Thursday, January 19, 2012
vivopizza
Join our pizza and panini fans @ http://www.facebook.com/VivoAmericanPizza
or learn more about us @ http://www.vivopizza.com/
MAKING A PORTRAIT OUT OF PIZZA
Silly as it may sound, you have to admit that as a child, playing with your food or better yet, making an art masterpiece out of it was very liberating.Now children (and adults), we’re not suggesting that you play with food because it’s obviously wrong on so many levels but let’s just say this is a 1-day guilt-free pass to go wild on decorating your pizza or pasta. Again, we’d like to emphasize, we strictly don’t condone playing with your food.
THE INVENTION OF PIZZA
The Invention of Pizza Surely Wikipedia has your answer to this question but chances are you will be bored within 2 minutes of reading about pizza’s long and tedious history. The history of pizza really is quite unclear up until today. If you ask 10 historians about its origin you are bound to get 10 different answers.
MOST CREATIVE PIZZA DELIVERY BOXES
Random as it may seem, pizza boxes can actually be a canvas for all sorts of creative execution. Instead of just stamping one’s brand or logo on the cover flap, this space can be used to write a message – like a birthday greeting (pictured below), humorous reasons for late pizza delivery (pictured below) or even fun facts about pizza.
HOW IS PASTA MADE
Really, how is pasta made? Ever wondered what this Italian staple food that comes in all shapes and sizes is made of? Regardless the colour, flavour or shape, pasta can be defined in two types: fresh (homemade) and dry. The latter is what you buy off the supermarket and stores that’s packaged and segregated according to its shape, be it linguini, spaghetti, angel hair, macaroni, penne or others. Pasta making at factories is rather a rigid process, so let’s look into the fun and hands-on approach of making pasta at home. It really is simpler than you think.
TALK PASTA AND PIZZA LIKE A PRO
There must’ve been a time in your life before that you heard or spoke specially formulated words and terms, suited only to a specific purpose of requesting a specific something.
PIZZA & BEVERAGE MARRIAGES
Like all kinds of food and beverage pairing, pizza too has its great companions apart from the classic pairing with drinks of a more...ahem... alcoholic nature. Here are some fun beverages to zest up a pizza session, some are DIY and some can be ordered at most pizza outlets!
PIZZA SUPERLATIVES
Pizza SuperlativesBiggest, strangest, longest, craziest, smelliest, powerfulest, insanest, explosivest – ok so some of those superlatives don’t apply to pizzas and aren’t even grammatically correct, but who cares.
THE BEST PIZZA SIDEKICKS
THE BEST PIZZA SIDEKICKS Kato, Robin, Doctor Watson, Mini-me, Samwise Gamgee, Mr. Spock, Chewbacca, and Garlic Bread… see the connection?
KNOW YOUR PASTA
While our specialties here at Vivo Pizza are, well, Pizzas, we can’t ignore our love for pastas as well. We love eating pasta and we love cooking pasta, so here’s a short list of 10 of the more famous pasta types out there, just to get you a bit more acquainted.
Thursday, 19 January 2012
ABOUT VIVO
Join our pizza and panini fans @ http://www.facebook.com/VivoAmericanPizza
or learn more about us @ http://www.vivopizza.com/
NOODLES VERSUS PASTA!
NOODLES VERSUS PASTA!
In a Chinese restaurant around the corner, not so far away from where you are, a noodle maker perfects his art of making handmade noodles.
For years now, he has persevered to find the right thickness, the right texture and the right flavour for his strips of culinary brilliance. Just across the road from him, the chef of an Italian ristorante whistles to the tune of “That’s Amore”, while rhythmically sprinkling flour on strips of kneaded dough strewn across his wooden preparation board.
In a moment of sheer coincidence, the noodle and pasta masters look up through the glass windows of their restaurants and cast a taunting gaze at each other, and in their respective minds is a certainty that, while similar, their own versions of “noodles” will obliterate the other’s in a food war… however strange that may be.
