披萨的论文

『壹』 关于人们购买pizza的文章 英文

英文维基网络：（网络不让发维 基 百 科的网址，说是有广告，晕死！！！辛苦楼主去掉参考资料网址中的中文就行了。。^_^）
Pizza in Brazil

Pizza is a very popular dish in Brazil, brought by Italian immigrants to that country. The best pizzerie are found in Sao Paulo, a city that calls itself "The Pizza Capital of the World", hosting more than 6000 pizza establishments[3] and where more than 1.4 million pizzas are consumed every day.[4] It is said that the first Brazilian pizzas were baked in the Bras district of São Paulo in the early part of the 20th century. Until the 1950s, they were only found in the Italian communities. Since then, pizza became increasingly popular with the rest of the population. The most traditional pizzeria are still found in the Italian neighborhoods, such as the Bexiga/Bela Vista. Many say that the Brazilian pizza is the best outside Italy. Typically, pizzas follow the Neapolitan variety, rather than the Roman one, being thicker and more doughy.

Pizza in Australia

Pizza is popular in Australia, where a significant percentage of the population is of Italian descent.[5] The usual Italian varieties are available, but there is also the Australian, or australiana, which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare). Prawns are also sometimes used on this style of pizza.

In the 1980s Australian pizza shops and restaurants began selling gourmet pizzas, essentially pizzas with upmarket ingredients such as salmon, dill, bocconcini, tiger prawns, and even such outré toppings as kangaroo, emu and crocodile meats. Wood-fired pizzas, cooked in an impressive-looking ceramic oven heated by wood fuel, are also popular.

Pizza in India

Pizza is a fast emerging fast food in Indian urban areas. With the arrival of pizza brands like Pizza Hut, Domino's and Smoking Joe's etc, Pizza has reached to many cities in India. Pizza is becoming extremely popular among youth in India.[citation needed]

Pizza outlets serve pizzas with several Indian based toppings like Tandoori Chicken and inclusion of Cottage Cheese (Known as Paneer in India). Indian pizzas are generally made more spicy as compared to their western counterparts, to suit Indian taste. Along with Indian variations, more conventional pizzas are also eaten.[

『贰』 写一篇教别人如何做pizza faces的文章。80字左右

首先用牛奶和鸡蛋和面

『叁』 英语文章《HISTORY OF PIZZA》翻译。急

（必胜客）披萨的起源或者由来。

『肆』 写一种美食比萨的作文大全600

我最喜爱的就是披萨复，如今的披萨制真可谓是风靡全球，据统计，全球有超过200万家披萨店，意大利家庭每周也会吃一次披萨。难怪，披萨正以馅料的多样性和浓浓的中国味，吸引着无数消费者的目光。
披萨的表面是芝士馅料和各种配料，有香肠、鸡肉、牛肉等肉类，也有黑橄榄、番茄、菠萝等丰富的蔬菜和水果。这些配料在芝士拉丝上宛如一个个小精灵在舞蹈，无论是素食比萨还是肉食披萨，它的独特风味都会让你着迷。
面饼和普通大饼一样，但是无论你怎样吃，都会发现芝士的余香留在了舌尖。各种地区的面饼风味，意大利原味的面饼柔软，带着一种芝士的香味；美式铁盘的面饼香脆可口，更适合喜欢快餐的人们；还有一种芝士卷边披萨，让面饼的边缘的奶香更加浓郁……
这么“中国”的西餐，还真在中国“创”出了一片“天地”。现在披萨也成为了“快餐”，所以无论大街小巷，都有喜欢吃披萨的人，可是作为快餐的它，却也成为了高雅的代名词。你看，这“西式大饼”是不是很有魔力？
中西合璧的披萨深受人们的喜爱，它既保留了中国的传统风味，又让西方文化完美地展现与此。难怪披萨是我最喜欢的美食。

『伍』 文章翻译The History Of Pizza翻译

考虑农民的饭在意大利几个世纪，我们不能说谁发明了第一块披萨饼。食物历史学家都认为像比萨饼菜是由许多人在地中海吃过includingyour希腊人和埃及人。

然而，现代比萨完美2归功于那不勒斯2面包师拉斐尔埃斯波西托。在1889年，埃斯波西托谁拥有一家餐厅叫披萨迪彼得罗出炉的他所谓的“比萨”，特别是意大利国王翁贝托一世和王后玛格丽特的访问。

