In article >,
"Julie Bove" > wrote:

> So... How strong should the basil flavor be on such a pizza? When I had it
> before, I just remember a nice blend of flavors. This seems to be just
> basil, basil and more basil.

Seems like the answer is obvious: as much basil as you like.

In restaurants, Pizza Margherita can be just about anything. With meat,
no meat, added veggies, multiple cheeses, thin or thick crust, etc.

I was introduced to it at a little pizza joint called Vinny's in Ithaca,
NY. Closed a long time ago. Vinny had the usual extensive menu of
pizza toppings. But he was especially proud of his Margherita. He used
a medium-thick rising crust, brushed with olive oil, and topped with
tomato sauce, mozzarella, and shreds of basil. That's all - just a few
high quality ingredients. But it was wonderful.

--
Julian Vrieslander

"Julian Vrieslander" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> So... How strong should the basil flavor be on such a pizza? When I had
>> it
>> before, I just remember a nice blend of flavors. This seems to be just
>> basil, basil and more basil.
>
> Seems like the answer is obvious: as much basil as you like.
>
> In restaurants, Pizza Margherita can be just about anything. With meat,
> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>
> I was introduced to it at a little pizza joint called Vinny's in Ithaca,
> NY. Closed a long time ago. Vinny had the usual extensive menu of
> pizza toppings. But he was especially proud of his Margherita. He used
> a medium-thick rising crust, brushed with olive oil, and topped with
> tomato sauce, mozzarella, and shreds of basil. That's all - just a few
> high quality ingredients. But it was wonderful.
>

Hmmm... I have never seen it with meat. Only fresh tomatoes and basil.
Obviously the crust could vary.

>> In restaurants, Pizza Margherita can be just about anything. With meat,
>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.

No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
mozzarella cheese, basil. Nothing else.

"Ed Pawlowski" > wrote in message
...
>
>
>>> In restaurants, Pizza Margherita can be just about anything. With meat,
>>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>
> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
> mozzarella cheese, basil. Nothing else.

That's what I thought. Obviously they took liberties with the one I had
because it has faux mozzarella on it but...

Ed Pawlowski wrote:
>
> >> In restaurants, Pizza Margherita can be just about anything. With meat,
> >> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>
> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
> mozzarella cheese, basil. Nothing else.

I do a lot of homemade pizzas and I've done just that before.
I never realized it had a name.
You can put anything you want on a pizza. If it's good for you, it's good.

G.

On 3/7/2013 12:43 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>>>> In restaurants, Pizza Margherita can be just about anything. With meat,
>>>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>>
>> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
>> mozzarella cheese, basil. Nothing else.
>
> I do a lot of homemade pizzas and I've done just that before.
> I never realized it had a name.
> You can put anything you want on a pizza. If it's good for you, it's good.
>

I agree with you; there is no need for ethnic purism and decisions about
what is or is not a *real* pizza. I've quite enjoyed things as
non-traditional as pineapple/shrimp but my usual choice is pretty banal
I suppose, pepperoni/cheese topping. I might also be adventurous enough
to have some thin sliced onion.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

James Silverton wrote:
> On 3/7/2013 12:43 PM, Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>>>> In restaurants, Pizza Margherita can be just about anything. With meat,
>>>>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>>>
>>> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
>>> mozzarella cheese, basil. Nothing else.
>>
>> I do a lot of homemade pizzas and I've done just that before.
>> I never realized it had a name.
>> You can put anything you want on a pizza. If it's good for you, it's good.
>>
>
> I agree with you; there is no need for ethnic purism and decisions about
> what is or is not a *real* pizza. I've quite enjoyed things as
> non-traditional as pineapple/shrimp but my usual choice is pretty banal
> I suppose, pepperoni/cheese topping. I might also be adventurous enough
> to have some thin sliced onion.

I will remind everyone that in N Italy I observed some Italian youngsters
dumping french fries on a cheese pizza.

tert in seattle wrote:

> I will remind everyone that in N Italy I observed some Italian
> youngsters dumping french fries on a cheese pizza.

