Text 8966, 110 rader
Skriven 2008-06-14 19:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Pizza
=================
-=> Quoting Dave Sacerdote to Burton Ford <=-

 B4d> Wine Spectator recent issue [June 30] has an article about great 
 B4d> pizzas, and pizza styles.   Of the 22 restaurants noted I was 
 B4d> tickled to see that TWO [2] of them were in New Haven Conn!   

 DS> Of course.  American pizza was born in New Haven.

I always thought the first pizza in America was made in Brooklyn in
1905 or at least that's when the first pizzeria opened up.

I haven't done any heavy duty research, just Wikipedia, which
stated:

" Origins: Bread is one of the oldest prepared foods and dates back
at least to the Neolithic. Records of people adding other
ingredients to bread in order to make it more flavorful can be found
throughout ancient history. The Ancient Greeks had a flat bread
called plakous which was flavored with various toppings like herbs,
onion and garlic. Soldiers of the Persian King, Darius the Great
(521-486 B.C.) baked a kind of bread flat upon their shields and
then covered it with cheese and dates, and in the 1st century BC,
Virgil refers to the ancient idea of bread as an edible plate or
trencher for other foods.

The pizza and Naples

The innovation which gave us the particular flat bread we call pizza
was the use of tomato as a topping. By the late 18th century it was
common for the poor of the area around Naples to add tomato to their
yeast-based flat bread, and so the pizza was born. The dish gained
in popularity, and soon Pizza became a tourist attraction as
visitors to Naples ventured into the poorer areas of the city in
order to try the local specialty.

Until about 1830, pizza was sold from open-air stands and street
vendors out of pizza bakeries. Antica Pizzeria Port Alba in Naples
is widely regarded as the world's first pizzeria. They started
producing pizzas for peddlers in 1738 but expanded to a pizza
restaurant with chairs and tables in 1830, and still serve pizza
from the same premises today. A description of pizza in Naples
around 1830 is given by the French writer and food expert Alexandre
Dumas, pere in his work Le Corricolo. He writes that pizza was the
only food of the humble people in Naples during winter, and that "in
Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or
anchovies".

Pizza in the United States

Pizza first made its appearance in the United States with the
arrival of Italian immigrants in the late 19th century, where pizza
was first sold on the streets of Italian neighborhoods. In late 19th
century Chicago pizza was introduced by a peddler who walked up and
down Taylor Street with a metal washtub of pizzas on his head,
crying his wares at two cents a chew. This was the traditional way
pizza used to be sold in Naples, in copper cylindrical drums with
false bottoms that were packed with charcoal from the oven to keep
the pizzas hot. It wasn't long until small cafes and groceries began
offering pizzas to their Italian-American communities.

The first "official" pizzeria in America is disputable, but it is
generally believed to have been founded by Gennaro Lombardi in
Little Italy, Manhattan. Gennaro Lombardi opened a grocery store in
1897 which later was established as the first pizzeria in America in
1905 with New York's issuance of the mercantile license.

Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, was
another early pizzeria which opened in 1925 and is famous for its
New Haven style Clam Pie. Frank Pepe's nephew Sal Consiglio opened a
competing store, Sally's, on the other end of the block, in 1938.
Both establishments are still run by descendants of the original
family.

New-Haven-style pizza, called apizza (pronounced ah-BEETS in the
local Italian dialect), made its debut in 1925. It is baked in coal
or wood-fired brick ovens, and is notable for its thin crust. Apizza
may be Red (with a tomato-based sauce) or White (garlic and olive
oil), and pies ordered "plain" are made without the otherwise
customary mozzarella cheese (pronounced sca-MOTZ, as it was
originally smoked mozzarella, known as "scamorza" in Italian). A
white clam pie is a well known specialty of the restaurants on
Wooster Street in the Little Italy section of New Haven.

The modern pizza industry was born in the Midwestern United States.
Ric Riccardo pioneered what became known as the deep dish pizza
when, in 1943, he and Ike Sewell opened Pizzeria Uno in Chicago, and
a generation later, Tom Monaghan launched what soon became known as
Domino's Pizza, credited by some for popularizing free home
delivery."

By coincidence, I just made a pizza as I typed this. Now you know
I'm not a purist when it comes to pizza.... I like to experiment.
Anyway I was looking for a creative way you use up some leftovers
and I had a lump of surplus bread dough, a wilting leek and some
Feta cheese scraps. So I rolled out a thin crust pizza, smeared it
with olive oil, topped it with some half cooked bacon, sliced white
and green leeks, crumbled Feta and half a minced Anaheim pepper. No
tomato sauce. Baked it at 550 F for 9 minutes in a preheated oven.
It came out very nice; an interesting mix of flavours.



Cheers

YK Jim


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