Pizza Chiena Between Two Worlds

  • Suzanne Romaine


This chapter traces the history of an Italian dish known as pizza chiena ‘filled pizza’ and by various other names, brought to North America by Southern Italian immigrants. Typically prepared at Easter in parts of Southern Italy and in some Italian immigrant communities in the northeastern United States, it is essentially a baked savory pie filled with a mixture of various cheeses, meats and eggs. I examine the process of translation and adaptation of pizza chiena as it moved between these two worlds of Southern Italy and the northeast United States. Analysing a family recipe introduces a number of dimensions of variability in both the Italian and English names given to the dish in Italy and the northeastern United States as well as in the form, content and preparation methods. The chapter also examines some of the methodological problems involved in translating culinary traditions across communities and time periods and between oral and print cultures as it investigates the historical, social and geographical origins of pizza chiena , identifying elements of perseverance and persistence as well as change and adaptation.


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Copyright information

© The Author(s) 2019

Authors and Affiliations

  • Suzanne Romaine
    • 1
  1. 1.University of OxfordOxfordUK

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