pizza,italian,america,history,new-york,lombardi,pepe,neapolitan,clam-pizza,chicago,pizzaria-uno,deep-dish,casserole,california,boutique-food,alice-waters,chez-panisse,wolfgang-puck,ed-ladou,barbecue-chicken-pizza,memphis,st-louis,detroit,quad-cities,grandma-pizza,long-lsland
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photo by Todd Coleman
A Neapolitan baker named Gennaro Lombardi opened the nation's first pizzeria in New York in 1905, and to this day Lombardi's pies stand up as stellar examples of Italian-America's take on the Neapolitan original: Larger in size, they're topped with fresh-tasting sauce, milky mozzarella, grated Romano cheese, olive oil, and aromatic basil leaves, and cooked in a coal oven. Today, most New York pizza uses coarser flour, gooier industrial mozzarella, and a longer cook-time in an electric oven.
New Haven's pizza evolution »
This article was first published in Saveur in Issue #143
Nov 11, 2011
1. topped with chopped fresh tomatoes (not sauce), grated pecorino, chopped hot peppers, basil and parsley.
2. stuffed with fresh roasted peppers, garlic and parsley
3. topped with minced garlic, parsley and anchovies (no tomatoes)
4. topped with thin layers of shaved potatoes, minced garlic and olive oil
5. stuffed with sauted onions and golden raisins.
http://casa-giardino.blogspot.com