Italy Pizza Quotes

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Let me ask you something, in all the years that you have...undressed in front of a gentleman has he ever asked you to leave? Has he ever walked out and left? No? It's because he doesn't care! He's in a room with a naked girl, he just won the lottery. I am so tired of saying no, waking up in the morning and recalling every single thing I ate the day before, counting every calorie I consumed so I know just how much self loathing to take into the shower. I'm going for it. I have no interest in being obese, I'm just through with the guilt. So this is what I'm going to do, I'm going to finish this pizza, and then we are going to go watch the soccer game, and tomorrow we are going to go on a little date and buy ourselves some bigger jeans.
Elizabeth Gilbert
Despite her unrepentant aversion to Italian food, which her husband put down to her nation's historic distrust of Italy, she suddenly declared: "All I want in life is to be able to get a take-away pizza!
Julia Stuart
But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
We sat around for hours, turning over the mysteries of the universe, giggling like a dorm room full of stoners, all of us seemingly intoxicated by the truffle's powerful pheromones. A new ritual was born, an annual Truffle Fest that stretched on for the better part of a decade across state lines and continental divides. In that time, I've cooked dozens of truffle-larded dishes. Soft scrambled eggs. Scallops and salsify in parchment. Wild mushroom pizza. Butter-bombed risotto. Whole roasted chicken with truffle slices slipped like splinters under the skin. Above all, handmade pasta tossed with melted butter and anointed tableside with truffle- the finest vessel for the tuber's dreamy fragrance.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
NEAR THE BASILICA OF ST. ANTHONY Antica Trattoria dei Paccagnella, the most serious restaurant near the basilica, serves up nicely presented, seasonal local dishes with modern flair and an impressive attention to ingredients. The place has friendly service, modern art on the walls, and no pretense. It’s thoughtfully run by two brothers, Raffaele and Cesare, who happily explain why they are so excited about local hens (€9-12 pastas, €14-18 secondi, Mon 19:00-22:00, Tue-Sat 12:00-14:00 & 19:00-22:00, closed Sun, Via del Santo 113, tel. 049-875-0549). Pizzeria Pago Pago dishes up wood-fired Neapolitan pizzas (a local favorite) and daily specials depending on what’s in season. Get there early for dinner or wait (€5-8 pizzas, €9 salads, Wed-Mon 12:00-14:00 & 19:00-24:00, closed Tue; 2 blocks from Basilica
Rick Steves (Rick Steves Italy 2015)
There are four cheeses! It's a 'Quattro Formaggi' Pizza!" "A 'Four-Cheese' Pizza? Well, duh. That's a standard pizza topping, even in Italy. There's nothing special or even unusual about that! So why the big reaction?!" "Because the four cheeses were blended together and balanced with absolute perfection! The deliciousness of most cheeses is rooted in their mellow richness and sharp saltiness. With those flavors as his baseline... he took four cheeses and balanced them so that their quirks and strengths play off each other brilliantly! That sharp, salty battle is a stark contrast to the thick sweetness of the shigureni beef- the gap between them creating a full-bodied and indescribably delicious flavor! Then there's the texture contrast of the gooey cheese and the crisply fragrant crust..." "And you can't forget the tingly bite of the black pepper sprinkled across the top. What a marvelous accent! All the various flavors blossom to their full potential inside the mouth, each making the salty cheese stand out more and more..." We came out of the blocks with the bitterness of the artichokes... then we jumped to the cynarine-boosted sweetness of the shigureni beef... ... and ended with a leap to a salty Quattro Formaggi Blend!
