In Fontanile their is a village mini-market, good range of household supplies and food. Fresh fruit and vegetables and a good cheese, meats & pasta selection.
The 'Cupola Cafe', the village cafe in the main square, relax and have a coffee and a brioche.
On the other side of the valley Mombaruzzo also has a good selection of fresh fruit/vegetable stores. Mombaruzzo is also famous as the birthplace of 'Amaretti' cookies, delicious with a coffee! Francesco Moriondo, born in Mombaruzzo, created the soft and fragrant "Amaretti" of Mombaruzzo with a friend in 1798 using apricot seed and other whole indredients. His company continues today in Mombaruzzo, more than two centuries later!
Or for lunch or dinner why not visit 'La Locanda' Mombaruzzo's village pizzeria.
Also at the other end of Fontanile village 'Del Vino's' Cafe serves good panino's and lunches. The owner is also a keen truffle hunter and in season is always happy to show his latest finds!!
Nearby (15mins by car) in the local town of Nizza Monferrato their are plenty of shops and a hypermarket called ,"Gigante".


Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn’t gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States.
When was the first pizza made?
The first pizza is believed to have been made in Naples by Raffaele Esposito in 1889. Other variations of flat breads with and without toppings were created previously by Egyptians and Greeks. Esposito owned a restaurant called Pizzeria di Pietro, and baked the savory pie for Italian King Umberto I and Queen Margherita.
Where in Italy is pizza from?
But the modern birthplace of pizza is southwestern Italy’s Campania region, home to the city of Naples. Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city.
Who invented Deep-Dish pizza?
Two entrepreneurs, Ike Sewell and Ric Riccardo, invented Chicago-style deep-dish pizza, in 1943. They opened their own restaurant on the corner of Wabash and Ohio, Pizzeria Uno.
Who is the father of pizza?
Although precursors of what we understand today to be pizza have existed for hundreds of years, an Italian man from Naples named Raffaelle Esposito is said to be the ‘father of modern pizza’. He began selling pizza in as early as 1889.
Who exactly invented pizza?
Specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then.
Is pizza Italian or American?
Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. The word pizza was first documented in 997 AD in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there.
Who invented lasagna?
When was lasagna invented? The Italian favorite of lasagne or lasagna that we all know and love originated in Italy in the city of Naples during the Middle Ages.
Why is pizza called pizza?
Pizza could come from the Greek word “pitta” meaning “pie”, or the Langobardic word “bizzo” meaning “bite”. It was first recorded in a Latin text dated 997 in Italy and entered into an Italian-English dictionary in 1598 as “a small cake or wafer.”
Who invented pasta?
While some historians believe pasta originated in Italy, most are convinced Marco Polo actually brought it back from his epic voyage to China. The earliest known pasta was made from rice flour and was common in the east. In Italy, pasta was made from hard wheat and shaped into long strands.
Where was Hawaiian pizza invented?
The origin of the Hawaiian
But the Hawaiian pizza, topped with ham and pineapple, was not an Italian invention. And despite the name, it did not come from the US island state of Hawaii either. The pizza was actually created in Canada in 1962 by a Greek immigrant called Sam Panopoulos.
Why is American pizza different from Italian?
A key difference between the American and Italian versions is the type of sauce used. In the US, a slow-cooked tomato sauce is used. Some restaurants create their own tangy recipes to give their pizzas a unique taste that you can’t find anywhere else.
When did America get pizza?
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both in popularity and regional spread after soldiers stationed in Italy returned from World War II.
Where did the Margherita Pizza originate?
The most popular account of the invention of the margherita pizza starts in 1861, which was the year Italy unified. In 1889, King Umberto I and Queen Margherita visited Naples, which had formerly been the capital of the southern kingdom.
Who Invented Pizza?
- Pizza has a long and illustrious history.
- Ancient Egyptians, Romans, and Greeks all ate flatbreads with a variety of fillings and toppings.
- A variant with herbs and oil was served to the latter, which was comparable to today’s focaccia.) However, the current birthplace of pizza is the Campania area in southwestern Italy, which is home to the city of Naples.
Naples, which was founded as a Greek village around 600 B.C., was a prosperous beachfront city in the 1700s and early 1800s, and it is still so today.Although it was technically an autonomous kingdom, it was infamous for the swarms of laboring poor, known as lazzaroni.As Carol Helstosky, co-author of Pizza: A Global History and an associate professor of history at the University of Denver, explains, ″the closer you got to the bay, the more dense their population was.And much of their living was done outdoors, sometimes in homes that were little more than a room.″ These Neapolitans required food that was economical and could be devoured in a short period of time.Pizza, which are flatbreads with a variety of toppings that can be eaten for any meal and are offered by street vendors or casual restaurants, filled this void perfectly.″Judgmental Italian authors frequently referred to their eating habits as ‘disgusting,’″ according to Helstosky.
- The delectable toppings that are still popular today, like as tomatoes, cheese, oil, anchovies, and garlic, were originally found on the pizzas devoured by the poor of Naples.
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ET.King Umberto I and Queen Margherita paid a state visit to Naples in 1889, following the unification of Italy in 1861.According to legend, the traveling couple grew dissatisfied with their continuous diet of French gourmet cuisine and requested a selection of pizzas from the city’s Pizzeria Brandi, which was created in 1760 and is the successor of Da Pietro pizzeria.The pizza mozzarella kind was the one that the queen preferred the most; it was a pie covered with soft white cheese, red tomatoes, and green basil.In fact, it’s possible that it wasn’t a coincidence that her favorite pie was decorated in the colors of the Italian national flag.According to legend, that particular topping combination became known as ″pizza Margherita″ from that point on.
The blessing of Queen Margherita might have marked the beginning of an Italian pizza obsession that would spread throughout the country.However, pizza would not become widely popular in Italy until the 1940s, when it spread beyond the confines of Naples.However, thousands of miles away, immigrants to the United States from Naples began reproducing their dependable, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago, and St.Louis, as well as in other parts of the world.The Neapolitans, like millions of other Europeans in the late nineteenth and early twentieth century, were not looking to make a gastronomic statement; rather, they were looking for manufacturing employment.
- However, non-Neapolitans and non-Italians began to be intrigued by the smells and scents of pizza quite rapidly after its introduction.
- One of the earliest known pizzerias in the United States was G.
- (for Gennaro) Lombardi’s on Spring Street in Manhattan, which was granted a license to serve pizza in 1905.
- In the past, the meal had either been produced from scratch or sold by illegal vendors.
- Lombardi’s, which is still in business today after being relocated from its original location in 1905, ″has the same oven as it did originally,″ according to culinary critic John Mariani, author of How Italian Food Conquered the World (How Italian Food Conquered the World).
- MORE INFORMATION CAN BE FOUND AT: Meet the Long-Lost Father of New York City PizzaAs every pizza enthusiast knows, heated debates about whose slice is the best in town often ensue.
- Mariani, on the other hand, credited three East Coast pizzerias for keeping the century-old tradition alive: Totonno’s (Coney Island, Brooklyn, launched in 1924); Mario’s (Arthur Avenue, the Bronx, opened in 1919); and Pepe’s (New York City, inaugurated in 1924).
- (New Haven, opened 1925).
- Because of the large influx of Italian-Americans and their food as they moved from city to suburb, east to west, particularly after World War II, pizza’s popularity in the United States increased dramatically.
No longer considered a ″ethnic″ treat, it has increasingly been characterized as a quick and enjoyable meal.Regional, clearly non-Neapolitan variants arose, eventually resulting in California-style gourmet pizzas topped with everything from grilled chicken to smoked salmon, among other ingredients.Pizza made after World War II eventually made its way to Italy and beyond.″Pizza, like blue jeans and rock and roll, was adopted by the rest of the world, including the Italians, simply because it originated in the United States,″ argues Mariani.
- There are around 60 different nations where foreign branches of American franchises such as Domino’s and Pizza Hut operate today.
- As a reflection of regional preferences, worldwide pizza toppings might range from Gouda cheese in Curaçao to hardboiled eggs in Brazil, among other things.
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- In the United States, pizza is a sort of fast food prepared from yeasted flat bread.
- However, despite the fact that predecessors to what we now know as pizza have existed for hundreds of years, an Italian man from Naples called Raffaelle Esposito is often regarded as the ″father of contemporary pizza.″ He started selling pizza as early as 1889, according to historical records.
- Pizza is often topped with cheese, tomato sauce, a variety of meats, veggies, and other condiments – whatever the cook feels like putting on it at the time.
The preparation of pizza in the oven can be either baked or grilled, and cheese is an important component in the preparation of pizza.Pizza comes in a variety of shapes, sizes, and flavors that vary from region to country.Tandoori Paneer pizza (India), Spicy Pizza Balado (Indonesia), Pizza Margherita (Italy), Pizza al taglio (Rome), Sicilian pizza (Sicily), Mexican pizza (Mexico), New-York style pizza (New York), and Chocolate Pizza (Brazil) are some of the most popular pizzas in the world.Pizza Hut, Domino’s, Little Caesars, and Sbarro are just a few of the well-known pizza shops across the world today.
Brief History of Pizza
- Greeks who had arrived in Italy around 600 BC are supposed to have eaten the first pizza, which is said to have been made about 600 BC.
- However, it wasn’t until the year 1889 that pizza began to achieve widespread acceptance, when the cook Esposito was requested to prepare pizza in honor of a visiting queen named Margherita.
- This particular pizza was cooked with tomatoes, basil, and mozzarella, which Queen Margherita deemed to be very appetizing.
Later, Esposito decided to name this pizza type after the Queen of England.Pizza was brought to the United States by Italian immigrants in the nineteenth century, and the rest is history.New York, Philadelphia, and Chicago were among the cities where it gained widespread popularity very rapidly.In reality, Gennuardo Lombardi built the first American pizza business in New York City in the early 1900s, and the rest is history.During the following years, the popularity of pizza expanded to other cities in the United States, and eventually to the entire world.The relationship between pizza and the United States has always been significant in the history of the dish.
- In instance, did you know that the United States has a National Pizza Month every September?
- By the year 1984, Gerry Durnell had declared the month of October to be ″Pizza Month.″ Several pizzerias are open and consumers devour a variety of pizzas on this particular day.
Pizza World Records
- In 2012, the city of Rome made the world’s biggest pizza.
- It was given the name ″Ottavia″ and measured 13,570 square feet (1,261 m2).
- Then, in 2016, the city of Naples produced the world’s longest pizza.
The pizza measured 1.85m in length and was produced using a number of ovens that were moved down the length of it.There is also a record for the most costly pizza ever made, which is in addition to these two pizza awards.According to the Guiness World Records, this extremely costly pizza may be found at Maze Restaurant in London, where it costs 100 Sterling pounds each slice.The price of a pizza has risen even higher in recent years, reaching £4,200 (Haggis Restaurant in Glasgow, Scotland) and US$1,000 (Nino’s Bellissima pizzeria in New York City, United States).These, on the other hand, have not yet been entered into the Guiness World Records.
One Great Invention!
It is safe to say that the creation of pizza has profoundly altered the world of fast food. The history of the snack food is rather interesting to learn about. Businesses continue to expand and make enormous profits as a result of the introduction of many sorts of pizza that can be customized to suit any palate.
History of Pizza: Where, When & Who Invented Pizza
Whether you’re cooking it for yourself or for a loved one after a night on the town with pals, it’s the perfect Sunday dinner for any family that wants to spend the weekend at home together. Historians believe that Hawaiian, Margherita, Pepperoni, and Veggie pizzas were first served hundreds of years ago. They are among the world’s most popular fast foods.
Where and When Was Pizza Invented?
- Historically, historians think that the term ″pizza″ comes from Italian and Greek literature.
- Pizza may have been first mentioned in a Latin text written in a tiny Italian village, according to some historians.
- The concept of flatbreads with a variety of toppings is not a completely novel one.
It dates back hundreds of years to the time when the Romans, Greeks, and Egyptians consumed their bread in this manner.It was baked on hot stones or in mud ovens, and then the flatbread was topped with various ingredients like as herbs and mushrooms, which were then baked on the flatbread.An amazing discovery was a record of how troops prepared flatbreads in ancient Persia, which was rather interesting.Their shields served as ovens for them.In fact, a Roman poet who lived in the first century B.C.was discovered to have spoken about circles of bread that were considered to resemble pizza.
