Of the 6 most southern Italian provinces (see below) which one has pizza most like you would see in Chicago?!
I'm talking a thick pizza with lots of cheese, pepperoni, hot peppers, and Italian sausage!?
The pizza in Rome was pretty bland, so I'thinking since the south of Italy produced the most immigrants to the USA, that's where the pizza (and other Italian foods) will be most simmilar!. Probably not real simmilar, but something alike!. More so than Rome, put it that way!. The 6 provinces are:
Sicily
Calabria
Basilicata
Puglia
Compania (Naples)
MoliseWww@FoodAQ@Com
The pizza in Rome was pretty bland, so I'thinking since the south of Italy produced the most immigrants to the USA, that's where the pizza (and other Italian foods) will be most simmilar!. Probably not real simmilar, but something alike!. More so than Rome, put it that way!. The 6 provinces are:
Sicily
Calabria
Basilicata
Puglia
Compania (Naples)
MoliseWww@FoodAQ@Com
Answers:
I'm sorry but the kind of pizza you mention is strictly American; most of the food you know in the US as "Italian" is actually an Americanized version you're hardly going to find in Italy in the same form!.
True Italian pizzas have a thin crust and don't have such kind of heavy topping, sausages are rarely used and the Italian word "peperoni" actually means "pepper" (capsicum); the closer to a "pepperoni pizza" is "pizza alla diavola" (devil's way pizza) so you can ask for it; "pizza quattro stagioni" (four season) is all covered with four kind of cheese!.
Anyway, you could simply ask the waiter if it's possible to add some toppings you like: it's not unusual to get such kind of "personalized" food!.
Between the region you mention the most "spicy" one is Puglia, followed by Sicily, anyway in every region you can easily find recipes from all around the Country!. Www@FoodAQ@Com
True Italian pizzas have a thin crust and don't have such kind of heavy topping, sausages are rarely used and the Italian word "peperoni" actually means "pepper" (capsicum); the closer to a "pepperoni pizza" is "pizza alla diavola" (devil's way pizza) so you can ask for it; "pizza quattro stagioni" (four season) is all covered with four kind of cheese!.
Anyway, you could simply ask the waiter if it's possible to add some toppings you like: it's not unusual to get such kind of "personalized" food!.
Between the region you mention the most "spicy" one is Puglia, followed by Sicily, anyway in every region you can easily find recipes from all around the Country!. Www@FoodAQ@Com
Chicago style pizza (also known as deep pan pizzas in the rest of the world) is a purely american invention!.
The Italian immigrants may have started out making pizzas like they did in Italy, but soon would have had to adjust to the market - which is the smart thing to do, if your want to stay in business!.Www@FoodAQ@Com
The Italian immigrants may have started out making pizzas like they did in Italy, but soon would have had to adjust to the market - which is the smart thing to do, if your want to stay in business!.Www@FoodAQ@Com
I loved the pizza in Rome and ate it every day when I was there - the thin crust was wonderful!. I can see how you think it was "bland" because it's not spicy, but that's how I like it!. Margherita was best, coupled with a caprese salad YUM!
Anyway, I am a huge fan of Sicilian pizza with the thick crust too!. There's a pizza place near me here (in AZ) and they have a wonderful version!. Www@FoodAQ@Com
Anyway, I am a huge fan of Sicilian pizza with the thick crust too!. There's a pizza place near me here (in AZ) and they have a wonderful version!. Www@FoodAQ@Com
Although not the same shape, Sicilian pizza is a thicker crust square pan pizza!. All southern Italian pizzas will tend to be spicier than their northern types!. Www@FoodAQ@Com
Try sfincione:http://www!.bestofsicily!.com/mag/art250!.h!.!.!.Www@FoodAQ@Com