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There are two quite different styles of pizza which may be referred to as Roman pizza in Italy: Pizza al taglio (pizza by the slice). [3] [4] This typically comes in rectangular slices, and usually has a thicker base, similar to focaccia. It is eaten as a casual, takeaway dish. Whole round pizzas (pizza tonda) with a thin base. [5]
The word pizza was first documented in 997 CE in Gaeta [4] and successively in different parts of central and southern Italy. Furthermore, the Etymological Dictionary of the Italian Language explains the word pizza as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'.
The resulting melting pot continued during Ottoman times and therefore modern Turkish cuisine, Greek cuisine and Balkan cuisine have many similarities, and use a very wide range of ingredients. The Byzantines produced various cheeses, including anthotiro, kefalotyri and Feta. [1] They also relished shellfish and fish, both fresh and salt-water.
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Meat of working animals was tough and unappetizing. Veal was eaten occasionally. Apicius gives only four recipes for beef but the same recipes call for lamb or pork as options. There is only one recipe for beef stew and another for veal scallopini. [22] Dormice were eaten and considered a delicacy. [23]
Werner says pinto beans are native to North and Central America. "Pintos have a slightly nutty, creamy texture when cooked," Werner adds. Canned and dry pinto beans are available at the grocery store.
Style. Tech. 24/7 Help. ... In an attempt to stack the deck, and inspired by the iconic recipe by Deb Perelman, I gave plump, meaty butter beans the pizza treatment by tossing them with marinara ...
Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize , now central to the cuisine, but not introduced in quantity until the 18th century.