For generations, Americans have travelled to Italy in hopes of dining on a delicious pizza topped with pepperoni. To their disappointment, there is no such thing as pepperoni!
When you bite into a slice of pizza topped with spicy, ruby-red pepperoni, do you imagine yourself savoring an authentic Italian delicacy? Many people do. However, the truth behind pepperoni’s origins may surprise you—it is a distinctly American invention, not an import from the kitchens of Rome, Naples, or Palermo. In this edition, we unravel the real story behind pepperoni and propose engaging newsletter topics that spring from this culinary revelation.
For decades, pepperoni has been synonymous with Italian-American cuisine, especially as a beloved pizza topping. Yet, if you travel to Italy and ask for “pepperoni,” you’re likely to be met with confusion or perhaps served a plate of bell peppers (“peperoni” in Italian). The sausage that North Americans adore is not native to Italy, but rather, it’s a creation that blossomed in the United States during the wave of Italian immigration in the early 20th century.
So, then what do Italians really put on their pizza…If not pepperoni, then what? Take your readers on a flavorful journey through Italy’s pizzerias. Discuss regional favorites such as Margherita, Quattro Stagioni, or pizza with prosciutto and arugula. Highlight the difference between Italian and Italian-American pizza traditions, including crusts, sauces, and toppings.
If you haven’t had our pizza in a while, we’d like to reintroduce you to our amazing cup and char pepperoni. The mini pepperoni’s cup in the middle and char on the sides. Put on top of a melted mozzarella, this pepperoni explodes with flavor. You’ll have to try one the next time you’re at the restaurant.
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