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Poutine Pizza and More News

Poutine Pizza and More News

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In today's Media Mix, a woman buys dinner for 180 people, plus Dole may go private again

The Daily Meal brings you the biggest news from the food world.

Woman Buys Dinner for Strangers: An elderly lady, who may or may not be the recent lottery Powerball winner, bought dinner for 180 random diners Sunday. [Gawker]

Hudson Valley Targeted by Animal Activists: Mercy for Animals has released footage of Hudson Valley workers allegedly mistreating animals. [HuffPo]

Dole Going Private: The giant fruit company is being bought back by a 90-year-old billionaire. [The New York Times]

Poutine Pizza: Pizza Hut Canada has announced a line of insane flavors, including cheesy beef poutine and creamy butter chicken. Maple bacon is on there, too, of course. We don't want that, but we do want poutine. [Eater]

Peak poutine: How the messy trio of fries, curds, and gravy became Canada's favourite food

Find out who came up with Canada's most well-known dish, and take in some serious fry porn while you're at it.

This post is part of The Canada Project, a representative survey of Canadians from across the country. You can find out more right here.

We asked 1,500 Canadians “what’s your favourite iconic Canadian food?” The clear winner? Poutine, the choice of 21 percent of respondents.

Poutine’s victory over maple syrup (14 percent), and lobster (10 percent) shows how the messy trio of fries, cheese curds and gravy has gone from a quirky, one-off combo to a cross-Canada culinary mainstay.

Poutine purists, though, will tell you that you still need to journey to Quebec to get an authentic experience, where it was invented in the 1950s and where there are still several stories of how poutine first came to be. Most sources point toward s the small town of Warwick, located in Arthabaska county, Quebec, where local dairy farmers produce those famous squeaky curds. The now-iconic food wasn’t created in a single “aha” moment, either, but in several stages. First came the curds, when Warwick, Que. restaurant owner Fernand Lachance added cheese curds to French fries at the request of a regular customer at his restaurant Le Lutin qui ruit in 1957. The combination became popular, but customers were finding the dish became cold quickly, so Fernand added gravy to keep the fries and cheese warm, says Canadian historian Davida Aronovitch.

Below, a brief look at the history of poutine, and key stops along it’s evolution into a Canadian food icon.

Fast food frenzy
Available in rural Quebec since the 50s, poutine became a common street food option in Ontario and Quebec by the 1980s, but didn’t reach mass popularization until the early 90s, when popular fast-food chains like McDonald’s, Burger King and Harvey’s began adding it to their menus.

Haute poutine
Poutine made the leap from a fast-food offering onto the menus of high-end restaurants, when spots like Montreal’s Au Pied de Cochon started serving up poutine topped with foie gras in 2002. Other luxe varieties that have sprung up include chef Chuck Hughes’ competition-winning lobster poutine on Iron Chef, now served at his restaurant Garde Manger, and fries layered with triple-A steak, truffles, and red wine demi-glaze at Pub Quartier Latin.

The rise of poutine-only restaurants
Chefs have been dreaming up creative poutine combinations since shortly after it’s inception. Historic la Banquise in Montreal began offering a Italian variation (where bolognese sauce replaces gravy) in the 80s, and their menu eventually grew to offer 30 different types of poutine. This inspired Ottawa, ON. native Ryan Smolkin, and in 2008 he launched Smoke’s Poutinerie in Toronto, the first poutine-only restaurant in town. The trend caught on, and other poutine-exclusive spots like Poutini’s House of Poutine and La Poutinerie began popping up across the country.

Poutine and politics
Even Canadian politicians aren’t immune to poutine’s powers. Former Quebec premier Jean Charest was quoted as saying, “ I love poutine so much that I eat it as little as possible,” and current prime minister Justin Trudeau couldn’t resist stealing a bite of a spectator’s poutine while attending the Tragically Hip concert last year.

Poutine for all
Poutine does not discriminate even vegan and vegetarian restaurants, like Toronto’s Fresh, hopped on the craze. They offer up a version with veggie-based mushroom gravy and a vegan “cheese” sauce.

Peak poutine
There is now a poutine to appeal to every palette. From the comforting (turkey dinner), to fresh twists (butter chicken), to the just plain silly (poutine pizza) there are no shortage of options. There are even entire festivals dedicated to the dish. Montreal hosts the week-long La Poutine Week where local restaurants each create a unique poutine, and Poutine Fests are held in Ottawa and Toronto yearly. If you are unable to attend a festival, but are looking for an excuse to indulge in an annual poutine binge, National poutine day is April 11th.

Montrealers to get a slice of cheesy heaven with first ever La Pizza Week

MONTREAL -- The folks who brought us Poutine Week and Burger Week are back with another reason to get your exercise in early.

La Pizza Week is a national initiative to support local restaurants struggling through the pandemic. By putting original recipes in the spotlight, the organizers hope you’ll have to urge to get some slices.

