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It has been claimed the pizza marinara was introduced around the year 1735 (in 1734 according to European Commission regulation 97/2010), and was prepared using olive oil, cherry tomatoes, basil, oregano, and garlic at that time, [6] [7] and that historically it was known to be ordered commonly by poor sailors, and made on their ships due to it being made from easily preservable ingredients.
Pizza: Place of origin: Italy: Region or state: Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by the choice of toppings. Variations: Pizza Margherita, pizza marinara
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.
The Premio Bancarella is an Italian literary prize established in 1953. It is given in Pontremoli every year, on either the last Saturday or the last Sunday in July.. Six books are selected and awarded the Premio Selezione Bancarella.
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. [1] [2] Variations include capers, olives, spices, and a dash of wine.[3] [4] Widely used in Italian-American cuisine, [5] it is known as alla marinara ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives ...
The oldest Italian book on cuisine is the 13th century Liber de coquina (Cookbook) written in Naples. Dishes include "Roman-style" cabbage ( ad usum romanorum ), ad usum campanie which were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, a torta , compositum londardicum , dishes similar to dishes the ...
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. ' priest choker ' or ' priest strangler ' [1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.
Seafood pizza is a pizza prepared with seafood as a primary ingredient. [1] [2] Many types of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some retail pizza chains, as well as smaller restaurants, offer seafood pizzas to consumers.