Stuzzi Restaurant

 

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Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear.

Stuzzi Restaurant News:The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18th century it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza was born. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.
Antica Pizzeria Port’Alba] in Naples

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Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d’hôtel to welcome customers and to seat them. Other staff waiting on customers include busboys and sommeliers.

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According to the Guinness Book of Records, the Sobrino de Botin in Madrid, Spain, is the oldest true restaurant in existence today. It claims to have opened in 1725, though in a different location. The restaurant Tavares, in Lisbon, Portugal, continuously open since 1784 in the same location (though not the same building), claims to be the second oldest in the Iberian Peninsula. There is, however, evidence that Henry III of France ate at the still-extant Tour d’Argent, in Paris, France, on March 4, 1582. Another claim to be the world’s oldest restaurant is made by Stiftskeller St. Peter, in Salzburg, Austria, which has been in existence since 803 AD, since the time of emperor Charlemagne, as an inn. Zum Franziskaner, a German restaurant in Stockholm, Sweden, claims to have been in operation at the same address, but in three different houses, since 1421.
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The popular Zagat Survey compiles individuals’ comments about restaurants but does not pass an “official” critical assessment. In the United Kingdom, diners can freely express their opinion on where they eat in The people’s UK restaurant guide. In the United States Gault Millau is published as the Gayot guide, after founder Andre Gayot. Its restaurant ratings use the same 20 point system, and are all published online.

A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, père in his work Le Corricolo, Chapter VIII. He writes that pizza was the only food of the humble people in Naples during winter and that “in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies.”

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A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, père in his work Le Corricolo, Chapter VIII. He writes that pizza was the only food of the humble people in Naples during winter and that “in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies.

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