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WIKIMAG n. 10 - Settembre 2013
Pizza
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Pizza (i//,
Italian pronunciation: [ˈpittsa])
is an oven-baked,
flat, round
bread typically topped with a
tomato sauce,
cheese
and various toppings. The modern pizza was originally invented in
Naples, Italy, and the dish has since become popular in many parts
of the world.[1]
An establishment that makes and sells pizzas is called a "pizzeria".
Many varieties of pizza exist worldwide, along with several dish
variants based upon pizza. Pizza is cooked in various types of ovens,
and a diverse variety of ingredients and toppings are utilized. In 2009,
upon Italy's
request,
Neapolitan pizza was safeguarded in the
European Union as a
Traditional Speciality Guaranteed dish.
History
A pizza just removed from an
oven
Vegetarian pizza typically includes cheese and any
toppings except
meat.
Pizza (i//,
Italian pronunciation: [ˈpittsa])
is an oven-baked,
flat, round
bread typically topped with a
tomato sauce,
cheese
and various toppings. The modern pizza was originally invented in
Naples, Italy, and the dish has since become popular in many parts
of the world.[1]
An establishment that makes and sells pizzas is called a "pizzeria".
Many varieties of pizza exist worldwide, along with several dish
variants based upon pizza. Pizza is cooked in various types of ovens,
and a diverse variety of ingredients and toppings are utilized. In 2009,
upon Italy's
request,
Neapolitan pizza was safeguarded in the
European Union as a
Traditional Speciality Guaranteed dish.
History
A pizza just removed from an
oven
Vegetarian pizza typically includes cheese and any
toppings except
meat.
The word pizza (Italian pronunciation: [ˈpittsa],
from the
Latin verb pìnsere, to press and from the
Greek pēktos, πηκτός, meaning "solid" or "clotted") is Greek
in origin (see also
pitta). The
ancient Greeks covered their bread with
oils,
herbs and cheese. In
Byzantine Greek, the word was spelled πίτα,
pita, or
πίττα, pitta, meaning pie. The word has also spread to
Romanian as pită,
Turkish as pide,[2]
and
Bulgarian,
Bosnian,
Croatian,
Macedonian and
Serbian as pita,
Albanian as pite and
Modern Hebrew pittāh.[3]
The
Romans developed
placenta, a sheet of dough topped with cheese and
honey and
flavored with bay leaves.
Modern pizza originated in Italy as the Neapolitan flatbread.
A popular urban legend holds that the archetypal pizza, Pizza
Margherita, was invented in 1889, when the
Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo
Raffaele Esposito to create a pizza in honor of the visiting Queen
Margherita. Of the three different pizzas he created, the Queen strongly
preferred a pie swathed in the colors of the Italian flag: red (tomato),
green (basil), and white (mozzarella). Supposedly, this kind of pizza
was then named after the Queen as Pizza Margherita,[4]
though recent research casts doubt on this legend.[5]
Cooking methods and ingredients
Cooking
In restaurants, pizza can be baked in an oven with stone bricks above
the heat source, an electric deck oven, a
conveyor belt oven or, in the case of more expensive restaurants, a
wood- or coal-fired
brick oven. On deck ovens, the pizza can be slid into the oven on a
long paddle, called a
peel, and baked directly on the hot bricks or baked on a screen (a
round metal grate, typically aluminum). When made at home, it can be
baked on a
pizza stone in a regular oven to reproduce the effect of a brick
oven. Another option is
grilled pizza, in which the crust is baked directly on a barbecue
grill.
Greek pizza, like Chicago-style pizza, is baked in a pan rather than
directly on the bricks of the pizza oven.
Crust
The bottom of the pizza, called the "crust", may vary widely
according to style—thin as in a typical hand-tossed pizza or Roman
pizza, or thick as in a typical pan pizza or
Chicago-style pizza. It is traditionally plain, but may also be
seasoned with garlic or herbs, or stuffed with cheese. The outer edge of
the pizza is sometimes referred to as the cornicione.[6]
Cheese
Main article:
Pizza cheese
The original pizza use only
mozzarella, the highest quality ones the
buffalo mozzarella variant, produced in the surroundings of Neaples.