“The idea is the restaurants come up with something special at a special price, if they can," said co-organizer Na'eem Adam.

Pizza Week runs from May 1 to 7. Adam said he wants to whet Montrealers' appetites with limited time offers “for that week alone, so it's a unique offering during La Pizza Week.”

The lure is to offer original combinations to stir people’s curiosity. "We want people to go and try these new flavours," said Adam.

Over at Slice & Soda on St-Paul West in Old Montreal, Bruno Barreca is tossing pizza dough circles in the air to expand their circumference. His colleague Gabriel rolls and spanks the dough with flour while humming a tune. Across Canada, 1,000 pizza places like this one have joined in the Pizza Week plan. Slice & Soda created a Portuguese themed pie called CR7, named after the famous soccer player Cristiano Ronaldo and his jersey #7.

“This will give you that nice smokiness," said Barreca as he layered smoked cheese on a pizza that also has chorizo sausage, grilled peppers and mozzarella. He then popped the pizza into the oven for seven minutes at 550 degrees Fahrenheit.

This location of Slice and Soda opened just months before the world changed.

“I feel for a lot of restauranteurs that, unfortunately, didn't have a business model that adapted very easily to the pandemic," said Barreca. "We were lucky enough, in the sense that our business was already based on take-out.”

When asked about crowd favourites, Barreca said almost anything goes on a pizza.

"Variety makes things more interesting. Different ideas spur the economy and that spurs the industry.”

Over at The Queen Elizabeth Hotel, The Marché Artisans in the lobby had people waiting for a fresh, out of the oven, handmade pizza. Toppings like crème fraiche and pesto are surprising and apparently delicious, judging by the line-up.

Scott Philipps is the Pizza Chef here, or “Pizzaiolo." Demonstrating the steps to creating a perfectly rustic pizza, Philipps said “not too much sauce” to start. The he layers on mozzarella cheese, copa and Italian types of charcuterie and artichokes.

“I keep moving the dough on the counter so it doesn’t stick, I have to work fast," he said. He then sprinkles his pizza paddle with semolina before sliding the pizza into a high heat oven for four minutes.

“We decided to join the week in order to feature one of our pizzas,” said Michele Guzzo, Marketing Director at The Queen Elizabeth Hotel. “It's not your basic pepperoni pizza. It’s a delicious copa & artichoke pizza."

Poutine n. French-Canadian dish traditionally made of French fries and fresh cheese curds, covered with gravy.

Who invented our national dish?!

Various places claim the credit for this invention. One thing is for sure: poutine was born in rural Quebec in the 1950’s. but to whom exactly should the origin of poutine be linked?

The most widespread story is that poutine originates from a restaurant formerly called Le Lutin qui rit in Warwick, in the Arthabaska region. In 1957, a client named Eddy Lainesse would have asked the owner Fernand Lachance to mix the cheese curds with the fries. Genius!

A Drummondville restaurant called Le Roy Jucep registered a trademark stating that it is the inventor of poutine. Jean-Paul Roy, owner of this restaurant in 1964, is the first one to have served poutine as we know it today, i.e. "French fries, cheese and gravy."

Poutine could also come from the region of Nicolet, in Centre-du-Québec or from Saint-Hyacinthe in Montérégie. The high number of cheese dairies producing cheddar cheese curds in these two regions could explain the phenomenon.

It is also possible that poutine was born in Princeville, at the restaurant La P’tite Vache founded in 1966. La P’tite Vache was located close to the Princesse cheese dairy, which produced cheese curds but did not have anywhere to sell it. They began to sell this cheese at the cash of the restaurant. A regular customer would order some fries and buy a bag of cheese curds to mix them together at his table.

The original appellation was 50-50: 50% fries and 50% cheese. The gravy was then added and the name "mixte" was adopted. The name "poutine" as we know it today appeared only when large restaurant chains started selling that product. This name is probably due to the fact that other dishes made of potatoes are also called poutiness, and it could also be derived the English word "pudding."

As you can see, it is not La Banquise who invented poutine. but one could say that it did revolutionize it!

Pizza Hut Canada Unleashes the Cheesy Beef Poutine Pizza

Those wizards over at Pizza Hut have outdone themselves once again. Forget the Crown Crust pizza yesterday, Pizza Hut Canada announced the arrival of the Cheesy Beef Poutine pizza, a layered carb-fat-carb monstrosity that takes classic Canadian drunk food poutine (French fries topped with cheese curds and slathered with gravy) and transforms it into a pizza with "shaved seasoned steak" and mozzarella. The frankenpizza is part of the Pizza Hut's five-pizza limited edition "Something for Every Canadian" menu "inspired by Canada's cultural diversity," and is available only in the Great White North. O Canada.