Yūto Tsukuda (食戟のソーマ 28 [Shokugeki no Souma 28] (Food Wars: Shokugeki no Soma, #28))
Italian cuisine is the most famous and beloved cuisine in the world for a reason. Accessible, comforting, seemingly simple but endlessly delicious, it never disappoints, just as it seems to never change. It would be easy to give you, dear reader, a book filled with the al dente images of the Italy of your imagination. To pretend as if everything in this country is encased in amber. But Italian cuisine is not frozen in time. It's exposed to the same winds that blow food traditions in new directions every day. And now, more than at any time in recent or distant memory, those forces are stirring up change across the country that will forever alter the way Italy eats. That change starts here, in Rome, the capital of Italy, the cradle of Western civilization, a city that has been reinventing itself for three millennia- since, as legend has it, Romulus murdered his brother Remus and built the foundations of Rome atop the Palatine Hill. Here you'll find a legion of chefs and artisans working to redefine the pillars of Italian cuisine: pasta, pizza, espresso, gelato, the food that makes us non-Italians dream so ravenously of this country, that makes us wish we were Italians, and that stirs in the people of Italy no small amount of pride and pleasure.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
Palermo is dotted everywhere with frittura shacks- street carts and storefronts specializing in fried foods of all shapes and cardiac impacts. On the fringes of the Ballarò market are bars serving pane e panelle, fried wedges of mashed chickpeas combined with potato fritters and stuffed into a roll the size of a catcher's mitt. This is how the vendors start their days; this is how you should start yours, too. If fried chickpea sandwiches don't register as breakfast food, consider an early evening at Friggitoria Chiluzzo, posted on a plastic stool with a pack of locals, knocking back beers with plates of fried artichokes and arancini, glorious balls of saffron-stained rice stuffed with ragù and fried golden- another delicious ode to Africa. Indeed, frying food is one of the favorite pastimes of the palermitani, and they do it- as all great frying should be done- with a mix of skill and reckless abandon. Ganci is among the city's most beloved oil baths, a sliver of a store offering more calories per square foot than anywhere I've ever eaten. You can smell the mischief a block before you hit the front door: pizza topped with french fries and fried eggplant, fried rice balls stuffed with ham and cubes of mozzarella, and a ghastly concoction called spiedino that involves a brick of béchamel and meat sauce coated in bread crumbs and fried until you could break someone's window with it.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
There is no old age like anxiety,” said one of the monks I met in India. “And there is no freedom from old age like the freedom from anxiety.” In desperate love, we always invent the characters of our partners, demanding that they be what we need of them, and then feeling devastated when they refuse to perform the role we created in the first place. Generally speaking, though, Americans have an inability to relax into sheer pleasure. Ours is an entertainment-seeking nation, but not necessarily a pleasure-seeking one. Americans spend billions to keep themselves amused with everything from porn to theme parks to wars, but that’s not exactly the same thing as quiet enjoyment. The beauty of doing nothing is the goal of all your work, the final accomplishment for which you are most highly congratulated. The more exquisitely and delightfully you can do nothing, the higher your life’s achievement. You don’t necessarily need to be rich in order to experience this, either. I am having a relationship with this pizza, almost an affair. Without seeing Sicily one cannot get a clear idea of what Italy is. “No town can live peacefully, whatever its laws,” Plato wrote, “when its citizens…do nothing but feast and drink and tire themselves out in the cares of love.” In a world of disorder and disaster and fraud, sometimes only beauty can be trusted. Only artistic excellence is incorruptible. Pleasure cannot be bargained down. And sometimes the meal is the only currency that is real. The idea that the appreciation of pleasure can be an anchor of one’s humanity. You should never give yourself a chance to fall apart because, when you do, it becomes a tendency and it happens over and over again. You must practice staying strong, instead. People think a soul mate is your perfect fit, and that’s what everyone wants. But a true soul mate is a mirror, the person who shows you everything that’s holding you back, the person who brings you to your own attention so you can change your life. A true soul mate is probably the most important person you’ll ever meet, because they tear down your walls and smack you awake. But to live with a soul mate forever? Nah. Too painful. Soul mates, they come into your life just to reveal another layer of yourself to you, and then they leave. They break your heart open so new light could get in, make you so desperate and out of control that you had to transform your life. The Zen masters always say that you cannot see your reflection in running water, only in still water. Your treasure—your perfection—is within you already. But to claim it, you must leave the busy commotion of the mind and abandon the desires of the ego and enter into the silence of the heart. Balinese families are always allowed to eat their own donations to the gods, since the offering is more metaphysical than literal. The way the Balinese see it, God takes what belongs to God—the gesture—while man takes what belongs to man—the food itself.) To meditate, only you must smile. Smile with face, smile with mind, and good energy will come to you and clean away dirty energy. Even smile in your liver. Practice tonight at hotel. Not to hurry, not to try too hard. Too serious, you make you sick. You can calling the good energy with a smile. The word paradise, by the way, which comes to us from the Persian, means literally “a walled garden.” The four virtues a person needs in order to be safe and happy in life: intelligence, friendship, strength and (I love this one) poetry. Happiness is the consequence of personal effort. You fight for it, strive for it, insist upon it, and sometimes even travel around the world looking for it. Once you have achieved a state of happiness, you must never become lax about maintaining it, you must make a mighty effort to keep swimming upward into that happiness forever, to stay afloat on top of it.
Elizabeth Gilbert (Eat, Pray, Love)
The most expensive pizza in the world comes from Salerno, Italy and costs $12,000. It takes 72 hours to make.
