[Sca-cooks] Sicilian Pizza
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Aug 7 12:11:48 PDT 2009
On Aug 7, 2009, at 12:47 PM, Michael Gunter wrote:
> I wasn't sure if you were referring to true Sicilian Pizza or how a
> totally different prouct is marketed. And, for all I know, pizza in
> Palermo is different from the rest of the island.
I think at this point, it might be almost as legitimate (or maybe
legitimized is better) to speak of Sicilian Pizza versus pizza in
Sicily (imagine all the Mongolian barbecue that gets eaten in Ulan
Bator). This isn't Pizza Hut; what I'm speaking of, if it is an
inauthentic, modern commercial travesty, is still part of a pretty old
> And with the American marketing monster, it is nearly impossible
> to tell what is authentic and what is made up by some guy in
> and office that he thinks will appeal to the idiot American masses.
I've often thought that they must sit and brainstorm with some ad
agency version of Mad Libs.
> Like I've determined that I can become a millionaire by creating the
> ultimate marketable sandwich:
> A Tuscan Chipotle Chicken Pannini sandwich.
I don't know, honestly. There might not be enough sufficiently
disparate elements there. I'm just sayin'. Maybe you could work the
words "Asian" and "wrap" in there?
> I've seen many "Sicilian" products advertised that have absolutely
> nothing to do with Sicily.
>> but what I've
>> seen a nekkid focaccio-like unit is baked lightly in a pan, then
>> topped and rebaked, possibly after removing from the pan.
> Nope, nothing at all like basic country Sicilian style pizza.
As I say, there may be differences designed to actually bring the
product closer to some semblance of the "original", in substance if
not in method of production.
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
More information about the Sca-cooks