Other flavors include Creamy Butter Chicken (Indian-inspired?), Asian BBQ (with the "sweet and bold flavours of Asian BBQ sauce"), Grilled Chicken Club (a "tribute to Canada's perennially popular sandwich") and Smokey Maple Bacon (Alfredo sauce, maple bacon strips, mushrooms, cheddar). Anyway, here's the full press release:

Pizza Hut's Cheeseburger-Stuffed Crust Pizza

Quick forewarning, here: you're about to see a lot of crusts. For some reason, Pizza Hut has tended to mostly ignore the one aspect of pizza-making that actually invites customization — the toppings — and instead spend all their energy coming up with as many new crust types as they can. For that reason, you are now entering Crustville the weirdest town on the Pizza Planet.

First up is the Cheeseburger-Stuffed Crust Pizza. First introduced in the Middle East in 2012, this pizza was made up of a number of grilled mini cheeseburgers "nestled in golden crown crusts," circling a pizza topped with beef, fresh tomato, lettuce and special sauce. The restaurant also offered a chicken-based version, which was topped with breaded chicken tenders, chicken strips, green peppers and BBQ sauce. A year later, the Cheeseburger-Stuffed Crust Pizza spread to the United Kingdom with all the unsettling ease and swiftness of a zombie pandemic.

In both cases, the pizza's roll out was met with immediate criticism. Some attacked the 2,880 calorie beast for being representative of greed and waste, while others were content to complain about the sad, cold realities of the pizza itself. One critic called it a "cultural abomination," while another suggested the pizza might be "a sign of the apocalypse." So. a muted reception, then.

Poutine is the greatest French-Canadian comfort food

"We describe it as a big warm hug in a bowl," says The Canuck Truck's Conor Blaney from Perth.

He's talking about poutine.

"It's a lovely dish filled with crispy French fries, squeaky cheese curds, and really rich brown gravy. It's the perfect comfort food for a cold winter day."

In the French-Canadian province of Québec, where poutine hails from, fries vary from one restaurant to another. So does the gravy, though it's usually based on a mix of chicken and beef stock.

Poutine is a national Canadian dish, made with layers of hot crispy chips, salty cheese curd and delectable gravy.

One thing that doesn't change is featuring fresh cheddar cheese curds, or fromage en grains, which makes a squeaky noise when you bite into them.

"We accept nothing but the squeakiest of cheese curds on our poutines," says Blaney, whose food truck specialises in poutine.

"We describe it as a big warm hug in a bowl."

"Cheese curds are a hard thing to find in Australia, nobody makes cheddar cheese curds in WA so we import them from Wisconsin."

On the Sunshine Coast, Sandra Cousillas has found a local supplier of cheese curds for her online-only poutine business, Panache.

She says it's important to have the right cheese, but also the right temperature: "The fries and sauce have to be warm, and the cheese curds have to be at room temperature."

Hearty bowls of poutine are plenty at Panache Bistro.

Cousillas grew up in Laval, not far from where poutine was invented in the 1950s.

The legend is that a diner in the Centre-du-Québec region – possibly Le Roy Jucep or Le lutin qui rit (it's contested) – began covering its fries in cheese curds and gravy at the request of a customer.

If you're partial to the comforts of chips and gravy then this Scottish-Chinese poutine is bringing its A-game. And the base? Chunky-style hand-cut chips, of course!

Poutine has since become the most famous Québec dish, with Canadians around the country claiming it as their national dish, too.

Festivals like La Poutine Week celebrate poutine, encourage restaurants to come up with creative versions. While you can still get classic poutine at a diner, a fast-food chain or an ice rink, more restaurants than ever are now embracing the dish.

Cousillas says, "To tell the truth, poutine is probably the best dish to eat after a big night out. It’s the right amount of naughty, comforting and greasy.

"I have memories of eating it in diners and franchises. A lot of really good restaurants nowadays make their version of poutine.

They'll probably do their own cheese curds and tweak the gravy sauce to do a pepper or Diane or mushroom sauce."

Where to eat poutine in Québec

In Drummondville, situated east of Montréal, you can eat poutine at Le Roy Jucep, where it's said to have all started.

In Montréal, La Banquise and Poutineville are popular with tourists who enjoy the long list of extra toppings, from chopped corn dogs to smoked meat and vegetables.

But if you ask locals, many will send you to Chez Claudette, an old-school diner open late. And if you're after fancy poutine, head to Au Pied de Cochon for the famous foie gras poutine.

"Often, people will ask us why is poutine so popular? It's like asking Australians why meat pies and sausage rolls are popular here. It's pretty much the most iconic dish in Quebec! It's part of our culture, and I'm so happy to know it's becoming part of other cultures and countries too," says Cousillas.

The pizza at Zito! Pizzeria is inspired by our traditional Greek and Canadian cooking techniques and perfected family recipes handed down over generations. Each pizza is hand-stretched and topped with homemade sauces and fresh ingredients. In addition to great pizza, we offer a vast menu including authentic Greek, Italian, and Canadian fare. From freshly made salads, to genuine Québec poutine, to our vegan and vegetarian selections, Zito! has something for everyone to enjoy.