在北美的第一个比萨饼店在1905年由加图索隆巴迪说531/3春街在纽约市被打开了。

第一个“必胜客”连锁比萨饼餐馆出现了美国哼了20世纪30年代。

冷冻比萨饼发明了罗斯Totino

『陆』 比萨饼的发展史

92年前，杰纳罗·隆巴蒂迪在纽约小意大利的斯普林街开设了美国第一家有营业执照的比萨饼店。时至今日，美国已有6?郾1万个比萨饼餐馆，数量之多超过了汉堡包店。在美国的大多数地方，只需打个电话，就能轻轻松松地吃上比萨饼，有些连锁店甚至在国际互联网上接受订餐。

如今，食品杂货店里塞满了做比萨饼用的面饼和馅料，配好料的冷冻比萨饼更是琳琅满目。据美国冷冻比萨饼协会统计，在过去六年中，冷冻比萨饼的销量增加了40％，成为食品杂货店最热销的商品之一。多亏了年轻一代也爱吃比萨饼，使得这种趋势有增无减。现在，连学校的餐厅也供应比萨饼了。

那么比萨饼为什么这么吸引人呢?芽世界上最大的比萨饼连锁店必胜客的副总裁罗布·道蒂说，他们公司曾经请人类学家来研究这种美食的诱惑力。道蒂说：“他们的结论是，比萨饼有一种力量，因为它是一种简单的食品，人们经常不用餐具来吃它，而且通常一起分享。从某种意义上讲，这是传统中分食面包的习俗在现代社会的一种表现形式。调查人员发现，一般的家庭经常每周拿出一个晚上来吃比萨饼，这时，大家放慢生活的节奏，重新加强家庭成员之间的联系。”

也许的确如此。但是，还是让我们看看基本的事实吧：比萨饼好吃，比萨饼饱人，比萨饼便宜，比萨饼快捷。因此，比萨饼很符合美国人的饮食文化观念。

美国人发明了比萨饼的神话仍然在流传。当然，比萨饼起源于意大利，然而，确实是美国文化对它的钟爱才使它得以风靡全球。虽然用它果腹的人远不如吃大米的人多，但它几乎可以适应任何口味和文化。必胜客就在全球的九十多个国家和地区设有分店。

道蒂说：“显然，比萨饼这种食物极具灵活性，也受到了普遍的欢迎。在有些地方，人们的正常食谱中没有乳酪，口味也和美国人截然不同，比如在日本，我们大量使用鱿鱼和章鱼作为比萨饼的馅料；澳大利亚人则大吃特吃烤肉馅的比萨饼，在俄罗斯，我们给顾客上的比萨饼，馅料包括沙丁鱼、金枪鱼、鲭鱼、鲑鱼和洋葱。”而美国人最爱吃的比萨饼馅料一直是意大利香肠。可见，比萨饼简直是一块能与你想象得到的所有东西搭配的面饼。有些很好的比萨饼，既没有一丝乳酪，也没有一滴番茄酱。

比萨饼的前身在古代就出现了，包括中东的一种皮塔饼，以及从印度到摩洛哥都有的扁平状加酵粉和作料的面包。意大利—美国历史协会认为，驻扎在巴勒斯坦的罗马外籍军团士兵最先使用香草和橄榄油为当地不加酵粉的面饼调味。所以有人说，比萨饼之母就是这种被称为matzoh的无酵饼，至今犹太人过逾越节时仍食用它。

大约一个世纪以后，罗马的公民也开始吃这种上面抹油、加调料的圆面饼。人们把它称做focaccia，作为点心或开胃小吃。大约一千年前，这种覆盖香草和调料、经烘烤的圆面饼在那不勒斯格外流行，picea这个词也在那不勒斯的方言中出现了。关于这个词的起源没有一个确切的说法，语义学家们认为它是由意大利语中一个古老的词衍化而来的，意思是“拉”或“捏”，这可能是指从烤炉里取出热面包的方法。

尽管如此，我们现在所知道的比萨饼直到17世纪晚期才真正出现，这时旧世界里的欧洲人已经克服了他们对刚发现的新大陆的恐惧。一种原产于秘鲁和厄瓜多尔、拉丁文学名为Lycopersicon escu-lentum（番茄）的植物结出一种肉质肥厚的黄色或红色果实，当时种植它的主要目的是用于装饰。在分类学上，它与有毒的颠茄同属一科，因此人们自然对它充满了怀疑。