- Pinsa was cooked over hot ashes in ancient Rome, and it is the dish that is most similar to modern-day pizza.
- Years later, in the 18th century, the town of Naples, Italy, would become the birthplace of pizza.
- Pizza was not always considered to be the delicacy that it is today.
- Because it was inexpensive, the people of Naples ate pizza, which was simply a flatbread with toppings, back in those days.
Why?They were impoverished, and this was the best they could do.They couldn’t go to work on an empty stomach, and it was common to see them chewing on these slices as they made their way to work.At the time, this poor man’s dish was not available for purchase in any stores.No.Only street vendors would transport them around, chopping them into pieces as little as a buyer’s budget would allow.
According to their budget, the producers would use only the bare minimum of toppings, sometimes simply garlic and two other ingredients to fulfill the needs of their customers.This meal was so despised that hardly one wanted to write about it in the first place.Those that were interested in writing about it had nothing positive to say.Several others used derogatory terms to describe it, such as ″disgusting.″ Italy gave tomatoes to the world with this ″modern″ pizza of the 18th century, giving it its distinctive flavor that has become a favorite.The intriguing part about this is that people used to believe tomatoes were harmful back then.
- However, after demonstrating that tomatoes were safe to consume, the United States began exporting large quantities of tomatoes to Europe, encouraging people to use them as toppings.
- Furthermore, the tomatoes came in useful because of their low cost and the fact that they did not take much culinary expertise to prepare.
Who Invented Pizza?
- Pizza’s meteoric rise to renown coincided with the unification of Italy, as if to further cement a fusion of cultures.
- During their visit to Naples, King Umberto I and Queen Margherita were determined to have an authentic Italian cuisine while there.
- They needed to take a vacation from their typical French fare to recharge their batteries.
According to legend, Italian Raffaele Esposito was the first person to create the world’s most exquisite pizza.He worked his magic at the Pizzeria di Pietro, where he was employed.It is fair to assume that it was commissioned by the royal family.In 1889, the queen paid a visit to the city of Naples.Raffaele was told to prepare the signature dish in her honor by the group’s leaders.Queen Margherita would get her dish, which would be presented in the form of several sorts of pizza.
- She is said to have given each slice of the finger-licking bliss a thumbs-up after trying each one individually.
- Her favorite pizza was one with components that were colored in the colors of the Italian flag.
- The pizza was named after her in Italy.
- If this certification is granted, it will be the beginning of an improved reputation for pizza.
That a queen could eat cuisine yet was believed to be for the poor, and that it tasted authentically Italian, spoke a lot about this dish.Pizza became popular, and Italians adopted it as their own, placing it on par with their beloved pasta in terms of popularity.Naples, on the other hand, did not have its first pizzeria until 1830, when the Antica Pizzeria Port’Alba opened its doors.Pizza’s renown had not yet extended beyond of Italy’s boundaries, since the dish had remained within the country’s borders.The lack of recognition existed until tourists visiting Italy inquired about the food of the region.They were offered pizza by the bakers.
As a result, this fast-food restaurant has taken even another step forward.Pizza marinara is a particularly noteworthy dish since it was among the dishes sought after by travelers who had heard about its deliciousness.It was frequently prepared by seamen’s wives and topped with oregano, garlic, and tomatoes.Because chefs began experimenting with a larger range of toppings, the delicacy’s appeal increased at the expense of the consumer, who was forced to pay more for the delicacy.The popularity of pizza increased to such an extent that Italians began to eat it at every meal.
- By the end of the nineteenth century, the couple had discovered their newfound love.
- Who were some of the individuals who savored this mouthwatering taste of divine goodness?
- Veterans from World War II.
- When it comes to spreading the word about the importance of Italian pizza, the Italians might as well use troops to do the advertising for them.
- Immigrants who brought the narrative of pizza to the United States were among the other spreaders of the gospel.
- Soon, the cuisine was no longer seen as a poor man’s delicacy or an Italian-only treat, and the rest of America began to accept it on a more widespread basis.
- Pizza was sold on the streets by Italian immigrants who were proud of their heritage.
- As pizza got increasingly popular, people began to congregate at pizzerias to converse and eat.
- When Gennaro Lombardi decided to create the first restaurant dedicated to this delicacy in North America in 1905, the world got a taste of what it was like to be an American.
Lombardi was the first person in the United States to be granted permission to bake the dish.The popularity of the dish was attributed to street sellers who would sell chunks that were kept hot in charcoal-filled drums while they were being sold.After Lombardi’s death, these eateries would spread throughout the United States, with Ric Riccardo Sr.continuing in his footsteps.
- He, on the other hand, began with a deep-dish pizza.
- In 1945, it was Ira Nevin who made life a little simpler for pizza makers.
- It was because to his innovation of a gas-fired pizza oven that the exorbitant expense and hassle of utilizing wood or charcoal were eliminated.
- The 1950s were a prosperous period for this pie, since the first branch of the world’s largest chain of pizza restaurants was established.
- The 1950s also saw the introduction of pizza franchises, the first of which was Pizza Hut in 1958.
- Little Caesar’s followed in 1959, and Domino’s joined the battle a year later in 1960.
- At some point in the 1950s, someone realized that it was necessary to extend the shelf life of pizza and began freezing it in order to do this.
- In response, supermarkets began offering frozen pizza in their shelves.
- Of course, at this time, people were making more money and could purchase refrigerators and freezers, which meant they could also keep some pizza for later use in the house.
- Americans also became a busy populace as the economy changed and fast food became the craze of the day.
- People were increasingly looking for convenience meals, and in order to accommodate this new demand for pizza that could be kept for extended periods of time, bakers began substituting tomato paste for fresh tomatoes.
- Men from World War II who wanted to recreate their days of eating pizza in Europe were not the only ones to credit for the widespread availability of the delectable dish.
- Celebrities with Italian ancestry, such as Jimmy Durante, had a role in the campaign as well.
- Additionally, the availability of automobiles expanded, and restaurants were able to transport pizza to customers’ houses.
- Because of their quick delivery times, Domino’s, previously known as Dominik’s, quickly became a favorite among customers.
Pizza delivery has become such a routine occurrence that even the United States Army has taken use of it, but not for food delivery.According to records, America dispatched men disguised as fictitious delivery men.Americans made pizza their second home, and when new cities sprang up, the need for fast food increased as well.The bakers made a few minor adjustments to make it more appealing to the tastes of the new American market.
- Chicago style pizza was created around this period, and it is distinguished by its deeper, more chunky crust.
- After then, Colorado received the Rocky Mountain Pie.
- Its devotees would relish it when served with honey.
- During the 1990s, Kraft made a significant discovery.
- In his research, he discovered the first self-rising crust.
- Neapolitans did receive distinction for being the contemporary origin of pizza when the European Union determined in 2009 that their cuisine was a part of the European Cultural Heritage.
- According to the verdict, anybody wishing to manufacture a genuine Neopolitan pizza must adhere to certain guidelines in order to prevent distorting the original art of pizza-making.
- To top it all off, the globe was treated to a sighting of the world’s largest pizza in 2012, which was more than 1,260 square meters in size.
- Today, more than 70,000 pizzerias in the United States serve the delicacy, which is also popular across the world.
- Despite the fact that pizza has a lengthy and convoluted history that dates back to ancient Greece and has spread over the world, it is really a favorite of the majority of people.
- Every slice contains a wealth of information about different sections of the world’s history.
- The social, economic, and cultural contexts of pizza are baked into its deliciousness.
Over time, the toppings have evolved to reflect the diverse cultures of the world that have influenced them.In spite of the fact that bakers from all over the world are now creating custom-made pizzas, the bottom line has remained same.Every good pizza has a crust that binds it all together and keeps it from falling apart.
Who Invented Pizza First?
- Despite the fact that topped flatbreads were consumed in ancient Egypt and Rome, it is the Italians who are credited with being the first to develop pizza.
- Locals were obliged to discover quick and cheap methods to provide for their family throughout the 1700s and 1800s when Naples was a thriving coastal city, particularly along the beach, because of overpopulation and a predominantly outdoor lifestyle.
- Because of the few ingredients and the portability of pizza, it quickly became a popular dish, but it was seen as a street snack for the poor and inappropriate for the upper classes.
They had no idea how this seemingly basic innovation would grow into a worldwide phenomenon, and they were wrong.
Where Was Pizza Invented?
- It is true that pizza originated in Italy, but it was not until the arrival of Neapolitans in the United States that this cheesy food began to gain widespread popularity.
- Italians began delivering their pies to customers in the United States in the 1940s, and Americans were immediately drawn to the distinctive flavors.
- Pizzerias began to appear in major cities such as Boston, Chicago, and St.
Louis, however the first confirmed pizza parlour was built in New York City in 1905, according to historical records.Following Globe War II, the world began to yearn for all things Americana, propelling the popularity of pizza to unprecedented heights.Chefs all over the globe began experimenting with this centuries-old masterpiece, reinventing it with regional flavors and ingredients, such as Sicilian-style pizza, to make it fresh and exciting again.Once considered an improper supper, pizza became an immediate sensation, spawning an avalanche of franchises and countless variations on the traditional dish to satiate desires.They originally opened its doors in 1966, and they’ve been serving up delicious pizza to the people of Chicago ever since!
Who Invented Pizza and Why: Fun Facts
- When King Umberto I and Queen Margherita visited Naples in 1889, they were treated to the world’s first piece of pizza. The queen preferred her pizza with mozzarella, tomatoes, and basil, and this famous combination has been known as the Margherita pizza ever since. This meal is also known as the ″first pizza delivery″ because it was the first to arrive!
- In spite of the fact that it is uncertain who coined the term ″pizza,″ the earliest documented use is attributed to Gaeta, Italy, in 997 AD.
- The first documented Internet purchase occurred in 1994 when a pizza was bought online, marking the beginning of the modern era of online shopping. Americans consume 350 pieces of pizza per second, according to the latest statistics.
Grab a Slice From Salerno’s Pizza Today!
Now that you know who invented pizza, try our unique take on this traditional Italian dish. Check out our menu to discover a pie that will satisfy your tastes, and don’t forget to ask about our catering services for larger gatherings!
Who Invented Pizza?
ARTS & CULTURE— Food
Have You Ever Wondered.
- Who was the inventor of pizza?
- How long has pizza been in existence?
- What was the location of the first pizza in the United States?
- Mykah from Allison, Texas, provided the inspiration for today’s Wonder of the Day.
- ″Can you tell me who developed pizza?″ Mykah wonders.
- Thank you for joining us in our WONDERING, Mykah!
Mmmm…can you detect a scent?A hot pie rests on the counter, fresh from the oven and ready to be devoured.The fragrance of heated bread, melting cheese, and boiling tomato sauce fills the air, enveloping your senses completely.Are you ready to tuck into your favorite of all foods?Are you ready to plunge in?What exactly are we discussing?
- Of course, we’re talking about pizza!
- Some children enjoy meat, while others do not.
- Some children enjoy veggies, while others avoid them at all costs.
- Some children like seafood, while others believe that fish should be left in the water.
But there is one thing that almost all children can agree on: pizza is fantastic!What is the origin of this widely acclaimed dish?Pizza is frequently associated with Italian cuisine.Do the Italians, on the other hand, receive the credit?Alternatively, did someone else create the first pizza?There isn’t a simple answer here.
Different historians have come up with different conclusions.A great deal relies on your definition of ″pizza.″ Do you conceive of pizza as a flatbread that has been baked in a brick oven?If this is the case, its origins can be traced back to ancient periods in the Middle East.Flat bread was eaten by the ancient Babylonians, Israelites, and Egyptians, all of whom baked it in mud ovens.Do you believe that a pizza must have toppings to be considered complete?
- In such instance, it may be traced back to the ancient Greeks and Romans, among other civilizations.
- They both ate flatbreads that had been prepared and were covered with olive oil and spices.
- This dish is now referred to as focaccia bread.
- What about the type of pizza that most people are familiar with?
- Those pizzas with tomato sauce, cheese, and various toppings, you know the ones.
- That did begin in Italy, to be sure.
- In particular, baker Raffaele Esposito from Naples is frequently credited with creating the world’s first pizza pie.
