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In 2012 he began a diet where he ate a margherita pizza cooked according to the method of Neapolitan cuisine every day for lunch, losing 96 pounds in nine months. [ 7 ] [ 8 ] The concept of the diet is based on the long fermentation period of the yeast (more than 36 hours), which removes almost all the sugars from the dough.
Born in Sulmona, Italy, Pasquale "Pat" Giammarco is the founder of Marco's Pizza. [4] Giammarco moved to the United States from the Abruzzo region of Italy when he was nine years old [5] and grew up in Dearborn, Michigan, where he worked in his family's pizzeria. [6]
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Feb. 3—ROCHESTER — Pasquale Presa recalls tossing rocks and playing in the shade of his family's centuries-old olive trees when he was a kid in Italy. Decades later, as a chef, he sees the ...
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Patsy's Pizzeria was founded in what used to be the predominantly Italian neighborhood of East Harlem, or Italian Harlem, in 1933 by Pasquale "Patsy" Lanceri. [1] When it opened it was one of New York's earliest pizzerias along with Lombardi's, Totonno's and John's. [3] Patsy's claims to have originated the idea of selling pizza by the slice. [4]
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