On Thu, 09 Oct 2003 16:07:45 GMT, Puester
wrote:

Milhouse Van Houten wrote:

IME many Italian foods
aren't pronounced anywhere near the way they're spelled.
(For example, many oldtimers in New Haven, CT. pronounce
pizza "uh-BEETZ" and the store signs spell it apizz' .)

gloria p

/A/ can be prounced /UH/, think of "above"(uhbuv) and a P-B
substitution is common among second languge learners - so is
F-V.

On Fri, 10 Oct 2003 06:45:34 GMT, sf wrote:

On Thu, 09 Oct 2003 06:59:22 -0400, Siobhan Perricone
wrote:

Lemme guess, you heard about it from someone of Sicilian decent? My
husband's Nana pronounces things like that all the time, and when we find
out how they're really spelled we're like "Wha?" She's pure Sicilian,
and I've heard (don't know) that Sicilian's pronounciations of things are
different than a lotta Italian.

Sounds similar to our Southern accent. When they want
something to write with, they ask for a "pin".

Yes? And the problem with this is...?

......Alan. g


Post no bills

"Blair P. Houghton" wrote in message
...

Myth: Real pizza dough is twirled in the air to stretch it.
Fact: "They're using bread dough," said the maker of what
the show asserted is the best pizza in America. Real pizza
dough is too delicate to take spinning and must be stretched
and pressed thin by hand on a flat surface.


That was Mrs. Consiglio, of Sally's (pronounced 'solly's') in New Haven.
Neopolitan, thin crust. They're of the triumvirate of 'best' pizzas in New
Haven: Sally's, Pepe's and Modern Pizza (IMO). Coal fired ovens and the pie
sits on brick. The crust thin and crisp.


Jack Pie

On Thu, 09 Oct 2003 11:38:34 -0400, Nancy Young
wrote:


That's a riot, yeah, there were lots of Sicilians where I grew up,
and you could never look up what they were talking about using the
pronunciation. Gabbagole, pizza don, sauzeech, on and on. RiGaught.
Mootzadell.

nancy

The funny thing is that on first reading these items, I didn't
understand what you were saying. Then on sounding out what you have
spelt, I recognize all of them. My family used the words but not that
spelling. Your spelling reflects the pronunciation correctly. :-)
Pan Ohco

That's a riot, yeah, there were lots of Sicilians where I grew up,
and you could never look up what they were talking about using the
pronunciation. Gabbagole, pizza don, sauzeech, on and on. RiGaught.
Mootzadell.

You forgot "sangweech"

Pan Ohco wrote:

On Thu, 09 Oct 2003 11:38:34 -0400, Nancy Young
wrote:

That's a riot, yeah, there were lots of Sicilians where I grew up,
and you could never look up what they were talking about using the
pronunciation. Gabbagole, pizza don, sauzeech, on and on. RiGaught.
Mootzadell.

The funny thing is that on first reading these items, I didn't
understand what you were saying. Then on sounding out what you have
spelt, I recognize all of them. My family used the words but not that
spelling. Your spelling reflects the pronunciation correctly. :-)
Pan Ohco

You really made me laugh. And maybe you can set me straight.
Pizza don. I think my ex said don was really like gran/grand.
I think I had a piece once, but I'm still not sure what it is.
Like a deep dish pizza with lots of toppings?

nancy

On Fri, 10 Oct 2003 02:05:21 GMT, Blair P. Houghton
wrote:

Gordon visited two chefs
on nearly opposite sides of the planet (Aspen and Sydney)
who served him their "new" recipes for bacon-and-fried-egg
pizza. I suspect he got caught in a fad being propagated
by some high-end pizza journal.


Breakfast pizza? Am I allowed to say "yuck"?

I guess ever since croissants were stuffed with bacon & egg,
pizza would be the next victim.

In article ,
sf wrote:

On Fri, 10 Oct 2003 02:05:21 GMT, Blair P. Houghton
wrote:

Gordon visited two chefs
on nearly opposite sides of the planet (Aspen and Sydney)
who served him their "new" recipes for bacon-and-fried-egg
pizza. I suspect he got caught in a fad being propagated
by some high-end pizza journal.


Breakfast pizza? Am I allowed to say "yuck"?

Pizza is best for breakfast, reheated or not, according to local custom.

I guess ever since croissants were stuffed with bacon & egg,
pizza would be the next victim.

I've contemplated making "bacon and egg" pizza with my leftover
rice-flour pizza dough. I'll probably just bag it an freeze it, but
I'll admit the thought crossed my mind.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

sf wrote in
:

On Fri, 10 Oct 2003 02:05:21 GMT, Blair P. Houghton
wrote:

Gordon visited two chefs
on nearly opposite sides of the planet (Aspen and Sydney)
who served him their "new" recipes for bacon-and-fried-egg
pizza. I suspect he got caught in a fad being propagated
by some high-end pizza journal.


Breakfast pizza? Am I allowed to say "yuck"?


