Origin of anchovies on pizza?!
i like anchovie pizza and was just wondering if anyone knows why they were put on a pizza,because some things have cool stories behind them or if you just know who first thought of it!.
thanks for the help!.Www@FoodAQ@Com
thanks for the help!.Www@FoodAQ@Com
Answers:
Not sure about this, but here goes!. I spent some time in Italy in the 1970's, was a young sailor aboard the USS Saratoga!. Went there about 5 or 6 times, mostly to Naples!. The pizza we had in the places Americans frequented was just like the pizza here, flat with sauce and cheese and meat, usually sausage or pepperoni!. A young Italian girl offered to share a lunch in the park with me!. It looked like a rolled up pita!. I looked in it and it was flat bread with olive oil, maybe stewed tomatoes and anchovies!. She told me it was the original pizza, most often used as a fisherman's lunch!. She told me that's what pizza was before my countrymen messed it up!. Wasn't very tasty, and cold to boot!. But being the gentleman that I am, I ate it and told her it was delicious!. I'll stick with our kind of pizza!. I'm with you though, I do like anchovies on my pizza, preferably with pepperoni and mushrooms!.Www@FoodAQ@Com
Anchovies are plentiful in the Mediterranean, and are often used to flavor Italian foods, not just pizza!.
In particular, anchovies can be used to flavor tomato sauce!. Since tomato sauce is used on pizza, that's probably how anchovies ended up on pizza!.Www@FoodAQ@Com
In particular, anchovies can be used to flavor tomato sauce!. Since tomato sauce is used on pizza, that's probably how anchovies ended up on pizza!.Www@FoodAQ@Com
Emperor Anchovius demanded that salted fish be added to his pizza while Rome burned!.Www@FoodAQ@Com
Anchovies on pizza:
That is a very good question!.!.!.!.!.!.!.!.!.!.huh!.!.!. well according to sources they have many stories of how it came to be here's one!.
The little anchovies were very abundant in Italy and they have many fishermen there so that is probably how they came to be on their pizza!.
In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner!. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies!. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered!. Various toppings were invented!. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk!.
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in two different styles:
1 Take-away shops sell pizza rustica or pizza al taglio!. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm)!. The crust is similar to that of an English muffin, and the pizza is often cooked in an electric oven!. It is usually cut with scissors or a knife and sold by weight!.
2 In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape!. It has a thin, crisp base quite different to the thicker and softer Neapolitan style base!. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture
In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana)!.
Other types of Lazio-style pizza include:
* Pizza napoletana (Rome) tomato, mozzarella,anchovies and oil:
* Pizza romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
* Pizza viennese: tomato, mozzarella, German sausage, oregano, oil;
* Pizza capricciosa (“capricious pizza”): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome, prosciutto raw ham is used and half a hard-boiled egg is added);
* Pizza quattro stagioni (“four seasons pizza”): same ingredients for the capricciosa, but ingredients not mixed;
* Pizza quattro formaggi (“four cheese pizza”): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three);
Italian and European law
In Italy there is a bill before Parliament to safeguard the traditional Italian pizza, specifying permissible ingredients and methods of processing (e!.g!., excluding frozen pizzas)!.
Only pizzas which followed these guidelines could be called “traditional Italian pizzas”, at least in Italy!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
That is a very good question!.!.!.!.!.!.!.!.!.!.huh!.!.!. well according to sources they have many stories of how it came to be here's one!.
The little anchovies were very abundant in Italy and they have many fishermen there so that is probably how they came to be on their pizza!.
In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner!. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies!. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered!. Various toppings were invented!. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk!.
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in two different styles:
1 Take-away shops sell pizza rustica or pizza al taglio!. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm)!. The crust is similar to that of an English muffin, and the pizza is often cooked in an electric oven!. It is usually cut with scissors or a knife and sold by weight!.
2 In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape!. It has a thin, crisp base quite different to the thicker and softer Neapolitan style base!. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture
In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana)!.
Other types of Lazio-style pizza include:
* Pizza napoletana (Rome) tomato, mozzarella,anchovies and oil:
* Pizza romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
* Pizza viennese: tomato, mozzarella, German sausage, oregano, oil;
* Pizza capricciosa (“capricious pizza”): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome, prosciutto raw ham is used and half a hard-boiled egg is added);
* Pizza quattro stagioni (“four seasons pizza”): same ingredients for the capricciosa, but ingredients not mixed;
* Pizza quattro formaggi (“four cheese pizza”): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three);
Italian and European law
In Italy there is a bill before Parliament to safeguard the traditional Italian pizza, specifying permissible ingredients and methods of processing (e!.g!., excluding frozen pizzas)!.
Only pizzas which followed these guidelines could be called “traditional Italian pizzas”, at least in Italy!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com