I’ve been writing a month-to-month column known as “Man on the Avenue” for Pizza Immediately Journal since 2011. Right here’s a chunk I wrote for the June challenge in regards to the metamorphosis of Neapolitan pizza over the previous decade. It’s fascinating to me that pizza got here to NYC instantly from its birthplace of Naples, Italy however reworked the second it landed on our shores. New substances and expertise forces pizza makers to change their merchandise in such a manner that created a wholly distinctive model.
Over a century later, “outdated world” Neapolitan pizza landed within the U.S. in a extra pure type. Now that American tastes have fashioned round our altered model of pizza, the unique Neapolitan doesn’t enchantment to most shoppers. That’s why most Neapolitan pizzerias within the U.S. aren’t actually making Neapolitan pizza in any respect. As an alternative, they’ve cherrypicked the weather they prefer to create a hybrid that’s extra akin to native style. On our New York pizza excursions, we go to a number of pure Neapolitan pizzerias in addition to just a few neo-Neapolitan spots. All are nice, however they’re clearly not striving for a similar objective.
I really like the thought of pizza evolution and it’s clear within the case of Neapolitan’s second transfer to the U.S. That’s why I wrote this column in regards to the adjustments pizzerias make to swimsuit the wants of their prospects.
Learn the whole article at Pizza Immediately Journal.
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