Soup used to be that soup was the food of the poor. Nobility did not indulge in such common fare and their servants learned to make soups
by combining the leftover or unwanted ingredients from their master's table. Today, Italians take pride in their soups and each region has a specialty for which they are famous. The Minestrone of Genova, the Brodo of Emilia-Romagna, or the
rich cream soup of Toscana has become Italian classics.
"Pizzaiolo"
has a special way of making Pizza dough but all insist
that the best Pizza is made with freshest ingredients
and steady hand at working the dough. Naples made pizza
famous and is certainly a dish synonymous with Italy,
although the ancient Greeks made something like pizza.
Though the term itself was popularized in
eighteenth-century Naples, its etymology is uncertain:
the word could be of Greek or Byzantine origins. Pizza
itself has many offshoots, such as Calzone or Focaccia,
and different regions prepare the crusts and select the
toppings differently. What can be agreed upon is that it
is one of the world's favorite dishes.
