{"id":2625,"date":"2012-10-01T08:00:56","date_gmt":"2012-10-01T12:00:56","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/allin\/?p=2625"},"modified":"2012-10-03T11:53:09","modified_gmt":"2012-10-03T15:53:09","slug":"mange-or-october-is-pizza-month","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/allin\/2012\/10\/01\/mange-or-october-is-pizza-month\/","title":{"rendered":"Mangia! or, October is pizza month"},"content":{"rendered":"<div id=\"attachment_2634\" style=\"width: 465px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/blogs.northcountrypublicradio.org\/allin\/2012\/10\/01\/mange-or-october-is-pizza-month\/italiandinner-001aa\/\" rel=\"attachment wp-att-2634\"><img aria-describedby=\"caption-attachment-2634\" loading=\"lazy\" class=\"size-full wp-image-2634\" title=\"italiandinner-001aa\" src=\"http:\/\/blogs.northcountrypublicradio.org\/allin\/files\/2012\/09\/italiandinner-001aa.jpg\" alt=\"\" width=\"455\" height=\"608\" srcset=\"https:\/\/blogs.northcountrypublicradio.org\/allin\/files\/2012\/09\/italiandinner-001aa.jpg 455w, https:\/\/blogs.northcountrypublicradio.org\/allin\/files\/2012\/09\/italiandinner-001aa-224x300.jpg 224w\" sizes=\"(max-width: 455px) 100vw, 455px\" \/><\/a><p id=\"caption-attachment-2634\" class=\"wp-caption-text\">Davide and the table.<\/p><\/div>\n<p>For one wonderful evening, our farm table was transformed into an Italian country kitchen. Two young houseguests&#8211;friends of NCPR apprentice producer Tasha Haverty&#8211;stayed with us during their visit to the north country. Julia Metzger-Traber is a childhood friend of Tasha&#8217;s, now living and working as a performance artist in Berlin; Davide de Lillis is from a small village outside of Rome and is also working as an actor and performance artist in Europe.<\/p>\n<p>Wahoo! Davide offered to cook dinner in exchange for a place to stay. He transformed garden bounty into an imaginative spread of REAL Italian plates&#8211;roasted vegetables, sauteed greens, antipasto, tomatoes for bruschetta.<\/p>\n<div id=\"attachment_2627\" style=\"width: 366px\" class=\"wp-caption alignright\"><a href=\"http:\/\/blogs.northcountrypublicradio.org\/allin\/2012\/10\/01\/mange-or-october-is-pizza-month\/ves1\/\" rel=\"attachment wp-att-2627\"><img aria-describedby=\"caption-attachment-2627\" loading=\"lazy\" class=\"size-full wp-image-2627\" title=\"ves1\" src=\"http:\/\/blogs.northcountrypublicradio.org\/allin\/files\/2012\/09\/ves1.jpg\" alt=\"\" width=\"356\" height=\"350\" srcset=\"https:\/\/blogs.northcountrypublicradio.org\/allin\/files\/2012\/09\/ves1.jpg 356w, https:\/\/blogs.northcountrypublicradio.org\/allin\/files\/2012\/09\/ves1-300x294.jpg 300w\" sizes=\"(max-width: 356px) 100vw, 356px\" \/><\/a><p id=\"caption-attachment-2627\" class=\"wp-caption-text\">Vesuvius erupting&#8211;source of the first pizza? Probably not.<\/p><\/div>\n<p>We laughed a bit about what American&#8217;s call &#8220;Italian&#8221; food, pizza being the main object of our humor. Which prompted me to do a little Googling about pizza: here&#8217;s the<a href=\"http:\/\/en.wikipedia.org\/wiki\/History_of_pizza\"> Wiki link<\/a>, where I learned that Virgil refers to flat bread as a holder for other foods, though very likely not foods like pineapple on &#8220;novelty&#8221; American pizzas. At another<a href=\"http:\/\/www.virgiliospizzeria.com\"> site<\/a> maintained by Virgilio&#8217;s, a New York pizzeria, there&#8217;s an apocryphal story about pizza first being eaten after Vesuvius erupted&#8230;well, it&#8217;s a stretch but fun. Plus, they&#8217;ve aggregated lots of pizza facts and factoids, e.g., there are over 9,000 pizzerias in NYS alone, Americans eat over 3 billiion pizzas each year, and October is National Pizza Month, so designated in 1987. Here&#8217;s a short Comedy Central <a href=\"http:\/\/vimeo.com\/38655160\">vimeo<\/a> piece in honor of the month.<\/p>\n<p><strong>THE BIG QUESTION:<\/strong><\/p>\n<p><strong>Anchovies? or, NO anchovies? Favorite foods to use on pizza dough?<\/strong><\/p>\n<p>(I&#8217;m totally thumbs up on anchovies.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For one wonderful evening, our farm table was transformed into an Italian country kitchen. Two [&#8230;]<\/p>\n","protected":false},"author":14,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[8491,8490,8489],"_links":{"self":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/2625"}],"collection":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/comments?post=2625"}],"version-history":[{"count":1,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/2625\/revisions"}],"predecessor-version":[{"id":2670,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/2625\/revisions\/2670"}],"wp:attachment":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/media?parent=2625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/categories?post=2625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/tags?post=2625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}