SpizzaLaPizza – It Shakes Its History Years & Hour As Hour Is Loved From All

Leaving aside the plagiarized image in their logo—stolen from Pixar’s 2007 film, Ratatouille—SpizzaLaPizza qualifes for “First Flats” just because of the all-around silliness of a site that proposes to educate the reader about pizza, but manages to get everything wrong, from “Napolitan” to “participio passed” to cooking times (“firewood furnace [heated to] approximately 485°C [that is, 905°F] to “recipies.”

Admittedly, there’s sort of a pun in that last, though it is doubtful that the site’s owners (Insonnia Team s.a.s. di Marco Farace & co., 7 Prolungamento Via Ferrara, Arzano 80022) have a clue.

If you want to help them get the joke, you can write to them at:

Marco Farace: m.farace@insonniateam.it
Davide Farace: d.farace@insonniateam.it
Antonio Manfredi: manfredi@insonniateam.it


History of the pizza

The pizza has shakes it history years. In ancient Egypt it was custom to celebrate genetliaco of the Pharaoh, eating one crushed flavored with aromatic grass. In Greek age, Erodoto hands on various prescriptions Babylonian that bring back to us to crushed and focacce of varied kind. In roman age it was use to cook focacce of farro, infact, is believed that the word flour drifts from farro while the word pizza drifts from pinsa, participio passed of the pinsère that it means to crush, to mill. The same Virgilio narrates in some its works, of some peasants whom they used to mill frumento, to sift the obtained flour, to paste it with aromatic grass and knows them, to crush it in order to render it thin and to give them the round shape and then cooked to the heat of ashes of the hearth. The traces of this food are found again also in medioevale age and rinascimentale where culinarie variations are recovered on the topic, it is for the cake that salato and different baking methods. Therefore, we can consider the pizza as typical food of the cultures that have shown oneself on the Mediterranean river basin. But it is in a labyrinth of alleys of Naples that will find its native land.

Two are the fundamental ingredients: mozzarella and tomato. The first one was work of the Longobardi, than as a result of the fall of the roman empire, carried with himself the ‘bufala’ that once gotten used between the Lazio and the Campania, it would have supplied the milk ones for the fabrication of the mozzarella.

The second was imported from the Perù in Europe from the Spanish colonizzatori and before was used like sauce cooked and then used to flavor the pizza. After them it begins them diffidenze, the tomato made its income prevails them in the Italian kitchen and in particular that Neapolitan.

The true Neapolitan pizza is been born around to the 1730 in the version marinara. Infact to Naples the botteghe begin to diffuse themselves specialistic in preparation of such plate becoming therefore one plate consumed from all the social classes. In the 1800 we know the pizza in the version Margherita that has taken the name in 1889 in occasion of a visit of the monarchs then. Infact, one tells that the better one pizzaiolo of the age: Raffaele Esposito, realized for the monarchs of Italy: King Umberto and Queen Margherita, three peaks:

italian pizza Mastunicola (strutto, cheese, basil)
italian pizza Marinara (tomato, garlic, oil, origano)
pizza tomato e mozzarella (tomato, oil, mozzarella, basil)

The monarch appreciated therefore a lot this last one from wanting to praise the craftsman then giving its name to the culinaria creation and from here the birth of “Pizza Margherita”.

Until 1900 the pizza and the pizzerie remain a only Neapolitan phenomenon, then after the second world war and on the wave of the emigration that the pizza exits from the borders of the meridione in order to disembark to the North abroad and, becoming therefore a world-wide phenomenon. Hour as hour is loved from all, large and small, from Europe to the America to Japan and it is possible to taste it also in the best restaurants.

The Napolitan Pizza

The pizza is a symbol of the Italian culinaria art, a healthy food and suit, comes advised from the nutrizionisti and these considered part of the Mediterranean diet. The pizza contains contained elevating of protidi, iron and vitamins B1 and PP, does not fatten and is digeribile than other foods and thanks to carbohydrates of the paste, proteins of the cheese and the vitamins of the tomato can be considered like such only plate to satisfy the requirementses every day of the human body. The pizza must be cooked in firewood furnace to approximately 485 ° C. the times of baking does not have to be excessive, not is a precise rule, but only the experience and the sight will indicate the just moment in order sfornare, in such way that, neither the paste neither the ingredients must introduce burns. If instead of the firewood furnace is used the electrical furnace to cook the pizza is necessary approximately 20-30 minuteren to the temperature of 250°.

