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Article: Traditional pizza-making a dying art form.
- Article from:
- The Philadelphia Inquirer (Philadelphia, PA)
- Article date:
- June 13, 2003
CopyrightCOPYRIGHT 2003 The Philadelphia Inquirer. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Ken Dilanian
NAPLES, Italy _ Antonio Pace has news for you: That tomato and cheese pie you have been eating by the slice all your life _ that is not pizza. Real pizza _ the kind his family has been making in Naples for 100 years _ is made only with special, mostly Italian, ingredients: a specific type of flour, tomatoes and mozzarella. You don't put pepperoni on it, let alone salmon or pineapple.
For years, traditionalists in this southern port city have decried the flashy mutations featured at your favorite neighborhood parlor, while fighting to preserve the old minimalist recipes. So passionate is Pace about his cause that a decade ago he ...