FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home > FOOD TRIVIA & FACTS

 

FOOD TRIVIA and FOOD FACTS

PINEAPPLE to PORT       Pineapples       Pineapple Upside Down C       Pink Beans       Pinto Beans       Pistachio Nuts       Pizza       Pizza Hut       Plantains       Planter's Nuts       Plastics & Food       Plastic Knives       Plum Pudding       Plums       Pluots       Poblano Peppers       Polar Bear       Polish Sausage       Pomegranate       Pomello       Pommes Souffles       Pond Lily       Pone       Pop       Popcorn       Popeye       Popover       Poppy Seeds       Pop Rocks       Popsicle       Population       Porcini Mushrooms       Pork       Pork & Beans       Pork Ribs       Porterhouse Steak       Portion Control       Portobello Mushrooms       Portuguese Cuisine

 

 

 

FOOD VIDEO SECTION
Recipe Videos, Food Safety,
Food Science, Food Festivals, Vintage Commercials, etc.

See also: Pizza History Article; Deep Dish Pizza History; Domino’s; Tombstone Pizza

PIZZA TRIVIA

Wood Fired Pizza Oven

In 1889, an Italian tavern owner named Don Raffaele Esposito developed a pizza featuring tomatoes, mozzarella cheese and basil – ingredients bearing the colors of the Italian flag. He named it the Margherita Pizza, after the Queen of Italy, Margherita Teresa Giovanni. Thus, modern-day tomato-and-cheese pizza was born.

About 3 billion pizzas are sold each year in the U.S.

According to Domino’s, some of the more popular international toppings are pickled ginger, minced mutton and tofu in India, squid (octopus) and Mayou Jaga (mayonnaise, potato and bacon) in Japan, and green peas in Brazil. In Russia, they serve pizza covered with mockba, which is a combination of sardines, tuna, mackerel, salmon and onions. In France, a popular combo is called the Flambee, with bacon, onion and fresh cream.

Gennaro Lombardi's an Italian restaurant on Spring Street in New York City, served America’s first pizza in 1905 (or 1895).

There are more than 75,000 pizza restaurants in the U.S. serving about 3 billion pizzas a year.
(2007)

Americans eat approximately 100 acres of pizza each day, or 350 slices per second. That is an average of 46 slices (23 pounds) per year for every man, woman and child in America.

93% of Americans eat at least one pizza per month.

The number one day for U.S. pizza consumption is Super Bowl Sunday, and second is the Wednesday before Thanksgiving.

Pepperoni is the favorite topping in the U.S. - it is on 36% of all pizza orders.

According to an American Dairy Association random sampling survey, pizza is America's fourth most craved food, behind cheese, chocolate and ice cream.

The first Pizza Hut restaurant was in Wichita, Kansas in 1958.

Pizza is a baked pie of Italian origin consisting of a shallow breadlike crust covered with seasoned tomato sauce, cheese and often other toppings, such as a variety of meats and vegetables. Pizza makers have tried virtually every kind of topping on pizza including peanut butter & jelly.
     Around the world, toppings vary greatly to reflect regional preferences. In Japan, for instance, eel and squid are favorites; in Pakistan, curry is a big seller; in Russia, red herring is a topping of choice; Australians enjoy shrimp and pineapple on their pizzas; Costa Ricans favor coconut, but here in the United States, pepperoni is the favorite pizza topping.
Wheat Foods Council www.wheatfoods.org

Want a large pizza?  Order 'The Big One' at Mama Lena's Pizza House in McKees Rocks, Pennsylvania (suburban Pittsburgh).  For $99.99 you get a 3 foot x 4 foot pizza made with 20 pounds of dough, 1 gallon of pizza sauce and 15 pounds of cheese.


 

Home       About Us & Contact Us       Food History Articles       Food Timeline       Catalogs       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide