500 Year-Old Pizza VS Today
2,898,929
Published 2021-05-25
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Subtitles: Jose Mendoza
PHOTO CREDITS
Stuffed pizza from Giordano’s: By TNVWBOY - www.flickr.com/photos/tnvwboy/2274777711/, CC BY 2.0, commons.wikimedia.org/w/index.php?curid=46586004
Lombardi’s Pizza: By Beyond My Ken - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index.php?curid=24498305
Sushi Pizza: Quinn Dombrowski from Berkeley, USA, CC BY-SA 2.0 creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons
Pizza Bagels: Mike Mozart www.flickr.com/photos/jeepersmedia/49431239197
MUSIC CREDITS
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
Source: incompetech.com/music/royalty-free/index.html?isrc…
Artist: incompetech.com/
#tastinghistory #pizza
All Comments (21)
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This recipe just reads like "take butter, add butter, while waiting for your butter to cook, eat some butter, rub butter on your butter, then on yourself, then on your butter again. Throw a bit of dough in there somewhere. Serve hot."
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I'm Australian and I could hear those shots fired at Chicago from here
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Hearing you describe Chicago-style pizza as "basically soup" brought me a chuckle. It reminds me somewhat of the pie debates I have with my parents in England. Sometimes you go to a pub and order, say, a steak and ale pie, and the pastry is just a lid. I'm staunchly of the view that a pie crust has to completely encase the filling, if it's just a lid, that's not a pie, it's stew with a hat.
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"whats the pope favourite pizza topping" i can't be the only one who said "Poperoni"
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"Pineapples in Pizza? That's so outrageous! They don't even do that in Italy!" 16th century Italians: Hmmm yes SUGAR PIZZA
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I love how old recipes have ingredients like "enough salt"
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I think you just made a cake shaped, rose flavored croissant. Which sounds awesome.
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I’m always so impressed with your pronunciation of various foreign words and languages. Your Italian pronunciation is SO GOOD. So many people don’t even try, or they just say the words phonetically with an American accent. You really went for it and you nailed it! Great job! 💗 Edit: you even do a good transatlantic accent! I’m so impressed!
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"and enough salt." Love the vagueness of old recipes.
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“That delicious” Well of course it is, it’s got a pound of butter in it lmao.
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SOOOOOO glad I found this channel! Super funny, mildly informative, time warps 20 mins into 5, such fun. Thank you, sir.
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As soon as I heard rose water and sugar, I knew it would be Scappi :) The summer before last, I earned a fair amount of coin making historical pizzas for a client, and Scappi ended up being his favourite excursion into that part of food history. I'm hoping to pick up some more catering contracts from him this summer.
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Chicago and Oboe Doctors: "What did we ever do to you, history boy?"
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Pizza a otto: "I'll gladly pay you in eight days for a pizza today."
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My husband came back from Italy and complained that spaghetti in Venice did not have ground beef in it. It had pepperoni or hard boiled eggs. SO, I added pepperoni to my spaghetti meat sauce. Love it.
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This is still the best thing the YouTube algorithm has ever set me on to. Food and History, Mama Mia'!
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Soo... when the pope wanted "Pizza" he really meant "Bake me a giant loaf of brioche, crust it in sugar, and spritz it with perfume." I mean.. I wouldn't call it "Pizza".. but I can't deny that'd be delicious.
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Fun fact: in Italy, specifically in Central Italy, we have a dish that we call "pizza", even though it looks nothing like Neapolitan pizza and it's tall and fluffy like the one in the video. It's called "pizza di Pasqua" or "pizza al formaggio" (literally "Easter pizza" or "cheese pizza") and we eat it during Easter, especially in Umbria and Marche which were also part of the Papal States. Maybe these tall and fluffy foods were what central Italians used to call pizza back in the day...
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I ate a whole Red Baron pizza before watching this. If Max can do it, so can I.