That's the new big thing about pizza: potatoes. French fries, baked
potatoes, boiled potatoes, even potato crocuqttes, LOL
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thu, 07 Mar 2013 12:59:42 -0500, James Silverton
> wrote:

>On 3/7/2013 12:43 PM, Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>>>> In restaurants, Pizza Margherita can be just about anything. With meat,
>>>>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>>>
>>> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
>>> mozzarella cheese, basil. Nothing else.
>>
>> I do a lot of homemade pizzas and I've done just that before.
>> I never realized it had a name.
>> You can put anything you want on a pizza. If it's good for you, it's good.
>>
>
>I agree with you; there is no need for ethnic purism and decisions about
>what is or is not a *real* pizza. I've quite enjoyed things as
>non-traditional as pineapple/shrimp but my usual choice is pretty banal
>I suppose, pepperoni/cheese topping. I might also be adventurous enough
>to have some thin sliced onion.

All that stuff is fine, just don't call it Pizza Margherita.

On 3/7/2013 11:08 PM, Ed Pawlowski wrote:
> On Thu, 07 Mar 2013 12:59:42 -0500, James Silverton
> > wrote:
>
>> On 3/7/2013 12:43 PM, Gary wrote:
>>> Ed Pawlowski wrote:
>>>>
>>>>>> In restaurants, Pizza Margherita can be just about anything. With meat,
>>>>>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>>>>
>>>> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
>>>> mozzarella cheese, basil. Nothing else.
>>>
>>> I do a lot of homemade pizzas and I've done just that before.
>>> I never realized it had a name.
>>> You can put anything you want on a pizza. If it's good for you, it's good.
>>>
>>
>> I agree with you; there is no need for ethnic purism and decisions about
>> what is or is not a *real* pizza. I've quite enjoyed things as
>> non-traditional as pineapple/shrimp but my usual choice is pretty banal
>> I suppose, pepperoni/cheese topping. I might also be adventurous enough
>> to have some thin sliced onion.
>
> All that stuff is fine, just don't call it Pizza Margherita.
>
Oh, I'll agree. Pizza Margerita was named for the Queen of Italy wasn't
it and should show the Italian flag colors, red, white and green.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

Julian Vrieslander wrote:

> In restaurants, Pizza Margherita can be just about anything. With
> meat, no meat, added veggies, multiple cheeses, thin or thick crust,
> etc.

In Italy, margherita means just tomato, mozzarella and a couple of basil
leaves (basil not everywhere, though). It's the most basic pizza, more basic
than that there's only the marinara: just tomato, garlic and capers, but
since it's without mozzarella it's not even a real pizza. Margherita is also
the base for the dozens of pizzas on the menu of italian pizzerias, take
mushroom for example: tomato sauce, mozzarella and mushrooms.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

ViLco wrote:

> take mushroom for example: tomato sauce, mozzarella and mushrooms.

BTW, that's the only situation where I like mushrooms with tomato.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thursday, March 7, 2013 3:35:19 AM UTC-5, ViLco wrote:
> In Italy,

We don't give a shit.

wrote:

>> In Italy,

> We don't give a shit.

We? Do you have a turd in a pocket? BTW: so why do you eat pizza, moron
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thursday, March 7, 2013 9:51:27 AM UTC-5, ViLco wrote:
> wrote:
>
>
>
> >> In Italy,
>
>
>
> > We don't give a shit.
>
>
>
> We? Do you have a turd in a pocket? BTW: so why do you eat pizza, moron
>
> --
>
> "Un pasto senza vino e' come un giorno senza sole"
>
> Anthelme Brillat Savarin

Suck a dick, wop.

On Thu, 7 Mar 2013 06:35:01 -0800 (PST), wrote:

> On Thursday, March 7, 2013 3:35:19 AM UTC-5, ViLco wrote:
> > In Italy,
>
> We don't give a shit.

For once, I agree with you... but it's always interesting to see how
our interpretations differ from others. We call the sauce that was
used as that base for whatever seafood came home that night, not the
final product, "marinara" (I guess that's why it's usually called
"marinara sauce") - which isn't a big deal until someone makes it into
one... something that happens here on a daily basis.

--
Food is an important part of a balanced diet.

