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An often recounted story holds that on June 11, 1889, to honour the queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the "pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the flag of Italy.
Pizza al taglio or pizza al trancio (lit. ' pizza by the slice ') [1] is a variety of pizza baked in large rectangular trays, [2] and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. [3] This type of pizza was invented in Rome, Italy, and is common throughout Italy. [4]
Thus, around the same time that the iconic pizza Margherita [74] was being invented in Italy, pizza were already being cooked in the Argentine capital. [75] The impoverished Italian immigrants that arrived to the city transformed the originally modest dish into a much more hefty meal, motivated by the abundance of food in Argentina.
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Though most people point to Italy when they think of the first-ever pizza, historians agree the dish has an even longer history—provided you define pizza broadly. Consider, for instance, flatbreads.
Whole round pizzas (pizza tonda) with a thin base. [5] Most sit-down restaurants serving pizza in Rome serve this style, and indeed this is probably the most commonly found style of pizza in restaurants in most regions of Italy. Sometimes referred to as pizza bassa ('short pizza') to distinguish from pizza alta ('tall pizza' – the Neapolitan ...
The pizza dolce di Beridde (lit. ' sweet pizza of Beridde '), also known as the pizza ebraica (lit. ' Hebrew pizza ') [1] or diamanti romani (lit. ' Roman diamonds '), [2] is an unleavened sweet bread associated with the city of Rome, in the Lazio region of Italy.
Pineapple pizza has always been a shunned food in Italy. But now, one of the country’s best known pizza makers has created his own ‘pizza all’ananas’ – leaving the country divided.