In Italy you can’t joke about pizza. Not only has the country managed to have its national dish included in Unesco’s intangible heritage, which means that its recipe and the art of pizzaïolo are now protected, but some 20 senators presented a bill a few weeks ago to ensure that a pizzaiolo diploma recognized by the state and the rest of the European countries be introduced.
In the United States, where it is almost as much as in Italy a « national dish », it is cooked differently in New York or Chicago. New York pizza, very thin, has little or nothing to do with the Chicago pizza, which has a much thicker filling and dough.
[1]In addition, the internet is regularly shaken by controversies over authorised and unauthorised toppings, such as in the so-called Hawaiian pizza, which contains pineapple pieces. Sacrilege for the Italians; new variation to be greeted for
others.
The origin of pineapple pizza is interesting: Sam Panopoulos, a late Canadian restaurateur, once added pineapple on a pizza to laugh and see what it would taste like.
However, the idea of experimenting with what comes to hand is close to the origins of Italian cuisine: a gastronomy of the poor, which first consisted in accommodating a base (pizza dough, or spaghetti) with what is found in the kitchen.
in the pantry.