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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク New Haven-style pizza ： ウィキペディア英語版 New Haven-style pizza New Haven-style pizza, locally known as apizza (pronounced "a-BEETS" ), is a style of Neapolitan pizza common in and around New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably, Sally's Apizza, and Modern Apizza. This geographically limited pizza style has gained considerable culinary and historical importance.〔 Sally's is ranked six, while Pepe's is ranked twelve, out of 25 restaurants nationally.〕 ==Characteristics== In a New Haven-style pizzeria, a "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella (known as "mootz" in the local Italian dialect) is considered to be a topping; a customer who wants it must ask for it. Pepe invented the "white clam pie." Pepe's restaurant used to serve littleneck clams on the half shell at the bar which he eventually decided to put on the pizza. The white clam pie is crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. What makes New Haven style pizza distinct is its thin, oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thicker than, but closely related to, traditional New York style pizza. Both styles in turn are close descendants of the original Neapolitan style. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「New Haven-style pizza」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.