Between varying of the Neapolitan pizza there are Pizza Margherita whose ingredients are:

– Flour of cereals: complex carbohydrates, slower absorption regarding simple carbohydrates (es. like sugars), supply energy and supply the satiety sense neutralizing the hunger.
– Tomato: rich of vitamins and proteins vegetables that carry out an important anti-oxidant action.
– Oil extravergine of olive: rich of lipids vegetables, of vitamin To, D, and, K.
– Mozzarella: rich of proteins vegetables (lisina and metionina).
– Basil: it is a anti inflammatory one and it favors the digestion.

and the italian Pizza Marinara whose name derives from the fact that the ingredients easy preservable, they could be capacities from the duffles-coat during they along travel. Its ingredients are:

– Flour of cereals: complex carbohydrates, slower absorption regarding simple carbohydrates (es. like sugars), supply energy and supply the satiety sense neutralizing the hunger.
– Tomato: rich of vitamins and proteins vegetables that carry out an important anti-oxidant action.
– Oil extravergine of olive: rich of lipids vegetables, vitamin To, D; AND, K.
– Garlic: it is an internal antiseptic, it has diuretic property and it fights the arteriosclerosis
– Origano: it fights coughs, bronchitises and tracheitises, it stimulates the appetite and it acts from pain-killer.

Pizzeria Le Macine (Terni, Umbria)

macinaFrom the online menu (Inglisc version) of the Pizzeria Le Macine. If you’re in an especially cynical mood, you might want to try the “fettuccine to the hypocrite,” followed by a contour of “spinaches to the sour one.”

Where he eats

The Pizzeria “Her Millstones” it has 3 ample saloons to the inside, able to entertain up to 300 people and an external gazebo for 350 people,; if you desire to organize parties, banquets and ceremonies, not you hesitate to contact us, we are to your disposition.

The Pizzeria “Her Macine”si finds in the proximities of the center of Terni, in an absorbed residential zone in the green and in the calm. We have ample places for parties and refreshments, both to the inside and to the outside, of a park plays for children and an ample guarded parking lot. All this in an opened place all the more days.Ins you can taste all of you you anticipate him and the you postpone of series Á. and the games of the Ternana. In the summer period you can taste your meals to the coolness of the ample porch.


Ham and melon
Appetizer to the millstones
Appetizer to the Italian
Imagination the chef’s appetizer
Appetizer of bread carrè
Warm appetizer
Appetizer of vegetables
Mixed appetizer
Mixed Bruschette
Bruschette to the tomato
Bruschette hypocrite
Bruschette to the oil
Bruschette with beans

Cold dishes
Cheeses’ portion
Bresaola, rucola, parmiggiano
Rucola and parmesan cheese
Slices tomato and rucola
Scamorza to the oven
Scamorza with ham

First dishes
Bucatini to the matriciana
Spaghetti garlic oil and peperoncino
Spaghetti to the carbonara
Spaghetti to the puttanesca
Fettuccine to the hypocrite
Fettuccine mushrooms and whipped cream
Fettuccine to the meat sauce
Fettuccine to the boscaiola
Fettuccine to the millstones
Ciriole to the millstones
Ciriole to the mushrooms
Ciriole to the hypocrite
Pens to the salmon
Pens to the vodka
Pens to the norcina
Pens to the angry one
Pens to the four cheeses
Pens in pink sauce
Tortellini whipped cream and sausage
Tortellini to the boscaiola
Tortellini to the meat sauce
Tortellini whipped cream and cooked ham
Ravioli butter and sage
Ravioli to the meat sauce
Ravioli to the hypocrite
Ravioli to the whipped cream

Second dishes
Beefsteak of pig to the fire
Beefsteak of vitella to the fire
Lamb scottadito to the fire
Portion of sausages to the fire
Scaloppine to the mushrooms
Scaloppine to the white wine
Scaloppine to the lemon
Scaloppine to the hypocrite

Mixed salad
Green salad
Spinaches to the sour one
Spinaches to the butter
French fries

Pizza to the four seasons
Pizza to the capricious one
Pizza to the raw ham
Pizza to the fruits of sea
Pizza to the tuna and slices tomato
Pizza to the mushrooms
Pizza to the millstones
Pizza to the asparaguses
Pizza to the bismark
Pizza to the salmon
Pizza to the ortolana
Pizza to the Mexican
Truffled pizza
Salty pizza of artichokes
Mixed pizza
Pizza to the flowers of pumpkin
Parisian pizza
Pizza to the nutella
Pizza to the zucchines
Pizza to the potatoes
Pizza ham and melon
Pizza daisy wheel
Neapolitan pizza
Pizza wurstel
Pizza to the sausage
Pizza olives
Pizza eggplants
Pizza to the corn
Pizza mushrooms and bacon
Pizza white raw ham and slices tomato
Pizza to the mushrooms, cooked ham and fresh whipped cream
Pizza rucola and stracchino
Pizza rucola and prawns
Pizza rucola and parmesan cheese
Pizza to the four cheeses
Pizza to the hypocrite
Pizza to the spicy salami
Pizza to the porky mushrooms
Pizza to the carbonara