- However, historians point out that street sellers in Naples had been selling flatbreads with toppings for many years before to it.
- According to legend, the Italian King Umberto I and his wife, Queen Margherita, paid a visit to Naples in 1889.
Esposito was summoned to the location and requested to prepare a pizza for them.Fresh tomatoes, mozzarella cheese, and basil were strewn on the top of the pizza.That particular pizza is still referred to as Pizza Margherita today.Immigrants from Italy carried pizza with them when they settled in Spain, France, England, and the United States.
- However, it did not receive widespread acceptance until after World War II.
- It was at this point when returning soldiers began looking for the meals they had grown to like while serving overseas.
- The first pizza in the United States, G.
- Lombardi’s, opened its doors in 1905.
- Gennaro Lombardi was the property’s owner.
- In New York City, he launched his restaurant at 53 1/3 Spring Street, which is now closed.
- It is still in operation today, with the same oven continuing in use, albeit in a different location.
- As of today, pizza is one of the most widely consumed foods in the United States as well as around the entire world.
- Do you eat pizza on a regular basis?
- What are some of your favorite accoutrements?
- Do you believe that toppings such as pineapple should be included on pizza?
- Everyone has their own set of tastes and interests!
- Common Core, Next Generation Science Standards, and National Council for the Social Studies″>Standards: C3.D2.His.2, CCRA.L.3, CCRA.L.6, CCRA.R.1, CCRA.R.2, CCRA.R.10, CCRA.SL.1, CCRA.SL.2, CCRA.SL.3, CCRA.SL.6, CCRA.SL.1, CCRA.SL.2, CCRA.SL.1, CCRA.SL.2, CCRA.
Wonder What’s Next?
Are you prepared to stick it out for the long haul? Prepare yourself by loading up on carbs and drinking plenty of fluids before you hit the road. It’s possible that today’s Wonder of the Day will exhaust you…
Try It Out
- Mmmm! Are you hungry yet? Take part in the following activities with a friend or family member and sink your teeth into them: Make a trip to your local grocery store or supermarket with your class. What is the number of different sorts of pizza that you can find? You undoubtedly already know pizza is one of most people’s favorite dishes, but did you understand exactly how popular it is? Keep an eye out for frozen foods and pasta sections where you can find boxes of homemade pizza mix if you’re on the hunt for pizzas. However, you might be able to find pizzas in the meat section, which is also where portable lunch-sized meals are available. You may also commonly get prepared, ready-to-eat pizzas in supermarket deli areas. How many total varieties of pizzas did you find?
- What would be on your ultimate pizza? Extra cheese? Pepperoni? Sausage? Onions? Peppers? Mushrooms? Take some time to design your ultimate pizza from the crust up. What type of crust would you want? Thick or thin? Stuffed with cheese or seasoned with herbs and spices? Next, consider the sauce you’d like. Something spicy? Or sweet? How about the cheese? Can you ever have enough cheese? What kinds of cheeses would you put on your pizza? Mozzarella? Parmesan? Something more unique? And, finally, top your pizza with your favorite meats and vegetables. When you’re finished designing the perfect pizza pie, share your creation with an adult friend or family member and ask them to help you make it a homemade reality fresh out of your oven. Pick a day when you’ll be able to make pizza together, and get cooking
- Have you ever seen a pizza made at a restaurant? Ask an adult friend or family member to help you find a local pizzeria that would be willing to let you get an up-close look at pizza-making by a professional. Perhaps you’ll even be able to help out in the process! From making the dough to sliding the pizza into the oven, there’s nothing quite like getting hands-on experience. And the best part? You get to taste your handiwork when it’s done
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The Story of Lasagna
- If you’re anything like us, you could eat lasagna every day!
- Having a warm and delicious lasagna dish on hand for family gatherings and celebrations is a must-have recipe.
- In the company of fresh parmesan cheese and a glass of pinot noir, your standard Friday-night lasagna is transformed into a gourmet supper suitable for kings and queens in an instant.
The sort of dining experience you’ll have at Mi’talia, the top lasagna restaurant in Miami, is precisely what you’ll get.Our Stone Oven Lasagna with beef bolognese and sourdough bread will definitely be on your list to try while you’re here.But, as much as we eat and enjoy this Italian classic, have you ever pondered who came up with the idea to create it?
What Does Lasagna Mean?
- The name lasagne, sometimes known as lasagna, may be traced back to Ancient Greece, where it originated.
- ″Lasagne″ is derived from the term ″laganon,″ which was the first kind of pasta known to mankind.
- Laganon was a term used to describe flat sheets of pasta dough that had been sliced into thin strips.
Obviously, Laganon looked quite different from what we would consider to be a conventional lasagna meal today.It was made up of layers of spaghetti and sauce that did not include any conventional Italian components.The dish ″lasanum,″ which is Latin meaning container or pot, was known to exist in ancient Rome and was comparable to the dish we know today.When the food was served in a pot, the Italians referred to it as a terracotta pot.Eventually, the dish evolved and was given the same name as the dish’s originator.Later on, the beginnings of what we now know as twisted macaroni were discovered.
- Lasagne is the plural term for one sheet of lasagna, and it is widely used across Italy, particularly in the northern regions.
- Whether lasagne or lasagna is used to refer to the dish depends on whether you are in the northern or southern parts of Italy.
- When it comes to British English, the plural form is more commonly employed, although American English is more commonly known to utilize the single form.
The Savory History of Lasagna
- When was the first time lasagna was made?
- The traditional Italian dish of lasagne or lasagna, which we are all familiar with and enjoy, originated in the Italian city of Naples during the Middle Ages.
- An English cookbook from the 14th century has one of the first recorded allusions to modern-day lasagne, which included a meal consisting of layers of pasta without the addition of tomatoes.
An Italian cookbook published in the 1880s had a recipe for lasagne that included tomato sauce, which led to another reference to the dish.Later, the recipe evolved into the typical lasagna of Naples, known as ″Lasagna di Carnevale,″ which is cooked with local sausage, fried meatballs, hard-boiled eggs, ricotta or mozzarella, and Neapolitan Ragu, and served during the Carnival season.″Lasagna al Forno″ is one of the most popular varieties of this lasagna meal, and it is made in the oven.Italian ricotta or mozzarella cheese, thick Ragu sauce, bechamel sauce, wine, onion, oregano and green sheets of pasta cooked with spinach are the ingredients in this dish that originates in the Emilia-Romagna area.Lasagne’s history would be incomplete if it didn’t include variations from different areas of Italy.Different regions may make use of different doughs or sauces than others.
- Because it contains blood from a killed pig, the picturesque Italian province of Piedmont is well-known for its lasagna al Sangue, which translates as ″bloody lasagne.″
Lasagna History of the Origin of Naples
- Historically, the Greeks are said to have first arrived in the area around Naples around 2BC, and the city is now the third-largest metropolis in the country.
- Additionally, Naples serves as the capital of Campania, which is one of Italy’s most populated regions.
- It gradually rose to become the cultural heart of the Roman empire, and it played a significant role as the capital of both the Duchy of Naples and the Kingdom of Naples, among other things.
In the end, it was transformed into the epicenter of the Baroque period and an artistic revival, ignited by the great Italian painter Caravaggio.
Why Eating a Lasagna Dish is Good For You
- Someone who developed lasagna could never have predicted how much of an influence it would have on the world today or how much nutritional value it would carry. When it comes to the history of lasagna, carbs have never tasted so fantastic, and this meal is stuffed full of carbohydrates. Carbohydrates provide energy to your blood cells and aid in the performance of key biological tasks on a daily basis. The majority of this energy comes from the noodles themselves, with a small amount coming from the sauce and any vegetables you choose to include. Other nutrients that may be obtained from a lasagna dish are: Supplementing with vitamins and minerals – Did you realize that your favorite lasagna dish contains a high concentration of B vitamins? These nutrients are in charge of accelerating the rate at which your body processes food. The beef in this meal provides your body with the iron it requires to maintain proper blood circulation. By using zucchini and red pepper in your recipe, you may simply boost your vitamin A and C intake. The addition of veggies will enhance your vitamin intake while also creating a wonderful lasagna meal.
- In addition to providing high levels of protein and fat, lasagna is also a good source of carbohydrates. Proteins are broken down by your body into amino acids, which are then utilized in the formation and maintenance of healthy cells. Meat and cheese contribute between 6 and 7 grams of protein to each ounce of food. Because these ingredients are a big source of saturated fat, you’ll want to be cautious when include them in your recipe.
- We understand that lasagna is far from being considered a health dish, but when you cook it at home, you may use smart substitutes to make it more nutritious.
- For example, instead of using white noodles, whole wheat noodles may be substituted, which will assist to balance your blood glucose levels.
- In order to produce a meat-based lasagna meal, aim to use 95 percent lean ground beef, turkey, or chicken and make sure to properly drain out any excess fat before baking.
However, while we all enjoy cheese, try to restrict the amount of mozzarella cheese to simply a few sprinkles on top of the dish or use a low-fat cheese instead.Fill your lasagna with plenty of veggies to enhance your fiber, vitamin, and mineral consumption while also increasing the nutritional value.Rather of blending them before adding them to the recipe, consider pureeing them first to enhance the texture before adding them to your tomato sauce.This way, you’ll be able to gain the nutritional advantages of include veggies without having to sacrifice taste or texture in the process.
Secrets to Making the Best Lasagna Dish at Home
- In addition to increasing the nutritional content of your lasagna by include veggies and lean meats, utilizing no-boil noodles will increase the taste.
- They are generally thinner than the dry noodles and have a good ability to absorb tomato sauce.
- It will also save you time by eliminating the need to wait for the noodles to cook.
Making your tomato sauce with pig sausage instead of ground beef will elevate your pasta meal to a higher degree of delight.If you want to improve the flavor of the sauce, you may combine sweet and spicy sausages together.Fresh mozzarella can be substituted for the shredded mozzarella in this recipe.If you taste it, you’ll note that it has a delicious, creamy dairy flavor and a smooth texture.When it comes to making a lasagna, this is a fantastic time to experiment with the use of eggs in the dish.When combined with parmesan cheese and herbs, eggs bring out the taste of the dish and produce a filling with a creamy texture that is really delicious.
- Finally, while you’re adding veggies, make sure you choose ones that won’t become soggy throughout the baking process.
- While this may be remedied by pureeing your veggies before adding them to the sauce, you can also use spinach to help mask the flavor.
- Adding spinach is a delicious way to include veggies while also enhancing flavor and texture.
Order at Our Lasagna Restaurant in Miami Today
- Bringing the whole family in today to enjoy our Stone Oven Lasagna meal cooked with love is highly recommended!
- While you’re here, you’ll want to sample some of our other popular dishes, such as Not Your Nona’s Bolognese, Mama’s Meatballs, and Bucatini Carbonara, which are all made in-house.
- Everything on this list of current Italian favorites may be enjoyed alongside a refreshing spritzer or drink and a sweet dessert.
With outside patio seating accessible to view sunsets, our South Miami restaurant is a great location to enjoy the sunset.With our takeout menu, you may also enjoy modern Italian comfort cuisine in the comfort of your own home.Dine-in and make your reservations, or reserve a space for a private event at our restaurant.With so many alternatives to choose from, you’ll be able to fulfill your lasagna desire whenever you want with our help.Simply go to our website and place an order or make a reservation right now!
How Did Pizza Get It’s Name: A Brief History
- Which one is your favorite?
- What do you mean, New York-style?
- Is there a deep-dish restaurant in Chicago?
Do you like a thick crust or a hand-tossed crust?Do you want some extra cheese?Alternatively, you could be a fan of wood-fired pizza, like I am.Whatever type of pizza you favor, we can all agree that pizza is a fantastic food.In fact, it is so widely adored around the world that several different countries claim to have been the first to create a genuine pizza.What is the origin of the term ″pizza″?
- Pizza may have sprung from the Greek word ″pitta,″ which means ″pie,″ or from the Langobardic word ″bizzo,″ which means ″bite.″ It was first mentioned in a Latin document from 997 in Italy, and it was first included in an Italian-English dictionary in 1598, when it was defined as ″a tiny cake or wafer.″ We’ll go through some interesting facts about the history of pizza that you might not have known before today.
- But, before we get into the exciting facts, let’s talk about the history of pizza and how it came to be invented.
The Origins of the Word Pizza
- It was not until the early 1800s that the term ″pizza″ became popular among English speakers.
- Nevertheless, an early English lexicographer, John Florio, included the term pizza into the 1598 Italian-English dictionary even earlier than the Italian-English dictionary.
