With a month of the year officially designated to it, a mathematical theorem named after it, championships dedicated to it and several world records to its credit the Pizza has undoubtedly earned its laurels as the comfort food the world has come to love.
Despite its reputation as junk food, the scrumptious pizza has time and again reinvented itself and has been something that millennial of foodies around the globe are always delighted to gorge on. Pizza was born in Greece, baked as patties made of mashed grains and has since then evolved into a dish, though related to those early grain cakes is unrecognisable as their descendant.
Over the past few decades, the pizza culture is exploding with variations. From artisanal pizzas, fruit pizzas to dessert pizzas, record-breaking circular kinds to the meter-long ones; we have witnessed an intriguing variety of pizzas over the years. Many pizza lovers prefer using traditional pizza styles and toppings such as pepperoni, sausage, onions, peppers, mushrooms and olives for their preparations while pizza connoisseurs that are new to the scene are fond of using the non-traditional ones.
The gourmet food industry is bringing flair to pizzas by offering daring topping choices and letting creativity and taste come to the forefront. We have also seen a trend of rainbow pizzas and health pizzas as the novel entries to the line-up. In the 1980s Spago, a Masterchef owned restaurant in California, featured a pizza topped with caviar as one of its signature dishes. A case of the humble pizza going high-end.
Be it preparing the traditional pizzas or the nonconventional ones we need to understand that the perfect slice is about dedication and craft. From the ultra-crunchy crust to the creativity, to the freshness, the in-depth programmes at ICCA help you pave your way to the most lip-smacking, melt-in-the-mouth slice. Become a pizza pro and render the techniques learnt to prepare the most stellar pizzas. Come and devour your slice of goodness.