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. Some argue pizza was born in Venice, some say it’s Rome.

Now we all remember pizza vividly from childhood experiences like a pizza outing after a game or a treat by our parents after acing an exam. Whatever the memory we can all agree that pizza was our comfort food as kids and it certainly carries nostalgia in our adulthood.

But the invention of pizza goes a long way back, way before our childhood memory.

Somewhere along the way, this happened…

• Before pizza took on its circular pie form, people in medieval times (we mean really medieval like 3rd Century B.C.) used it as a slab of bread to plate all sorts of toppings.
  
     

• Long, long, time ago, a genius of a chef named Raffaele Esposito became the father of modern pizza after presenting to Queen Margherita of Savoy what was then known as a peasant dish and she loved it. Thus, the name Pizza Margherita. To represent the colours of the Italian flag, he used a combination of tomatoes, mozzarella cheese and basil.
  
     

• Two centuries later, pizza rose to popularity in America by Gennaro Lombardi who opened the first pizzeria in North America (New York). Lombardo is now known as America's "Patriaca della Pizza."
  
  

The birth of VIVO in 20th century…

Once upon a time in a land far, far, far away (okay, maybe not that far away) lived a family of pizza makers known as the Horrigan family. It all started with the family’s secret pizza recipe of using traditional baking methods to make American pizza.  Their American pizzas shot to fame very quickly in town and from this humble beginning, VIVO was born.  Today, VIVO brings you pizzas using the latest baking technology that ensures perfection and consistency at all times.

And in closing, it’s only apt that we quote the late great Dean Martin as he sang, “When the moon hits your eye like a big pizza pie, that’s amore.”

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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.

Not everyone likes birthday cake. Wouldn’t it be fun to blow out your candles on a birthday pizza?



The side panel of a pizza box showing (funny) reasons why the delivery arrived late



The new wave of advertising (nom nom nom)



A big man carrying his pizza – we’ll leave this (unusual) picture interpretation up to you



Why are you reading the stamp?



A game of dice. Why not?



Enjoy your pizzas on the sofa, in front of the television too much? Here’s a mess-free and comfortable way of eating – a pizza box converted into a mini table. 

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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.

What you’ll need for 1 pound of pasta:  

2 cups unbleached flour, 3 eggs, ½ teaspoon salt & a pasta machine.  

1. On a mound, gently stir in the egg mixture into the flour, using a fork then slowly mix with your fingers.
2. Bring the mixture together with your hands to form a ball. Add a little more egg mixture if dough is too dry.
3. Knead the pasta dough, pushing down and away with your palms until dough is smooth.
4. Separate and roll into 3 equal sections. Flatten one dough ball and slot it into the pasta machine on its widest setting (1). Continue to do this making the slot smaller each time.
5. Place your sheet of dough (in desired thickness) into the cutting blades. Immediately hang pasta strips on a rack for drying. Fresh pasta can be stored up to a week. 

If you don't have a pasta machine, a rolling pin will work just fine

Yellow is boring!

Surely the first time you heard of squid ink pasta, you frowned at the thought of eating those coal black strips. The truth is, adding that extra ingredient to your pasta dough will not significantly increase its flavour but you will, however, enjoy the colour it produces.

For orange pasta, use either pumpkin or tomato paste. For green pasta, try blended spinach or pesto. For purple pasta, add dragon fruit or blueberry.

So, why the many shapes and sizes?

It isn’t just a modern marketing gimmick. In fact, they serve a good purpose. The wider the surface of pasta, the more space for sauces to cling on. Even the shape of pasta decides its ability to be stuffed, layered or provides versatility in recipe creation.

Stay tuned for more pasta and pizza education!

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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.

For example, when you want a fried egg with its yolk soft and intact, you say:

“One sunny side up!” if you’re in a hotel or “Satu telur mata!” if you’re at your neighbourhood mamak stall.

Another example would be proclaiming the words “bottoms up!” when you intend to challenge or invite those around you to finish their drinks, usually with alcohol in it, in a fast manner. As if you didn’t know this already.

Then you have more negative examples, like how 2 simple words; “you’re” and “fired” can sum up the meaning of a whole sentence explaining that you or someone else, just lost their job.

Using phrases such as these would give others the idea that you “know what you’re doing”, and thus make you seem like a bit of a pro at what you’re talking about.

You could call this jargon, because it sort of is.

What about when it comes to ordering pastas and pizzas? Surely there must be some globally recognized words and terms or jargon that can leave you feeling like a pro after saying them? Well, here’s a short list of stuff that might; along with pointers on some “pro” words that are often mispronounced in the pasta and pizza world.

Al Dente           

This is an Italian term which is translated directly as “to the tooth”. It describes the ideal level of doneness for pastas and its balanced texture when chewed.

Parmesan

First of, do not call this “cheese powder”, because while it looks like it is, it’s just wrong to call it that. And it isn’t “par-may-son” or “par-mi-son”, it’s “par-muh-sjon”. If you didn’t get that, then go online and search up the pronunciation!

XVOO or EVOO

This stands for “Extra Virgin Olive Oil”, a much healthier oil used in preparation of various pasta dishes. You’ll find this 4-letter abbreviation in some menus and when you do, you’ll now know what they mean!

Tabasco Sauce

Many western food lovers will find that their meals aren’t complete without this famous sauce. Unfortunately, many pronounce it as “toh-bes-ko”, which is wrong; and it’s strange because it’s even spelt with a “ta”. So get it right and say “ta-bes-co”!

Baguette

This famous type of bread is one that you’ll find being used as garlic bread and accompanying your soup or pasta. But it isn’t pronounced “ba-gu-wet”. In fact it’s much easier – “ba-get”.

Capsicums

Green peppers, red peppers and bell peppers, they’re all basically the same thing. But it just sounds more sophisticated when called “capsicum”.

This is by no means a complete guide to talking like a pasta or pizza pro, but it just touches on a few things that popped into mind. Look out for a second edition of this topic, if and when it comes out! For now, why don’t you satisfy your weekday pasta craving by heading over to a VIVO near you? Here’s where you can locate one http://www.vivopizza.com/our-stores.html

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