"Avenue, which is now their current location. Since the fire, Augustine's Italian Village no longer has a take out restaurant. Augustine’s Pizza manufactures six products for grocery stores, convenience stores, restaurants, schools, and concession stands. They are a 12” plain (grated Parmesan cheese) pizza, a 12” mozzarella cheese pizza, a 7” mozzarella cheese “Stadium” pizza, Syrian bread, spinach and cheese calzone, pepperoni and cheese calzone, and pizza shells. Augustine’s Pizza is the preferred frozen pizza of the Pittsburgh Steelers, and Pittsburgh Pirates Beginning in the spring of 2011 Augustine’s Pizza was contracted to supply Aramark concessions at PNC Park in"
"Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking. Fried versions of the calzone are"
"for the heat retention advantages offered by the calzone. Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing"
"Pizza al taglio Pizza al taglio or pizza al trancio (Italian for pizza by the slice — literally ""by the cut"") is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy. In the most traditional Italian pizza al taglio shops, such as ""pizzerie"""
"or grated. Some versions may use pecorino cheese. Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It's named after the region of Apulia (called in Italian ""Puglia""). It should not be confused with ""pizza barese"", the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than ""pizza napoletana"". Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of"
"to describe a short, extruded, twisted pasta known as rotini in the United States. Fusilli may be solid or hollow. A variant type of fusilli are formed as hollow tubes of pasta that are twisted into springs or corkscrews and are called fusilli bucati. Another variant are twisted long lengths as though spaghetti were coiled around an object known as fusilli lunghi. Fusilli Napoletani are flat lengths of coiled pasta formed around a spindle. Fusilli Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word ""fusilli"" presumably comes from ""fuso"" (""spindle""), as traditionally it"
"Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli"
"Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas. The term ""pizza"" was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"
"Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It's named after the region of Apulia (called in Italian ""Puglia""). It should not be confused with ""pizza barese"", the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than ""pizza napoletana"". Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of the mozzarella with Provolone cheese that is sliced"
"and pizza pugliese, prepared with tomato, mozzarella and onions. A popular variant of pizza in Italy is Sicilian pizza (locally called ""sfincione"" or ""sfinciuni""), a thick-crust or deep-dish pizza originating during the 17th century in Sicily: it is essentially a focaccia that is typically topped with tomato sauce and other ingredients. Until the 1860s, ""sfincione"" was the type of pizza usually consumed in Sicily, especially in the Western portion of the island. Other variations of pizzas are also found in other regions of Italy, for example ""pizza al padellino"" or ""pizza al tegamino"", a small-sized, thick-crust and deep-dish pizza typically"
"with a square-shaped pizza dough that can be topped with any pizza toppings and is then rolled into a cylindrical jelly roll shape and baked. Other variations include adding pizza sauce or deep-frying, similar to ""panzerotti"". There are several claims regarding the origin of the usage of the name ""stromboli"" for food in the United States. Romano's Italian Restaurant & Pizzeria claims to have first used the name in 1950 in Essington, Pennsylvania, just outside Philadelphia, courtesy of Nazzareno Romano. The pizzeria owner had experimented with ""pizza imbottito"", or ""stuffed pizza"", and added ham, cotechino salame, cheese and peppers into"
"the Indian paratha (in which fat is incorporated); the Central and South Asian naan (leavened) and roti (unleavened); the Sardinian carasau, spianata, guttiau, pistoccu; and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche. In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This"
"ground meat and onions, potatoes, prosciutto, salami, sausage, ground truffles, zucchini, olive oil sun-dried tomatoes, arugula, gorgonzola, anchovies, and black olives. This style of pizza popular casual food in Argentina and Malta, where for many years it has been a common way for people to grab a quick snack or meal. Pizza al taglio shops are also appearing in the United States. In each country, the style of crusts and toppings may be adapted to suit their own cultures. Pizza al taglio Pizza al taglio or pizza al trancio (Italian for pizza by the slice — literally ""by the cut"")"
"""spuckie"", which may be named after the spuccadella, an Italian bread roll with a pointed shape. In Philadelphia and South Jersey it is known as a ""hoagie"" or a ""grinder"". It is the first name that has given the designation to ""Subway Sandwich Shops"" around the world. Italian sandwich The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented"
"pizza with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the ""sfinciuni"" and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian-American enclaves throughout the northeastern United States, including Massachusetts, Rhode Island, Michigan, Connecticut, New York, and New Jersey. Sicilian pizza Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase ""Sicilian pizza"" is often synonymous with thick-crust pizza derived from the Sicilian ""sfincione"" . Sicilian pizza is also known as ""sfincione"" or focaccia"
"discarded by the patron, although some people have found secondary uses for them such as egg holders when turned upside down. In 1985, Carmela Vitale of Dix Hills, New York, was issued a patent for a plastic 3-legged tripod stool that would sit in the middle of the box and keep the top from sagging into pizza, cakes or other foods kept in a box. Vitale called her invention a ""package saver"" and used that term also as the title of her patent, but it has since been renamed the ""pizza saver"" since that has become its most common use."
