Pepperoni: On Top - most popular italian dishes in restaurants

Julia moskinov
In the United States, the handmade pizza shop opens 2011 faster than Natalie Portman's movie.
But in those imported ovens
The most popular pizza in the United States so far
Rare as a Black Swan.
In these rare pieces of wood
There are freshly baked pizza, hot soppressata pizza and salami pizza in the store. Spicy Pizza alla diavola is very popular.
Boots & shoes Service Center in Oakland, California
There's a local-leek-and-potato pizza.
The Paulie restaurant in Brooklyn has cherry dried and orange honey pizza.
Motorino in the East Village, Brussels sprouts and panchetta.
But pizza with spicy Italian sausage? Geddoutahere!
What exactly is Pepperoni? It is an air-
Dry spicy sausage with several distinct features: Good-
It has texture, slight smoky flavor, bright red color, and soft.
But one thing is not: Italian.
"Purely Italian --
John Mariani, a food writer and historian, has just published a book called How Italian cuisine conquers the world.
"Peperoni" is the big pepper word of Italy, as in the sweet pepper, no Italian sausage is called "Peperoni" by this name, although some of the salads of Calabria and apilia are equally spicy, red with dried peppers.
Mr. Print oni, the first mention of pepperoni in Print was in 1919.
Here, Mariani says, pizza shops and Italian meat shops are booming.
Peperoni conquered the United States.
Rommel is the biggest.
Sell the brand and run-
As of the Super Bowl this Sunday, the company has sold enough spicy Italian sausages (40 million)
Holly Drennan, product manager, said it was necessary to cross the Earth all the way.
Advertising expert michael Ruhlman, who is writing a book about salumi in Italy, did not flinch, calling the Italian spicy sausage pizza a "jerk" dish, a distorted reflection of the health tradition.
"Bread, cheese and sausage are a good idea," he said . "
"But there is a way for America to accept a good idea, Volkswagen.
Make it to a level of extreme mediocrity and then lose our sense of where the idea comes from.
He prefers Rado or fine.
Rice sausage, very thin slices, then put on top when the pizza comes out of the oven instead of cooking in the oven.
Advertising, but some of the most respected meatheads in the country are starting to take pepperoni seriously.
Paul Bertolli, founder and self-introduction, said: "I can't make Italian sausages as quickly as I am now, and now the pizza chef is begging me for Italian sausages . "
Experts who claim to be "curemaster" Fra' pork end in Auckland. Mr.
Bertolli is doing a study. and-
The sausage at the stage of development, due to the needs of expert pizzaiolos like Chris Anko's Phoenix and Craig Stoll's Delfina in San Francisco.
"There's nothing better than the spicy, smoky taste of pizza," he said . "Mr.
According to Bertolli, the smoke, beef content and fine grinding of Italian sausages are more like the features of German sausages, indicating the connection between the Midwest and the United States.
"I haven't seen smoked sausages anywhere in Italy," he said . ". Normally, Mr.
Bertolli confined himself to traditional products and processes that are almost painful, as well as the noseto-
He applies to the tail spirit of the ranch --
Antibiotics-
He bought a free pig. (Except ears; Mr.
They even have too many creaks, says Bertolli. )For Mr.
Bergoli's spicy Italian sausage, he will avoid commercial producers using Aden, which is beneficial to this effective natural preservative of celery juice. Although it does not produce the same appetizing color as the chemical version in the finished product.
No one says spicy sausage is hard to find.
Large producers like Volpi, Patrick Cudahy (
No manufacturers
Char line for many pizza restaurants in Northeast China)
Columbus and Enzo are considered top notchof-the-
The route between the pizza shop owners.
There are different opinions on whether a piece should curl or lie flat while cooking.
It is said that a small cup of cooked spicy Italian sausage is an important job: to limit the spicy, molten fat flowing from the surface of the pizza.
But a spicy sausage no more than handmade.
Quality standards for hand-made
Food sports also replicate soft, chewy, smoked foodhot-
The sweetness of commercial products?
This is the holy grail.
Otto is Mario Bata's pizza restaurant in Greenwich Village, which opened in 2003, treating his own spicy Italian sausage in a small underground room supervised by restaurant chef Dan Drohan.
In 2007, after the New York City Department of Health cracked down on illegal bacon, Otto became the first restaurant in the city to be officially licensed --
To treat your own meat, it must be done within a specific humidity and temperature range for safety and effectiveness.
Mr. Pepperoni says Pepperoni is Otto's most popular ingredient.
Drohan, the restaurant has more than 100 pounds red food per weekwine-
Colored sausage seasoned with Berkshire pig shoulders and fennel pollen (
Instead of the usual fennel seeds)
Chili and cayenne.
Advertising outside the pizza world, very few spicy sausages are seen in the restaurant kitchen.
Sausages are everywhere;
Soppressata, its fat granules, is popular for a while.
But only in Torrisi, a small mulberry Street restaurant dedicated to Italian flavor
American flavor, is there any evidence of real spicy sausage ideas?
It offers spicy Italian sausage sauce, spicy Italian sausage snow and shredded spicy Italian sausage, mixed with oregano and vinegar in warm crushed potatoes to make a dream potato salad.
"We bought three different foods for different cooking purposes," said Mario Capone. owner and chef.
The Alpine brand is good for cooking, he says, "spicy sausages just want to distribute this delicious orange grease.
He added that Salumeria Biellese is best suited for slicing and is also a supersalty-
The smoked version of Vermont Smoke and Cure provides a very delicious decoration for living seafood.
For Snow, sir.
Carbohydrates briefly freeze the entire sausage, and then grind it into a feather-like fragment on a micro-plane that melts when they rest on a hot soup, such as potatoes or beans.
A block further down sang Street, on a stretch of road that suddenly took back Italian food --
American culinary heritage, a pizzeria called Rubirosa, opened in November.
In American pizza, there is no more noble blood than Rubik's Cube Rosa: Chefs and colleagues
Boss Angelo Pappalardo (Always called. J. )
He grew up on Staten Island and worked at Joe and Pat's, his father's Pizzeria Giuseppe, where the skin was thin, ethereal and legendary.
The pizza of Rubik's Cube Rosa is almost the same, the sauce is almost spread all the way to the edge, and the sauce is gently balanced between soup and sweetness.
Slices of Italian sausage not greater than nickel per day (
Now a lot of pizza shops buy pre-
Cut the spicy Italian sausage and it will harden soon).
Born Albert Di Melio. and-
Grown-up Staten Islanders came to Ruby Rosa as co-partners
Chef, he says he has a big plan for the spicy sausage pie.
"I think we will do some local salumi, some little Italian stuff on the street. ” He was wrong. Although Mr.
Pappalardo at high-
In Italian restaurants like Esca and Osteria da Circo, Rubirosa's pasta is handmade, and the spicy Italian sausage is made by Rommel.
It is familiar with texture and taste.
"It won," said Di Milio. “A. J.
"Give the people what they want," he said . "Di Meglio said.
"He's right.
Last Wednesday, an article about spicy Italian sausage misdescribed the name of a region in southern Italy where the spicy sausage produced was similar to spicy sausage. It is Apulia —
Not Abruzzi in central Italy.
A version of this article was printed on page D1 of The New York edition on February 2, 2011 with the title: Pepperoni: top.
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