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  • Pizza makers from the Pizzeria Brandi in Naples designed a pizza to celebrate the Expo in Milan, to go with the theme "Feeding the Planet, Energy for Life." Pizza is the perfect choice, because it is an iconic food that reminds consumers of the importance of Italian agriculture. Pizzeria Brandi is also supposedly the place where Italy’s iconic margherita pizza was first created. Originally, pizza was known as a dish for poor people, sold in the street. The story goes that in June of 1889, to honor the Queen of the consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created “Pizza Margherita.
  • For the pleasure of American soldiers, who always craved pizza as one of their ready-to-eat meals. Researchers at a U.S. military lab in Massachusetts invented a pizza that lasts three years without any refrigeration or freezing necessary. A recipe that doesn't require any refrigeration or freezing.
  • Dining in & out: Articles & Reviews
    Rosario Procino*(February 02, 2014)
    There are few basic rules to follow in order to distinguish a Neapolitan pizza. For a true Neapolitan there is no other pizza. There is only one kind of pizza. All around Italy, there are different kinds of pizza styles, but for us Neapolitans you can call them focacce, pizze a taglio, pizze a metro, pizza romana, pizza barese, pizza “whatever.” Bottom line is, any other style needs an adjective to qualify as pizza. Neapolitan pizza is the PIZZA, no adjectives are needed.
  • Dining in & out: Articles & Reviews
    Iwona Adamczyk(May 28, 2013)
    Meet Rosario and Pasquale, two friends who not only share a passion for soccer, but also demonstrate a particular fervor for their native Naples.
  • Although known to be a hospital for rich people, Mount Sinai treats every day little patients whose family cannot even afford to give them a meal. Doctor Angela Cioffi and restaurateur Michele Luzzo organized a pizza class in the Oncology Department to teach them something new, make them eat a healthy Italian specialty and give them the chance to smile.
  • I have dinner with Vittorio Assaf and Fabio Granato, the two eternal boys behind the successful restaurant chain in New York. Over a truffle pizza, burrata, and good wine they tell me their American story. Their friend and sommelier Alessandra Rotondi also joins us. Their new restaurant Serafina Meatpacking is about to open: “We came up with a menu just for adults. You must be at least 21 years old to order. It’s based on tequila.”
  • John Mariani's book narrates the rise of Italian-American food culture and the emigrants who made it possible. It was a journey fueled by endurance, passion and triumph that will inspire a whole new appreciation for the foods we are so enamored by today.

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