Re:A History of Pizza
by ReptileMan on Wednesday October 16, 2019 @08:28AM
(#21269613)
PDO and PDI help a lot when it comes to providing excellent and consistent ingredients.
You could grow anything in the US and there are indeed great producers for everything. The problem is recognition.
PDO/DOP Parmigiano, prosciutto and olive oil and san marazano tomatoes are in the you cannot do wrong cathegory. They are always excellent.
A pizza maker in the US will have a lot harder time discovering great ingredients made in US. Not because they don't exist, but because anyone can label almost anything.
You could grow anything in the US and there are indeed great producers for everything. The problem is recognition.
PDO/DOP Parmigiano, prosciutto and olive oil and san marazano tomatoes are in the you cannot do wrong cathegory. They are always excellent.
A pizza maker in the US will have a lot harder time discovering great ingredients made in US. Not because they don't exist, but because anyone can label almost anything.