"a pizza, sliced in half, accompanied by a small portion of spaghetti with a tomato based sauce. Although both pizza and spaghetti are considered staples of Italian cuisine, combining them in one dish is completely unknown in Italy. A popular variant involves using spaghetti as a pizza topping, under the pizza's mozzarella cheese Some of Canada's successful pizza brands include: Boston Pizza, Pizza Pizza, and Vanelli’s. Boston Pizza, also known as BP’s in Canada, and ""Boston's—the Gourmet Pizza"" in the United States and Mexico, is one of Canada’s largest franchising restaurants. The brand has opened over 325 locations across Canada"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"Tortellini Tortellini are ring-shaped pasta, sometimes also described as ""navel shaped"", hence their alternative name of ""belly button"" (""ombelico""). They are typically stuffed with a mix of meat (pork loin, prosciutto), cheese, or a combination of both. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth (""in brodo""), either of beef, chicken, or both. Packed, refrigerated or frozen, tortellini and tortelloni (similar but larger, with cheese and/or vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. Tortellini and tortelloni are made in European industrial"
"typically filled with tomato and mozzarella: these are made in Apulia and are called ""panzerotti"". The Sicilian ""cuddiruni"" or ""cudduruni"" pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried. In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables. Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is"
"and in height are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs. The cheese when served this way is often called ""provoleta"" in Spanish. Provolone is also produced in the United States. It finds many uses, including on pizzas and on sandwiches. Provolone Provolone () is an Italian cheese. It is an aged ""pasta filata"" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy"
"also available. They are only called rotini in America, while the Italian name is . In the US these may also be called colloquially ""Scroodle,"" ""Scroodle Noodles"", ""Skroodle"", ""Scroodle Macaroni"", or ""corkscrews"". They come in several varieties, two of which are two and three vaned.<br> The two vaned variety is a helical ribbon (top picture). The three vaned variety has a Y shaped cross section giving the pasta a more rigid ""backbone"" (bottom picture). Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli,"
"capicola ham and provolone cheese covered in an Italian chili sauce on a French bread roll. Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat"
"when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy. Some Chicago deep-dish pizza restaurants ship their pizzas, partially baked and frozen, within the continental United States. By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese, and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza. Palese based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. ""Chicago Magazine"""
"to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball , each served with sauce. A common term in New England, its origin has several possibilities. One theory has the name coming from Italian-American slang for a dock worker, among whom the sandwich was popular. Others say it was called a grinder because it took a lot of chewing to eat the hard crust of the bread used. In Pennsylvania, New York, Delaware, and parts of New England the term ""grinder"" usually refers to a ""hot"" submarine sandwich (meatball; sausage; etc.), whereas a cold sandwich"
"Philly taco A Philly taco, also known as South Street Sushi, or the Lorenzo's-Jim's Challenge, is a sandwich consisting of a cheesesteak wrapped in a jumbo slice. The Philly taco was created by Jeff Barg and Adam Gordon in 2003. The Philly taco was intended as a challenge on South Street (Philadelphia), the location of the stores where challengers needed to buy the pizza slice, and then buy the cheesesteak a block away, and then assemble the dish. The dish was then created by wrapping the Lorenzo's pizza slice around a Jim's Steaks cheesesteak. In 2003, Barg wrote about the"
"between two pizza crusts, with onions on top. Common toppings for pizza in the United States include ground beef, mushrooms, onions, pepperoni, pineapple, garlic, olives, peppers, carrots, tomatoes, spinach, anchovies, chicken, bacon, ham and sausage. Distinct regional types developed in the 20th century, including California, Chicago, Detroit, Greek, New Haven, New York and St. Louis styles. The first pizzeria in the U.S. was opened in New York's Little Italy in 1905 and since then regions throughout the U.S. offer variations, including deep-dish, stuffed, pockets, turnovers, rolled and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings. Another variation is"
"Sicilian pizza Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase ""Sicilian pizza"" is often synonymous with thick-crust pizza derived from the Sicilian ""sfincione"" . Sicilian pizza is also known as ""sfincione"" or focaccia with toppings. This type of pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s. The version with tomatoes was not available prior to the 17th century. It eventually reached North America in a slightly altered form, with thicker crust and"
"to an ""open-faced sandwich or canapé"" because of its crusted appearance, or a ""chewet"", a type of meat pie. The name derives from the Latin word ""crustāta"", the feminine past participle of ""crustāre"" (to encrust), and ultimately from the noun ""crusta"" (crust). The French term ""croustade"" derives from it, from which the English term ""custard"" derives. The word ""crostata"" appeared in the earliest Italian dictionaries, included in the 1612 dictionary ""Vocabolario degli accademici della Crusca"" (compiled from 1591-1608) by the Accademia della Crusca and the Scuola Normale Superiore di Pisa, and the 1617 dictionary ""Il memoriale della lingua italiana: ridotto"
"is based on the traditional Italian dish, brought by Italian immigrants to the United States, but varies highly in style based on the region of development since its arrival. For example, ""Chicago"" style has focus on a thicker, taller crust, whereas a ""New York Slice"" is known to have a much thinner crust which can be folded. These different types of pizza can be advertised throughout the country and are generally recognizable and well-known, with some restaurants going so far as to import New York City tap water from a thousand or more miles away to recreate the signature style"
"Crostata A crostata is an Italian baked tart or pie, also known as ""coppi"" in Naples and ""sfogliate"" in Lombardy. The earliest known use of ""crostata"" in its modern sense can be traced to the cookbooks ""Libro de Arte Coquinaria"" (Book of the Art of Cooking) by Martino da Como, published circa 1465, and ""Cuoco napolitano"" (Neapolitan Cook), published in the late 15th century containing a recipe (number 94) titled ""Crostata de Caso, Pane, etc."". A crostata is a ""rustic free-form version of an open fruit tart"" that may also be baked in a pie plate. Historically, it also referred"
"The patent (#4,498,586) was filed on February 10, 1983, and issued on February 12, 1985. A patent for the same device, named ""SEPI"" (""guardapizza"" or ""Cosito de la pizza"") , was filed in 1974 (10 years earlier) in Buenos Aires, Argentina, by Claudio Daniel Troglia but the patent was not renewed. Variations on the device have since been invented by other people, such as a disposable plastic spatula whose handle holds the box top up; and a plastic tripod, like the designs by Vitale and Troglia, but with one of the legs serrated like a knife, making for easy cutting"