Not for breakfast, but most independent pizza places over here have been
selling pizza with bacon and egg on it for many years. Often dubbed an
Australian or Aussie. For example, one of the places in Penrith - Ronnies -
has an Australian - cheese, tomato, bacon & egg. PePe's at the local shops
has a Mt Pleasant Special - cheese, tomato, ham, cabanossi, bacon, egg.

--
Rhonda Anderson
Penrith, NSW, Australia

On Sat, 11 Oct 2003 20:58:13 +1300, Miche
wrote:

In article ,
sf wrote:

Breakfast pizza? Am I allowed to say "yuck"?

Pizza is best for breakfast, reheated or not, according to local custom.

Heh, my kids eat it right out of the refrigerator and
unheated for breakfast... (yep, stone cold) but that doesn't
change my mind about the "yuck" factor of a breakfast pizza.

OTOH, I love breakfast burritos.

Blair P. Houghton wrote in message . ..

Myths: Various etymologies for the word, "pizza".
Fact: "Pizza" comes from the word (which I forget but iirc
sounded like "ap****ia") which refers to the blackening
and crisping of the crust on the bottom of the dough.

Years ago I took a beginning Italian class. Our teacher, from Bologna
(or was it Napoli?...), told us that "una pizza" simply means "a
snack." It could be what we call pizza, a sandwich or anything else.

Perhaps this was true only in her area of Italy. It might also be
like here in the U.S., where a well-known brand can become the generic
term for similar products. For example, some people in the South use
"Coke" to mean any soft drink, and I call all facial tissues
"Kleenex."

Derek Juhl

(Derek N.P.F. Juhl) wrote:
Years ago I took a beginning Italian class. Our teacher, from Bologna
(or was it Napoli?...), told us that "una pizza" simply means "a
snack." It could be what we call pizza, a sandwich or anything else.

I've lived in Bologna for two years and have never heard anyone use
"una pizza" to mean a snack in general.

--
Lucian

Jack Schidt® wrote:

"Blair P. Houghton" wrote in message
.. .

Myth: Real pizza dough is twirled in the air to stretch it.
Fact: "They're using bread dough," said the maker of what
the show asserted is the best pizza in America. Real pizza
dough is too delicate to take spinning and must be stretched
and pressed thin by hand on a flat surface.


That was Mrs. Consiglio, of Sally's (pronounced 'solly's') in New Haven.

"Sally" being named for a guy named "Sal".

You get of an intellectual gut-check when you find that out,
which is why I mention it.

Neopolitan, thin crust. They're of the triumvirate of 'best' pizzas in New
Haven: Sally's, Pepe's and Modern Pizza (IMO). Coal fired ovens and the pie
sits on brick. The crust thin and crisp.

IIRC, Gordon said "this takes me back to Naples" when he tasted
it, and he'd just been in Naples (in TV time), so that'd be an
endorsement for its authenticity.

--Blair
"So then I go and order Domino's for
lunch..."

Lucian Wischik wrote:
(Derek N.P.F. Juhl) wrote:
Years ago I took a beginning Italian class. Our teacher, from Bologna
(or was it Napoli?...), told us that "una pizza" simply means "a
snack." It could be what we call pizza, a sandwich or anything else.

I've lived in Bologna for two years and have never heard anyone use
"una pizza" to mean a snack in general.

Some of the dictionaries have etymologies saying it's a
shift from a word meaning "a bite", but really, though
I understand in Italy it's a major sidewalk-cart food,
pizza isn't something I have as "a bite" to eat, so it
sounds fairly apocryphal.

--Blair
"Your neighbors wouldn't have known
what 'Baloney' was, neither."

"Blair P. Houghton" wrote in message
...
Jack Schidt® wrote:

"Blair P. Houghton" wrote in message
.. .

Myth: Real pizza dough is twirled in the air to stretch it.
Fact: "They're using bread dough," said the maker of what
the show asserted is the best pizza in America. Real pizza
dough is too delicate to take spinning and must be stretched
and pressed thin by hand on a flat surface.


That was Mrs. Consiglio, of Sally's (pronounced 'solly's') in New Haven.

"Sally" being named for a guy named "Sal".

You get of an intellectual gut-check when you find that out,
which is why I mention it.

Yeah lots of eye-talians familiarize names like that. Ralphy, Tommy, Pauly,
et al.

Neopolitan, thin crust. They're of the triumvirate of 'best' pizzas in
New
Haven: Sally's, Pepe's and Modern Pizza (IMO). Coal fired ovens and the
pie
sits on brick. The crust thin and crisp.

IIRC, Gordon said "this takes me back to Naples" when he tasted
it, and he'd just been in Naples (in TV time), so that'd be an
endorsement for its authenticity.

I go to Sally's now and then (It's only a block away from Pepe's). Those
places get PACKED and there are usually lines out the door. Good sign.


--Blair
"So then I go and order Domino's for
lunch..."

Reminds of that Carrot Top stand up routine where he dons the Domino's
jacket and says "This really does work"

Jack Pie