APPIAN WAY PIZZA MIX

Title

APPIAN WAY PIZZA MIX

Contributor

Gregory Califano, Jr. , Volturno Pizza

Description

Interview with Gregory Califano, Jr.
Appian Way Pizza Mix was the first pizza pie mix, developed and marketed by Frank A. Fiorillo of Worcester in the early 1950s.
After going to Italy and loving that light and airy Neapolitan pizza, my wife and I thought, Worcester and Shrewsbury Street have been a mecca for Italians and Italian immigrants; let’s bring back those Italian traditions from Italy and yet still maintain the history of Worcester. I am certified by the APN (Associazione Pizzaiuoli Napoletani), and we do it the same exact way it has been done for 1000 years: Water, flour,
salt and a little bit of yeast, baked for 90 seconds in a 900 degree, 100% oak wood fired oven. We’ve come full circle since the convenience food of the 1950s. Today, people are starting to recognize that there’s nothing wrong with progress and technology, but at the same time there are traditions and techniques that have been handed down from generation to generation and those are things we can’t lose.
Those bring us back to our grandparents and great-grandparents and allow us to remember them.

Files

Appian.jpg
AR-160609340.jpg

Collection

Reference

APPIAN WAY PIZZA MIX

Cite As

“APPIAN WAY PIZZA MIX,” Worcester in 50, accessed November 17, 2018, http://worcesterin50.com/items/show/43.

Have a Story to Add to this Object