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  • Dining in & out: Articles & Reviews
    Tommaso Cartia(May 26, 2016)
    On May 17th and 18th the “LSDM”– Le Strade della Mozzarella or The Many Roads of Mozzarella Conference traveled all the way from the region of Campania to the Big Apple for a two-day showcase of the best Italian chefs and high quality Italian products.
  • Dining in & out: Articles & Reviews
    Letizia Airos(May 02, 2016)
    Giorgia Caporuscio may not be an astronaut, but her occupation is fairly uncommon among women. For her, making pizza and teaching people how to make pizza – in America no less – is a mission. This is the story of how a young woman from a small city took a gamble and won big.
  • Art & Culture
    I. I.(March 30, 2016)
    The art of pizza craft used to deepen understanding of both the Italian language and lifestyle. The workshop is organized by the Italian American Committee on Education (IACE) and it is part of a series of fun and interactive outside-the-classroom educational events (‘Mangia Sano e Parla Italiano’) for American students of Italian aimed to expose learners to the full flavor and richness of Italian language and culture.
  • Facts & Stories
    L. A.(December 09, 2015)
    Pizzeria Starita was founded in Naples in 1901. Today, after four generations, it’s still thriving. The history of this ever- bustling pizzeria, beautifully narrated by Monica Piscitelli in the blog of acclaimed Neapolitan journalist Luciano Pignataro, describes its Neapolitan location, including its shrine to San Gennaro engraved with the date that the pizzeria first opened its doors in the working-class neighborhood of Materdei. Now Don Antonio Starita is in New York City too, partnering with Roberto Caporuscio of Kestè and his daughter Giorgia.
  • 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.

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