My Science School

Mount Vesuvius and the first pizzeria

What does Mount Vesuvius have to do with pizzas, other than they're both from Italy? Up until the early 19th century, pizzas were sold by street vendors, baked on wood-fire ovens. And then opened Antica Pizzeria Port' Alba in 1830 considered to be the first pizzeria in the world. The pizzas were baked in ovens lined with lava rocks from Mount Vesuvius. What's hotter is the payment system back then, called pizza a otto, that allowed customers to pay up to eight days after enjoying a pizza. Three cheers to Port' Alba that exists to this day!

Pizza...served on pizz

Vinnie's Pizzeria is surely winr hearts with what they have on offer on their menu. Seriously, who wouldn't want to enjoy a slice of pizza topped with mini slices of pizza. But that's not the only thing they're famous for. They're famous for coming up with a delightful packing solution for pizzas. Why give pizzas in cardboard boxes that can't be gobbled up? The solution - a box made of pizza that you can eat after you finish the pizza inside!

Pizzas with a technological edge

Having trouble choosing one pizza from among a bunch of delicious ones? You're not alone! A Swedish company has decided to take up the matter to set things right. And thus comes about the "subconscious menu". The technology scans people's eye movements while they look at toppings, offering one from thousands of different combinations. Let's save time clicking or speaking and pray that this technology is whole-heartedly embraced by all pizzerias.

A $2000 extravaganza

The world is obsessed with super-expensive food items, and the pizza hasn't been spared the extravagant décor and the accompanying price tag. Industry Kitchen is a restaurant in New York's posh financial district. Rush and order this precious $2000 pizza if you like these toppings: truffle, French foie gras, English Stilton cheese, caviar, and 24-carat gold leaves! Enjoy a pizza that's worth about $50 a bite!

The humble origin of Pizza Margherita

Pizzeria di Pietro e Basta Cosi (the name is quite a mouthful) in Naples, Italy is credited with being the birthplace of modern pizza. Until that time, pizza was food for the poor, hurriedly assembled together from leftover ingredients on a piece of flatbread. For Queen Margherita who had travelled to Italy, a special pizza was put together using mozzarella, tomatoes and basil, representing the colors of the Italian flag. Apparently, that was the first time it was made with mozzarella and the first time it was enjoyed by a queen. That pizza was the lucky charm - today Pizza Margherita is popular just about everywhere.

Fresh robot pizza

Zume Pizza, founded in 2015, decided that they needed more than human hands shaping and topping the pizza. So, the company invested in robotic devices to lovingly squirt out tomato sauce, spread it with precision onto the pizza base, and place it in the hot ovens, For those among us who care about beauty and perfection in their slices, this seems to be the deal. For the rest of us, pizza is pizza!

Picture Credit : Google

A fungal delight

While you may not hesitate to eat mushrooms, surely fungal mold something you'd shy away from? Well, Mexican delight called Huitlacoche features exactly this. Organic corn that has not been sprayed with any fungicide develops smut as they ripen during the rainy season. It soft and velvety, exactly how you'd expect mold to be, but surprisingly it can be eaten raw and it's nutritious too! It used in soups, enchiladas, sauces and many other dishes.

Turning pests into food

Locusts can be major pests, eating up vast fields of crops. What could be better way of scaring away these pests than by catching and eating them? In Israel, locusts make great snacks. From what experts say, they taste great whether they're fried in batter or covered chocolate. They're not only supposedly yummy but also loaded with nutrients like zinc, iron and protein.

This delicacy stares at you

If you're one to be easily put off by strange edible things, you must approach Japanese market stalls with caution. As true seafood lovers, the Japanese don't shy away from anything that arrives from the sea - octopus, squid, eels and... tuna eyeballs! Don't be surprised if you find large eyes staring you from transparent packages While the rest of the world throws them away, the Japanese include tuna eyeballs in many dishes as they are good for your brain, being rich in Omega-3 fatty acids, makes you why French fries can't deliver this goodness.

Buried and rotting delight

When you hear that a dish is called 'stinkheads' you know that can't be lip-smacking good. Imagine salmon being put in wooden barrels and under the ground for weeks. a few days... a then works its magic, turning it into a ripe and squishy would be an understatement to say that it smells a bit strong. Some say it smells like rotten onions, rotten flesh and ammonia that can challenge even the most adventurous palate.

Silkworm snacks

In South Korea, a snack means a bowl of steamed silkworm pupae. Delivering a medley of textures and flavours, it is crunchy on the outside and soft on the inside with a slightly acidic, fishy flavour. For sweet-toothed fans, a candied version is also available. For those who cannot enjoy it on the streets of Korea, it is also possible to buy the canned version.

Onion halwa, anyone?

Onions throw themselves into most delicious spicy treats we've known. But what if they instead made friends with milk and sugar? Onion halwa is for those who are adventurous enough to test the pungent goodness of onions tamed into a sweet dessert.

A special potato dish

Phan pyut can be translated to 'extra-aged potatoes', but in truth potatoes find their place in this side dish only after they are completely spoilt. The potatoes are left untouched in the field until they rot and only afterwards are they cooked with choice spices. Would the spices be enough to mask the pungent taste? Guess not!

Picture Credit : Google