Other kind of cheese can be used for creative alternative receipts (provolone,
pecorino romano,
ricotta,
scamorza and many others), including processed cheeses for
mass-market pizzas manufactured to produce preferable qualities like
browning, melting, stretchiness and fat and moisture content. Many
studies and experiments have analyzed the impact of vegetable oil,
manufacturing and culture processes, denatured whey proteins and other
changes to creating the ideal and economical pizza cheese. In 1997 it
was estimated that annual production of pizza cheese was 2 billion
pounds in the U.S. and 200 million pounds in Europe.[7]
Toppings
Myriad toppings are used on pizzas, including, but not limited to:
Pizza types
Italian
Neapolitan
Neapolitan pizza (pizza napoletana): Authentic
Neapolitan pizzas are typically made with tomatoes and Mozzarella
cheese. They can be made with ingredients like
San Marzano tomatoes, which grow on the volcanic plains to the south
of
Mount Vesuvius, and
mozzarella di bufala Campana, made with the milk from water buffalo
raised in the marshlands of
Campania and
Lazio in
a semi-wild state (this mozzarella is protected with its own European
protected designation of origin).[8]
According to the rules proposed by the Associazione Vera Pizza
Napoletana,[9]
the genuine Neapolitan pizza dough consists of wheat flour (type
0 or 00, or a mixture of both), natural Neapolitan
yeast or brewer's yeast, salt and water. For proper results, strong
flour with high protein content (as used for bread-making rather than
cakes) must be used. The dough must be kneaded by hand or with a
low-speed mixer. After the rising process, the dough must be formed by
hand without the help of a rolling pin or other machine, and may be no
more than 3 millimeters (0.12 in) thick. The pizza must be baked for
60–90 seconds in a 485 °C
(905 °F) stone oven with an
oak-wood fire.[10]
When cooked, it should be crispy, tender and fragrant. There are three
official variants: pizza marinara, which is made with tomato,
garlic, oregano and extra virgin olive oil, pizza Margherita,
made with tomato, sliced mozzarella, basil and extra-virgin olive oil,
and pizza Margherita extra made with tomato, mozzarella from
Campania in fillets, basil and extra virgin olive oil. The pizza
napoletana is a
Traditional Speciality Guaranteed (Specialità Tradizionale
Garantita, STG) product in Europe.[11][12]
Lazio
Lazio style: Pizza in
Lazio (Rome),
as well as in many other parts of Italy, is available in two different
styles. Take-away shops sell pizza rustica or
pizza al taglio.[13]
This pizza is cooked in long, rectangular baking pans and relatively
thick (1–2 cm). The pizza is often cooked in an electric oven. It is
usually cut with scissors or a knife and sold by weight. In pizzerias,
pizza is served in a dish in its traditional round shape. It has a thin,
crisp base quite different from the thicker and softer Neapolitan style
base. It is usually cooked in a
wood-fired oven, giving the pizza its unique flavor and texture. In
Rome, a pizza napoletana is topped with tomato, mozzarella,
anchovies and oil (thus, what in
Naples
is called pizza romana, in Rome is called pizza napoletana).
Other types of Lazio-style pizza include:
- Pizza romana: tomato, mozzarella, anchovies, oregano, oil
- Pizza
viennese: tomato, mozzarella, German sausage, oregano, oil
- Pizza capricciosa: mozzarella, tomato, mushrooms,
artichokes, cooked ham, olives, oil[14]
- Pizza quattro formaggi: ("four cheese pizza"):[15]
tomatoes, and the cheeses mozzarella, stracchino, fontina and
gorgonzola. Sometimes ricotta is swapped for one of the latter
three.
- Pizza bianca ("white pizza"):[16]
In Rome, the term pizza bianca refers to a type of bread
topped with olive oil, salt and, occasionally herbs,[17]
such as
rosemary sprigs. It is also a Roman style to add figs to the
pizza, the result being known as pizza e fichi.[18]
- Pizza alla casalinga: ("Grandma pizza") consists of a
thin layer of dough which is stretched into an oiled, square
"Sicilian" pan, topped sparingly with shredded mozzarella, crushed
uncooked canned tomatoes, chopped garlic and olive oil, and baked
until the top bubbles and the bottom is crisp.[19]
Sicily
Main article:
Sicilian pizza
In Sicily, there is a variety of pizza called Sfincione.[20]
Mexican
A fast-food Mexican-style pizza
Mexican pizza is a pizza made with ingredients typical of
Mexican cuisine. The Mexican pizza is not Mexican in origin, but is
a regionally modified cuisine of Italian pizza. This type of pizza is
called "Mexicana" by adding Mexican toppings. The usual toppings that
can be found throughout Mexico are
chorizo,
jalapeño pepper slices, grilled or fried
onions,
tomato,
chile,
hominy,
shrimp,
avocado,
and sometimes
beef,
bell peppers,
tripas
or
scallop. This pizza has the usual
marinara sauce or
white sauce and
mozzarella cheese. Variations, substituting
pepper jack cheese or
Oaxaca cheese for mozzarella, are also popular. A Mexican pizza is
offered by
Taco
Bell fast food restaurant in most locations in North America.[21]
Italian and
European law
In Italy, there was a bill before Parliament to safeguard the
traditional Italian pizza,[22]
specifying permissible ingredients and methods of processing[23]
(e.g., excluding frozen pizzas). Only pizzas which followed these
guidelines could be called "traditional Italian pizzas" in Italy.