- ″A little cake or wafer,″ according to the terminology of the time.
According to a Latin letter dating back to 997 AD, the earliest recorded use of the term ″pizza″ was in a statement that the bishop of the Italian town Gaeta was to receive duodecim pizze or ″twelve pizzas″ on Christmas Day and Easter Sunday, respectively.We all know that the term pizza originates in Italy, but the word’s more in-depth roots are a little less clear.When asked where exactly pizza originated, different historians will provide different explanations.It also depends on what you consider to be a pizza.Some individuals claim that the term ″pizza″ derives from the Greek word pitta, which literally translates as ″pie.″ Others claim that it derives from the Langobardic language, which is an old German language spoken in northern Italy and is descended from the Germanic language family.In Langobardic, the term bizzo literally translates as ″bite.″ If you define pizza as a flat bread baked in an oven, then the Babylonians, Israelites, and Egyptians who arrived from the Middle East should be given credit for the invention of pizza since they ate flatbread baked in mud ovens, which is how the dish got its name.
- As long as you describe pizza as bread with toppings, the Romans and the Greeks should be credited with inventing the dish, according to this definition.
- The Romans and Greeks consumed bread that had been topped with olive oil and herbs.
- This meal is now referred to as Focaccia bread.
Who Made the First Pizza?
- The majority of historians believe that the Italians were responsible for the origin of modern-day pizza.
- Baked bread with additional toppings, on the other hand, may be found in the forebears of many different cuisines.
- Many people are more familiar with the Italian variety of pizza, namely pizza from Naples, than with any other type of pizza.
However, the pissaladiere of Provence, the coca of Catalonia, and the lahmacun of the Middle East are all extremely similar to pizza.Raffaele Esposito, a baker from Naples, is credited with introducing the world the modern-day pizza, according to mythology.A pizza was cooked in honor of King Umberto and Queen Margherita in 1889, when they paid a visit to the city of Neapolis.It was mozzarella, tomatoes, and basil on top of the pizza he had baked for us.He was attempting to incorporate the colors of the Italian flag into his design.The pizza was claimed to have been a huge hit with the Queen Margherita herself.
- As a result, it came to be known as Margherita pizza.
- Pizza was first sold in the United States by Italian immigrants who arrived in the country from Italy.
- In 1905, Gennaro Lombardi launched Lombardi’s, the world’s first pizzeria, in New York City’s Times Square.
- After World War II, the United States of America began to go completely insane over pizza.
While stationed in Italy, American soldiers were given the opportunity to sample pizza.In addition, when they returned home, they carried their appetite for it along with them.
Different Kinds of Pizza from Around the World
- It is possible that people will argue about which country should truly be credited with the origin of pizza.
- One thing is undeniable, though.
- Pizza is a dish that people all around the world enjoy!
True or not, you can get some kind of pizza in virtually every country on the planet.Since the Neolithic era, pizza-like foods have been served in a variety of settings around the world.Flatbread and oven-baked bread with a variety of toppings are quite popular all over the world!
Lahma Bi Ajeen
- The Lebanese are the creators of this delectable variation on the classic pizza.
- Various names are used in various regions of the Middle East to refer to this phenomenon.
- The phrase ″meat with dough″ translates as ″meat with dough.″ Lamb, minced onions, cumin, and yogurt are commonly used in the preparation of this meal.
This one is a must-try for any foodie.I can’t describe how delicious it is.
Calzones are yet another delectable pizza variation that originates in the country of Italy. Calzone is an Italian word that literally translates as ″stocking.″ In the shape of a semicircle turnover, the dish is served. Pizza dough is used, and it is folded over before being stuffed with the standard pizza components.
- Calzones and strombolis are frequently confused as being the same thing, which is a common misconception.
- However, they are two distinct foods that are only identical in their rolled-up form to one another.
- The origins of stromboli are a subject of debate among food historians and chefs.
Some individuals think that Romano’s Italian Restaurant & Pizzeria, located outside of Philadelphia in 1950, was the first to provide it to customers.Others, on the other hand, assert that stromboli was developed by a guy in Spokane, Washington, who called the dish after the 1954 film Stromboli, which starred Ingrid Bergman and was released in theaters.
To make Marinara, start with some basic flatbread and add tomato, garlic, olive oil, and oregano to make a pizza meal. This meal originates in the Italian port city of Naples. It’s possible that the term comes from Italians who would keep Marinara on ships, or from the women who would bake pizza for the returning sailors, that the name originated.
To make Marinara, start with some basic flatbread and add tomato, garlic, olive oil, and oregano to make a traditional pizza meal. Italy’s harbor city of Naples is the source of this dish. Perhaps the name comes from Italians who would keep Marinara on ships or from the women who would prepare pizza for the returning sailors, both of whom were named Marinara.
- As early as the 1930s, Italian-Americans established a large number of pizzerias in New Jersey, Manhattan, and Boston.
- Then, in 1943, a guy by the name of Ike Sewell started a restaurant called Uno’s in Chicago.
- As a result, Chicago-style pizza was created.
Despite the fact that pizza’s popularity continued to expand, it was still seen as a dish for working-class men in poverty.More information on the history of Chicago-style pizza may be found here.
- The majority of pizzas are eaten with your hands, however deep-dish pizza is often eaten with a knife and fork, according to the manufacturer.
- Its origins may be traced back to Chicago.
- The Chicago Tribune publishes an excellent piece about deep-dish pizza that is worth reading.
It’s possible that it came from a poor enchilada, according to the locals.The tale has it that two business partners, Ike Sewell and Ric Riccardo, had a vision to create a restaurant in 1943, and they were successful.Sewell was a native Texan who desired to serve authentic Mexican cuisine.However, when the sample meals made the men sick, they took the decision to completely avoid Mexican cuisine.Riccardo then suggested pizza, which he had tried while stationed in Italy during World War II, and which he thought everyone would enjoy.Sewell expressed dissatisfaction with the pizza’s substance.
- He considered it to be little more than an appetizer.
- As a result, after much trying, the partners came up with a dish that was loaded with cheese and had a very thick crust.
- More information about the many forms of pizza served across the world may be found here.
According to what we’ve learned thus far, pizza has been around for quite some time. And today, it is more popular than ever, both in the United States and in countries all over the world, thanks to the Internet. Who’s ready to place an order for a huge pizza pie for supper now?
The History of Spaghetti
- The origins of spaghetti, as well as why there are so many various varieties of pasta, are also topics on which many people have pondered at some point.
- Different shaped and weighted pastas have distinct tastes because each one is capable of absorbing a wide range of different sauces and dipping them in them.
- The texture of the pasta, as well as the type of sauce used, have a significant impact on the gastronomic experience, even if the only difference appears to be the shape of the pasta.
A more robust pasta, such as rigatoni, can withstand a heavier sauce, but a delicate pasta, such as angel hair, requires a much lighter sauce to avoid being overpowered.If you’re wondering what the distinction is between spaghetti and other forms of pasta, consider the following: Spaghetti is a type of pasta that is particularly popular in the United States.To pique your interest, we’ve included a brief history of pasta, including the origins of spaghetti, as well as a few recipes that you can make and enjoy right at home.
The History of Spaghetti
- However, while some historians think that pasta originated in Italy, the majority of people believe that Marco Polo brought it back from his epic expedition to China.
- Rice flour was used to make the oldest known pasta, which was popular in the eastern hemisphere.
- Pasta was traditionally manufactured in Italy from hard wheat that was molded into long strands, putting this ancient delicacy considerably closer to the modern-day spaghetti.
The oldest Italian variant, on the other hand, was most likely closest to vermicelli (a pasta term that translates into English as ″tiny worms.″) in appearance.Spaghetti is derived from the Italian word Spago, which means ″string″ or ″twine″ in English translation.It is customary in Italy to cook spaghetti (and all pasta) only till al dente (which literally translates as ″to the teeth″) in order to get a little chewy texture rather than an excessively soft consistency.Because of its form and texture (which is neither too light nor too heavy), spaghetti can readily withstand a tomato-based sauce as well as a sauce made with extra virgin olive oil.In many households, spaghetti is served with meat or vegetables and a sauce, and the dish is finished with a liberal sprinkle of freshly grated Parmesan or Pecorino Romano cheese.
Spaghetti Fun Facts
- The 4th of January is National Spaghetti Day (Although we doubt you need a special holiday to enjoy this meal).
- After a swimming pool in California was filled with almost 13,000 pounds of spaghetti in 2010, the world’s largest bowl of spaghetti was officially established in 2010.
- In only one year, the year 2000, enough spaghetti was sold in American supermarkets to make a complete round of the world nine times.
During the first April Fools’ Day broadcast in 1957, the BBC fooled their television viewers into believing that spaghetti truly grew on trees, and that it always came off the tree at the same length.And now, for some easy spaghetti recipes that you may create at your own convenience.Enjoy your meal!Mangia, Mangia!
Magical One Pan Spaghetti
- This is a quick and easy spaghetti dish that is both delicious and entertaining to make.
- Everything—including the uncooked spaghetti—cooks in the same pan at the same time.
- Yes, with this recipe, there is no need to cook the noodles separately from the other ingredients.
This dish is quick and simple to prepare, and it is also tasty!Ingredients: uncooked spaghetti (around 12 ounces) 12 ounces of ripe cherry tomatoes, halved; 1 medium onion, finely chopped; 3-4 cloves of minced garlic, finely chopped 13 tablespoons red pepper flakes a couple of basil leaves, shredded 3 tablespoons Extra Virgin Olive Oil Olive oil is a kind of oil that comes from the olive tree.To taste, coarsely powdered sea salt is added.4 and a half cups of water Freshly grated Parmesan cheese, as well as a few basil leaves for garnishing the dish Directions: In a large pan, combine all of the ingredients, including the raw spaghetti, until well combined.The spaghetti should be flat on the plate.The spaghetti should be broken in half if your pan isn’t big enough.
- On a high heat, bring the ingredients to a rolling boil.
- As the liquid comes to a boil, use tongs to turn the spaghetti.
- When the pasta is al dente and the water has completely gone, the dish is finished.
- Observation: If the pasta appears to be a little dry, add around 14 cup of more water and continue to cook until the pasta is perfectly al dente.
Yes, it really is that straightforward.Serve the spaghetti on a plate and garnish with fresh basil leaves and grated parmesan cheese.
Spaghetti alla Puttanesca
- This pasta dish is topped with a sauce that is a combination of extra virgin olive oil, capers, and anchovies, and it is really delicious.
- So, if you’re in the mood for a wonderful dish of spaghetti that’s different from the others, this simple to make recipe could be the one for you.
- Ingredients: 1 pound uncooked spaghetti (not boiled) 1/4 cup extra virgin olive oil of superior grade 5 garlic cloves, peeled and cut a third of a teaspoon of red pepper flakes chopped anchovies (5-7), half-cup kalamata olives (sliced in half), 5-7 anchovies, chopped capers (about 3 tablespoons) 1 big (28 ounce) can of crushed tomatoes, drained and rinsed coarse sea salt, to your liking 1/2 cup fresh parsley, finely chopped Directions: Bring a big pot of water to a rolling boil on the stovetop.
Season the water generously with salt and boil the pasta according to package recommendations.Remove the spaghetti from the heat when it is al dente, reserving a little amount of the starchy water for later use.After that, drain the pasta.While the pasta is still boiling, begin preparing the sauce by heating the olive oil in a large saucepan over medium heat until shimmering.Then, for only a couple of minutes, sauté the garlic, red pepper flakes, and anchovies, being careful not to burn the garlic in the process.After that, add the olives and capers and toss everything together.
- Now, add the tomatoes and reduce the heat to a low heat to maintain a simmer.
- Season with salt and stir in 12 ounces of parsley.
- Combine the pasta and sauce in a large mixing bowl.
- If the sauce looks to be too dry, a small amount of the conserved cooking water can be added, since the starch in the water will not cause the sauce to become too thin.
Prepare the dish as directed, garnishing with more parsley and freshly grated parmesan, and serving it immediately.
Spaghetti with Ricotta and Lemon
- Who doesn’t adore a rich, creamy ricotta cheese like this?
- And when you add the zinginess of fresh lemon to the mix, you have a pasta dish that is almost ideal in every way.
- Ingredients: 1 pound of uncooked spaghetti 1 cup ricotta cheese 1/2 cup extra virgin olive oil of superior quality 1/2 cup parmesan cheese, finely grated 1 medium lemon Zest of 1 medium lemon 1 medium lemon squeezed into a cup coarse sea salt (sea salt flakes) (to taste) ″Pepper″ is an abbreviation for ″peppercorn″ (to taste) Flakes of red pepper (to taste) 4-6 people can be served with this recipe.
basil leaves that have been


