Top 10 Pizzas In America

Pizza is among the most favorite snacks of many people in America and in the world. According to a recent survey, Americans eat it an average of 3.9 times a month. New York may be known most for its pizza but there are still other cities that offer you epically delicious pies.

From Atlanta to Washington, D.C., here are top 10 pizzas in America that you should enjoy now.

1. White Clam Pie from Frank Pepe’s, New Haven, Conn.

Frank Pepe’s, the legendary New Haven pizza, topped the list of the 101 best pizzas in America, which was voted by 46 American chefs, restaurant critics, bloggers, writers and “pizza authorities.” The pie is made with its freshly shucked, briny littleneck clams, olive oil, oregano, an intense dose of garlic, and grated Parmesan atop a charcoal-colored crust.

2. Pupatella Pizza from 5104 Wilson Blvd. Arlington, VA

Pupatella pizzas are made Neapolitan style with the freshest ingredients. The recipe for this kind of pizza is also pretty simple. You will need supersoft flour, sea salt, fresh yeast and water to make the crust. Plus, only San Marzano tomatoes are allowed. A wood-burning oven is needed, too.

3. Di Fara Classic Pie from Di Fara, Brooklyn, N.Y

The Di Fara Classic Pie is also among the best pizzas in the country, made with mozzarella, Parmesan, plum tomato sauce, basil, sausage, peppers, mushroom, onion, and of course, a drizzle of olive oil.

4. Prosciutto Pizza from Coalfire, Chicago, IL

Another tasty pizza that you should try right now is Prosciutto pizza from Coalfire, Chicago, IL. The pie has a generous layer of thin-sliced pork goodness, which is carefully layered on top after it comes out of the oven, leading to contrasting temperatures but uniform deliciousness.

5. Santucci’s from Santucci’s Original Square Pizza, Philadelphia

Santucci’s square pizzas are made with their sauce on top of the cheese, which may not look pretty, but tastes delicious.

6. A Slice With Cold Cheese from Little Vincent’s Pizza, Huntington, NY

A Slice With Cold Cheese from Little Vincent’s Pizza is also a good choice for those who love pizzas. The thin slice with a sweetish sauce goes into the oven for a reheat like normal, but when it comes out, a hand dives into a plastic bin of cold mozzarella and splashes a secondary layer on top.

7. Marinara from Pizzeria Bianco, Phoenix

Made with tomato sauce, oregano and garlic but no cheese, the signature Marinara will recalibrate your pizza baseline forever.

8. Margherita pizza from Una Pizza Napoletana, San Francisco, Calif.

The margherita pizza is made with San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil, fresh basil, sea salt and tomato sauce. With its good flavor, the pie is no doubt one of the best pizzas in the big cities in America.

9. The Santo from Razza Pizza Artigianale, Jersey City, NJ

The Santo pizza is another Neapolitan pizza that you should eat right now. It is made with flour, yeast, fresh mozz, house-made sausage, and shaved onions baked in a secret sauce-blend of heirloom tomatoes.

10. Squash blossoms, tomato and burrata mozzarella pizza from Pizzeria Mozza, Los Angeles, Calif.

The squash blossoms, tomato and burrata mozzarella pizza is a delicious and simple pizza that transports through the quality and nuance of its ingredients.

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Authentic Italian Drinks

Italian drinks, of many different types, play an important role in Italy. Everyone, worldwide, knows and loves Italian food. Afterall, who can resist a hot, crunchy crostini, a sinfully creamy plate of fettuccini alfredo-twirled, of course, not cut–or a generous slice of fresh-baked pizza? Not to mention the gelato! But what about the signature drinks of Italy? If you haven’t been there, you may be hard-pressed to come up with anything other than wine, but anyone who’s spent any amount of time on “the boot” knows that the Italians take their beverages as seriously as their entrees. (And their appetizers…and desserts….)

In Italy, dinner is a social event that can easily last several hours, and it’s customary to begin the festivities with an aperitif to stimulate the appetite. An aperitif may be a soft drink for the kids or the teetotalers in the crowd, but is most often wine, cocktails, or liqueurs. One of the most popular cocktails is the Bellini, a champagne-and-peach-puree concoction invented at Harry’s Bar in Venice. Its pinkish hue calls to mind the colors used in toga paintings by its namesake, 15-century Italian artist Giovanni Bellini.

