Pepperoni makers add salt (often sodium nitrate ) to the meat-spice combination to cure it and then seal and refrigerate it.

The method of making pepperoni is actually quite fascinating! Pepperoni begins life as ground pork and beef mixed with spices, like garlic, pepper, fennel, and mustard seed. We’ve heard people say it’s a bad idea to learn about the sausage-making process and, even worse, see it in action. It wasn’t until the 1950s, the commercialization of gas pizza ovens, and the aftermath of World War II that both pizza and pepperoni became a cultural touchstone. At the time, people considered pepperoni as an ethnic Italian dish. The topping began to appear in several Italian delis and pizzerias across Lower Manhattan.

The first recorded mention of pepperoni occurred in 1919 in New York City. You see, pepperoni was an attempt to emulate Italian sausage and salami using ingredients available in the States. Sausage became a staple food across much of Europe and eventually made its way into the American diet as well. This preservation method led to the creation of sausage, including some spicy sausages that were bright red in color. This allowed them to stockpile meat instead of having to rely upon what they could catch every single day. Still, it was the ancient Romans who pioneered the curing process (using salt and other spices as curing agents to keep meat fresh for long periods of time). People have been drying and smoking meats for centuries, even long before the era of the Roman Empire. However, it was invented by Italian-Americans, and you can actually trace its lineage all the way back to the early days of the Roman Empire! We weren’t lying when we said pepperoni was invented in the United States. Nah, we’re just kidding, but it’s still pretty interesting! Read on if you would like to learn more about this iconic spicy salami. The history of pepperoni, just like the history of pizza, is a fascinating web of corporate espionage, betrayal, political drama, failure, and redemption. No wonder it’s America’s most popular pizza topping ! Believe it or not, pepperoni is the Italian word for bell pepper, so keep that in mind if you’re considering ordering a pepperoni pizza in Italy (although, if you’re in a popular tourist definition, such as Rome, they will most likely know what you want). It was actually created by Italian immigrants in New York City in the early 1900s. No matter the Margherita’s exact origin, you can still order one at Pizzeria Brandi and enjoy a fresh slice of Neapolitan pride.Contrary to popular belief, pepperoni was not invented in Italy. It might’ve been christened the “Margherita” at the Pizzeria Brandi, but some sources claim the name could also stem from the arranging of mozzarella slices like the petals of a daisy ( margherita in Italian). The pizza was probably really served at Pizzeria Brandi, but the use of these three toppings had already been fairly widespread in Naples for decades, and it is described in a 1866 book.

This story is most likely fiction, however. It was unveiled in 1989, on the 100th anniversary of its invention. Today, a plaque near the Pizzeria Brandi marks the location as the birthplace of the pizza Margherita. The story also claims that Esposito named the pie after the Queen of Italy, Margherita of Savoy. The pizza was allegedly created in honor of Italy’s unification, with the three toppings-basil, mozzarella, and tomato-respectively representing the green, white, and red of the Italian flag. While it has come to be a famous dish all over the world, some say its story began in a narrow alley in Naples.Īccording to the popular legend, the pizza Margherita was invented in 1889 by Raffaele Esposito, chef at Pizzeria Brandi. The pizza Margherita is considered to be the classic Neapolitan pizza.

Pizza origin