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 ...
I’m sure the Pizza is great in Brooklyn I know the pizza was great back in the 60’s a few miles away in Port Washington. One of the few things I miss about the NYC area, good pizza.
All we are saying, is give pizza a chance.
Dude pineapple, anchovies and jalapeno peppers makes for the best pizza. Plus you don’t have to share it with your friends.
“Italy wants new law to protect the art of pizza-making”
The friggin’ country is being invaded by the degenerate Muslims and THIS is what they worry about? Europe is doomed.
Pizza Pot Pie from Chicago Pizza and Oven Grinder. Truly a treat for anyone who loves pizza.
:)
Little Caesar’s is the pinnacle of American business. Yeah, their pizzas may suck, but it’s $5.00 for a pie and you can get as many as you want in minutes. They have been able to keep the same price for decades and remain profitable. Can you name one other business that can say the same?
The company is the American dream. The owners are good people too:
“In 2006, inspired by the story of a veteran returning to civilian life after losing both of his legs in war, Mike Ilitch founded the Little Caesars Veteran Program to provide honorably discharged veterans with a business opportunity when they transition from service or seek a career change.”
some other chain is doing this too.
I’ve been making my own pizza’s for years.
Dough from scratch, San Marzano DOP tomato’s...
Here is the best place to start.
The Pizza Bible
11 Time World Champion
That’s hardly the point. LC is an American success story and should be an inspiration. There are many market niches—theirs is young families, and they have been succeeding in that since 1959.
The secrets are in the dough and the sauce.
The veggies should sleep below the cheese to render flavor and stay tender, the meat should brown on the top.
But thats just me
Totally disagree. No pineapple on any Italian food anywhere. And I’m not a dude.
Pepperoni
Mozzarella
Pepperoncini
Calzone
What more do I need to know?
Long as someone doesn't try to put cucumbers on a pizza, they're fine.
Are they Fixing It Again, Tony?
Old cuisines take their food seriously, Megan. They may worry about muzzies but they worry about food as well. They do not live in a fusion culture as we do. The French, the Italians gave us life and food and a culture. It is something to admire and hope that they endure.
“A mix of flour, water and salt is so difficult to make into something delicious.”
A good pizza dough, yes. It is an art. Once mastered, it is easy to do, but it does take some practice. Wet sourdough recipes are difficult to work with and get right.
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