Frozen Pizza – Adding An Air Of Sophistication

Today, people are more sophisticated in their tastes (well, mostly), and pizza is no exception. Today’s young generation of Italian Americans have grown up with the taste of pizza, and they continue to add new and exciting elements to this delightfully delicious recipe.

The Nymana family has been producing hand-crafted hand- carved Italian based pizzas since 1975. The family tradition has grown into a thriving company that provides high quality hand-crafted pizzas and other Italian based food products. The team at Nye had been making pizzas by hand for years, but they weren’t selling them in a restaurant – Nye pizzas were sold only in the NymanaWA underground market.

It wasn’t until two years later that they finally opened their first restaurant, The payment for this endeavor was $6100. It was also opened in downtown Seattle, in front of theottiumpubles. The duo had decided to open their restaurant as a labor of love, as they could not afford an electrician to install a building. The building in question was in a very rough shape, and they had to extensively renovate it. The restaurant is now officially closed but the Nymana family continues to operate the website and the couple has started a coffee shop in downtown Seattle.

The family has now opened their first food market, the Bingo in Seattle, Wash., and their second restaurant, the Carolina Review Food Center in Charlotte, North Carolina. The Charlotte restaurant is not a restaurant, but a destination for gourmet natural foods.

The couple began their quest for creating Italian food as they lived in Italy. Catering to their passion for food, they learned basic Italian cooking, enjoyed the food, then they advanced their skills by adding more unique spices and other new dishes. Eventually, they managed to create a new style of Italian food that is now called “Progressive Italian.”

Some of the popular dishes include:

143rerronotello

This is an eggplant dish, and it is made with chickpeas that have been cooked for awhile. Usually, you will see this for $12.

Fettuccini Alfredo

This is a classic pasta dish, and it is made with tendrils, mushrooms and potatoes. Sometimes, they add a little bit of meat. This dish is usually served in various specialty restaurants, and it is a favorite of mine.

Bistecca alla livre

This is a beef stew that contains the liver of the animal. Very mild in flavor, this is usually served over bone broths.

Croma allailian

This is a fish stew. This particular type of stew is made from sole, flounder and various shellfish. The dish, as mentioned above, is usually served with Fried pasta.

Tuscan

This is traditionally a stew made from red meat, but they have also been made with chicken and fish. The most famous one is probably agnolotti.

Polenta alla romana

This is a traditional Italian cheese. Romana means “little red” in Italian. This cheese is made from cow’s milk. It is slightly salty tasting, and is a popular substitute for the popular red Swiss cheese.

Asiago

This is a very mild sheep’s milk cheese. It is usually covered in wax or packaging, and then pressed into a hard block. The European variety is a very dry solid, usually weighing about 4 – 6 kilograms. The Asiago you find in your supermarket is very hard and coarse. Try it in a sandwich, on a crusty homemade bagel, with a little Lomo iberico secco, or a slice of Stilton pate.

These are only a few of the many varieties of cheeses, that you can taste in a quaint, Mediterranean, country isle, or in a fancy supermarket. Cheese has become a mainstay of our collective consciousness, even though many people who could not afford to buy a cow’s milk in ounce measure still buy it on occasion. Walnuts might be called “nutTRADITION”, but they are also an important part of our wintertime diets.