Also popular is the highly alcoholic (25% or so) Campari, a dark red bitters commonly enjoyed with soda water, wine or in cocktails. Citrus lovers may want to try the famous Limoncello, made in Southern Italy. This sweet, pale yellow drink is made from the zest of the lemons rather than the juice, so it is fruity without being sour. While traditionally served as a digestif, it can also be enjoyed as an aperitif. Other flavored liqueurs include Frangolino (strawberry), Maraschino (cherry) and Nocino (nut).

Once dinner is served, the wine begins to pour-and wine is, of course, an Italian specialty. Perhaps the most famous Italian wine is Chianti. Initially, this Tuscan wine was made from white grapes, but over the centuries evolved into the dry red wine that’s sold today. It’s usually consumed with heavy pastas or red meat. For lighter dishes, such as fish or seafood, a dry white wine such as Pinot Grigio may be served. And of course, a sweet dessert wine such as Asti Spumante is always welcome with cake or biscotti!

Once the forks have been laid down, Italians like to indulge in a digestif, an after-dinner drink to aid digestion. Often, this once again takes the form of a liqueur, but those who don’t drink alcohol-and indeed, even those who do-will enjoy experiencing the Italian passion for coffee. Like Americans, many Italians drink several cups of coffee a day. Caffe is what we might refer to as espresso: an eye-openingly strong shot of coffee served in a very small cup. Caffe can be ordered Hag (decaffeinated), con panna (with whipped cream) or con zucchero (with sugar).

For the more adventurous, caffe can be ordered corretto-that is, “corrected” with a spike of liqueur. Often this is cognac or nut liqueur, but can also be Bailey’s, or the egg-based wine, Vov. And on a steamy summer day, few things are more refreshing than a caffe shakerato, which, amusingly, is just what it sounds like: a combination of espresso, sugar and ice which is shaken vigorously until foamy. Many bars even have a specialty house coffee drink. Like all of Italian cuisine, Italian beverages are meant to be savored!

Author’s Bio: 

Paolo Donati is an expert in authenic Italian gourmet food products. He shares information and writes about his passion for Italian cuisine and local Italian food producers at For more information on authentic Italian drinks, go to his Web site.

Italian Food Before Columbus History of Italian Food

The Vandals, then the Ostrogoths and finally the Byzantines each took their terms ruling parts of Italy but leaving little discernible mark on the overall cuisine. The Byzantines, like the Romans before them were almost entirely interested in the production of grain.

The Arabs were the next group to show up and bring their foods when they invaded Sicily in the 7th century. Sicily was invaded by the Arab forces of Caliph Uthman in the year 652, only 20 years after the death of the Prophet Muhammad. The Arabs were soon driven out but after repeated invasions the Arabs ruled Sicily for a bit over 200 years between 827 and 1061. During the medieval period their influence was enormous. Sicily’s population doubled as towns and cities were founded and increased. The Arabs were called “Saracens” or “Moors,” and it was during these medieval times that the Arabs were first unified as a people under Muslim law. The use of apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, cloves, pepper, pine nuts and cinnamon are all due to Arab influence over Sicily. Of course they also brought coffee, “coffee” comes from the Arabic qahwah, originally meaning “wine.” Muslims being forbidden to drink wine, coffee became known as Muslim wine. By mid-7th century the rise of Islam closed off the European’s overland caravan routes and the Arabs had a monopoly over the spice trade. Durum wheat was brought to Sicily in the 7th century by Arabs and that probably dates the beginning of what we call pasta today. Couscous is still a staple in Sicily and every year marks a Couscous festival in Trapani. Before the Arabs brought durum wheat the Greeks and Romans had their own types of noodles made from various grains so the true beginnings of pasta remain a bit of contention and depends on how you define pasta. By the time Marco Polo came back from China, pasta was already recorded: “The first concrete information concerning pasta products in Italy dates from the 13th or 14th century”… “The legend of Marco Polo importing pasta from China originated with the Macaroni Journal, published by an association of food industries with the goal of promoting the use of pasta in the United States.” (wiki)

The Old and Enchanting History of Italian Food

Italian cuisine is world-famous. Pizzas and pastas are the two popular dishes people around the world are familiar with. Italian recipes are known for it is use of fine ingredients such as herbs and spices. The history of Italian cuisine dates back to ancient Roman days. The historians believe the first recorded instance of Italian food began during the eight century BC, when Greek settlers colonized Sicily and Magna Graecia, a region in Southern Italy.

Food from the mountainous regions of Italy is a blend of French cuisine and mountain specialties. The cuisine of this region has strong Gallic flavors adopted from France. Hence, a dish such as white truffles or “trifola d’Alba” is one of the popular Italian dish. Seafood with a touch French flavor is found in Liguria, a city in North Italy.

