Pizza Industry - Winners and Losers in 2005
Pizza Marketplace reviews 2005
The U.S. Pizza industry, which turned 100 in 2005
It's doubtful Italian-born Gennaro Lombardi ever envisioned the effect Lombardi's Pizza would have on his adopted homeland. When he opened in 1905 to serve New York's working class, surely he never considered his coal-fired pizzas would spark a culinary love affair that would become a $30-billion-a-year food habit for Americans.
It's fitting that 100 years later, a handful of pizzaioli are opening shops dedicated to making pizza much like Lombardi did a century ago and, of course, like it's made in Italy today. Operators at shops like Pizzeria Bianco (Phoenix), Antica Pizzeria (Los Angeles), Una Pizzeria Napoletana (New York City) and Il Pizzaiolo (Pittsburgh) have sparked a rebirth of artisan pizza, pies made by hand from the purest ingredients, and often by the owners themselves.
External Source - For the complete article click here
Source - Pizza Marketplace
It's doubtful Italian-born Gennaro Lombardi ever envisioned the effect Lombardi's Pizza would have on his adopted homeland. When he opened in 1905 to serve New York's working class, surely he never considered his coal-fired pizzas would spark a culinary love affair that would become a $30-billion-a-year food habit for Americans.
It's fitting that 100 years later, a handful of pizzaioli are opening shops dedicated to making pizza much like Lombardi did a century ago and, of course, like it's made in Italy today. Operators at shops like Pizzeria Bianco (Phoenix), Antica Pizzeria (Los Angeles), Una Pizzeria Napoletana (New York City) and Il Pizzaiolo (Pittsburgh) have sparked a rebirth of artisan pizza, pies made by hand from the purest ingredients, and often by the owners themselves.
External Source - For the complete article click here
Source - Pizza Marketplace