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Covent Garden has always been a popular spot for London foodies, and the recent development of St. Martin’s Courtyard has allowed even more restaurants to get in on the action. One of these is SUDA Thai which, with its broad ranging menu, casual café-style atmosphere, and entirely Thai waiting staff, is a great option for authentic Thai food in a relaxed setting. The décor is on the Spartan side – dark grey walls punctuated with abstract yet attractive white cut outs and rather industrial style lighting – but our table, on the upper floor next to a full length window overlooking the courtyard, was both comfortable and inviting.
To begin, our party of four decided on three starters between us, all of which were very well received. The chicken satay skewers were fabulously succulent, with a smooth peanut sauce that had just a hint of heat behind it. The vegetarian equivalent, tofu and mushroom satay, was much appreciated by the non-meat-eaters in our party. And Thai style calamari was perfectly executed, the squid was tender and not at all chewy, enveloped in a feather-light, crispy batter and accompanied by a delicate sweet-chilli sauce. I say “to begin” but, at our waiter’s suggestion, we actually decided to have all our food brought out together, so that our starters were effectively side dishes. And it’s perhaps because all the food came out at once that I was so astonished by the speed of it – a mere 10 to 15 minutes after we ordered, our table was groaning under the weight of our very generous meals.
SUDA Thai’s menu offers an impressive range of main dishes, from the familiar Pad Thai and Massaman Curry, to some far more exotic choices, several of which we had never heard of. We decided to take advantage of this and sample some of the more unusual items – and we were thoroughly impressed. My dining partner’s bowl of Gaeng Pa Gai or “jungle” curry, essentially a traditional Thai curry without the coconut milk, was billed as the hottest dish on the menu, and on that front it certainly didn’t disappoint – the one spoonful I sampled left my lips tingling for minutes afterwards. The non-meat-eaters thoroughly enjoyed their fish dishes: Choo-Chee Pla was a wonderfully cooked fillet of sea bass, brought to the table still sizzling in a kaffir lime leaf red curry sauce, while Kao Pad Namprik Salmon Yang, was simple but effective – a grilled salmon fillet accompanied by a generous mound of rice that had been tossed through with hot chilli paste as it was fried. I went for the Krapao Ped – stir fried duck in chilli and Thai basil sauce. In fact, what I got was Krapao Nua – the same sauce, but with beef rather than duck. I realised the mistake on my first bite, but was so taken by the taste of the dish that I decided not to raise the issue. The beef was thinly sliced and cooked to a perfect medium rare, and the sauce was fabulously fragrant with the heat from the chilli perfectly balanced by the slightly sweet but curiously anise-y Thai basil leaves that came delicately crisped atop the mound of meat. The three of us whose meals didn’t already come with rice added it as an extra – steamed Jasmine rice with the sea bass, coconut rice with the jungle curry, and sticky rice with my beef – and all were delicious, if a little pricey at £2.50 a portion.
The dessert menu is rather narrower than the main menu, but that certainly didn’t deter us. The two men at the table enjoyed Gluay Hom Tod – intensely sweet banana encased in a crisp batter, drizzled with honey, sprinkled with toasted sesame seeds and accompanied by a small ball of creamy vanilla ice cream, while the two women chose Kao Niew Mamuang – warm sticky rice topped with delicate coconut cream, with a side of fresh, imported Thai mango. This was, perhaps, the sweetest, most delightful mango I had ever tasted, and a perfect foil to the decadent creaminess of the rice pudding.
With a food menu as broad as SUDA Thai’s, it helps to have a drink whilst you browse, so we were pleased that our waiter brought our wine over as promptly as he did. has long bee The wine list is actually relatively narrow, and the lowest priced bottle is a fairly hefty £20 – but it turned out to be rather pleasant – a Chilean viognier whose aromatic notes of apricot and peaches and hint of citrusy acidity complemented the spicy dishes perfectly. When we drained our glasses towards the end of our main courses, we decided that rather than get another bottle, we would treat ourselves to a cocktail with dessert. SUDA Thai’s cocktail list is reasonably priced (£7.50 a pop) and includes both classics and house creations. A Caipirinha was strong and limey, while a Pandan Mojito made for an intriguingly grassy take on one of London’s most popular cocktails. A Butterfly Kiss (vodka and rum shaken with lychee, fresh lemongrass, lemon juice, sugar and a drop of blue curacao) was at once sweet and sharp, and a delight to look at, and a Mango & Papaya Drop (vodka shaken with mango puree and fresh papaya, hint of coriander and fresh lime leaf finished with sugar rim) was a beautiful balance between sweet fruit and fragrant herbs.
Service throughout our meal was swift and un-intrusive, and apart from the duck / beef mix-up with my main, pretty much flawless. When it came to pay, I confess to feeling a little shocked – I hadn’t been adding things up as we went along, and the casual café ambience had led me to expect a fairly inexpensive meal, but the total bill came to around £42 per head including service. Thinking about it, that’s by no means outrageous for 3 courses, a glass of wine and a cocktail, but it’s certainly not cheap. If you go with that in mind, however, SUDA Thai’s fantastic food and pleasantly relaxed atmosphere combine to offer an excellent option for Covent Garden dining, well worthy of an impressive four and a half Forks-Up.SUDA Thai Cafe Restaurant St Martin’s Courtyard off Upper St. Martin’s Lane Covent Garden London WC2E 9AB T: 020 7240 8010