On 9 December 2009, the
European Union, upon Italian request, granted
Traditional Speciality Guaranteed (TSG) safeguard to traditional
Neapolitan pizza, in particular to "Margherita" and "Marinara".[24]
The European Union enacted a
protected designation of origin system in the 1990s.
Global
overview of pizza
A homemade pizza cooked on a pizza pan
During the latter half of the 20th century, pizza become a globally
accessible dish, mainly due to Italian immigrants that had brought their
dishes to new people with resounding success, often in racially and
culturally resistive environments.
A survey from 2004 showed that
Norwegians eat the most pizza (5.4 kg/year), followed by
Germans.[25]
Australia
The usual Italian varieties are available, though more common is the
style popular in the U.S., with more and richer toppings than Italian
style. A common unique type is the Aussie, Australian or
Australiana which has the usual tomato sauce base and mozzarella
cheese with bacon and egg (seen as quintessentially Australian breakfast
fare).[26]
Pizzas with seafood such as
prawns are also popular. In the 1980s some
Australian pizza shops and restaurants began selling "gourmet
pizzas", that is, pizzas with more expensive ingredients such as salmon,
dill,
bocconcini, tiger prawns, or unconventional toppings such as
kangaroo, emu and crocodile. "Wood-fired pizzas", that is, those cooked
in a ceramic oven heated by
wood
fuel, are well-regarded.
Brazil
Pizza made using Chocolate, served as a dessert at a
restaurant in
Brazil
São Paulo has 6,000 pizza establishments and 1.4 million pizzas are
consumed daily.[27]
It is said that the first
Brazilian
pizzas were baked in the Brás district of São Paulo in the early part of
the 20th century. Until the 1950s, they were only found in the Italian
communities. Since then, pizza became increasingly popular among the
rest of the population. The most traditional pizzerias are still found
in the Italian neighborhoods, such as Bexiga (official name: Bela
Vista). Both Neapolitan (thick crust) and Roman (thin crust) varieties
are common in Brazil, with traditional versions using tomato sauce and
mozzarella as a base. Brazilian pizza in general, though, tends to have
less tomato sauce than the Italian version, or uses slices of tomato in
place of sauce. Brazilian pizzerias offer also Brazilian variants such
as "pizza com
catupiry". July 10 is "Pizza Day" in São Paulo, marking the final
day of an annual competition among "pizzaiolos". In Brazil, pizza quatro
queijos (pizza quattro formaggi) uses
mozzarella,
provolone,
parmesan and
gorgonzola, and there is also a variety with five cheeses, which
adds
catupiry.
India
Pizza is an emerging fast food in
Indian
urban areas. With the arrival of branded pizza such as
Domino's and
Pizza
Hut in early to mid-1990s, it has reached almost all major cities in
India by 2010.[citation
needed] There are some domestic pizza brands such
as
Smokin' Joes[28]
and Pop-Tates.
Pizza outlets serve pizzas with several Indian-style toppings like
Tandoori Chicken and
Paneer.
Along with Indian variations, more conventional pizzas are also eaten.
Pizzas available in India range from localized basic variants available
in neighborhood bakeries to gourmet pizzas with exotic and imported
ingredients available at specialty Italian restaurants.
Israel
Many
Israeli and American pizza stores and chains, including Pizza Hut
and Sbarro,
have both
kosher and non-kosher locations.[29]
Kosher locations either have no meat or use imitation meat because of
the Jewish religious dietary prohibition against mixing meat with dairy
products, such as cheese. Kosher pizza locations must also close during
the holiday of
Passover, when no
leavened bread is allowed in kosher locations.[30]
Some Israeli pizza differs from pizza in other countries because of the
very large portions of vegetable toppings such as mushrooms or onions,
and some unusual toppings, like
corn or
labane, and middle-Eastern spices, such as
za'atar.
