Noteworthy in the World of Pizza
David Gentilcore explores the history of the tomato in Italian cuisine and culture in Pomodoro!: A History of the Tomato in Italy. He follows its origins in Central America, across the Atlantic, to its rise in Italy from suspect poison to a revered, beloved, and fundamental staple of the Italian table.
Lou Di Palo of Di Palo’s Fine Foods, an authentic Italian deli in the heart of NYC’s Little Italy, shows us how to make fresh mozzarella. Check out Di Palo’s and many other bona fide NYC eateries and cool places we recommend here.
If you’ve been following this blog or consider yourself a NY style pizza connoisseur, you have caught wind of DiFara. The 17 minute documentary by Margaret Emily MacKenzie called “The Best Thing I Ever Done” should not be missed.
The Brooklyn pizzeria, founded in 1964, embodies the perfect real-life immigrant fairy tale: it is an oddly beautiful, sometimes quietly tragic, and inevitably uplifting story. Dom Demarco has made every pizza that has blessed the lips of each soul to have made the trip to DiFara. His mantra seems to be “do what you love.” But also true to the immigrant story is long work days and no time off. His daughter, in very matter-of-fact way, talks about seeing her dad only on holidays. It led many of his children from a young age, and to this day, to work alongside him. This is a beautifully shot and artfully edited attempt to capture the story and the sprit of the man, the legend, and the pizza.
Check out the US Pizza Team practicing for the Macy’s Thanksgiving Day Parade. And if you’re thinking, “why aren’t those pizzas getting bigger, what with all that twirling?” they use special dough. It’s real dough, but you probably wouldn’t want to make a pizza from it. It’s basically really hard, under risen dough.