Trying to trace the history of the first pizza is a surprisingly controversial subject. One side believes that pizza derives from the unleavened breads of ancient Rome. Others trace a connection from modern pizza back to the pita breads of Greece.
It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. During a visit of Queen Margherita to Naples in 1889, Raffaele was appointed to create a special dish to celebrate the occasion, and he decided to come up with something that displayed the colors of the Italian flag: Red tomatoes, white cheese and green basil (it must be noted that not too long before, tomatoes were considered poisonous, but by Raffaele's time they had already been accepted into the Italian cuisine).
It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. During a visit of Queen Margherita to Naples in 1889, Raffaele was appointed to create a special dish to celebrate the occasion, and he decided to come up with something that displayed the colors of the Italian flag: Red tomatoes, white cheese and green basil (it must be noted that not too long before, tomatoes were considered poisonous, but by Raffaele's time they had already been accepted into the Italian cuisine).
When Italians moved to America, the recipe of pizza went along. The first pizzeria in America dates back to 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. So, pizza met its glory, and from a little-known Italian snack, it became a popular meal.
Since many Italian immigrants concentrated in New York, it is easy to understand why many people feel that in order to eat an authentic pizza from a real pizzeria, a trip to New York is a must. That's how pizza became America's favorite food. And surely, if you have ever had true New York style pizza, you probably agree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. It often comes with a side of garlic bread, pasta and tortellini. Pizzerias in New York are definitely for the person who enjoys good food, and lots of it.
In the early 1940s, the city of Chicago, IL took pizza in a different direction. it is not for certain, but it is believed that the first pizzeria in Chicago was Pizzeria Uno, which was opened in 1943 by Ike Sewell. His pizza was a unique twin of the original New York style pizza. He created w
Since many Italian immigrants concentrated in New York, it is easy to understand why many people feel that in order to eat an authentic pizza from a real pizzeria, a trip to New York is a must. That's how pizza became America's favorite food. And surely, if you have ever had true New York style pizza, you probably agree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. It often comes with a side of garlic bread, pasta and tortellini. Pizzerias in New York are definitely for the person who enjoys good food, and lots of it.
In the early 1940s, the city of Chicago, IL took pizza in a different direction. it is not for certain, but it is believed that the first pizzeria in Chicago was Pizzeria Uno, which was opened in 1943 by Ike Sewell. His pizza was a unique twin of the original New York style pizza. He created w
Since many Italian immigrants concentrated in New York, it is easy to understand why many people feel that in order to eat an authentic pizza from a real pizzeria, a trip to New York is a must. That's how pizza became America's favorite food. And surely, if you have ever had true New York style pizza, you probably agree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. It often comes with a side of garlic bread, pasta and tortellini. Pizzerias in New York are definitely for the person who enjoys good food, and lots of it.
In the early 1940s, the city of Chicago, IL took pizza in a different direction. it is not for certain, but it is believed that the first pizzeria in Chicago was Pizzeria Uno, which was opened in 1943 by Ike Sewell. His pizza was a unique twin of the original New York style pizza. He created what is known today as deep-dish pizza, a pizza that's placed into a deep pan and allowed to bubble around the edges. Sewell's pizza quickly became very popular, and a new era of pizza was born.
New Yorkers and Chicagoans still argue over which pizza is most authentic. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.
So, if you have the opportunity to visit New York or Chicago, do yourself a favor and visit a true pizzeria, the kind that comes with checkered tablecloths and loads of garlic in every dish. Traditions should be kept alive.
About the Author:
In the early 1940s, the city of Chicago, IL took pizza in a different direction. it is not for certain, but it is believed that the first pizzeria in Chicago was Pizzeria Uno, which was opened in 1943 by Ike Sewell. His pizza was a unique twin of the original New York style pizza. He created what is known today as deep-dish pizza, a pizza that's placed into a deep pan and allowed to bubble around the edges. Sewell's pizza quickly became very popular, and a new era of pizza was born.
New Yorkers and Chicagoans still argue over which pizza is most authentic. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.
So, if you have the opportunity to visit New York or Chicago, do yourself a favor and visit a true pizzeria, the kind that comes with checkered tablecloths and loads of garlic in every dish. Traditions should be kept alive.
About the Author:
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