Italian Pizza and American Pizza One Word, Two Culinary Worlds Few foods have traveled as successfully as pizza. It began as a food deeply connected to Italian history, especially Naples, crossed the Atlantic with Italian emigrants, became part of American popular culture, and eventually developed into something that was no longer simply an imitation of Italian pizza. Today, Italian pizza and American pizza belong to the same family, but they represent two different culinary

Traditional Italian Basilicata Onion-Stuffed Savory Pie Story of the Dish Calzone di Cipolla alla Lucana is a traditional savory pie from Basilicata built around slowly cooked onions, black olives, anchovies, capers, oregano, and extra-virgin olive oil enclosed in a simple yeast dough. It belongs to the rural Southern Italian tradition of transforming inexpensive pantry ingredients into a complete meal with strong flavor and excellent keeping quality. The crust should be thin

Sfincione Palermitano (Palermo Style Sfincione) Story of the Dish Region: Sicily Origin: Palermo Course: Street Food, Antipasto, Piatto Unico Serves: 8 to 10 Sfincione Palermitano is one of the defining foods of Palermo. Thick, soft and deeply aromatic, it is built on a naturally leavened bread dough covered with slowly cooked onions and tomato, anchovies, caciocavallo, oregano and muddica, seasoned breadcrumbs. Although it is sometimes described outside Sicily as Sicilian pi