Subject: I'm curious now.
Author:
Posted on: 2015-02-27 16:19:00 UTC

What's the difference between proper Italian pizza and the export version? Wikipedia's mostly waffling about specific types of tomato and cheese, which is a non-starter (since that's a quality issue at most). I'm getting a vague impression it's partly about the 'bread' used for the base - the top image on Wiki certainly looks more like a flatbread with toppings than an export-style 'pizza base', and there's a quite mouthwatering description of Sicilian-style pizza as 'essentially focaccia with toppings' - but I'm guessing there's more to it than that?

(Fun fact: the first time I ran across the Italian disdain for American 'pizza' was in Rick Riordan's The Mark of Athena)

O'course, it's a good general assumption that any 'regional' food will be horribly mutilated in other countries. Heaven knows England's most popular dish - Chicken Tikka Masala - bears no resemblance to actual Indian curries (which, having once had one made by a genuine Indian person, are very nice)... for that matter, even Yorkshire Puddings are completely different to actual Yorkshire Puddings unless you make them yourself.

Yeah, that's the key. Shop-bought food is different to homemade. Even something as simple as chips (er, fries, I guess). What a world, etc.

hS

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