new classic

new classic

我来回答，History of Pizza While certainly ancient, the earliest origins of pizza are not at all clear. One interesting legend recounts that the Roman soldiers returning from Palestina, where they had been compelled to eat matzoh among the Palestinian Jews, developed a dish called picea upon gratefully returning to the Italian peninsula. Most sources, however, agree that an early form of pizza resembling what today is called focaccia was eaten by many peoples around the Mediterranean rim, e.g., by Greeks, Egyptians etc. These dishes of round pita-like, cooked bread with oil and spices on top are the ancestors of pizza, but are not properly speaking pizza. The tomato was unknown and the Indian water buffalo had not yet been imported to Campania, the area around Naples. With the discovery of the New World, the tomato made its way to Italy through Spain. It was considered a poisonous ornamental and so in the first centuries of its import was not eaten. The Neapolitan people seem to be the first to wholeheartedly adopt the tomato into their cuisine, so that in our day the (plum) tomato is the most characteristic element of Neapolitan cuisine. Over the centuries, a veritable tradition of pizza was developed among the Neapolitan poor. It is not surprising, then, that a modern pizza, that is, with mozzarella di bufala and tomato was made in 18711 in Naples for Princess Margherita of Savoia by Raffaele Esposito. This patriotic pizza, of basil, tomato and mozzarella, in honor of the new tricolor Italian flag's red, green and white, became the pizza alla Margherita. This form of pizza was then made known, popularized and adapted in all the world through waves of emigration from Naples in the late 19th and early 20th centuries. The History of the American style pizza pie. The United States is among the most pizza enthusiastic countries one can find today. How did this come about? Italian immigrants to New York City began making a version of pizza when they arrived in their new American home at the turn of the 20th century. The first pizzeria in the U.S. was opened by an Italian immigrant in 1905. In addition, American GI's returning from Italy gained a familiarity with the dish and it is in the post-WWII period that pizza really takes off in the United States. 1 Date per VPN Discipline and Specifications Manual. The History of Pizza By Mani Niall Roman soldiers tasted matzo and thought it lacked FOCUS (the Latin word for hearth). On a hearth, along with oil, herbs and cheese ... pizze was born .. The root word in Latin is PICEA, which describes the blackening of the crust caused by the fire underneath. The modern precursor to what we call pizza occurred in pre-Renaissance Naples. Poor housewives had only flour, olive oil, lard, cheese and herbs with which to feed their families, so combining them in a tasty and delicious manner became the goal. All of Italy proclaimed the Neapolitan pies to be the best. Chronological history of pizza: post Columbus - Tomatoes were brought back to Europe from the New World. Originally they were thought to be poisonous, but later became accepted and added to pizza. 16th century - Maria Carolina, the Queen of Naples convinced her husband, King Ferdinand IV to allow the peasant dish pizza to be made in the royal oven. 1889 Raffaele Esposito, themost famous PIZZAIOLO (pizza chef) created a pie for Queen Margherita - tomato, basil and cheese, (to resemble the Italian flag) which remains the basis for American pizza. 1905 - 1st US Pizzeria opens in New York City at 53 1/2 Spring St. 1945 - Soldiers returning from WWII brought with them a taste for certain foods--pizza was at the top of their list. PIZZA TRIVIA In the Italian Bible, Elijahs manna is called focaccia. Americans eat 90 acres of pizza per day. During TV news broadcasts, most pizza is ordered during the weather, and the delivery folks report that women are better tippers! According to the Wall Street Journal, when Hillary is out-of-town, White House staffers order more pizza! History of Pasta If you hear the word pasta, you think Italy, but it’s said that pasta actually goes back to the Etruscans (400 B.C.). It is believed that they used to prepare the first lasagna made of spelt which is a cereal like wheat, but far more resistant against bad weather and diseases. (An Etruscan tomb, found 48 kilometers north of Rome, showed a group of natives making what appears to be pasta). Later years, the Romans made lagane (A kind of lasagna). Lagane was a very simple dough made of water and flour. Lagane is still used today in the Center and South of Italy to call some kind of pasta. Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!) But what about the belief that the Great Venetian Explorer, Marco Polo, brought pasta to Italy? When Marco Polo was in the East in 1279 a.d. the will of Ponzio Baestone, a Genoan soldier, was drafted. In this will he requested "bariscella peina de macarone" – a small basket of … maccheroni! This all happened 16 years before Marco Polo returned from China. In the 11th century, the Arabs brought pasta around the Mediterranean basin, but spread to Italy due to the very agreeable climate. Then, in the 17th century in Naples, pasta with Tomato arrived in Europe after America was discovered. Although pasta became very popular, it didn’t go onto the princes’ tables, because since it’s discovery it was eaten using hands. It was near 1700 that one of King Ferdinand II’s chamberlains had the bright idea of using a fork with 4 short prongs, that became a common practice. Since then pasta was also served during the Court’s banquets all over Italy, and from here its world tour began. The U.S. President Thomas Jefferson (1743-1826) loved pasta and made it known all over the United States. It seemed that he fell in love with a certain dish he sampled in Naples while he served as the U.S. Ambassador to France. In fact, he promptly ordered crates of "maccheroni", along with a pasta-making machine to be send back to the States. In the beginning of the last century, the first, rudementary, machines for its mass-production started in Naples. But why in Naples? Because the most important moment of its production is the drying process. Naples’ surroundings and hinterland were offering the ideal environment for this production. Today modern technology allows the standardisation of pasta production and the reproduction of the ideal climatic conditions, so pasta’s production spread out in a lot of Nations. This overall reproduction makes pasta the most known Italian food all around the world. History of Tiramisu Open an old Italian cookbook, browse through the index and… surprise! No Tiramisu’ cake recipe. My first encounter with Tiramisu’ was in 1985. I was in Italy at that time: A friend of mine told me about this new cake recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. The taste was unbelievably good, as never I had tasted before. Since then I fell in love with this dessert. Everybody knows by now that Tiramisu’ means “pick-me-up” in Italian, for the high energetic content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu’. It is a layered cake; therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in “alkermes” liquor, and alternated layers of chocolate and egg custard. Layered cakes have been around for long time. The brilliant idea in Tiramisu’ is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisu’. I love to study history of food. In my book “The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining”, there is extensive information about culinary history of the various regions of Italy. I tried to trace the origin of Tiramisu’ investigating many Italian cookbooks. The first clue is by the famous Italian gastronome Giuseppe Maffioli. In his book “Il ghiottone Veneto”, (The Venetian Glutton) first published in 1968, he talks extensively about Zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region. It is the coastal area across the Adriatic Sea that was Venetian territory for long time during the golden age of the “Repubblica Serenissima” (The Most Serene Republic) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine. “The groom’s bachelor friends”, says Maffioli, “at the end of the long wedding banquet, maliciously teasing, gave to him before the couple retired a big bottle of zabajon, to guarantee a successful and prolonged honeymoon”. “The zabajon”, Maffioli continues, “was sometimes added of whipped cream, but in this case was served very cold, almost frozen, and accompanied by the baicoli, small thin Venetian cookies invented in the 1700’s by a baker in the Santa Margherita suburb of Venice”. The addition of whipped cream, the serving temperature, the cookies, all these elements are close to the modern Tiramisu’ recipe. And even the allusion to the energetic properties of the Zabaglione, seem to refer to the Tiramisu’ name. Later in my research the oldest recipe I could find was in the book by Giovanni Capnist “I Dolci del Veneto” (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’. “Recent recipe with infinite variations from the town of Treviso”, says Capnist, “discovery of restaurants more then family tradition”. But the final word on the origin of Tiramisu’ is from the book by Fernando e Tina Raris “La Marca Gastronomica” published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy”. Still today the restaurant “Le Beccherie” makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they didn’t patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu’. I tried countless different recipes form the infinite variations of Tiramisu’, but the classic one, (the recipe I show on my website), the recipe from the “Le Beccherie” restaurant, is still the one I prepare today and the one I prefer. As an example of one of the many delicious variation of Tiramisu’ I am showing on my website a step-by-step recipe for the “Tiramisu’ with Mixed Berries” that is quickly becoming a new classic. 32049希望对你有帮助！