Like most foods in Israel, pizza choices reflect multiple cultures.
Japan
American pizza chains entered
Japan in
the 1970s (e.g.
Shakey's Pizza and Pizza Hut 1973, Domino’s pizza in 1985). The
largest Japanese pizza chain is
Pizza-La. The most popular pizza chain promoting Italian style
artisanal pizza is Salvatore Cuomo. The Italian association Associazione
Verace Pizza Napoletana has an independent branch in Japan. Local types
of pizza have been made, for instance mochi pizza (crust made with
Japanese
mochi cakes).[31][32]
Malaysia
Pizza restaurants in
Malaysia include
Domino's,
Pizza
Hut, Papa John's, Jom Pizza, and Sure Pizza.[citation
needed]
Nepal
Pizza is becoming more popular as a fast food in the urban areas of
Nepal,
particularly in the capital city,
Kathmandu. There are a number of restaurants that serve pizzas in
Kathmandu. With the opening of a number of international pizza brands,
the popularity as well as consumption has markedly increased in recent
times.
Norway
The Norwegians eat most pizza in the world according to a survey by
ACNielsen 2004, 5,4 kg/year per capita. 50 million frozen pizzas
were sold that year, with consumption being 22,000
tons of
frozen pizza, 15,000 tons of home-baked and 13,000 tons of
restaurant-made pizzas.
Pakistan
The first pizzerias opened up in Karachi and Islamabad in the late
1980s, with Pappasallis serving pizza in Islamabad since 1990. Pizza has
gained a measure of popularity in the eastern regions of
Pakistan—namely, the provinces of
Sindh,
Punjab, and
Azad Kashmir, as well as the autonomous territory of
Gilgit-Baltistan. Pizza has not penetrated into western Pakistan; of
the remaining provinces and territories of Pakistan, only one (Khyber
Pakhtunkhwa) has seen much of the dish, in the form of a single
Pizza
Hut in
Peshawar.[33]
In the regions where pizza is known, spicy chicken and sausage-based
pizzas are very popular, as they cater to the local palate.
Korea
Pizza is a popular snack food in
South Korea, especially among younger people.[34]
Major American brands such as Domino's, Pizza Hut, and
Papa John's Pizza compete against domestic brands such as
Mr. Pizza and
Pizza Etang, offering traditional as well as local varieties which
may include toppings such as
bulgogi
and
dak galbi. Korean-style pizza tends to be complicated, and often has
nontraditional toppings such as corn, potato wedges, sweet potato,
shrimp, or crab. The super-deluxe "Grand Prix" at Mr. Pizza has
Cajun shrimp, bell peppers, olives, and mushrooms on one side, and
potato wedges, bacon, crushed tortilla chips, and sour cream on the
other side. Its potato mousse-filled cookie dough crust is sprinkled
with sunflower seeds, pumpkin seeds, and raisins, and can be dipped in a
blueberry sauce that is provided.
Traditional Italian-style thin-crust pizza is served in the many
Italian restaurants in
Seoul and
other major cities.
North Korea's first pizzeria opened in its capital
Pyongyang in 2009.[35]
Sweden
A pizza that was prepared in
Sweden
Pizza arrived in
Sweden
with Italian guest workers and became popular around 1970. Swedish pizza
is mainly of the Neapolitan type and most pizzerias in Sweden have
pizzas Margherita, Capricciosa and Quattro Stagioni at the top of the
menu, although with altered recipes. For example, a Swedish Margherita
uses Swedish hard cheese instead of mozzarella and dried
oregano
instead of fresh basil. The Swedish pizza has been developed with lots
of inventions and styles, creating a tradition distinct from the Italian
one, although some names may coincide. Occasionally pizzerias offer
"Italian pizza" imitating Italian recipes in addition to the Swedish
ones.
A typical Swedish pizzeria offers 40-50 different named varieties in
the menu, even up to 100, and personal modifications are offered.
Besides, many pizzerias also serve
salads,
lasagne,
kebab and
hamburgers, especially if there is a facility to sit and eat.
Italian style restaurants often combine a restaurant menu with a pizza
menu.