But then you have to wonder, are Italian pasta and Chinese noodles all that different? We compare some of the more common ones found around here.
ROUND ONE = PAN MEIN vs FETTUCINE
Pan Mein is generally prepared in 2 styles – a thicker, wider, peeled version and a thinner, more consistent cut version; the latter shares the resemblance to the egg and flour-made Fettucine. Both Pan Mee and Fettuccine share significant similarities in terms of texture, size and presentation, although Pan Mee is served both dry and in soup, while Fettuccine is almost always served dry with a sauce.
More here: http://en.wikipedia.org/wiki/Fettuccine
ROUND TWO = YELLOW NOODLES VS SPAGHETTI
Perhaps one of the most commonly available Chinese noodles around is the wheat-made yellow mee, aptly called “mein”. In the world of Chinese noodles, these are generic as anything else. It looks, from almost every angle, like a yellower version of the equally common Spaghetti. Both are chewy, have rich texture and can be served with almost any type of sauce or method of preparation in their respective cuisine styles.
More here: http://en.wikipedia.org/wiki/Spaghetti
ROUND THREE = BEE HOON vs ANGEL HAIR PASTA
Bee Hoon or Mai Fun or Vermicelli as its known in English, is a thin, rice-made type of noodle that is equivalent to the Italian Angel Hair Pasta – a much thinner version of spaghetti that’s also known as “Capellini D’Angelo”. However, the commonalities between Bee Hoon and Angel Hair Pasta stop at its appearance, as both are used in contrasting types of preparations - Bee Hoon is often stir friend, served in soup or even in salads and Capellini is, almost always, served in a light accompanying sauce.
More here: http://en.wikipedia.org/wiki/Capellini
ROUND FOUR = WANTONS vs RAVIOLI
So it is arguable whether or not Wanton – a filling-wrapped, dumpling-like dish – is valid as a type of “noodle”. We’ll include it anyway considering that Ravioli is, in essence, a square-shaped Italian dumpling. Wantons and dumplings have contrasting contents – wanton with prawn or pork with vegetables; served fried or boiled in soup; and ravioli with cheese and meat fillings accompanied by a sauce. Different they may be, but they’re both really good to eat! Ignore the “other” meaning of “wanton” please.
More here: http://en.wikipedia.org/wiki/Ravioli
Stay tuned, as we will bring you more about the relentless battle between NOODLES & PASTA.
To be continued… :)
PIZZA MOMENTS IN HOLLYWOOD
You can’t question how famous Pizzas are around the world – everybody eats them, even fictional characters on TV!
From the 1970’s till today, pizzas have been around in films in both cameo and more leading roles, and are almost always a source of humour. Such is the light-heartedness of pizza.
Anyway, here’s a look back at some of pizza’s most memorable moments in film history!
:: Pizza in “Dog Day Afternoon”
During this 1975 classic starring Al Pacino and John Cazale, the 2 lead characters, who are in the midst of a bank heist, get held up and negotiate with the FBI to have pizza delivered to them. The pizza delivery guy drops in, delivers the goods, and is then paid with cash from the bank, much to his delight as he exits the building.
:: Pizza in “Saturday Night Fever”
Yet another classic from the 70’s, where the lead character played by John Travolta opens the movie with a scene of him sandwiching 2 slices of pizza together and eating them in big chunks as he does his infamous “strut” down the street.
Watch on YouTube: http://youtu.be/2-BuZJqlOlc?t=59s
:: Pizza in “Ninja Turtles”
Ahh… we all remember these fighting turtles from our childhood and it’s where the term “Cowabunga” became mainstream, thanks to the fun-loving, nunchuck-wielding Michelangelo. The orange headband-wearing turtle also had an insatiable appetite for Pizzas, which becomes a signature part of his character.