On Thu, 07 Mar 2013 08:49:55 -0800, sf > wrote:

>On Thu, 7 Mar 2013 06:35:01 -0800 (PST), wrote:
>
>> On Thursday, March 7, 2013 3:35:19 AM UTC-5, ViLco wrote:
>> > In Italy,
>>
>> We don't give a shit.
>
>For once, I agree with you... but it's always interesting to see how
>our interpretations differ from others. We call the sauce that was
>used as that base for whatever seafood came home that night, not the
>final product, "marinara" (I guess that's why it's usually called
>"marinara sauce") - which isn't a big deal until someone makes it into
>one... something that happens here on a daily basis.

You can name items anything you want, but if you want to communicate
with others, there has to be some sort of definition of terms. I
don't find it quarrelsome to argue back and forth to clarify terms.
Janet US

Janet Bostwick wrote:

>>> We don't give a shit.

>> For once, I agree with you...

Thank you

>> but it's always interesting to see how
>> our interpretations differ from others. We call the sauce that was
>> used as that base for whatever seafood came home that night, not the
>> final product, "marinara" (I guess that's why it's usually called
>> "marinara sauce") - which isn't a big deal until someone makes it
>> into one... something that happens here on a daily basis.

> You can name items anything you want, but if you want to communicate
> with others, there has to be some sort of definition of terms. I
> don't find it quarrelsome to argue back and forth to clarify terms.

Exactly
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

John J wrote:

>> In Italy, margherita means just tomato, mozzarella and a couple of
>> basil leaves (basil not everywhere, though). It's the most basic
>> pizza, more basic than that there's only the marinara: just tomato,
>> garlic and capers, but since it's without mozzarella it's not even a
>> real pizza.

> Then I've always had *******ized pizzae marinarae, with fish and
> seafood. Lucky me.

That would be "Pizza ai frutti di mare" here
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 3/7/2013 7:57 AM, John J wrote:
> On Thu, 7 Mar 2013 10:39:48 +0100, "ViLco" > wrote:
>
>> John J wrote:
>>
>>>> In Italy, margherita means just tomato, mozzarella and a couple of
>>>> basil leaves (basil not everywhere, though). It's the most basic
>>>> pizza, more basic than that there's only the marinara: just tomato,
>>>> garlic and capers, but since it's without mozzarella it's not even a
>>>> real pizza.
>>
>>> Then I've always had *******ized pizzae marinarae, with fish and
>>> seafood. Lucky me.
>>
>> That would be "Pizza ai frutti di mare" here
>
> This is from http://en.wikipedia.org/wiki/Tomato_sauce:
>
> "Marinara sauce is an Italian-American term for a simple tomato sauce
> with herbs—mostly parsley and basil—but, contrary to what the name
> might suggest ('marinara' is Italian for "sailor-style") without
> anchovies, fish, or seafood. In Italy, marinara refers either to
> sauces made with tomato and garlic (as in pizza marinara) or to
> seafood-based sauces or foods; in this case, the name does not imply
> that tomato is either included or excluded."
>
> Who would have known that a classic pizza marinara doesn't contain
> anything from the mare.
>

This is what I have understood about Marinara Sauce.

I use a marinara sauce from "Bugialli on Pasta" (Giuliano Bugialli;
1988, New York, Simon and Schuster.) In Italy "Marinara" is simply
tomatoes and garlic cooked in oil. Supposedly, fishermen made the sauce
when they needed something quick and easy. More likely, their ladies put
it together when the hungry guys came home after their normal wasted day
but the essence of the thing is that it is quick! I think it tastes best
if the cooking is not protracted.

Nigella Lawson gives a recipe for not cooking the ingredients at all.
I've tried it and I think I will stick to the classical recipe.



--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

John J wrote:

>>> Then I've always had *******ized pizzae marinarae, with fish and
>>> seafood. Lucky me.

>> That would be "Pizza ai frutti di mare" here

> This is from http://en.wikipedia.org/wiki/Tomato_sauce:
>
> "Marinara sauce is an Italian-American term for a simple tomato sauce
> with herbs-mostly parsley and basil-but, contrary to what the name

There are both marinara *sauce* and *pizza* alla marinara, and we're talking
about pizza now
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 2013-03-07, Julian Vrieslander > wrote:

> In restaurants, Pizza Margherita can be just about anything. With meat,
> no meat, added veggies, multiple cheeses, thin or thick crust, etc.

And that's different from a regular pizza, how?

nb