Abstract
The pizza falls under the broad category of foodstuffs costing a centesimo, and constituting the breakfast or lunch of very many of the Neapolitan people. During the night, the pizzaiuolo [pizza maker], who has a shop, makes a large number of these round schiacciate [flat breads]—with a thick dough, which gets burnt, but not cooked—full of almost raw tomatoes, garlic, pepper, oregano. These pizzas, divided into so many pieces sold at a centesimo, are entrusted to a boy, who goes and sells them on some street corner, on top of a stall, and stays there almost all day with these pieces of pizza, which freeze in the cold, turn yellow in the sun, and are eaten by flies. There are also slices that cost two centesimi for the children who go to school; when the supply of pizzas is used up, the pizzaiuolo makes some more, late into the night.
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Notes
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© 2016 Emanuela Scarpellini
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Scarpellini, E. (2016). Eating in the City. In: Food and Foodways in Italy from 1861 to the Present. Worlds of Consumption. Palgrave Macmillan, New York. https://doi.org/10.1057/9781137569622_3
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