16世纪早期，新大陆的征服者们把番茄带回了西班牙的老家。直到两个世纪以后，欧洲人才鼓起勇气，发现了番茄最终的用途。那不勒斯的农民主要以面包为生，很少吃其他食物，是他们首先把这种新作料加到了圆面包上。

尽管旅行者们经常到那不勒斯的贫困地区去品尝比萨饼，它却仍是一种农家食品。但是到了1830年，随着世界上第一家真正的比萨饼店的开张，它的地位提高了。这家饼店名叫Port’Alba，这里的比萨饼是在烤炉里烘制的，炉膛用维苏威火山的熔岩砌成，这家餐馆很快就被文人雅士们所接纳。

现代比萨饼出现于1889年，当时意大利国王昂伯托一世的妻子玛格丽塔王后到那不勒斯来视察，要求Pietro il Pizzaiolo餐馆的老板拉斐尔·埃斯波西托为她准备一种特别的食品。还有什么比包含意大利国旗颜色的比萨饼更合适呢?芽埃斯波西托用番茄作红色，用紫苏作绿色，并用一种以前从没用过的作料作白色——这就是用水牛奶制成的莫扎里拉乳酪。事实证明，这种比萨饼深得王后的欢心，也受到了埃斯波西托餐馆的常客们的欢迎。

20世纪到来时，在美国东海岸定居的那不勒斯移民可能就开始在家里制作比萨饼了。他们使用的是容易找到的作料，因为水牛很稀少，他们就用家牛奶制成的乳酪，并用当地oregano香菜代替老家的marjoram香菜，烹制了车轮一样大的比萨饼。

二战结束前，在意大利人聚居区以外还很少见到比萨饼。一些美国大兵曾在那不勒斯及其附近服役，回国后他们渴望吃上比萨饼。他们的热情也感染了亲朋好友，产生了对比萨饼的需求。比萨饼热潮开始席卷美国。

在纽约，人们挤在比萨饼店的外面，争相观看厨师把面饼高高地抛到空中。在电视的黄金时代，田纳西·欧尼·福特把一位名叫奥尔多·福米卡的厨师搬上荧屏，表演制作比萨饼的高超技艺。

非意大利人也开始拥入比萨饼店，这其中包括弗兰克·皮普的那不勒斯比萨饼店。它于1925年开张，地处康涅狄格州的纽黑文，成了耶鲁大学学生以及其他人流连的著名餐馆。

弗兰克·皮普的比萨饼店没有什么装饰，连菜单也没有，可供选择的比萨饼名称写在一块公告牌上。这里仍然用巨大的砖烤炉烘制比萨饼，炉子下面的小门有时还往外掉煤。用煤火加热比用木头或煤气更均匀，使面饼脆而不焦，恰到好处。

每到星期五和星期六，弗兰克·皮普的饼店外面就排起长蛇般的队伍，人们流着口水盼望买到当地人最爱吃的比萨饼：超薄面饼，配以白蛤肉和咸肉，再撒上意大利的巴马干酪。有时候，当饼店挂出“今晚蛤肉售完”的牌子时，人群中就发出一片叹息，排队的人们也走掉一半。

在五六十年代，比萨饼店还不多，如果谁家的附近有个饼店，那就算很幸运了，那时候，大家还觉得比萨饼是一种“外国食品”。

与此同时，比萨饼的变种也在产生。传统的那不勒斯比萨饼面饼很薄，很少使用番茄酱。40年代，芝加哥乌诺比萨饼店的艾克·苏维尔和里克·里卡多创造了“芝加哥风味”比萨饼，它的面饼厚达一英寸，是用平底锅制作的。所谓“西西里风味”比萨饼，也属松厚型面饼，也是用平底锅制作，但一般不切成扇形，而是切成长方形或正方形。根据美国全国餐馆联合会的统计，薄脆型面饼占比萨饼总数的61％，松厚型面饼占28％，其余11％则是超薄型面饼。

每一种风味的比萨饼都有其追随者，他们都有自己固定的选择，而且坚持认为自己吃的那种是最好的。今天，比萨饼在美国每年的销售额已达320亿美元，算是一个很大的行业了，因此，有足够的选择来满足每一种口味。

可是，并不是所有的人都喜欢这种创造性。两年前，一个代表团从比萨饼的故乡那不勒斯来到美国，鉴定哪些是真正的比萨饼，哪些不是。根据那不勒斯比萨饼协会的标准，面必须用手揉，烤炉必须用砖或类似材料砌成，用木头作燃料，面饼必须熟透，但表面不能有硬皮，面饼的边缘要高而柔软。在那不勒斯，比萨饼的质量主要取决于面饼。

