I have a fascination with the origins of Italian-American cooking. So different, yet so similar. For instance, I always wondered why do we get espresso with a lemon peel here in the States, but never in Italy?
One obvious answer to the differences is that Italian-Americans used the ingredients they found in their new country. It could also be that each started out nearly the same, but just evolved differently. This seems to be true of pizza.
From my understanding, pizza in the U.S. has been around for nearly as long as the pizza in Italy, but each evolved in its own way. In fact, much of the pizza made in Italy is made with wheat from the U.S. At any rate, as I said in my Fornino post, I love both.
Robert Sietsema was lucky enough to travel to Naples (Do I sound jealous?) recently to explore the true pizza of Naples, a place that when I visited also reminded me of Brooklyn. A place where I could easily spot Italian-American roots.