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Pizza and Pasta

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Pizza and pasta are especially popular and traditional, the Pizza Margherita having been born in Naples. Pizza in particular is amongst the most popular dishes to surface out of Italy. Italian food is now as much a part of British cuisine as curry.


Italy is a country with an unparalleled variety of dishes, ingredients, styles and techniques. Italy, a country half the size of Texas, is composed of 20 regions, each with its own distinctly marvelous food. Although Italian cuisine varies greatly all over Italy, there is one thing you can be sure of, and that is enjoying your Italian food.


The most traditional Italian dishes as we know today, are on the whole derived from simple peasant cookery. For example the Pizza, could be found a couple of centuries ago on the streets of Naples being sold by street vendors to those that had no cooking facilities of their own at home. Pizza is quick and easy to prepare, with inexpensive ingredients and is an impulse purchase, largely unaffected by seasons or fashions. Pizzas such as Hawaiian and sloppy Giuseppe appeal to American markets and are also enjoyed around the world. Pizza is normally eaten hot (typically at lunch or dinner), but is sometimes eaten as cold leftovers for breakfast. You’ll find a plethora of books dedicated to pizza and pasta, traditional family cuisine or even vegetarian food. Pizza is also found as a frozen food in grocery stores and supermarkets. Is it any wonder pizza challenges hamburgers as the preferred fast-food.

Italian food is “the food we love most” according to Gray and Rogers, and they share this love through a selection of mouthwatering recipes from a simple spring dish such as spaghetti with lemon, through to summer specials like crab bruschetta, rich autumn feasts of roast pheasant with quince and sage, and the winter piece de resistance of almond, orange, lemon and whiskey cake. To learn about Italian food is to understand Italian people – their respect for food and the role that it has played in their history.

Source by Kath Ibbetson

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