11 Unique Pulled Pork Recipes That Aren’t Sandwiches

Pulled pork is a staple barbecue food. Sure, it makes for a great pulled pork sandwich, but it’s also one of the best slow cooker meals out there. Since pulled pork is so tasty and versatile, it’d be a shame to waste it on the same old barbecue sandwich recipe you’ve been using for generations.

Since the sky is essentially the limit, make it into a chili or a soup, add some spices for a Mexican-style meal, or throw it into your favorite comfort food. We’ve rounded up some fun recipes to spice (or sweeten) up your pulled pork. Scroll down to check them out.

Pulled Pork Nachos

Who doesn’t love nachos? They’re easy and fun to make, and even more fun to eat! The next time you have a party, try these spicy pulled pork nachos. They are guaranteed to be a crowd favorite. Get our Pulled Pork Nachos recipe.

Pulled Pork Poutine

Add an American favorite to this Canadian staple. This dish has all the meat, potatoes, and cheese your heart could desire. And, as an added bonus, Chowhound’s pulled pork poutine recipe even includes a recipe for the gravy you drizzle on top. Now that’s comfort. Get our Pulled Pork Poutine recipe.

Pulled Pork Chili

You can never go wrong with chili. It’s hearty, comforting, and always delicious. So, why not add pulled pork to the mix? This slow-cooker chili is spicy, cheesy, and super easy to make. Throw some sour cream on top for an extra depth of flavor. Get the Pulled Pork Chili recipe.

Dr. Pepper Pulled Pork

Yes, you did read that right. The big ingredient in this recipe for slow-cooked pulled pork is Dr. Pepper (and all 23 of its flavors). And don’t worry if you’re watching your sugar intake—diet soda works just as well! Get the Dr. Pepper Pulled Pork recipe.

Pulled Pork Enchiladas

The flavors in these pulled pork enchiladas take a long time (I’m talking days) to blend together, so give yourself extra prep time. But, patience is truly a virtue, because there’s no way you could go wrong with an enchilada stuffed with the tender and juicy meat. Get our Pulled Pork Enchiladas recipe.

Pulled Pork Mac and Cheese

Let’s not knock anything until we try it. Mac and cheese is the comfort food of all comfort foods, and pulled pork is right up there with it. This recipe for pulled pork mac and cheese seriously sounds almost too good to be true and something added to my list of things to make ASAP. Get the Pulled Pork Mac and Cheese recipe.

Cornbread Waffles with Pulled Pork

Renee’s Kitchen Adventures

Is this breakfast? Is it dinner? Yes to both. This recipe goes above and beyond your typical pulled pork entree—and proves that chicken and waffles is not the only contender when you want something savory with your waffles. You have complete creative control, too make any style of waffles you like, and top them with whatever kind of pulled pork you’re craving (think our Savory Cheddar Waffles recipe with our Spicy Slow Cooker Pulled Pork, or try this recipe’s cornbread waffles with Cuban pulled pork for a delicious cultural mash-up). Put your thinking cap on and go crazy. Get the Cornbread Waffles with Pulled Pork recipe.

Pulled Pork Gyros

Gyros are everyone’s favorite impossible-to-pronounce sandwich. Why not throw some pulled pork into all that confusion? The best part about this slow-cooker gyro recipe is that it’s a twofer there’s also a recipe here for your own homemade tzatziki sauce. Get the Pulled Pork Gyros recipe.

Peachy Pulled Pork Pizza

Before I get into the pork part of this (which is delicious), we need to talk about how amazing grilled peaches are. The heat and char caramelizes the seasonal fruit’s juicy flesh, resulting in summertime bliss. When I found this recipe for grilled pulled pork and peach pizza, my soul left my body. Put me down for 14 slices of this. Get the Peachy Pulled Pork Pizza recipe.

Bourbon Pulled Pork Apple Slaw Sandwich

Okay, I’m cheating and throwing in a sandwich, but only because this recipe’s focus is entirely on the apple. Aside from the crunchy slaw (balanced by fennel), the pork in these easy-to-make sandwiches is soaked in an apple bourbon sauce. The recipe also suggests serving this on a pretzel bun, and I 100% recommend taking that advice. (If you want to make the sauce from scratch, try this Apple Bourbon BBQ Sauce recipe, or check out one with apple butter.) Get the Bourbon Pulled Pork Apple Slaw Sandwich recipe.

Thai-Style Pulled Pork Over Rice

Thai food is SO underrated. There is so much flavor packed into this tiny pulled pork recipe. You could eat the pork by itself, but throw it over your favorite rice for a true Thai vibe. Get the Thai-Style Pulled Pork Over Rice recipe.

Vegan deep dish pepperoni pizza muffins

Look, it’s no secret that pizza is one of the most universally loved foods. And luckily in 2019, vegan pizza is easy AF to make in all sorts of shapes and sizes!

