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Discussion in 'Community Center' started by Ilovetoolsteel, May 14, 2007.
does it matter?
But the OP was wondering why no chain pizza company founder's are italian or come from italian communities.
Maybe because real authentic pizza doesn't scale to large chains or appeal to the vast unwashed multitudes?
Sweet and sour pork is Cantonese - gu lou yuk - but is popular in American cuisine. Egg foo yung has Cantonese origins as fu yung daan (hibiscus eggs) but has become a western Chinese restaurant staple. Chop suey, on the other hand, is thoroughly an American-Chinese invention.
Pizza is Italian made made possible through the New World gift of the tomato. As stated in the Wiki:
The first marinara pizzas used only spices, olive oil, and tomato sauce as their toppings. It wasn't untill the mid-1800s that the cheese was included on what Neopolitans call the margherita type of pizza. Pizza made its appearance in the US in the late 19th century with Italian immigrants in NYC, Philly, Chicago, and SF. Our modern pizza industry was started in Chicago in 1943 with Pizzeria Uno.
+1. I've visited NYC once, and when I tried an authentic NYC pizza, it spoiled all other pizzas for me. I've found places here and there that come very close to it, never in a chain, but nothing has ever matched the real thing. I get hungry just thinking about it.
Here in my hometown, I'm lucky that they opened a mom and pop pizza place that gets it about 90% like the real thing. Great food there, and really great prices.
Another place comes to mind, a place in Murray, KY called Matt B's. Pretty close to NYC pizza, too. But it's been years since I've been there, don't know if that place still exists.
Pizza is like sex....
When it is good it is good
But when it is bad it is still good.