Watch on YouTube: http://youtu.be/rLJUGIh-Cnw?t=15s & http://youtu.be/GhjHTc3mc0U?t=5m50s
:: Pizza in “Dude, Where’s My Car”
In the 2000 science fiction comedy starring Ashton Kutcher and Seann William Scott, the 2 lead characters both have day jobs as pizza delivery guys that steal pizzas from work for their own eating pleasure. It sets the tone for their characters that go on to experience a SWEET adventure that sees them saving the world in the process.
:: Pizza in “Futurama”
The animated science fiction sitcom created by Matt Groening (of The Simpsons) features a lead character called Phillip J Fry – a late 20th century New York City pizza delivery boy, who is cryogenically frozen for a thousand years.
:: Hollywood’s Ultimate Villain, Pizza the Hutt in “Spaceballs”
In this famous Mel Brooks movie, Pizza the Hutt is an evil half-man, half-pizza Mafioso and a parody of Jabba the Hutt from Star Wars. By the end of the film, a TV news segment reveals that he got locked in his limo and ate himself to death. What a way to go!
Watch on YouTube: http://youtu.be/r_CDCrsO604?t=1m43s
Of course, there are more examples, but we’re trying to keep this post short – that way, you’ll have more time for pizza. So come on over, grab your own Vivo pizza, and be a star… in a way.
From the 1970’s till today, pizzas have been around in films in both cameo and more leading roles, and are almost always a source of humour. Such is the light-heartedness of pizza.
Anyway, here’s a look back at some of pizza’s most memorable moments in film history!
:: Pizza in “Dog Day Afternoon”
During this 1975 classic starring Al Pacino and John Cazale, the 2 lead characters, who are in the midst of a bank heist, get held up and negotiate with the FBI to have pizza delivered to them. The pizza delivery guy drops in, delivers the goods, and is then paid with cash from the bank, much to his delight as he exits the building.
:: Pizza in “Saturday Night Fever”
Yet another classic from the 70’s, where the lead character played by John Travolta opens the movie with a scene of him sandwiching 2 slices of pizza together and eating them in big chunks as he does his infamous “strut” down the street.
Watch on YouTube: http://youtu.be/2-BuZJqlOlc?t=59s
:: Pizza in “Ninja Turtles”
Ahh… we all remember these fighting turtles from our childhood and it’s where the term “Cowabunga” became mainstream, thanks to the fun-loving, nunchuck-wielding Michelangelo. The orange headband-wearing turtle also had an insatiable appetite for Pizzas, which becomes a signature part of his character.
Watch on YouTube: http://youtu.be/rLJUGIh-Cnw?t=15s & http://youtu.be/GhjHTc3mc0U?t=5m50s
:: Pizza in “Dude, Where’s My Car”
In the 2000 science fiction comedy starring Ashton Kutcher and Seann William Scott, the 2 lead characters both have day jobs as pizza delivery guys that steal pizzas from work for their own eating pleasure. It sets the tone for their characters that go on to experience a SWEET adventure that sees them saving the world in the process.
:: Pizza in “Futurama”
The animated science fiction sitcom created by Matt Groening (of The Simpsons) features a lead character called Phillip J Fry – a late 20th century New York City pizza delivery boy, who is cryogenically frozen for a thousand years.
:: Hollywood’s Ultimate Villain, Pizza the Hutt in “Spaceballs”
In this famous Mel Brooks movie, Pizza the Hutt is an evil half-man, half-pizza Mafioso and a parody of Jabba the Hutt from Star Wars. By the end of the film, a TV news segment reveals that he got locked in his limo and ate himself to death. What a way to go!
Watch on YouTube: http://youtu.be/r_CDCrsO604?t=1m43s
Of course, there are more examples, but we’re trying to keep this post short – that way, you’ll have more time for pizza. So come on over, grab your own Vivo pizza, and be a star… in a way.
KNOW YOUR PASTA!