Pant to the ham
Pant mushrooms and ham
Pant to the sausage
Pant to the spinaches

Pizza breads
Pizza breads to the ham
Pizza breads of mushrooms and ham
Pizza breads spinaches and sausage
Pizza breads mushrooms and sausage
Pizza breads to the rucola

Crouton mushrooms and ham
Crouton anchovies and tomato
Crouton to the hypocrite
Crouton to the asparaguses
Crouton to the sausage
Crouton to the sausage and tomato

It made up for
Hamburger and chips
Roast Wurstel and chips


spinaWine to the thorn

Beers in bottle
Du demon

Drinks to the thorn
Coca cola

Bersano red
Asti conte Cavour
Brachetto bersano

Caffe corretto
Cognac e whisky
Liquori e amari
Liquore alla liquirizia

Strawberries to the lemon
Strawberries with whipped cream

Sweets of the house
Soup English
Pears to the beautiful helena
Cooked whipped cream

Ristorante Baglio Santacroce (Valderice, Trapani)

From the Ristorante Baglio Santacroce’s online menu. (If I might make a comment, I think that implying that Sardinians are mean and filled with scratched bread is just plain bigoted. And using them to make sauce for your macaroni is almost certainly illegal.)


The Sicilian Cuisine

Sparkling, cheerful, ritual, fanciful. The Sicilian cuisine is as its earth. Alive of sun, of sea, of love. And of turned on colors, of intense odors, of sharp contrasts.

The history of the Sicilian food custom starts with the first inhabitants of the island, the Sicanis, the Phoenician ones, the Greek, the Romans. You narrates that the rich characters and the most greater exponents of the Greek culture used to send their cooks to learn the Sicilian culinary art. Continuous to evolve him and himself/herself/themselves it directs toward new tastes with the arrival of people invaders, from the Vandals to the Byzantines, from the Arabs to the Norman ones, from the Angioinis to the Aragonese ones. And the continuous tradition, grows, it becomes wealthy of new elements of different cultural influences. They hands down new recipes, popular dishes cohabit and they are measured with “flat modern.” But the primary characteristics of our gastronomy are unchanged: the imagination, the elaborate taste in to introduce the dishes, the employment of aromas, of the seasonings, the profusion of tastes.

Some of the Dishes of the Sicilian Cuisine, that, besides those of National Kitchen, they prepare him to the Restaurant Baglio Santacroce, are:


Insalata di Mare: salad of octopuses, squids, prawns, mussels, clams seasoned with lemon and parsley.

Panelle: crocché done with flour of ceci and then fried.

Caponata: cold dish which eggplants, oil, vinegar, garlic, toasted almonds, pinoli and other seasonings enter.

Pesce Spada marinato: fish sword made to soak with oil and lemon.

Bottarga di tonno: fettine of ovary of tuna served with oil and lemon.

First dishes:

Busiate al pesto trapanese: seasoned pigtails of fresh pasta with pesto of garlic, oil, basil, almonds and pomodorini.

Pasta con le sarde: macaronies with saffron and seasoned with sauce composed of onion, anchovies, parsley, wild finocchietto, almonds, pinoli and Sardinians the all soffritto in oil, flat typically and originally palermitano.

Busiate alla norma: seasoned busiate with eggplants and covered of ricotta seasoned salty.

Cuscus: flat of sure Arabic origin. It is a brodosa and tasty soup of fish with a lot of vegetables, that you/he/she is opportunely poured on a base of prepared bran.

Busiate con pesce spada e melanzane : seasoned busiate with sauce of fish sword and eggplants.

Involtini di melanzane: full of spaghetti in sauce of tomato, basil, salty ricotta and gratinate to the oven.

Second of meat:

Involtini di carne alla Siciliana: full involtini of meat of bread grattato,pinoli,uva passa,salame and cheese first salt.

Scaloppine al Marsala: medallions of meat browned in the Marsala.

Second of Fish:

Sarde a beccafico: the Sardinians cut in mean, are filled with scratched bread, sugar, cinnamon, raisin and pinoli. Cooked to couple in oil they are flavored from a leaf of laurel.

Tonno con la cipollata: floured tuna and soffritto with the cipolla.

Involtini di pesce spada: involtini of fish sword full of scratched bread, parsley and cheese.

Sweets and dessert:

Cassata: cake covered of pasta real and candied, full of ricotta and chocolate.

Cannoli: sweets with full of ricotta, chocolate and candied.

Cassatelle fritte: full ravioloni of ricotta, fried and dusted of sugar to veil.

Tastes that they happily marry him the proud production vinicola of Sicily.