Posted on 06/22/2016 1:10:30 PM PDT by Olog-hai
An Italian senator presented a “pizza makers’ bill” Tuesday, which aims to create a professional registry of all Italian pizza chefs.
If successful, the bill will establish a nationally regulated pizza-making qualification, which will be recognized in all European countries.
The proposals would force aspiring pizzaioli to complete a 120-hour course made up of 20 hours of food science, 20 hours of pizza-making workshops, 30 hours of food hygiene and 40 hours of foreign languages. […]
According to the Forza Italia senator who presented the bill, Bartolomeo Amidei, the registry will protect the country’s culinary traditions and stop consumers from being sold substandard pizza. …
(Excerpt) Read more at thelocal.it ...
Variations on Italian cooking is fine by me. But Ricotta pie with Pineapple is not ok with Italians.
That particular dish is a little too dry for me (all Italian desserts are a little dry) and none too sweet - which I like. I much prefer French and German bakery which combine elegance, yeast and a tiny bit of sweetness.
Neither asked nor answered in the article is whether the number of pizza licences will be limited like NYC cab medallions. Is this really just a misguided consumer protection effort or is it an attempt to create a protectionist racket preventing new restaurants from entering the market?
I lived in Italy for 5 plus years and believe me, It’s all about the food! They are crazy about standards and purity. This however, is a good idea on paper but one can see that it leads to probably bureaucracy and taxation which is also a HUGE problem in Italia!
“Skeezers” is perfect!
One more reason to like you! ; )
The proposed EU wide regulations on pizzerias is one of the reasons some folks in the UK (and other countries) want out of EU. A timely story indeed.
Thank you; I like you too!
You’re right. Years ago, a cousin of mine owned the best pizza joint in a fairly good sized city. He was visiting me and wanted to teach me how to make a great pizza. I stood by his side, watching everything he did to make a delicious pizza in my stove oven.
After he left, I took a shot at it, using the same ingredients he did and what I thought was the same technique. My pizza did not even come close to the one he baked.
Flour, water and salt are tough because it takes kneading and knowledge and proper weather.
I speak as someone who has abandoned pizza-making for sourdough - try that on some time! Yikes! How difficult!
Pathetic.
But sounds partly like the licensing garbage we have by the boatload in this country.
Protectionism. Exactly what it is - so others can’t get in on the self-employment ride.
Worst by far in Scotland “American style deep dish”. Thin crust filled with tomato soup and cheese curds! LOL!
We were roaring in laughter but ate it cuz we had to go.
It’s become a threat to my kids. “If you don’t behave, I’ll serve you Scottish deep dish!” (It works.)
Yup, and it is one of those types of foods that rarely is “bad”.
There are few pizzas I don’t like. Including my own.
The best I ever had was a true pizza PIE - or maybe one could call it a quiche. But it was invented by a local man here who opened a restaurant in our mall when it opened back in the ‘70s (I was a kid). Barry’s Pizza. Wow. Unfortunately we discovered it too late - he closed down soon after.
Someday I will attempt to home-make the pizza pie, with thin bottom and top crust, hugely thick side crust, filled with inches of solid cheese and smattering of sauce. 30 years and still wishing for it.
LOL haggis pizza LOL
LOL haggis pizza LOL
I remember. It was Trieste in Vicenza.
Don’t ask.
5.56mm
ROFL! Didn’t see that menu but I wouldn’t be surprised! LOL!
Some of these old dagos I know make potato pizza and its pretty good, like scalloped potatoes in a bechemel cheese sauce with pepper on a nice crust.
hungarian pepeprs, romano...
we call green peppers sweet peppers and they go under the cheese
Italians use the word "pizza" much more broadly than we do in the states. Sometimes my mom just puts olive oil and garlic on the dough. That's it. Still a pizza.
If you go expecting flat, round pies with tomato and cheese and you get something like that, then yeah, your average American is going to be like "what is this?".
But it ain't "bad". I grew up eating real Italian pizza and I still make it often. It's delicious.
What I found was food is great in France and chicks are hot in Italy
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