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Support Black-Owned Restaurants with Seated This Black History Month￼
All month long, Seated is shining the spotlight on Black-owned restaurants.
Check, please! It’s Seated’s 2021 Year in Review
It’s been a big year for rediscovering what we love about where we live—and what better way to do it than around a table with the people we care about? Before we announce last call for 2021, let’s take a look back at the meals we shared and the memories we made! This year, we…


Losing weight can be a difficult endeavor especially if you’re not quite sure where to start. While exercise is an important part of any weight-loss plan diet is also a very important factor and a good place to start your way to losing weight. There are certain food groups that help in weight loss tremendously and some tips and information to know about each group. Start a diet consisting mainly of these three elements: protein fruits vegetables and whole grains and you’ll be on your way to start losing weight.
Fruits and vegetables
The water content fiber and nutritional value of fruits and vegetables makes them one of the best items to eat. for fast weight loss. Some fruits and vegetables have negative calorie effect because the body burns more calories digesting the food than the actual number of calories in the item. Just be careful how you eat fruits and vegetables. Many canned packaged or frozen fruit contain added sugar that can hinder weight loss. Besides there are many preparations of vegetables especially in restaurants call for lots of butter or other calorie-laden sauces. Raw fruits and vegetables are best.
Many people believe that carbohydrates enemy if you are trying to lose weight. In fact whole grains are a good form of carbohydrates and great for weight loss. As fruits and vegetables whole grains contain large amounts of fiber that regulates digestion makes you feel fuller and ultimately aids in weight loss. By replacing some white bread from your diet in exchange for whole grains and integrate healthy grains like oatmeal quinoa and brown rice in your diet you will feel better and lose weight. But just because the package says whole-wheat” does not mean it is the best option. Look for items with high-fructose corn syrup and stay away from “enriched wheat flour.”
Lean proteins such as chicken fish legumes (beans) egg whites and soy are good for weight loss because they help the body build muscle which in turn burns fat. These elements are also low in calories and your body burns almost as many calories digesting them as it does with some fruit and vegetables. Nuts are another good source of protein. While higher in fat nuts contain the good natural fats that your body needs.”