If you’re no stranger to the hot for food kitchen, you’ll know I’ve done my DUTY to bring y’all some kickass vegan ‘za recipes. There’s my stuffed crust pizza, pizza pockets, mini cheeseburger pizzas… the list goes on and on! And if you haven’t tried making those before, be sure to bookmark ‘em!

So you’ll be stoked to know that this recipe is yet ANOTHER pizza-licious creation from my hungry ol’ mind. I just wrapped up my 3-part back to school breakfast recipe series, but still had some creative juices flowing! So I figured an awesome make-ahead snack idea would be the perfect recipe to share… and trust me, it’s a doozy! And by doozy, of course, I mean… a portable, deep dish pizza muffin with a levelled up crazy bread vegan garlic parm crust. Say WHAAAAAT?!

Let me break it down for ya! We’re taking my well-loved that dough recipe (found in recipes like my donair pizza and strawberry caramel sticky buns), then kicking things up a notch by smothering it in garlic parmesan buttery goodness. Then we’re layering it with all the good stuff: pizza sauce, vegan cheese, and sliced pepperoni. We’re using a muffin tin for these cuties to make things HELLA EASY, too! Boom, extra scrumptious deep dish pizza muffins at your service.

PSSST… if you decide to only make 12 muffins, you’ll also have leftover ingredients to make a personal pan pizza, too. I mean, who doesn’t love a bonus recipe?! Keep scrolling to unveil all my DEEPEST cooking secrets. (Get it? Because they’re deep dish? Yup, I’m still full of cheesy puns…)

Italy Edit

Authentic Neapolitan pizzas (pizza napoletana) are typically made with tomatoes and mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). [1]

According to the rules proposed by the Associazione Verace Pizza Napoletana, [2] the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. [3] When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, sliced buffalo mozzarella from Campania, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe. [4] [5]

Roman pizza, pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles. Take-away shops sell pizza rustica or pizza al taglio. [6] This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. In pizzerias, pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana). Other types of Lazio-style pizza include:

  • pizza romana (tomato, mozzarella, anchovies, oregano, oil)
  • pizza viennese (tomato, mozzarella, German sausage, oregano, oil)
  • pizza capricciosa (mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil [7][8] )
  • pizza quattro formaggi ("four cheese pizza": [9] tomatoes, and the cheeses mozzarella, stracchino, fontina and gorgonzola sometimes ricotta is swapped for one of the latter three)
  • pizza bianca ("white pizza": [10] a type of bread topped with olive oil, salt and, occasionally herbs, [11] such as rosemary sprigs)
  • it is also a Roman style to add figs to the pizza, the result being known as pizza e fichi[12] and pizza alla casalinga ("Housewife pizza"): a thin layer of dough which is stretched into an oiled, square "Sicilian" pan, topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic and olive oil, and baked until the top bubbles and the bottom is crisp. [13]

Pizza quattro stagioni is a popular style prepared with various ingredients in four sections, with each section representing a season of the year. [14] [15]

Pizza pugliese is prepared with tomato, mozzarella and onion. [16]

Pizzetta is a small pizza that can range in size from around three inches in diameter to the size of a small personal-sized pizza. It may be served as an hors d'oeuvre.

Sicilian pizza is prepared in a manner originating in Sicily, Italy. Just in the US, the phrase Sicilian pizza is often synonymous with thick-crust or deep-dish pizza derived from the Sicilian Sfincione. [17] In Sicily, there is a variety of pizza called Sfincione. [18] It is believed that Sicilian pizza, Sfincione, or focaccia with toppings, was popular on the western portion of the island as far back as the 1860s. [19]

Pisan pizza (pizza pisana) is a smaller and thicker pizza baked into metal plates and traditionally served with anchovies, capers and grated Grana Padano cheese. The slices are traditionally served folded with a slice of cecina, a chickpeas cake, as street food in Pisa, its province and the nearby provinces of Leghorn and Lucca. [20]

Legislation for traditional Italian pizza Edit

There was a bill before the Italian Parliament in 2002 to safeguard the traditional Italian pizza, [21] specifying permissible ingredients and methods of processing [22] (e.g., excluding frozen pizzas). Only pizzas which followed these guidelines could be called "traditional Italian pizzas" in Italy. On 9 December 2009, the European Union, upon Italian request, granted Traditional Speciality Guaranteed (TSG) safeguard to traditional Neapolitan pizza, in particular to "Margherita" and "Marinara". [23] The European Union enacted a protected designation of origin system in the 1990s.

Malta Edit

The Maltese enjoy eating Italian style pizza and fast-food pizzas, including local produce. One style of fast-food pizza is the typical pizza kwadra (square pizza), which is found in Pastizzi shops (pastizzeriji), a deep-pan pizza cut into squares, generally topped with either green olives (taż-żebbuġ), hard boiled egg and cocktail sausage (bajd u zalzett), or chicken and barbecue sauce (tat-tiġieġ). A typical Pizzerija will offer a vast number of different pizza recipes, mostly based on local taste. A typical menu would Margherita, Capricciosa, Quattro Stagioni and other typical pizzas.

