Pepperoni in Italian Is Not the Same as in English

If you think the pepperoni you order on pizza or on an antipasto plate in a pizzeria or a apparently italian ( broadly more probable Italian-American ) restaurant in the States sounds italian, it does indeed .

The hot variety show of dry salami ( american spell ) normally made of pork and beef and omnipresent on american pizza is, in fact, an Italian-American creation, birthed in the States, whose name derives from the italian word peperone, which means “ capsicum ” : the fleeceable or loss cernuous vegetable grown the world over whose many varieties are hot. Peperoncino, whether fresh or dried and ground, is the little hot kind .

Peperone to Pepperoni

In creating the fresh american blimp, surely the newfangled italian immigrants thought of their faraway relatives and the hot sausages they had left behind. But as they rebuilt their lives in their fresh state, their largely southern dialects assorted and merged and morphed into a loanblend, and the master italian news peperone became “ pepperoni, ” unlike in spelling and pronunciation from the news that inspired it .

In fact, eminence, peppers are spelled peperoni ( singular peperone ), with one p, and if you ordain pepperoni on a pizza in Italy, you will get a pizza with peppers, since there is no pepperoni sausage .

Americanized italian Foods

Pepperoni stands in a crowd of foods that in the States are considered italian but whose name, ancestry, and very nature have been adulterated by distance, time, and the american palate. Italian-American communities all over the United States, seeking connection to home and tradition, recreated their versions of foods that, while dramatically changing and enriching the american culinary landscape, and while maintaining nostalgic bonds to the fatherland, in world have little to do with the original ( and as time has passed, they have had less and less to do with it ). They have become their own Italian-American thing, and are called by names influenced by Italian-American dialects. What are some others ?

There is no “ gravy ” for spaghetti ; it is called sugo or salsa ( and it does not have to cook for three days ) ; the proper name for what in the States is called capicola or gabagool ( à lanthanum Tony Soprano ) is capocollo ( in Tuscany, or coppa in Northern Italy ) ; salami is salame ; the closest thing to American bologna ( the diagnose of the city, Bologna ) is mortadella ( there is no bologna ). Chicken parmigiana … you will be distressed to find it in Italy. Baked ziti, you wo n’t find them either ( there is lasagna, of course, but besides pasta aluminum forno and timballo, depending on where you are ), or spaghetti and meatballs for that matter ( meatballs are called polpette and they are served as a irregular course, with a contorno or a side vegetable, not on pasta ). And soppressata and ricotta, well, that is how you spell them and pronounce them. And prosciutto : not projoot ( à lanthanum Tony Soprano ) .

And there is nothing called an “ antipasto plate ” : the antipasto, as you know, is the appetizer naturally. If you want what in America is known as the antipasto plate, arrange an antipasto misto, which will feature cured and salted meats, cheeses, and crostini or bruschetta. And, blue to say, there is no garlic bread either !

Salumi : holy order Like a sophisticate

so, for those traveling to Italy who want to sample an authentic italian version of the American relative pepperoni, depending on where you are, you should ask for salame or salamino piccante, or salsiccia piccante ( piquant salame or dried blimp ), feature by and large of the South. You will not be disappointed .

Remember that italian cook is quintessentially regional, down to the township specialization, and closely every region of Italy has several varieties of salame—and closely every other type of aged or salted meats ( called as a hale salumi ). Their variations and singularity depend on such factors as the type of animal used ( lots of wild boar and bull, and sometimes cavalry, besides ), the grind or march of the kernel, the fat share, the flavorings, the casing, and the bring around method and duration .

so, possibly the best hypnotism is to forget about pepperoni raw and try the local anesthetic offerings, of which, in the case of salumi ( and salame ! ) there are indeed many types that there are regional competitions and organizations dedicated to the preservation of their unique local anesthetic fabrication traditions and flavors : from bresaola to lardo, soppressa, address, and carpaccio up North, to culatello, guanciale and finocchiona in Centro Italia, to soppressata and capocollo down South. And variations in between. You will find alone salted and cured products with such curious names as baffetto, cardosella, lonzino, pindula, and pezzenta. And of path, dozens of kinds of corned salame and prosciutto : adequate to plan a limited culinary trip !

thus, leave the pepperoni at dwelling, and buon appetito !