PIZZA AND PASTA

By Matthew V. Grieco

Italians are the undisputed masters of food. In every survey, all over the world, Italian cuisine is consistently rated the most popular (Chinese usually comes in second; as for the French, let us just say, Caterina de’ Medici).

For many people, the first thought that comes to mind at the mention of Italian food is pasta or pizza. The appeal is easy to see. At their simplest, both can be quick and inexpensive to make, although complex recipes abound, as do ones utilizing rare delicacies. The basic ingredients of pasta and pizza meet the needs of everyone, vegetarian, kosher, those with allergies. Moreover, they can be adapted to meet any local or personal taste, with different sauces or toppings. Pasta also comes in countless shapes, sizes, and even colors.

Pizza dates back to ancient Rome, although the Greeks also claim to have been the originators. The pizza was a flat, baked bread, with olive oil and seasoning. A form of pasta also existed in that time period, but it was baked rather than boiled. The popular version is that what we know as pasta was brought back from China by Marco Polo in 1295. However, there is evidence that pasta was being made in Sicily as far back as 800 A.D.; certainly, though, Marco Polo re-popularized the dish. No matter their origins, it was the Italian genius that transformed the humble pizza and pasta into the versatile and favored foods they are today.

For us, “traditional” pasta and pizza both have a tomato sauce. Tomatoes, though, are indigenous to South America. Therefore, pasta and pizza should really be considered Italian-American.