Pizza has become a household dish. Nevertheless, the traditional Maltese pizza consists of a typical Maltese ftira covered in cheese (mainly local gbejna), onions and potatoes. In fact, it is most often known simply as "ftira" and is mainly sold on the island of Gozo. Different toppings can be added, including tuna, olives, anchovies, sundried tomatoes, and even traditional Maltese sausage.

Norway Edit

Norwegians eat the most pizza in the world according to a 2004 survey by ACNielsen 2004, 5.4 kg/year per capita. 50 million frozen pizzas were sold that year, with consumption being 22,000 tons of frozen pizza, 15,000 tons of home-baked and 13,000 tons of restaurant-made pizzas. [24] By far the most popular is the frozen pizza Grandiosa, every other pizza sold, frozen or fresh, is a Pizza Grandiosa. Since its start in 1980 the Grandiosa has been part of Norwegian modern culture and trends, going so far to be unofficially called "The national dish of Norway".

Norway also has a traditional home-made pizza called "lørdagspizza" (literally translates to "Saturday pizza"). The dough is shaped to the pan (usually rectangular), then a mix of minced meat and tomato sauce follows. Finally it is gratinated with a generous amount of cheese. [25] [26] [ better source needed ]

Iceland Edit

While Iceland has many traditional American and Italian style pizza toppings, bananas are a common topping in both Iceland and Sweden]. [27]

Russia Edit

Pizza has only been known in Russia since the end of the 20th century. At the turn of the millennium, the first original Italian pizzerias opened in Russia. After that, pizza became a cult phenomenon. In Russia, high-class ingredients are often used as a topping. For example, the pizza is topped with caviar, salmon, beef fillets, mushrooms or truffles.

Sweden Edit

The first pizza to be served in Sweden was in 1947 at the Asea staff canteen in Västerås but it was not until 1968 that it became available to the general public at the Stockholm restaurant Östergök. [28] Pizzerias soon followed, run at first by Italian guest workers and subsequently by migrant Turks, which added an unmistakable hint of the Levant to the Swedish pizza. Swedish pizzas are thicker than the Neapolitan, with a more spiced sauce, and without the characteristic crisp texture, but make use of the traditional toppings, and most pizzerias in Sweden have Margherita, Capricciosa, and Quattro Stagioni pizzas at the top of the menu, although with altered recipes. For example, a Swedish Margherita uses Swedish hard cheese instead of mozzarella and dried oregano instead of fresh basil. The Swedish pizza has been developed with many innovations and styles, creating a tradition distinct from the Italian one, although some names may overlap. Occasionally pizzerias offer "Italian pizza" imitating Italian recipes in addition to the Swedish ones.

A typical Swedish pizzeria offers 40-50 different named varieties on the menu, even up to 100, and personal modifications are allowed. Also, many pizzerias also serve salads, lasagne, kebab and hamburgers, especially if there is a facility to sit and eat. Italian-style restaurants often combine a restaurant menu with a pizza menu.

Some popular varieties common in most of Sweden, mostly with the same name, all having tomato sauce and cheese to start with and additional toppings:

  • Africana: ham/beef/chicken, banana, pineapple, onion, curry powder
  • Bolognese: minced meat, onion, (fresh tomato)
  • Calzone (folded): ham
  • Capricciosa: mushrooms, ham
  • Ciao-ciao (folded): beef, garlic, (onion)
  • Frutti di mare: tuna, shrimp, mussels
  • Hawaii: ham, pineapple
  • Kebabpizza: döner kebab, onion, green peperoncini, (kebab sauce poured over after baking)
  • Marinara: shrimp, mussels
  • Mexicana: various recipes with minced beef, jalapeños, onion, spicy sauce and other spicy ingredients
  • Napolitana: anchovies, olives, capers
  • Quattro Stagioni: ham, shrimp, (mussels), mushrooms, artichoke
  • Vegetariana: mushrooms, onion, (pineapple), (artichokes), (asparagus), (red bell pepper)
  • other varieties with filet of beef or pork and béarnaise sauce and onion

Perhaps the most extreme pizza in Sweden is the Calskrove or Calzskrove (a portmanteau of calzone and "skrovmål" meaning "big meal" but also Northern slang for "hamburger meal"), sold at some pizzerias in northern Sweden, a complete meal of a 150 or 250 grams of hamburger with bread, all regular toppings, and chips (french fries), baked into a regular Calzone with ham as well. [29]

One of the most popular types of pizza in Sweden since the 1990s is kebab-pizza, and a song in the Swedish Melodifestivalen 2008 was "Kebabpizza slivovitza". The invention is most likely the result of the common tendency of pizza bakers to create their own flagship compositions and novel flavors, using whatever might be available in their kitchen. In recent years one can find pizza with fresh lettuce or chips (French fries) put on top after baking. The amount of topping compared to the crust is rather high by international standards.