While our specialties here at Vivo Pizza are, well, Pizzas, we can’t ignore our love for pastas as well. We love eating pasta and we love cooking pasta, so here’s a short list of 10 of the more famous pasta types out there, just to get you a bit more acquainted.
Oh, we’ve also included some homemade spelling assistance. Better if you attempt them with an Italian accent on!
Spaghetti (Spa-geh-tee)
This world-famous long, thin, cylindrical pasta of Italian origin is perhaps the most widely known pasta out there and is commonly available in 25–30 cm lengths, with slightly varying levels of thickness. While spaghetti is suitable with most pasta dishes and sauces, it is often used to accompany Carbonara, Bolognaise, Aglio Olio and other sauces. Thicker variations are known as spaghettoni while thinner variations are known as spaghettini. Vermicelli is also often confused with Spaghetti due to its similar, albeit slightly thicker shape.
Fusilli (Foo-see-lee)
The name fusilli means “little spindles” in modern Italian. These are thick, corkscrew-shaped pastas, which are often available in a variety of colours that actually affect the flavour of the pasta itself. For example, green for spinach and black for squid ink. There isn’t a specific range of sauces that incorporates the use of fusilli, but it is generally prepared with lighter sauces, along with certain types of garden salads. Fusilli may be solid or hollow, with the latter being known as fusilli bucati.
Fettucine (Feh-tuh-chee-nee)
Known as "little ribbons" in Italian, fettucine is a flat thick noodle made of egg and flour - wider than, but similar to a pasta known as tagliatelle. There’s also a variation of fettucine that is made of spinach, flour and eggs and has a light green colour to them. Popular fettucine dishes around the world include fettucine carbonara and alfredo, which are both cream-based sauces that are complemented well by the thicker texture of fettucine.
Lasagne (La-za-nya)
This is possibly one of the oldest shapes of pasta and isn’t served like how most conventional pastas are served. Traditionally, the dough was prepared in Southern Italy with semolina and water, and in the northern regions where semolina was not available, with flour and eggs. Lasagna or lasagne as it is referred to in plural form, is most commonly served baked in multiple layers with a certain meat and cheese. The term “lasagna” is used as a name for such a dish as well, and doesn’t refer to just the pasta itself in its raw form.
Linguine (Ling-gwee-nee)
Wider than spaghetti (about 1/4 to 3/8 inch), but not as wide as fettuccine - that would be the best way to explain what linguine is. This pasta has its roots in Genua and the Liguria region of Italy, and is most popularly used in “Linguine alle vongole (linguine with clams)” along with other seafood and pesto-based pasta dishes.
Tagliatelle (Ta-glia-teh-ley)
Tagliatelle and tagliolini, which mean, “to cut” in Italian, are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. These long, flat ribbons that are similar in shape to fettuccine can be served with a variety of sauces, a classic combination being with bolognese sauce.
Canneloni (Ka-nay-lo-nee)
Italian for “large reeds”, penne is a cylindrical type of pasta that is often baked with a filling and covered by a thicker sauce. Canneloni stuffing may include ricotta cheese, spinach and various kinds of meat, and is served with tomato or béchamel sauce to create a heavier type of pasta meal.
Penne (Peh-nay)
This cylinder-shaped pasta is produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each individual “penna”. Penne is traditionally cooked al dente and served with sauces such as pesto and marinara, and it is also a popular ingredient in pasta-based salads. The best feature of penne is its hollow center that allows it to hold sauce, while the angular ends act as scoops.
Macaroni (Meh-ka-roh-nee)
While there is an uncertainty to whether this pasta is of American or Italian origin, it surely is one of the most “commercial” forms of pasta available, next to spaghetti. Macaroni comes in a short, curved tube shape and is the pasta used in the ever-famous Mac n’ Cheese dish.
Ravioli (Ra-vee-yo-lee)
Ravioli is dumpling-like pasta that is composed of a filling sealed within 2 layers of thin pasta. They are served either in broth or with a pasta sauce. The word ravioli is derived from the Italian word “riavvolgere”, which means "to wrap”.
