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*sees a cat* *gasps loudly*

Italy. What happens if you ask a “Pepperoni Pizza”










Pepperoni => Peperoni = Peppers

Stop arguing with the waiter that “THIS IS NOT THE PIZZA THAT I WANTED!” because it’s your fault.

Good post.

And don’t even get me started on “paninis” because I’m going to cry

Fun fact: pepperoni pizza wasn’t invented in Italy. The only pizza flavour invented in Italy was the margherita. Most of the others were invented in the US.

Funnier fact: Italy has actually invented a lot of pizza flavours in addition to the margherita (marinara, quattro formaggi, capricciosa, diavola, contadina, tonno, acciughe, principessa, just to name a very few).

What the US has “invented” is simply not regarded as pizza at all, in Italy.

I’d like to suggest a better title: “What happens when you don’t bother checking the meaning of foreign words”.

What the US calls “pepperoni” is actually salame (“salami” is a wrong spelling, panini is the plural of panino). This is what real peperoni (singular peperone) look like. They come in different shapes and colours and have so many beneficial properties that I’d need more pages than the whole asoiaf saga to describe them. Especially since they change depending on the colour of the pepeone. Salame is seasoned salted meat and fat (usually pork). It can be hot/spicy or not. It can also be spreadable, like the ‘nduja from Calabria (Wikipedia calls it a sausage, but it’s salame). It obviously is not as healthy as peperoni (no double p). The plural of pizza is pizze as much as the plural of neko is neko

Another thing I usually hear a lot about pizza abroad is that they replace mozzarella with cheese, which are two completely different things. A pizza with cheese (formaggio) is not a Margherita anymore, for example. There are a lot of pizza types that involve cheese of different kinds and a lot of pizza types that involve mozzarella of different types (mozzarella di bufala, for example). Mozzarella di bufala is a DOP product: it’s unique because of the place it’s produced in, the raw materials used and the way they are obtained (the bufale are bred in specific ways and fed specific and controlled food), the methods used to produce it and so on. 

We invented pizza bianca, which you can either fill with ingredients on the inside or use as a base to put stuff upon, like the pizza boscaiola (mushrooms, mozzarella and sausage; no tomato). We invented pizza al taglio, which is hard to find even in Italy itself, depending on the city you’re in.

But that’s not the problem. I don’t care about who invented what, I don’t care if Italy invented pizza, pasta, gelato or limoncello. It’s about the process. It’s about using good ingredients. It’s about making a good dough that doesn’t taste like fucking rubber when you chew it. Or pizza that has been drowned in oil (ugh). It’s also about respecting another culture, because you should never feel entitled to say “I know this better than you even though your culture has been making it for hundreds of years”. Especially since this whole attitude towards Italian food damages our economy. And is just generally disrespectful. You can put whatever the hell you want on your pizza (in the limits of decency), just be conscious of what pizza really is. Like, have a taste of regular pizza before you go around yelling that [pizza with weird ingredients whose name is probably misspelled] is the one and only.

This is the place where if you speak a different language than your own it’s “appropriation”, but if you try to talk about Italian food (which, newsflash, is deeply rooted in our culture and history) “the US invented more flavours”. We can be better than this.


札幌出張の定番「空どん」! by yohjizzz on Flickr.


札幌出張の定番「空どん」! by yohjizzz on Flickr.


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