The typical side order with Swedish pizza is a free "pizza salad". In 1969 Giuseppe "Peppino" Sperandio opened the "Pizzeria Piazza Opera", one of the first restaurants only serving pizza in Stockholm, Sweden. Sperandio was born in northeast Italy near the Croatian border, where a cabbage salad called "kupus salata" was a very common dish. He offered a cabbage salad as a free side dish to be eaten while the customer was waiting for the pizza to be baked. Sperandio eventually owned several pizza restaurants in the Stockholm area and his pizza salad became a staple there as well, which then became standard all over the country. The pizza salad is made with shredded cabbage, coarse pepper and sometimes red bell pepper, slightly pickled (fermented) in vinaigrette for a few days.

In general, Swedish pizzerias are private enterprises and not franchise, often owned as a family business by immigrants, but very seldom Italians. Of international restaurant chains only Pizza Hut is well established, although Vapiano has a few restaurants in Stockholm, and Domino's has been trying to establish itself in southern Sweden since 2008. [30] Many pizzerias offer affordable (about 1-2 € total, or free with large order) home delivery in less than 30 minutes, and many are connected to an online ordering service. The take-away price of one standard size (30 cm) pizza is 5 to 9 € depending on topping, about double that for a "family pizza" of twice the size by weight, and about half that for a "children's pizza" (mostly served in restaurants). Pizza has become a staple food in Sweden (1,1 kg/year), although most people prepare their own food, as home cooking skills generally are good, and is largely considered as an acceptable occasional fast food alternative to a proper meal.

United Kingdom Edit

Since the 1980s, a wide variety of pizzas ranging from fairly authentic Italian to American style to the mass-processed varieties are widely available, and pizzas are also commonly made at home with children using local substitutions such as bacon for prosciutto and cheddar for mozzarella. Dough bases vary widely from homemade scone doughs to thin Roman-style and thick American stuffed-crust types. The typical British high-street now has a variety of international Italian- and American-style pizza chains, including homegrown chains PizzaExpress, Strada, and Prezzo as well as Domino's, Pizza Hut, and Papa John's alongside much more authentic, independent, often Italian-run restaurants with wood-fired ovens, which can be found all over the country. Unique spicy varieties enjoy some popularity, including Chicken tikka masala or other curry toppings, chili pizzas, and a typical mid-range restaurant or takeaway will usually have versions of such standard "Italian-American" combinations as 'Hawaiian' (ham and pineapple), 'Pepperoni' (spicy salami), 'Meat Feast' (a mix of meats and salami), and 'Vegeteriana' options. Non-Italian varieties can be found too, particularly in larger cities such as London, for example, lahmacun called 'Turkish pizzas', or Alsatian 'Flammkuchen'. In some parts of Scotland you can get a deep-fried pizza from Fish and Chip shops, called a 'pizza crunch'. A frozen pizza, whole or half, is dipped in batter and deep fried, and usually served in the same manner as any other fried item from these shops.

China Edit

The presence of pizza restaurant chains in China has contributed to a significant increase in pizza consumption in the country. [31] Pizza Hut opened its first store in China in 1990, [32] [33] and Pizza Hut and Domino's Pizza both expanded in the Chinese market in the 2000s. [34] In order to fit with China's market demand and national culinary peculiarities Pizza Hut modified their pizza recipes, including local ingredients, such as crab sticks, tuna, soy sauce and corn. [35] As of 2019, Pizza Hut had over 2,000 stores in China. [36]

India Edit

Pizza is an emerging fast food in India. [37] Domestic pizza brands include U.S. Pizza, Smokin' Joes and Pizza Corner. Branded pizza is available in most cities in India. Pizza brands feature greater "recipe localization" from pizza makers than many other markets such as Latin America and Europe, but similar to other Asian pizza markets. Indian pizzas are generally spicier and more vegetable-oriented than those in other countries. For instance, oregano spice packs are included with a typical pizza order in India instead of Parmesan cheese. [37] In addition to spicier and more vegetable-oriented ingredients, Indian pizza also utilized unique toppings. For example, a pizza topping unique to India would be pickled ginger. [27]

Pizza outlets serve pizzas with several Indian-style toppings, such as tandoori chicken and paneer. More conventional pizzas are also eaten. Pizzas available in India range from localized basic variants, available in neighborhood bakeries, to gourmet pizzas with exotic and imported ingredients available at specialty restaurants.

Indonesia Edit

In Indonesia, Pizza Hut is the largest pizza chain restaurant, first entering Indonesia in 1984, [38] followed by Domino's Pizza and Papa Ron's Pizza. [39] Popular pizza recipes such as meat lover's with pepperoni, tuna with melted cheese, and beef blackpepper exist in Indonesia. Those recipes originated either from United States or Italy, thus deriving ultimately from a western counterpart.

