[Sca-cooks] Sicilian Pizza

[Phil Troy / G. Tacitus Adamantius]

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  
tradition.
>
>
>
> 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.

Adamantius







"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  
bellies."
			-- Rabbi Israel Salanter