelle fasce alte (vedi le esperienze di e ), fuori dal consueto confinamento al comfort food. Inoltre maggiore peso acquisirà il cliente italiano, ancora nelle tempeste globali, di contro alla tradizionale esterofilia del nostro fine dining.
Tendenze che conferma il consulente , arricchendo il quadro di nuove pennellate nell’intervista rilasciata ad del Gambero Rosso. I ristoranti, almeno inizialmente, si ritroveranno più snelli, con manodopera ridotta e precarizzata, magari addirittura a struttura familiare, come una volta. (è già il caso di nel Piacentino e ). Potrebbe calare anche la clientela business, a causa della pratica delle riunioni a distanza. Tante aziende stanno già sfruttando lo stop per elaborare nuove strategie, giacché le crisi stimolano da sempre la creatività ed è ora per molti di ripensarsi come start-up, ammonisce Forbes. E per la fine della quarantena già si prevede il boom, in un rito collettivo di ritorno alle abitudini perdute.
Continua a leggere clicca QUI
Pizza unesco Italian heritage
On the 7th of December, pizza Napoletana made it into the UNESCO Intangible Heritage List. A huge success for Italy, but also a huge success for the two million people who supported its candidature throughout the world, many of them in the US: it was the most widely supported UNESCO campaign in history.
The candidature was launched in 2009 by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali, the creation of the supporting dossier coordinated by Pier Luigi Petrillo, with the ongoing and essential aid of the Regione Campania and the many pizzaiuoliassociations in the region.
The happy announcement was made by the Italian delegation in Jeju, South Korea, where the UN cultural body had gathered to make the decision: “We won! - tweeted Maurizio Martina, Italy’s minister for agriculture . Italy’s food and wine heritage more and more protected around world.” Simple words, but very significant as, indeed, the fight against Italian Sounding and counterfeit products tops the list of our country’s international efforts.
Similar is the thought of Amedeo Lepore, councillor for Campania’s Attività Produttive, who underlined how “we had to avoid another ‘Meucci effect,’ to make sure it wasn’t someone else to economically benefit from the commercialization of a Neapolitan excellence.” And the business around pizza making cannot be overlooked: only in Italy, it employs 100.000 people full time and 50.000 part time, making a profit of around 14 billion USD. In the world, the business is worth almost 73 billion USD. Italians and Americans are not only the biggest pizza makers, but also the biggest pizza eaters: the States, with their 25 lbs of pizza consumed per capita each year, lead the world list. Italy is the queen of European pizza lovers, with 15 lbs consumed by each one of us every 12 months.
UNESCO writes that “the culinary know-how associated with pizza making - which includes gestures, songs, visual forms of expression, local linguistic utterances and the ability to handle pizza dough properly and to transform pizza making into a performance to share - is without a doubt a cultural patrimony. Pizzaiuoli and their guests all participate to a social ritual steeped in conviviality, where counter and stone oven work as a stage. Originated in some of the poorer areas of Naples, this culinary tradition remains still today deeply entrenched in the daily life of its community. To many young apprentices, becoming a pizzaiuolo is also a way to avoid social marginalization.” Sergio Miccù, president of the Associazione dei Pizzaiuoli Napoletani also highlights the profound social role of pizza making in his city: “ The art of pizzaiuoli did carry out a function of social redemption for many. It is strictly connected not only with Neapolitan identity but, truly, with that of the whole country.”
UNESCO, it is clear, decided to honor not only the cultural value of pizza making art in Naples, but also its profound social connotations. As difficult as it may be to understand for many, a craft such as this, so quintessentially tied with the beauty, the history and the very soul of a place, can really become the way for some to turn the cards upon the table of life. Becoming a pizzaiuolo has been a path out of poverty and social neglect for decades and decades: a menial skill only in appearance, pizza making has always been an art in its purest form, an art that can be learned without going to university, without spending money, without living in the swankiest areas of the city. An art, as all art truly is in its essence, that needs no social status to be performed, but only creativity and, well, talent. An art that makes its artists proud, because, at once, shows off both their own abilities and the marvellous world of their own territory and tradition.
This specific aspect of Neapolitan pizza making, the fact it is an art where social status, money and formal education count little, is also mentioned by UNESCO in its description of the art. If it is true that schools and academies to teach people the arte dei pizzaiuoli do exist, it should always kept in mind that “knowledge and skills are primarily transmitted in the bottega, where young apprentices observe masters at work, learning all the key phases and elements of the craft.”
It is, of course, also the practical side of pizza making Neapolitan style which is now UNESCO-protected. The art of pizzaiuoli comprises four phases, the official UNESCO entry reads, each of them essential for the production of an authentic pizza Napoletana. The art, UNESCO underlines, is not only that of the master pizzaiuolo, pizza’s own head chef, but also that of those learning how to make pizza and of those baking it. Indeed, a true Neapolitan pizza must be baked in a stone oven and turned continuously during the process: not many people nowadays know how to work with a real stone oven, let alone have the manual skills to rotate a pizza while it cooks. Interestingly, UNESCO highlights how the art of Neapolitan pizza belongs also to common people, to families baking it at home, but still proposing within their own family the same array of skills and performances pizzaiuoli put on display for us in pizzerias.
The world rejoices, then, for UNESCO recognition of Naples’ own first culinary love, but how did the city itself react? Even if the decision was officially ratified only on the 9th of December, Naples didn’t wait one second to begin celebrations: considering they had been waiting since 2009, no one can really blame them. News of the victory arrived in Italy in the night between the 6th and the 7th of December so, on the morning of the 7th, pizzerias around the city opened up bright and early and started baking. Tables were set in the streets and pizza served for breakfast: heart of the celebrations was Via Chiaia, near Antica Pizzeria Brandi where tradition says Naples’ very first pizza la Margherita, was invented. Born to celebrate Italy’s royalty and named after a queen, la Margherita, the most Neapolitan of all pizzas, fragrant and colorful, simple and exquisite, is today, along with its history, meanings and the artful skills needed to prepare it, a true patrimony of humanity.
To many of us, however, UNESCO did not discover anything new: la pizza Napoletana has always been a world treasure