However, there are also Asian eastern pizzas which includes Indonesian fusion pizza that combine Indonesian favourite as pizza toppings — such as satay, [40] balado and rendang. [41]

  • Balado pizza, spicy hot balado chili pepper pizza, chicken or beef. [41]
  • Rendang pizza, spicy and savoury beef rendang pizza. [41]
  • Satay pizza, beef or chicken satay pizza with peanut sauce. [40]

Other than Indonesian fusion, other Asian fusion pizza are also known in Indonesia, including: [42]

  • Tom Yum pizza, Tom Yum flavour pizza from Thailand
  • Bulgogi pizza, Bulgogi flavor pizza from South Korea
  • Kimchi pizza, Kimchi flavor pizza from South Korea
  • Tikka Chicken pizza, Chicken tikka flavour pizza from India
  • Peking Duck pizza, Peking duck flavour pizza from China
  • Salmon Teriyaki pizza, Teriyaki flavour pizza from Japan

Japan Edit

American pizza chains entered Japan in the 1970s (e.g. Shakey's Pizza and Pizza Hut 1973, Domino's pizza in 1985). The largest Japanese pizza chain is Pizza-La. Local types of pizza are popular, with many using mayonnaise sauces, and sometimes other ingredients such as corn, potatoes, avocado, eel, or even honey or chocolate pizza (as in dessert). "Side orders" also often include items such as french fries, fried chicken, and baked pasta, as well as vegetable soups, green salads, desserts, and soda or Japanese tea. [43] There is also a strong tradition of using Tabasco sauce on cooked pizzas.

Pizza toppings in Japan also differ from those found in the United States. One of the unique pizza toppings found in Japan is squid. While seafood may be found on pizzas in most markets worldwide to some extent, having squid as the focal ingredient is unique to Japan. [27]

Local crust variants also exist, for instance mochi pizza (crust made with Japanese mochi cakes). [44] [45] Traditional pizza served in Italian-style restaurants is also popular, and the most popular pizza chain promoting Italian style artisanal pizza is Salvatore Cuomo. The Italian association Associazione Verace Pizza Napoletana also has an independent branch in Japan.

Korea Edit

Pizza is a popular snack food in South Korea, especially among younger people. [ citation needed ] Major American brands such as Domino's, Pizza Hut, and Papa John's Pizza compete against domestic brands such as Mr. Pizza and Pizza Etang, offering traditional as well as local varieties which may include toppings such as bulgogi and dak galbi. Korean-style pizza tends to be complicated, and often has nontraditional toppings such as corn, potato wedges, sweet potato, shrimp, or crab. Traditional Italian-style thin-crust pizza is served in the many Italian restaurants in Seoul and other major cities.

North Korea's first pizzeria opened in its capital Pyongyang in 2009. [46]

Malaysia Edit

Pizza restaurants in Malaysia include Domino's, Pizza Hut, Papa John's, Canadian 2 and 1 pizza, Jom Pizza, and Sure Pizza. [ citation needed ] There have been several small pizza businesses run by locals, especially in night markets.

Nepal Edit

Pizza is becoming more popular as a fast food in the urban areas of Nepal, particularly in the capital city, Kathmandu, which has several restaurants serving pizza. With the opening of international pizza restaurants, pizza's popularity and consumption has markedly increased in recent times. Common pizza types include mushroom pizza, chicken pizza and paneer pizza.

Pakistan Edit

The first pizzerias opened in Karachi and Islamabad in the late 1980s, with Pappasallis serving pizza in Islamabad since 1990. Pizza has gained a measure of popularity in the eastern regions of Pakistan, namely the provinces of Sindh, Punjab, and Azad Kashmir, as well as the autonomous territory of Gilgit-Baltistan. Pizza has not penetrated into western Pakistan of the remaining provinces and territories of Pakistan, only one (Khyber Pakhtunkhwa) has seen much of the dish, in the form of a single Pizza Hut in Peshawar. [47] Chicken Tikka and achari chicken pizzas are popular. In the regions where pizza is known, spicy chicken and sausage-based pizzas are also very popular, as they cater to the local palate.

Philippines Edit

Pizza first arrived in the Philippines during the American period (1901-1946). Many pizza restaurant chains that set up shop in the Philippines (e.g. Shakey's) are American in origin, though a few Filipino brands exist. The common Filipino-style pizza is similar to the Hawaiian pizza except being thinner and sweeter. There are also variants using traditional Filipino dishes like sardines, dried tinapa, bagnet, and longganisa as toppings. [48]

Thailand Edit

The Pizza Company Thailand introduced durian pizza in 2018 to mixed reviews. [49] [50] It bears mention however that Thai-style pizzas, in homage to Thai cuisine, also appear in the US and elsewhere with peanut-based sauces and ingredients like tofu, bean sprouts, shredded carrots, basil or cilantro, shredded green beans, scallions, and similar items.