Thursday, November 07, 2002


history of pizza in new york. . .

and in yet another suprise from the new york times food section -- perhaps in a moment of penance for those horrible columns by nigella? -- we have a very nice history of pizza in new york.

it has an especially good discussion of the mozzarella blend used by top pizzerias here in town, like difara's. this is a great secret to know: 3/4 fresh mozzarella di bufala imported and 1/4 domestic from grande. . .however, those of at home don't have to worry about our profit margins and so can afford to go 100% imported, or use the freshest cheese from the best latticini near you. . .

also, as a new yorker, my heart lifted to see how each group comes to the city and make it their own: thus the birth of the spicy indian pizza, with curried tomato sauce and hot peppers. . .i won't be eating it, but hey! only in new york!

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