Why Italians love pizza
Italian food is one of the most popular dishes of the world, and a new book tells the story of how it came to be.
The author, a restaurant critic and the owner of the Italian restaurant restaurant La Traviata, says she got a phone call from her sister asking how she could help the restaurant.
“I said, ‘I’ll do it.’
And that was it.”
The restaurant is now part of the Museum of Modern Art in New York, and La Tovriata has become a tourist attraction.
The book, titled Italian Food in America, is a mix of personal stories and restaurant lore.
It was written by Lisa Schumacher, a food historian and former executive director of the New York Historical Society.
She also co-wrote the 2013 biography of American restaurant critic Robert McMurtry, which was also a bestseller.
“I was struck by how popular Italian food was and how people loved to eat it, and how it was something that Italians had been doing for a very long time,” Schumachers book says.
“They loved to cook and to eat, and the restaurant, and I think that this was a way of giving that back to people.
I think it was a great way to make a difference.”
Italians have always been known for their fondness for pizza, which they made in the Middle Ages, but it was not until the 1970s that pizza became a big part of their daily diet.
Italian cuisine is also known for its elaborate desserts, and one of those desserts is the crust.
The pizza that comes out of La Tova has a very rich and complex crust, which is filled with toppings like pepperoni, basil and cheese, as well as a variety of different types of toppings, like mozzarella, mozzolini and parmesan.
“It is a little bit like a pasta sauce, but different,” says Schumaches book.
“It is filled to the brim with cheese, with lots of Parmesan and Parmesan cheese and a little something that might be a bit salty, but the main thing is pepperoni and basil and a bit of mozzolata.
There is a bit more of a spice than you might think, but you are still getting a big dose of pepperoni.”
One of the first pizzas made in Italy was a version of pizza made from cheese and salami.
The cheese is usually made by the Italians using a special kind of acid, and in the late 1800s it was used to make pizza made of mozza or salami, which are made by using the same process.
“So, you have mozza made by grinding fresh mozzola, and salam, or a little of the acid, which then comes to the top of a cheese, and you get the sauce,” Schaumachers book explains.
“And the sauce is the same, but with pepperoni in it.
And you have the sauce made by putting it into a bowl of water and just letting it cook.
That’s what you get in most pizza parmesans, so that’s what I like to call the base, which has the sauce.”
Italian cheese is often made from sheep, sheep milk or cows’ milk.
Schumakers says cheese that is made from cow’s milk is sometimes called “sardines,” and it is often a very mild cheese, but is very good.
It has a sweet and tangy taste and a nice, buttery texture.
Schaumacher says the name “sarde” refers to the taste of the cheese.
She adds that cheese that has been made from the sheep is usually slightly more salty, and is also much more acidic, and so is better suited for baking.
“There is a lot of cheese made from milk, so you don’t need as much acid, but I do think that there is a certain level of complexity to the acidity of cheese that the people who make cheese don’t necessarily appreciate,” Schummacher says.
Schumannss book says that if a cheese is made with sheep milk, the acid content of the milk can vary from one cheese to another.
“But the cheese is always made with cheese that was made from fresh milk.
The water in the cheese must be acidic.
There are a lot more different ways that the milk is acidified, but most of the times that is what the cheese becomes.”
Schumacher says that the Italian family is known for making its own cheese.
Her father, a retired engineer who died in 1992, made his own cheese when he was in his 80s.
He would put in the milk from his own cows and then add it to a big jar with a lid that was a little larger than the cheese jar itself.
“And then you pour in the vinegar and lemon juice and let it sit overnight,” Schumanns book explains, “and then you take the jar and put it in the fridge, and then you open it up and you pour out the cheese and you taste it