Posted on 06/22/2016 1:10:30 PM PDT by Olog-hai
An Italian senator presented a “pizza makers’ bill” Tuesday, which aims to create a professional registry of all Italian pizza chefs.
If successful, the bill will establish a nationally regulated pizza-making qualification, which will be recognized in all European countries.
The proposals would force aspiring pizzaioli to complete a 120-hour course made up of 20 hours of food science, 20 hours of pizza-making workshops, 30 hours of food hygiene and 40 hours of foreign languages. […]
According to the Forza Italia senator who presented the bill, Bartolomeo Amidei, the registry will protect the country’s culinary traditions and stop consumers from being sold substandard pizza. …
(Excerpt) Read more at thelocal.it ...
Jeez, pizza is not haute cuisine, it’s a step above street food. That’s one of the good things about it, anybody can whip it up a decent pie even if they have little to no culinary skills.
One of the worst pizzas of mylife was in Rome.
The worst was in Tokyo
YES - because Italian pizza is hated around the world, nobody eats it, and the craft is in danger of dying out. Government regulation is the only thing which will save it.
/s
[That’s one of the good things about it, anybody can whip it up a decent pie even if they have little to no culinary skills.]
You have clearly not had pizza from Papa Johns or Little Skeezers... I mean CAESAR’S... *BARF*
The standard for great pizza is set in Brooklyn, NY. An average pizza in Brooklyn is the best-of-the-best anywhere else.
Ironically, Italy makes particularly bad pizza. Most Americans would barely recognize it as pizza at all.
You write that as if you've never had a fantastic pizza before.
I'm betting you've only had imitation American pizzas, using bromated flour, cheese food and canned sauces... etc.
I wonder what pizza would taste like from White Castle if they started making it.
“That’s one of the good things about it, anybody can whip it up a decent pie even if they have little to no culinary skills.”
Not really. If all you want is bread dough, some kind of sauce, and lousy cheese, sure, anyone can make it like anyone can make toast.
HOWEVER, if you want a great pie, then that takes a little skill, some time, some effort, and the right ingredient selections and recipes.
I am a fanatical pizza connoisseur (NOT the New York City bigot kind, though), and found to make a great pie takes work.
I like a variety of pies, from Colorado Prairie pies to New York style thin pizza.
Yup and yup
The Italians and the French take a very conservative view of their food as they should. I’m not surprised that they are fighting back against putting pineapple on their beautiful creation. Although I’ve had very bad pizza in Italy and very fine pizza in America. In my humble opinion, it should be as minimalist as possible.
Hell, just try finding plain old bread without bromated flour, it's almost impossible. Some handmade sourdoughs escape it, but even then you have to check.
Sounds like Uncle Enzo needs his palm greased again.
we infuse olive oil with garlic and hot peppers for dunking the crust
I generally don’t eat pizza in Italy because there are so many other options. But one day, we were stuck for lunch and ordered pizza in Rome at some shop (I forget what it was). It was like the worst pizza I’ve ever had. It was probably the wrong place to order pizza and the wrong place to eat. But bad pizza can be had all over the planet, I fear. God knows I’ve had it!
“One of the worst pizzas of mylife was in Rome.
The worst was in Tokyo”
I’ve had some pretty bad pizza in Hong Kong.
There you are, Mr. my life! How have you been, my FRiend?
Please further explain this dunking procedure, you submarine person, you.
Don't forget corn, diced carrots and fried egg, which are common at Pizza Huts in Hong Kong.
Why do mejican places use chinese cooks and chinese places use mejican cooks?
It’s a head scratcher. LOL
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