On Wednesday, July 2, 2014 4:39:56 PM UTC-7, DreadfulBitch wrote:
> On 7/2/2014 6:18 PM, sf wrote:
>
> >
>
> > Didn't know they existed until I saw this episode, but it makes
> > perfect sense to me and now I want a perforated pizza peel!
>
> > http://livewellnetwork.com/Good-Cook...herita/8368936
>
>
> I was unable to watch the video - "Unable to play the content. Try
> again." Trying again didn't work.
>

Same here, so what in the world does a perforated pizza peel do for
the chef?


>
> I will say that the best Pizza Margherita I've ever eaten was in a small
> town outside Venice, Italy. Made all the varieties we have here in the
> US pale by comparison.
>

the Pizza Margherita was created by Ralph Esposito of Naples for the
King and Queen of the relatively newly united Italy, Umberto and
Margherita of Savoy (the king's cousin). Pizza is a product of the
poverty-stricken south, not the affluent north, so that Venice excelled
is surprising.

Esposito is a common Italian surname implying that the holder (or his
forebear) is a foundling. "Esposito" means "the exposed one," one left
on the church steps for the priests and or nuns to raise.