Seventy people attended our 2021 MMBA Minister-Spouse Appreciation Dinner at Burntwoods Church on November 12th and as always, the food (crab cakes, roast beef au jus, etc.) catered by Friendly Farm Restaurant was outstanding and the fellowship was great. Our program this year was a “Not So Newly Wed Game” that was enjoyed by all. Mike and Amy Kaye of Friendship BC won the door prize of a Getaway Weekend stay at the Fulton Steamboat Inn in Lancaster, PA.
Next year’s 2022 Minister-Spouse Appreciation Dinner will be on November 4th, 6pm at Burntwoods Church. Place it on your calendars now. Reservations will begin in October.


Cinnamon Rolls for Now and Later.
It is a warm cinnamon roll kind of a day. The snow is 4 feet deep outside and it has been around for a very long time. I am 8 months pregnant and my two youngest girls are home with me painting and watching old Mickey Mouse cartoons. Fortunately two weeks ago I made cinnamon rolls and popped half in the freezer unbaked to save for a best friends weekend I hosted at my house on Thursday-Saturday. Unfortunately with all the excitement of having all the guests (11 little kids and 5 adults) I spaced pulling out of the frozen cinnamon rolls to bake for my best friends. Today I am glad I forgot though, because we could have fresh baked cinnamon rolls without all the work. This recipe is better then any recipe I have ever tried. I didn’t include it in my book “Fabulous Freezer Meals” because at the time I was assembling recipes, I was anti-shortening and anti-white flour. Now that I am big and pregnant and it is so cold outside, I am embracing shortening and white flour recipes…they just taste the best. Hope you enjoy. This is one of my very favorite comfort food recipes.
Parmesan Chicken and Rice Bake featured on ifood.tv
Freezer Meals with Jenny Stanger Recipe Video
Watch the how to video at http://www.ifood.tv/recipe/freezer-meals-with-jenny-stanger#pCCPrzqhkMhYAZPs.99
Most people don’t really hate cooking — they just hate the pressure and all the work of coming up with something for dinner every night of the week. You can build up a good supply of dinners in your freezer this way. Jenny says: “On the nights you feel like cooking, you can. But when you don’t feel like it, use those ‘frozen assets’ in the freezer. Along with more family time, freezer meals also help you save $200-$300 a month. Freezer meals save you time, money and sanity.”
Pumpkin Pie (the easy way)
My mom has been making this pumpkin dessert for years and it is SO good. This is the recipe I make when I am craving pumpkin pie, but I don’t feel like making a pie crust. It is so easy to put together and so delicious. I attended the Witches Night Out at Gardner Village last night and was pleased to see it was the indulgent dessert of choice all over the village.
My favorite Ice Cream Cake
Posted by Jenny Stanger in Desserts Wednesday, 8 August 2012 14:56 No Comments
Photo courtesy of melskitchenfafe.com
This is my all time favorite ice cream cake recipe. It is easy to mix and match with different ice creams, garnish with any flavor cookie or candy bar around the edges and a sinch to make. Also, it will last 2 months in your freezer (if you can wait that long to eat it) so you can make it a week before your party. Enjoy! I do not have a picture of the Grasshopper Ice Cream Cake, but it looks similar to the one above. Only my ice cream cake is surrounded by cookies (or candy bars) and I use mint ice cream on top and cookies and cream on the bottom. Enjoy!
Grasshopper Ice Cream Cake
Yield: 10 servings
Maddox Ranch House Cream Pie Recipe
I am teaching a cream pie class at my house next week and I wanted to share this recipe with you. This has been a favorite for years. It is the same recipe as the Maddox Ranch House cream pies as well as the Lion House cream pies, only the two restaraunts use two different crusts (Lion House uses pastry and Maddox uses a cookie / graham cracker crust).
Good news, cream pies freeze well! You can freeze any cream pie…


Whole Foods Market (NASDAQ:WFM) has had a bad time on the market over the past couple of months, losing over 16% of its value on the back of a weak financial performance in its last reported quarter. But, in my opinion, the recent drop in Whole Foods’ shares is an opportunity to buy more of the stock since there are tangible improvements being witnessed across Whole Foods’ operations as discussed in this article. Let’s take a look.
Sales building initiatives are delivering results
Whole Foods Market’s focus on improving its sales is delivering results, slowly but steadily. For instance, its comparable store sales dropped 2.6% last quarter as compared to a decline of 3% in the preceding quarter. More importantly, Whole Foods is witnessing an improvement in its comparable store sales this quarter as well, as the rate of decline of its comp sales has gone down to 2.4% in the first three weeks of the 12-week fourth quarter.
In addition, the company expects square footage growth of 7% in 2016 and approximately 6% in 2017, driven by the addition of new stores to its portfolio that continue to witness positive comp sales growth. For instance, last quarter, Whole Foods opened 12 new stores that include its first 365 Store. The company has opened one 365 and two Whole Foods Market stores in the ongoing quarter, and it plans to open two additional stores, including one 365 and two Whole Foods Market stores.
These new stores should boost its sales going forward as they are witnessing positive comps growth. I’m saying this because Whole Foods’ comparable store sales that are newer than five years had a growth rate of 1.5% as compared to its older stores that had negative comps sales growth ranging from 2.7% to 2.9%. Thus, with the addition of new stores, it is evident that Whole Foods’ overall comparable store sales will improve given the recent trends. This can be gauged from the table below:
Click to enlarge
Source: Whole Foods
The most important thing is that the company sees the potential of opening close to 1,200 Whole Foods Market stores in the United States. In fact, it expects its new 365 format stores to take its overall store count to more than 1,200 stores in the United States. The table below illustrates additional information about its new store openings and leases in development for Whole Foods Market stores and 365 stores that are scheduled to be opened through 2021.
Click to enlarge
Source: Whole Foods
As shown in the table above, these new 365 format stores will improve its financial performance significantly in the future for a couple of reasons. First, these new 365 format stores have robust economies because they reduce Whole Foods’ capital costs by more than 50% as compared to the regular Whole Foods Market stores, and second, it is gaining more traction despite being a smaller store due to the company’s efforts of offering a curated mix of products that will be expanded in the future.
A closer look at some more initiatives
For quite some time now, Whole Foods has been aggressively working on its cost structure by enhancing technology deployment, labor restructuring, and changes in the work procedure. As part of this strategy, the company has lowered its workforce by a significant number since the announcement of this strategy in November last year. Also, the company is reducing its share-based compensation, which came in at $39 million last quarter, representing a drop of 24% from the third quarter of last year.
In addition, Whole Foods is also investing in technology as it recently integrated Instacart into its app. This investment should allow customers to order food and other products directly from the Whole Foods website and have them delivered to their doorstep. The company has expanded this initiative to more than 25 markets across the United States, which could further increase its sales.
Apart from this, Whole Foods plans to launch a national sales flyer and an improved point of sale system across its stores by the end of fiscal year 2016. This should enhance labor productivity significantly and offer a faster checkout time to customers.
The most important thing to notice here is that with this reduction in the cost structure, Whole Foods is expected to produce cost savings of nearly $300 million on an annual basis by the end of fiscal year 2017.
End-market growth provides growth opportunity
Whole Foods Market should benefit from the growing end-market opportunity in the organic food segment that is growing rapidly. According to the Organic Trade Association, organic food sales across the United States grew by over $4.2 billion, which is the largest annual dollar gain, up from the $3.9 billion gain in sales in 2014.
Apart from the growth in organic food sales, consistent growth in the organic non-food sales also provides an opportunity to remain invested in Whole Foods Market in the long run. The organic non-food sales came in at $3.6 billion in 2015, representing an increase of 13% from 2014 levels. This is shown in the graph below.
Source: Organic Trade Association
Thus, in my opinion, investors should not be put off by just one poor financial performance by Whole Foods. Rather, they should focus on the long-term growth opportunity and the improvements in the company’s operations. The company is gradually improving its comparable store sales, and at the same time, it is lowering its cost structure. These steps should enable Whole Foods to get better in the long run and make a comeback, which is why investors can consider buying shares on the drop.


Made from 100% whole Montmorency pie cherries grown near Traverse City, Michigan, Cherry Pie is a true fruit wine that presents a distinct, Tart cherry flavor with lingering hints of cinnamon aroma. It pairs well with dark chocolate, chocolate desserts, fresh fruits, cheesecake, and soft cheeses like brie, camembert, and goat cheese.
We take great pride in fermenting our fruit wine long and slowly at a temperature, with as little fining as possible, in order to amplify and preserve the natural flavors. We arrest fermentation in order to keep the natural fructose, and then add sucrose, which aids in the fermentation process and maximizes the preservation of the natural sugars for an intense fruity flavor. The rich color of this wine is the result of cold soaking the whole fruit in enzymes, which releases the natural colors.
PH: 3.4 - 3.6
TA: 1.2 - 1.4
ABV: 7% - 14% Table Wine
AK AZ CO DC FL GA HI IA ID IL IN KS LA MA MD ME MI MN MO MT NC ND NE NH NM NV NY OH OK OR PA SC TN TX VA VT WA WI WV WY
SPECIAL PROCESS SHIPPING


A VEGETARIAN'S GUIDE TO - Hanoi, Vietnam
I'm a pretty strict vegetarian; no fish sauce, no gelatin and certainly not any bone broth. And so I knew that Hanoi wouldn't be the easiest place for me to enjoy authentic local food. I did some homework before I went and decided to try a mixture of places that had great online reviews, a specialist food tour and some good old fashioned following-my-nose. Below are the places I'd recommend. But first, some simple translations that you'll find useful, as many of the shop names tell you exactly what they specialise in inside.....
HANOI FOOD TOUR
I had been in touch with Hanoi Street Food before I arrived in Vietnam, and they had offered me a complimentary vegetarian food tour. I decided to take them up on this on my first night in Hanoi. It meant that I got to try lots of different things, safe in the knowledge that I wouldn't end up accidentally eating pork / fish etc. The tour turned out to not be a specialist one (although they do do them when they have enough people), and I just joined a group of 6 mainly meat eaters on a route around the city, but at each location I was given an option I could eat. It was loads of fun, the guide was friendly and I ate some delicious and super fresh food. Despite photographing every dish and location. and writing it all down meticulously I would honestly advise to just join the tour. We weaved through busy lanes and along dark corridors and up lots of stairs, I wouldn't know how to direct you if I tried. We ate at 7 different venues and I was full to bursting by the end, for that reason I would recommend the walking tour over the motorbike tour (I'm worried I'd have wobbled off!)!
HANOI SOCIAL CLUB
My favourite place to hang out in this crazy city was the uber chilled Hanoi Social Club. The ambience, the food, the cocktails and the music were all ace. I had a fantastic curry and a well-mixed cocktail and I thought the price was reasonable. If you are only in Hanoi for a night or two, and want guaranteed good food and a relaxed vibe then head here. Caters for vegans and meat eaters too.
STATE RUN FOOD SHOP
The State Run Food Shop (Cua Hang An Uong Mau Dich So 37) has mixed reviews online, but I ate the most delicious vegetarian food here. It's a cosy place with an interesting decor tucked behind the West Lake. I went with a friend, and we ate garlicy squash, mounds of steaming cabbage, and slices of spicey potato, all with a sticky rice cake.
JALUS VEGAN KITCHEN
I had been recommended Jalus by my friends Walk Sew Good (go look them up, they walked 3500km though SE Asia). They had raved about the gnocchi but I went for a curry instead. It was tasty and the food coming to other diners also looked good, but the real treat here are the fresh juices and smoothies. Extra points for serving them with reusable bamboo straws.
I went for a late lunch early dinner at Minh Chay (56b Hang Gai) and as a result it was totally empty when I arrived. Still, the wall of decorative plates and the varied vegan menu were enough to encourage me to sit down, and I really enjoyed my mushroom clay pot and spring rolls (although the fake fish sauce was so authentic I coudn't eat it). Since I was there they have opened another restaurant that looks great. A good reason to book a flight back to Hanoi I think.
MAISON DE TET
Favoured by ex-pats living in Hanoi, Maison de Tet is a beautiful house by the West Lake. There rooms are full of amazing antiques and rare textiles, and the views of the lake are beautiful. On the night that I went there was rather alot on the menu that wasn't available and the service was slow (even for someone who really wasn't in a hurry), but when the food turned up it was great. The brunch menu looked delicious and they have a brilliant range of coffee, so next time I'm in Hanoi I'll make sure to start my day there.
TRANQUIL BOOKS AND COFFEE
Tucked down a little lane is the wonderful Tranquil Books and Coffee. I popped here when wandering the streets of the old town and had a very enjoyable coffee and cake. You're encouraged to keep noise to a minimum, which suited me perfectly.
I didn't eat at Cong Caphe but I spent many hours in the one opposite St Joseph's Cathedral, painting the view from the window (infact you can buy a print of it here!). I can really recommend the frozen passionfruit juice, delicious!
I'd love to hear what you think about this post, do leave a comment below!


