Pizza: A Global History (Edible)
Carol Helstosky
Language: English
Pages: 128
ISBN: 1861893914
Format: PDF / Kindle (mobi) / ePub
one’s homeland as well as a way to earn a living. And for non-Italians, pizza was both an ethnic food and a blank canvas, open to all forms of culinary experimentation. As new groups of people embraced pizza, they adapted it to suit their own tastes or ideas about a good meal or snack. Although it was frequently introduced to people as a typical Italian food, pizza became the gastronomic thermometer of the markets of the world, incorporating such unlikely ingredients as mustard, kiwi fruit and
various Italian regions and the restaurant has taken a serious interest in pledging some of its profits to a foundation to save the city of Venice. The fact that PizzaExpress changes its menus frequently and employs pizza chefs to assemble the pizzas out of fresh ingredients makes it less of a fast-food experience than other chains but, nevertheless, hundreds of PizzaExpress restaurants offer customers the same experience. Although the prices are relatively low, PizzaExpress makes the experience
serving. Fried Pizza Dough Neapolitans, southern Italians and Italian-Americans all make some version of fried pizza. In Naples, little fried pizzas can be eaten plain or covered with tomato sauce and cheese, then folded over. In Calabria, Italy, little potato pizzas called cullurelli are made for Christmas Eve: this is done by adding mashed potatoes (two medium-sized potatoes, boiled then run through a food mill or processor) to the dough. In the United States, fried pizza dough was a popular
After chilling the dough, preheat the oven to 190ºc (375ºf). Divide the dough into two parts and roll it out on a floured board. Cut with a biscuit cutter or cut into wedges and place the biscuits on an ungreased baking sheet. Brush the biscuits lightly with olive oil. Bake for about 10 minutes or until lightly browned. 126 References Introduction 1 See Alexandre Dumas, Le Corricolo (Paris, 2001), p. 94. 2 See Hugh Levinson, ‘Making Pizza for Kim Jong-il’, BBC News Online (12 August 2004). 3
consumed outside the home. By contrast, Italians spent slightly more of their food budget, 6.2 per cent, on tobacco.11 This pattern began to change in the 1970s as more Italians ate meals and – perhaps more importantly – snacks outside the home. Certain cities and regions developed their own variations on pizza, making the most of local ingredients or consumer preferences. Roman pizza, for example, is known for its cracker-thin crust, while in Molise, pizza e fuie has a crust made with corn flour