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Both Wolfgang Puck and California Pizza Kitchen were instrumental in turning California-style pizza from a gourmet food trend to a mass consumer food product. Based on the success of his pizzas and his status as a celebrity chef, Puck opened a series of restaurants, ranging from high-end clones of Spago to convenience chains for airports and mall food courts.
The second was a six-inch (150 mm) pizza [1] with no sauce, no cheese, and beef only on the left side of the pizza; while correctly absent of the typical base elements, Molaro said, "the whole pizza was so small and light it must have shifted during delivery. And the little beef pellets didn't have any sauce or cheese to hang on to, so a few ...
At the turn of the 19th century, immigrants from Naples and Genoa opened the first pizza bars, though Spanish residents subsequently owned most of the pizza businesses. Argentine pastry, including Rogel (a cake of layers of hojaldre covered with meringue ), dulce de leche , and regional variants of Alfajores (from Mar del Plata , Córdoba ...
Following is a list of notable restaurants known for serving Spanish cuisine: Andanada, New York ... El Faro Restaurant, New York City; El Quijote, New York City; ...
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[1] During the latter half of the 20th century, pizza became an iconic food with considerable acceptance in the United States. Numerous regional variations have evolved, with many bearing only a casual resemblance to the Italian original. Pizza is a popular item produced by many small restaurants as well as several large pizza restaurant chains.
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