Tyler Backhause (1,000 Random Facts Everyone Should Know: A collection of random facts useful for the bar trivia night, get-together or as conversation starter.)
They want to believe in Churchill the great hero and that pizza comes from Italy and vindaloo from India, when in fact pizza originates in the Middle East and vindaloo is a twisted take on the Portuguese dish carne de vinha d’alhos (meaning “meat in a garlic marinade”).
Otto English (Fake History: Ten Great Lies and How They Shaped the World)
In Naples, where pizza was invented, Fairchild tasted his first cheesy flatbread, a punishing food for first-timers, whose mouths could be scorched with hot, lavalike cheese. He was enchanted by the various shapes of macaroni. And pastries were works of history. Naples' mixed heritage over several centuries from the French, Spanish, and Austrians resulted in flaky, sweet pastries, yeast cakes drowned in rum, and deep-fried doughballs known as zeppole, each one an ancestor of the modern doughnut.
Daniel Stone (The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats)
She turned back to Broadway and strolled past the fruit stands and the debris of collisions lying on the curbs, the broken pizza crusts of the city’s eaters in the streets, fruit peels and cores, a lost boot and a rotted tie, a woman sitting on the sidewalk combing her hair, the black boys ranting after a basketball, the implosion of causes and purposes she had once known and could no longer find the strength to call back from the quickly disappearing past. And Charles arm in arm with her here, walking imperturbably through it all with his hat flat straight on his head and his crimson muffler around his throat and whistling softly but so strongly the mighty main theme of Harold In Italy. Oh Death, oh Death, she said almost aloud, waiting on the corner for the light to change, and wondering at her fortune at having lived into beauty.
Arthur Miller
It has stayed distant for weeks, sitting patiently on the other side of the room pretending to read a newspaper, even though it has no eyes, just dark voids. I had got comfortable with it there, but my acceptance of it staying distant seems to have given it privileges to follow me around and get closer. Too close for comfort.  Grief.
Rosie Meleady (A Rosie Life In Italy 4: Potatoes, Pizza and Poteen)
Rodan Luput semestinya adalah kata yang tak harus aku tuliskan di dalam puisi ini. Sayang sekali aku tak memiliki foto dirimu kecuali yang diam-diam kuambil tanpa ijin dari halaman facebookmu. Sungguh sangat disayangkan kau tak sendirian di sana. Seperti Rengut itu berasa masam perasan limau yang terbit di lidahku atau likat lumpur yang mengendap di kuala, saat kutemukan begitu banyak kebahagiaan yang ingin kau pamerkan dari perjalanan yang dulu pernah aku bayangkan akan hanya jadi milik kita berdua. Perut laparmu adalah yang semestinya segera kau kenyangkan, ketika kucium aroma rempah dari negeri-negeri jauh di Timur Tengah. Wangi masakan-masakan Itali sebagaimana yang tertera dalam hidangan makan malammu: spaghetti, ravioli, lasagna, pizza atau carbonara yang mengundang selera. Tapi Kerut yang membekas di dahi dan lebam biru di bawah kelopak matamu itu seperti luka yang tak mampu kau sembunyikan. Aku hanya bisa membayangkan wajah dewi Aphrodite dan pemandangan eksotis puing-puing kuil Yunani yang terbelah. Apakah sengat matahari menjadi terlalu keras padamu akhir-akhir ini atau ada sebab-sebab lain yang tak pernah aku tahu, kecuali kacamata yang tak mungkin menyembunyikan kesedihanmu? Takut bukanlah selimut buat penghangat tubuh. Bukan karena itu pula aku mendadak saja tersentuh ingin kembali mencintaimu alih-alih membencimu. Untuk sebuah alasan yang tak perlu engkau prasangkakan. Panorama ini sungguh memedihkan mataku. Seperti ada luka yang tiba-tiba saja kambuh dari rodan yang sengaja ingin aku lupakan.
Titon Rahmawan
The pretty town of Bolzano is in the mountainous northeastern part of the country, in the Trentino-Alto Adige region, a recent addition to Italy that was chipped away from Austria in 1919 by the Allies as a reward to the Italians for fighting the Germans. Its history is complicated. Its boundaries have been rigged and gerrymandered by whoever happened to have the larger army. Many of its residents consider themselves to be of Germanic stock and certainly look like it. Most speak German first and Italian second, often reluctantly. Other Italians are known to whisper, “Those people aren’t real Italians.” Efforts to Italianize, Germanize, and homogenize the population all failed miserably, but over time a pleasant truce evolved, and life is good. The culture is pure Alpine.