Farm Table Supper Club delivers weekly meals on Fridays. Our set menus are created seasonally. Meals are designed creatively, with an emphasis on what is fresh and available locally each season.
The Farm Table Supper Club is a modern twist on a traditional supper club, and is similar in principle to a local farm CSA (Community Supported Agriculture). Supper club members make a minimum four week commitment to weekly meal deliveries. Membership helps Farm Table keep members costs low by allowing us to offer our partnering farms a guaranteed weekly order, additionally Farm Table Supper Club membership includes free delivery.
If you want to enjoy Weekend Supper Club meals but your lifestyle is better suited to occasional meal drop-off’s, then simply place your order by the Monday of that weeks Friday delivery and the one time delivery price applies.
Menu’s are posted weekly on the website.
Weekend Farm Table Club Membership is a minimum four week commitment with a non-refundable deposit of four weeks paid in advance. As with a CSA, if you are unable to utilize your food delivery on a given date, it can either be given to someone else (of your choice), placed in your freezer or cancelled--though no refunds will be issued.


Breadfruit — A Nutritionally-Balanced Fruit
The breadfruit is a tropical fruit variety that contains essential nutrients. During your visit to Hawaii, you may have the opportunity to sample some dishes that contain breadfruit.
The History Of Breadfruit
The breadfruit tree is part of the mulberry tree family. This tree species grows in the South Pacific and many tropical regions. Polynesian settlers originally introduced the breadfruit tree to the islands that comprise Hawaii.
The fruit has a firm texture. Since breadfruit has a high starch content, the flesh of the fruit is often used as a substitute for potatoes. Hawaiians use the fruit to create cold salads and hot entrees. Fruit can be baked, fried, steamed, and grilled.
Before you go on your vacation, read some educational materials that highlight the part of Hawaii that you will be visiting. You will learn about the topography and the vegetation that is found in the region.
The Use Of The Fruit
The breadfruit is gluten-free. The fruit is a good source of potassium, fiber, Vitamin B, and Vitamin C. As the breadfruit matures, its skin thickens and turns dark in color. Breadfruit rinds are typically green, yellow, or orange in color.
When you are researching the part of Hawaii where you will be going on vacation, you may learn about some of the culinary traditions that are noted in the region. Home cooks and professional chefs use paring knives, food processors, and other standard kitchen aids to prepare breadfruit. The rind of the fruit is typically disposed of. The rind is tough and bumpy, making it unsuitable for use in many recipes.
During your travels, attend a luau and visit some casual eateries and fine dining restaurants. When you review the menu for each place that you have decided to grab a bite to eat, look for some dishes that contain breadfruit.
A salad product may take on many of the same components as a classic potato salad. A fresh salad may contain cubed breadfruit, mayonnaise, onions, eggs, and a variety of spices. Some cooked breadfruit recipes may look and taste similar to baked potato dishes.
A cook may use batter or a glazing component to add flavor to the breadfruit pieces that are being prepared. It is also common for a cook to bake or fry breadfruit, then add the cooked fruit to other cooked ingredients. While you sample each dish on your vacation, compare the taste of the breadfruit with the flavor of a potato. You may discover that the fruit's flavor profile is very similar.
For more information on breadfruit, contact a professional near you.


TACOS WITHOUT BORDERS.
Revolution Taco is the concept of Chef Carolyn Nguyen. With her classically trained chef approach, Carolyn uses the taco shell as a vehicle to create global inspired dishes as tacos. Some menu highlights include: Korean Beef tacos, Roasted Duck tacos served on a scallion pancake, and our vegan BBQ Cauliflower tacos.
Carolyn and her team will use their culinary knowledge and experience of restaurants and catering to bring the city of Philadelphia a fresh, and unique approach to the understated taco, by elevating the flavors and presentation of our products. The menu includes a not only tacos but also burritos and burritos bowl, hand made chips, accompanied by fresh made pico de gallo, and guacomole as well as homemade empanadas. We look forward to seeing you enjoy our food and atmosphere.
SUN–THURS | 11AM – 9PM
FRI–SAT | 11AM – 10PM


August 2021 Networking & Events Virtual Wine Tasting
WHEN: August 19th from 5:00PM-6:00PM
COST: $30.00 for Tasting/ $300.00 for Sponsorship – 3 Opportunities Available
Join the Greater Triangle Chapter of IFMA for a virtual wine tasting & networking event!
Host: The Wine Feed – Head Sommelier Matt Arnold
Theme: Grilling Wines
One red wine that goes well with beef /One sparkling wine that goes well with vegetables from the grill


MEAL DELIVERY PROGRAM
prepared by PALETA
In 2003, Angela Parker founded BODY INSPIRED FITNESS with the vision that anybody can be in a truly healthy, vibrant place.
To help you live an inspired life, you need the right fuel. Angela recommends a gluten-free, dairy-free diet full of fresh fruits and vegetables and lean proteins.
To that end, Angela has partnered with PALETA to bring you three meal delivery programs that will help unify your body and mind, and create forward momentum toward your goals.
BE INSPIRED 5, 10, & 14 DAY CLEANSES
These scientifically designed programs include a simple regimen of targeted nutrition, modified diet, light exercise & stress management. Chemicals & toxins are everywhere in today’s environment and cleansing is the perfect way to detox your body for optimal health and energy!
PALETA provides you with everything you need to successfully complete your CLEANSE: delicious targeted meals and snacks, protein shakes, BPA-free shaker and water bottles, travel cooler, flavor kits, and easy-to-follow instructions – all delivered to your door. Sound simple? It is!.
- Weight Loss
- Increased Energy
- Sharper Cognition
- Reduced Sensitivity to Allergens
- Improved Skin and Hair Condition
- Mood Elevation and Stability
5 DAY CLEANSE
L.A. & Detroit: $345 | National Delivery $395 | free shipping.
10 DAY CLEANSE
L.A. & Detroit: $545 | National Delivery $645 | free shipping.
14 DAY CLEANSE
Los Angeles Only: $735 | free shipping.
THE PERFECT PLATE MEAL DELIVERY PROGRAM – LOS ANGELES
Clients will be treated to daily delivery of gourmet meals nutritionally designed by Angela, prepared fresh and sustainably by PALETA, and delivered daily to your door. The program includes:
- A Combination of Breakfast | Lunch | Dinner | Snacks
- Portion Control and Food Preference Management
- Flexibility to Choose Days of Service
- Gluten-Free and Dairy-Free Recipes
- A Price Range from $39-$75
- Minimum Order of 5 Days for Initial Purchases
THE MARKET MENU DELIVERY PROGRAM – LOS ANGELES
Clients willing to be more adventurous with their palate can save over 20% by ordering full days of our Market Menu program. Meals are served as prepared. The program includes:
- Full days of Breakfast | Lunch | Dinner | Snacks
- Flexibility to choose days of service
- Daily goals from Angela Parker
- Minimum of 5 days for initial purchases
ANGELA'S 30 DAY NEW BEGINNING (our most economic plan) – LOS ANGELES
- Full days of MARKET MENU Breakfast | Lunch | Dinner | Snacks
- Daily Delivery | No Tax | No Tipping
- Discounted Price: 30 Days | Save $100
- During signup of MARKET MENU, use promo code: ANGELA30
HOW IT WORKS
In a few easy steps, you can have customized, nutritious, delicious meals delivered daily to your door.
STEP ONE: CREATE AN ACCOUNT BY CLICKING "SIGN UP"
STEP TWO: CHOOSE THE PLAN THAT BEST SUITS YOU
STEP THREE: ENJOY YOUR DAILY OFFERINGS
During the day, local farms, cruelty-free ranches and responsible fisheries deliver fresh ingredients to our kitchen.
During the evening, we prepare your meals to meet your specific needs.
During the night, between midnight and 6:00 a.m., we deliver your designer meals packed in ice coolers to the safe place of your choosing. The next night, leave the empty cooler in your safe place, and we'll switch it out with a full one.
It's that simple. Sign up or Log in, so we can begin preparing your program today!


Greatest Accomplishment: Getting to adopt my son. I am passionate about my faith in God and family.
Favorite Superhero: Wonder Woman, it’s got to be a woman.
Celebrity Crush: My celebrity crush is Tom Selleck.
Favorite Food: My favorite food is Italian, and my favorite dish is lasagna. I make my own sauce from scratch. My mom and granmother were great cooks, and I grew up in upstate New York around a lot of Italian people. I have always wanted to go to Italy.
Be When You Grow Up: I want to be a chef.