Oh, we’ve also included some homemade spelling assistance. Better if you attempt them with an Italian accent on!
Spaghetti (Spa-geh-tee)
This world-famous long, thin, cylindrical pasta of Italian origin is perhaps the most widely known pasta out there and is commonly available in 25–30 cm lengths, with slightly varying levels of thickness. While spaghetti is suitable with most pasta dishes and sauces, it is often used to accompany Carbonara, Bolognaise, Aglio Olio and other sauces. Thicker variations are known as spaghettoni while thinner variations are known as spaghettini. Vermicelli is also often confused with Spaghetti due to its similar, albeit slightly thicker shape.
Fusilli (Foo-see-lee)
The name fusilli means “little spindles” in modern Italian. These are thick, corkscrew-shaped pastas, which are often available in a variety of colours that actually affect the flavour of the pasta itself. For example, green for spinach and black for squid ink. There isn’t a specific range of sauces that incorporates the use of fusilli, but it is generally prepared with lighter sauces, along with certain types of garden salads. Fusilli may be solid or hollow, with the latter being known as fusilli bucati.
Fettucine (Feh-tuh-chee-nee)
Known as "little ribbons" in Italian, fettucine is a flat thick noodle made of egg and flour - wider than, but similar to a pasta known as tagliatelle. There’s also a variation of fettucine that is made of spinach, flour and eggs and has a light green colour to them. Popular fettucine dishes around the world include fettucine carbonara and alfredo, which are both cream-based sauces that are complemented well by the thicker texture of fettucine.
Lasagne (La-za-nya)
This is possibly one of the oldest shapes of pasta and isn’t served like how most conventional pastas are served. Traditionally, the dough was prepared in Southern Italy with semolina and water, and in the northern regions where semolina was not available, with flour and eggs. Lasagna or lasagne as it is referred to in plural form, is most commonly served baked in multiple layers with a certain meat and cheese. The term “lasagna” is used as a name for such a dish as well, and doesn’t refer to just the pasta itself in its raw form.
Linguine (Ling-gwee-nee)
Wider than spaghetti (about 1/4 to 3/8 inch), but not as wide as fettuccine - that would be the best way to explain what linguine is. This pasta has its roots in Genua and the Liguria region of Italy, and is most popularly used in “Linguine alle vongole (linguine with clams)” along with other seafood and pesto-based pasta dishes.
Tagliatelle (Ta-glia-teh-ley)
Tagliatelle and tagliolini, which mean, “to cut” in Italian, are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. These long, flat ribbons that are similar in shape to fettuccine can be served with a variety of sauces, a classic combination being with bolognese sauce.
Canneloni (Ka-nay-lo-nee)
Italian for “large reeds”, penne is a cylindrical type of pasta that is often baked with a filling and covered by a thicker sauce. Canneloni stuffing may include ricotta cheese, spinach and various kinds of meat, and is served with tomato or béchamel sauce to create a heavier type of pasta meal.
Penne (Peh-nay)
This cylinder-shaped pasta is produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each individual “penna”. Penne is traditionally cooked al dente and served with sauces such as pesto and marinara, and it is also a popular ingredient in pasta-based salads. The best feature of penne is its hollow center that allows it to hold sauce, while the angular ends act as scoops.
Macaroni (Meh-ka-roh-nee)
While there is an uncertainty to whether this pasta is of American or Italian origin, it surely is one of the most “commercial” forms of pasta available, next to spaghetti. Macaroni comes in a short, curved tube shape and is the pasta used in the ever-famous Mac n’ Cheese dish.
Ravioli (Ra-vee-yo-lee)
Ravioli is dumpling-like pasta that is composed of a filling sealed within 2 layers of thin pasta. They are served either in broth or with a pasta sauce. The word ravioli is derived from the Italian word “riavvolgere”, which means "to wrap”.