John Grisham (Playing For Pizza)
Wait, is that... ... a Calzone?!" *A calzone is meat and cheese folded together in a pouch of pizza dough, depending on the area of Italy, calzones are either baked or deep-fried. "Aren't calzones usually stuffed with salami, mozzarella cheese and other pizza toppings?" "Ah, I know! Yes, I was right! This calzone is stuffed with curry! Then this dish is "Italian-Style Curry Bread!" Oh-ho! This dish is already interesting, being so different from all the others! Now let's see what it tastes like." "Mph! Th-this flavor... tomatoes? The curry is bursting with the rich tanginess of tomatoes!" "Yep. I made that curry using only water I extracted from tomatoes." "Tomato water only?! Are you saying you used no other liquid in this curry at all?!" Yes, sir! See, if you stuff a pot full of tomatoes and turn on the heat, you can get a surprising amount of water out of them. I blended a special mix of spices that works with the tart tomato water... ... and made a thick curry sauce that's full of the rich flavor of tomatoes. The crust is a sourdough I made using my family's handmade, natural grape yeast too." The outer crust is crispy and flakey... ...while the inside is chewy and mildly sweet.
Yūto Tsukuda (食戟のソーマ 7 [Shokugeki no Souma 7] (Food Wars: Shokugeki no Soma, #7))
dolce far niente’ – the sweetness of doing nothing.
Rosie Meleady (A Rosie Life In Italy 4: Potatoes, Pizza and Poteen)
Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.
Jean Blashfield Black (Italy (Enchantment of the World Second Series))
Rome We stopped for lunch at a sidewalk café. Like the Italians, we started with an antipasto (appetizer) of grilled vegetables. I also ordered gnocchi (small potato dumplings), cacciucco (fish stew), and for dessert, torta di ricotta (cheesecake). Everything was delicious! Our waiter told us that each of Italy’s 20 regions has its own specialty dishes. And I thought pizza and pasta were Italy’s main foods!
Lisa Halvorsen (Letters Home From - Italy)
The pizzas keep coming: parmigiana di melanzane, planks of eggplant mixed with tomato and Parmesan, roasted in the wood-fired oven until dense and sticky with flavor, then used to crown a pillow-soft disc of dough; la pinsa conciata, a poetic union of pork lard and fig jam and an ancient goat cheese once on the brink of extinction; calzone con scarola riccia, a featherweight shell of blistered impasto stuffed with wilted escarole and anchovy and a tickle of dried chili.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
Using a newspaper, sugar packets, and animated hand motions, Callegari reenacts the creation of the Trapizzino, a pocket of crispy dough that eats like the love child of pizza and tramezzino, Italy's triangular sandwich. Skeptics might see in the Trapizzino the sad pizza cone found on food trucks in the United States and beyond, but this is no half-hearted gimmick: crispy and tender, light but resilient, it is an architectural marvel of pizza ingenuity. Not content with traditional pizza toppings, Callegari instead ladles slow-cooked stews of meat and vegetables- tongue in salsa verde, pollo alla cacciatora, artichokes and favas with mint and chili- that perform magnificently against the crunch and comfort of this warm pizza pocket. "The best of old Roman cooking is like great ethnic food- slow-cooked, humble ingredients with big flavor.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
studying ancient Egypt and I thought I’d like to see them, too. Rolling-Rosie’s hand waved back and forth. “Tell me, Rosie, where would you fly?” Mrs. Brisbane asked. “I’d fly out of my wheelchair, straight up to the sky. I’d keep flying all over the world, just like a bird!” Her eyes glowed with excitement. “Where would you go first?” Mrs. Brisbane asked. Rosie thought for a few seconds. “I think I’d like to see those pyramids, too.” Everyone’s ideas were so exciting! Just-Joey wanted to fly like a hawk to Africa, and Small-Paul wanted to fly to outer space in a space shuttle. That’s a LONG-LONG-LONG way to fly! Simon wanted to fly like a dragon to Italy because he likes Italian food. “Especially pizza!” he said. “I could use my fire-breathing to heat it up.” The whole class chuckled at that, including me! Kelsey wanted to fly like a butterfly to any place she could see a professional ballet. “I’m happy to see that your imaginations are working very well,” Mrs. Brisbane said. “Now I want you to continue the paragraph, describing exactly what you’d like to see on your trip and telling us why.” There was a groan from the back of the room.
Betty G. Birney (Imagination According to Humphrey)
Josh was a pizza bagel—his dad was literally, like, from Italy. His mom was mad thick. They appreciate women with some meat on their bones.
Xóchitl González (Anita de Monte Laughs Last)