Magna Graecia

The Italians believe the nourishing and tasty Italian cuisine was borrowed from the Greeks. The regular meals consisted of food prepared from chickpeas, lupins, dry figs, pickled olives, salted and dry fish and pork. On occasions such as weddings or festivals various delicacies were prepared. A few dishes belonging to Magna Graecia include sweet meats made from almonds and walnuts, honey sauces, soups and meat in vinegar. Sumptuous feasts were associated with ancient Roman nobles.

Middle Ages

Italy was invaded by barbarians during the 5th century AD. The cuisines of Barbarians were different from that of Italians. The Barbarians cuisines consisted of dishes such as stuffed-pastries, baked pies and roasted meats. The barbarian cuisine has influenced the Italian dishes to an extent. The Italians introduced fresh fruits and vegetables in their diet in the early 1000 AD. This period is known as the revival of the Italian culinary art.


History of Italian food would not be completed without mentioning “Pizza”. Pizza was popular food in ancient Rome, ancient Egypt and Babylon. Many historical evidences reveal a pizza was relished by ancient historians Cato the Elder and Herodotus. In olden days, a pizza was baked on a hot stone. Later it was consumed with vegetable or meat stew. Sometimes pizzas were seasoned with herbs and spices.

In Latin, pizza is called “pinsa”, which means flatbread. In Middles ages, people started to top a pizza with various herbs, spices mixed in olive oil. You could rightly say that the pizza gained a new taste and look during the medieval period. Gradually, with the introduction of buffalo cheese called mozzarella, the Italian pizza gained popularity not only in Italy but also around the globe.

Ancient Romans often had a light and meager meal twice a day and a heavy meal once a day. The fast was broken with olives, milk, eggs and wine. The meal of the noon was usually fruits and cold dishes. However, the dinner was heavy consisting of various seafood, bread, meat, sweet meat and wine. Fresh and dry fruits were served as desserts.

What Are The Health Regulations And Codes For Canadian Restaurants


When one owns a restaurant in Canada, they have to follow strict health regulations. In Canada, each province is responsible for implementing health codes and regulations for restaurants. The purpose of these health regulations is to ensure cleanliness and prevent illness, especially preventing diseases and illnesses that can be dangerous to one’s health.

Across Canada, restaurant and food service inspection is performed by provincial governments, municipalities, or regional health authorities. As well, the Canadian Food Inspection Agency is involved with protecting people from unsanitary food and restaurant practices.

Although Canadian provinces implement their own health codes and practices, the following are common general health safety requirements for running a clean and healthy restaurant:

  • There should be a minimal risk of food contamination.
  • Restaurant operations are conducted in a sanitary way. Restaurant supplies and surfaces are non-toxic and cleaned and sanitized properly.
  • The restaurant will practice appropriate cleaning practices, including washrooms.
  • Staff must practice proper sanitation methods. There should be suitably located hand-washing facilities
  • Restaurant should not be an environment that breeds insects, rodents and other pests.
  • Dishware and other cookware are cleaned properly using the appropriate dish detergent and water pressure, temperature, and volume.
  • Adequate sanitary storage facilities should be available for foods, supplies, cleaning supplies and chemicals…etc.
  • There must be appropriate refrigeration.
  • After handling raw meat, poultry and seafood, one must wash their hands.
  • There should be proper cleaning and disinfection of cutting boards and cutting/slicing machines.
  • Food should be free of mold, spoilage, and bacteria.
  • Staff should be working in a non-toxic environment.
  • Food storage areas should be clean, neat, and dry.
  • Garbage cans should be emptied regularly.
  • A restaurant should have the appropriate fire safety devices such as smoke detectors and fire extinguishers.

According to CRFA’s Food Safety Code of Practice, “over 8.5 million Canadians develop food borne illness each year, of which 39,000 end up in the hospital and as many as 600 die.” It is vital and the law in Canada that a restaurant meet and exceed the health codes and regulations. It is important to contact your local government to find out the specific regulations. One will need to pass a health inspection before receiving a license to open and run a restaurant.

As well as being the law, the cleanliness of a restaurant is a key component of making a restaurant a success. A poorly kept restaurant can result in a bad reputation and even food poisoning. As well, a health inspector can shut a restaurant down for not following the mandated health codes and regulations. Fortunately, it is easy to establish a health plan that all staff can follow in order to avoid any problems. All restaurant managers and their staff should be familiar with the contents of their province’s health regulations and codes.