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Pizza Around The World




Pizza has become an international phenomenon in that where you go in the world there'll be pizza. Pizza was adapted to more cultures and cuisines than most other dishes around the world. When some local school children were asked where pizza initially came from, they believed it was out of the region where they lived. And rightly so, because pizza was adapted to whatever area in the world you live. Barring this thought, pizza has an intriguing history and that begins in Greece, contrary to what most people probably think which would be Italy.

There are conflicting stories revolving around the source of pizza; one narrative is that the word 'Pizza' is derived from the Greek word Picea. Picea is an adjective that refers to the black coat left on the bottom of dough by the burning ash which were used in early ovens. The first pizzas were probably roasted in wood burning stoves and might well happen to be black on the floor in the ash. Another story is the Greek Flatbread was baked on an earthenware platter and has been called piada. Whichever is correct, pizza did arise in Greece but not in the form we know it now. The Italians are responsible for the contemporary creation of pizza and that would be the flatbread with a tomato topping, cheese and of course anything else you would like to put on it.

When we were in Venice, Italy, the pizza that has been served to us was a personal size and was very thin. It was not sliced as it was supposed to be wrapped up like a burrito and eaten this way. The reverse was true of pizza sold on the road carts and was not really pizza but foccacia that had pizza toppings on it. These were sold in little portions that could be consumed out of control.

In Holland, we ordered an everything pizza and contrary to the way it's created in the United States, each section had a different topping. We were used to the 'everything' pizza which had everything scattered all over so that everyone might have a taste of everything. In cases like this, you could only have the toppings which were on the slices you picked.

When we were In Japan, Pizza Hut sold a California Pizza that has been a baked pizza shell topped with shredded lettuce and tomato. From what I understand, the California Pizza that is sold now has many different fish and seafood like tuna, squid and shrimp and seaweed! If you go online and search pizza in Japan that you will see all kinds of interesting mixtures!

Pizza at the United States has taken on all forms and can be yummy on all counts. Previously, the thick crusted pizza that took half an hour to bake was very common. Thin crusted pizzas have taken their place and game all kinds of toppings. Let's begin with the fundamental pizza which will be merely with a tomato topping, cheese and also likely pepperoni if you are so inclined. I like my pizza with plenty of vegetables like bell peppers, onions, mushrooms and olives.

Popular types of pizza are: Hawaiian, Mexican, Southwest Barbecued Chicken and among my favorites, Chinese Barbecued Duck Pizza. The Hawaiian Pizza as featured in most restaurants is made out of Canadian bacon (Portuguese Sausage are similar to it) along with Pineapple along with the tomato and cheese. Southwest BBQ Chicken Pizza has a topping much like BBQ Sauce along with the chicken, red bell peppers and red onions and maybe cilantro not to mention cheese. Chinese BBQ Duck Pizza uses Hoisin sauce instead of berries and will not have cheese, which isn't a frequent item in the Chinese diet.

Along with flat pizzas there is calzone which got its name from the form of the base of men's trousers in Naples, Italy during another century. Nowadays you can find pizza bagels, pizza dogs, filled pizza and on and on and on. Pizza is a close rival of the All-American Hamburger and may have even surpassed the burger as everybody's favorite. Whichever you like your pizza, simply like it and if you're in the mood, then try various styles, just for the pleasure of it.


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News Release: Mangio a casa
Submitted on: February 19, 2018 05:22:46 PM
Submitted by: Marshal
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