Some popular varieties common in most of Sweden, mostly with the same
name, all having
tomato
sauce and
cheese to start with and additional toppings:
- Capricciosa:
mushrooms,
ham
- Quattro Stagioni: ham,
shrimps,
(mussels),
mushrooms,
artichoke
- Vegetariana: mushrooms,
onion,
(pineapple),
(artichoke), (asparagus),
(paprika)
- Marinara: shrimps, mussels
- Frutti di mare:
tuna,
shrimps, mussels
- Napolitana:
anchovies,
olives,
capers
- Hawaii: ham, pineapple
- Ciao-ciao (folded):
beef,
garlic,
(onion)
- Calzone (folded): ham
- Bolognese:
minced meat, onion, (fresh tomato)
- Africana: ham/beef/chicken,
banana,
pineapple, onion,
curry powder
- Kebabpizza:
döner kebab, onion, green
peperoncini, (kebab sauce poured over after baking)
- Mexicana: various recipes with minced beef,
jalapeños, onion, spicy sauce and other hot ingredients
- Varieties with
filet of beef or
pork
and
sauce béarnaise and onion
One of the most popular types of pizza in Sweden since the 1990s is
kebab-pizza, and a song in the Swedish
Eurovision song contest 2008 was "Kebabpizza
slivovitza". The invention ought to be a result of the common
tendency of pizza bakers to create their own flagship compositions and
novel flavors, using whatever might be available in their kitchen. Since
the last years one can find pizza with fresh
lettuce
or chips (French
fries) put on top after baking. The amount of topping compared to
the crust is rather high in international comparison.
The typical side order with Swedish pizza is a free "pizza salad",
made with shredded
cabbage,
coarse
pepper and sometimes red
paprika,
slightly pickled (fermented)
in
vinaigrette for a few days. In general, Swedish pizzerias are
private
enterprises and not
franchise, often owned as a family business by
immigrants, but very seldom Italians. Of international
restaurant chains only
Pizza
Hut is well established, although
Vapiano
has a few restaurants in
Stockholm and
Domino's have been trying to establish itself in southern Sweden
since 2008.[36]
Many pizzerias offer affordable (about 1-2 € total, or free with large
order) home delivery in less than 30 minutes and many are connected to
an on-line ordering service. The take-away price of one standard size
(30 cm) pizza is 5 to 8 € depending on topping, about the double for a
"family pizza" of double size (weight), and about the half for a
"children's pizza" (mostly served in restaurants). Pizza has become a
staple food in Sweden (1,1 kg/year), although most people prepare their
own food, as home cooking skills generally are good, and is largely
considered as an acceptable occasional
fast
food alternative to a proper meal. See also
sv:pizza.
United States
In 1905, the first pizza establishment in the
United States was opened in
New York's
Little Italy.[37]
Due to the wide influence of Italian immigrants in American culture, the
U.S. has developed regional forms of pizza, some bearing only a casual
resemblance to the Italian original.
Chicago
has its own style of a
deep-dish pizza.
Detroit
also has its unique
twice-baked style, with cheese all the way to the edge of the crust,
and New York City's
thin crust pizzas are well-known.
St. Louis, Missouri uses thin crusts and rectangular slices in its
local pizzas, while
New Haven-style pizza is a thin crust variety that does not include
cheese unless the customer asks for it as an additional topping.
Frozen pizza
Pizza is available
frozen, as round traditional pizzas or in portion-size pieces.
Methods have been developed to overcome challenges such as preventing
the sauce from combining with the dough and producing a crust that can
be frozen and reheated without becoming rigid. Modified corn starch is
commonly used as a moisture barrier between the sauce and crust.
Traditionally the dough is partially baked and other ingredients are
also sometimes precooked. There are frozen pizzas with raw ingredients
and self-rising crusts. A form of uncooked pizza is available from
take and bake pizzerias. This pizza is created fresh using raw
ingredients, then sold to customers to bake in their own ovens or
microwave ovens. Another approach is using a fresh dough, sold with
sauce and basic ingredients, to complete before baking in oven.
