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I'm guessing that pizza is a staple in every home throughout America and much like the different dialects you'll find in the different regions of Italy, the kind of pizza you'll find across the United States depends on where you live - Chicago: stuffed , New York: the thinner the better, St. Louis: provolone not mozzarella, Florida: pork sausage, and who can ignore the new "gourmet" types topped with shrimp, pineapple or ham (no comment on this).
My mom learned how to cook all the authentic Italian dishes from the old country, so of course pizza was a regular dish on our dinner table, but not the pizza that my non-Italian friends ate. Mom's pizza was all homemade, dough, sauce, even the sausage, all from scratch, and unlike the pizza you could buy, mom's homemade pizza was never round, but always square. If we were having pizza on a Friday during Lent, then it was a pepper pizza, no cheese, or if we were going to someone's house she would make a real authentic Calabrese pizza – rolled with salty, spicy baby minnows – aka "pescarill." So to find a pizza place in this small mountain town was very exciting because I think I had had my fill of pasta and was looking for a little culinary variety.
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