Health matters
Detriments
Some mass-produced pizzas by food chains have been criticized as
having an unhealthy balance of ingredients. Pizza can be high in salt,
fat and calories. There are concerns about negative health effects.[38]
Food chains, such as
Pizza
Hut, have come under criticism[when?]
for the high
salt content of some of their meals, which were found to contain
more than twice the daily recommended amount of salt for an adult.[39]
Benefits
Some studies have linked consumption of the antioxidant
lycopene, which exists in tomato products that are often used on
pizza, as having a beneficial health effect. European nutrition research
on the eating habits of people with cancer of the mouth, oesophagus,
throat or colon showed those who ate pizza at least once a week had less
chance of developing cancer. Dr Silvano Gallus, of the Mario Negri
Institute for Pharmaceutical Research in Milan, attributed it to
lycopene, an
antioxidant chemical in tomatoes, which is thought to offer some
protection against cancer.[40]
Carlo La Vecchia, a Milan-based epidemiologist said, "Pizza could simply
be indicative of a lifestyle and food habits, in other words the Italian
version of a Mediterranean diet." A traditional Mediterranean diet is
rich in olive oil, fiber, vegetables, fruit, flour, and freshly cooked
food. In contrast to the traditional Italian pizza used in the research,
popular pizza varieties in many parts of the world are often loaded with
high fat cheeses and fatty meats, a high intake of which can contribute
to obesity, itself a
risk factor for cancer.
Records
- The largest pizza was at the Norwood
Pick 'n Pay hypermarket in
Johannesburg,
South Africa. According to the
Guinness Book of Records the pizza was 37.4 meters (122 feet
8 inches) in diameter and was made using 500 kg of flour, 800 kg of
cheese and 900 kg of
tomato puree. This was accomplished on December 8, 1990.[41]
- The most expensive pizza was made by the restaurateur Domenico
Crolla, and included toppings such as sunblush-tomato sauce,
Scottish
smoked salmon, medallions of
venison,
edible gold,
lobster marinated in the finest
cognac and
champagne-soaked
caviar.
The pizza was auctioned for charity, raising
£2,150.[42]
Similar dishes
- "Farinata" or "cecina".[43]
A Ligurian (farinata)
and Tuscan (cecina)
regional dish made from chickpea flour, water, salt and olive oil.
Also called
Socca in the
Provence region of France. Often baked in a brick oven, and
typically weighed and sold by the slice.
- The
Alsatian
Flammekueche[44]
German: Flammkuchen. French: Tarte flambée is a thin disc of
dough covered in
crème fraîche, onions, and bacon.
- The
Macedonian
Pastrmajlija is a bread pie made from dough and meat. It is
usually oval-shaped with chopped meat on top of it.
- The
Anatolian
Lahmacun (Arabic: laḥm bi'ajīn; Armenian:
lahmajoun; also Armenian pizza or Turkish pizza)
is a meat-topped dough round. The bread is very thin; the layer of
meat often includes chopped vegetables.
- The
Levantine
Manakish (Arabic: ma'ujnāt) and
Sfiha
(Arabic: laḥm bi'ajīn; also Arab pizza) are dishes
similar to pizza.
- The
Provençal
Pissaladière is similar to an Italian pizza, with a slightly
thicker crust and a topping of cooked onions,
anchovies, and olives.
-
Calzone and
stromboli are similar dishes (a calzone is traditionally
half-moon-shaped, while a stromboli is tube-shaped) that are often
made of pizza dough rolled or folded around a filling.
-
Garlic fingers is an
Atlantic Canadian dish, similar to a pizza in shape and size,
and made with similar dough. It is garnished with melted butter,
garlic, cheese, and sometimes bacon.
See also
References
-
^
Miller, Hanna (April/May 2006).
"American Pie". American Heritage Magazine.
Retrieved 4 May 2012.
-
^
Linda
Civitello (2007).
Cuisine and culture: a history of food and people
(Paperback ed.). Wiley. p. 98.
ISBN 0-471-74172-8.
-
^
Via the
Judaeo-Spanish pita. Though the Hebrew word pittāh
is spelled like the
Aramaic pittəṭā/pittā, which is related to
Levantine Arabic
fatteh, they are not connected historically.
Oxford English Dictionary, 3rd edition, April 2009 s.v.
'pita'
-
^
"Pizza Margherita: History and Recipe". Italy Magazine.
14 March 2011. Retrieved 23
April 2012.
-
^
"Was margherita pizza really named after Italy’s queen?".
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Further reading
-
"Easy as pie: A Guide to Regional Pizza", from Washingtonian
Magazine, September 5, 2012. (Explanation of 8 pizza styles:
Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York,
Neopolitan, Chicago, and New Haven)
- Helstosky, Carol. Pizza: A Global History. London, UK:
Berg, 2008.
External links
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