但是，就是在那不勒斯，对这个标准也有争议。应该市的要求，营养学教授卡洛·曼戈尼作了一番调查研究后，写出了长达42页的论文，为真正的那不勒斯比萨饼下定义。例如，只能使用意大利两个地区出产的用水牛奶制成的莫扎里拉乳酪，而且制作过程中不能让乳酪接触到面饼，否则会发生不良反应。那不勒斯的最终目标是确定一个标准，这样，出售合格比萨饼的店门口就可以挂上一个标志。如果哪个店敢于藐视传统，给比萨饼加上诸如菠萝之类的馅料，那么就取消它使用合格标志的资格。在美国销售的比萨饼，几乎全都明显地不符合那不勒斯的标准。

传统的馅料仍然在美国的比萨饼中占主导地位，这一点可以由莫扎里拉乳酪的销售量来证实。其中必胜客是全球最大的莫扎里拉乳酪买主，其购买力足以为25万头母牛提供“就业机会”。

必胜客是弗兰克·卡尼和丹·卡尼两兄弟1958年在堪萨斯州创立的。两兄弟当时是设在维契托的州立大学学生，他们向母亲借了600美元，买了一些二手设备，在维契托一个繁华的十字路口租了一座小楼，就开张了。他们在一块牌子上写了Pizza（比萨饼）之后，只剩下写三个字母的地方，于是他们又写上Hut?穴小屋?雪，这就是今天著名的“必胜客”了。

两兄弟干得有声有色，很快，他们的比萨饼就在美国、墨西哥、澳大利亚、欧洲和亚洲找到了销路。必胜客最终被百事可乐公司兼并，现在共有8000多个连锁店，从科威特到危地马拉，从香港到荷属安德列斯群岛，必胜客的饼店遍布全球，每年的销售总额超过50亿美元。

这样的数字自然吸引了竞争者。80年代，达美乐异军突起，靠着保证半小时内把比萨饼送到顾客的家门口创出了名声。这个战略很成功，但他们最终还是放弃了半小时承诺，因为送货的司机老是想着抢在时间前头，这倒成了一个负担了。

有一本书，专门收录关于比萨饼的奇闻轶事。其中的第74个故事是这样的：60年代，在威斯康星州的麦德福特，罗恩·西麦克和绰号“精气神”的乔·西科克兄弟俩合开了一间名叫“墓碑踢跶舞”的小酒馆，酒馆的街对面当然就是一块墓地。一天晚上，“精气神”跳摇摆舞时滑了一跤，摔断了一条腿。不知怎么，他想在酒馆卖比萨饼，就挂着拐杖进了厨房，开始试着配制调味汁和面团。不久，当地的保龄球场和其他酒馆就开始订购他创造的比萨饼。于是，兄弟俩有了新买卖——坐在1959年生产的卡迪拉克轿车后座上出售用干冰包裹的比萨饼。到了70年代，他们又在麦德福特开设了一家比萨饼厂。尽管竞争激烈，名字很奇怪的“墓碑比萨饼”还是在美国中西部赢得了不少追随者。

1986年，卡夫食品公司收购了墓碑比萨饼厂。凭借公司雄厚的实力，这个品牌加入了美国最畅销的冷冻比萨饼的行列，年销售额超过33亿美元。

『柒』 跪求介绍Pizza,Pasta和提拉米苏的英语文章~

History of Pizza

While certainly ancient, the earliest origins of pizza are not at all clear. One interesting legend recounts that the Roman soldiers returning from Palestina, where they had been compelled to eat matzoh among the Palestinian Jews, developed a dish called picea upon gratefully returning to the Italian peninsula.

Most sources, however, agree that an early form of pizza resembling what today is called focaccia was eaten by many peoples around the Mediterranean rim, e.g., by Greeks, Egyptians etc.

These dishes of round pita-like, cooked bread with oil and spices on top are the ancestors of pizza, but are not properly speaking pizza. The tomato was unknown and the Indian water buffalo had not yet been imported to Campania, the area around Naples.

With the discovery of the New World, the tomato made its way to Italy through Spain. It was considered a poisonous ornamental and so in the first centuries of its import was not eaten.

The Neapolitan people seem to be the first to wholeheartedly adopt the tomato into their cuisine, so that in our day the (plum) tomato is the most characteristic element of Neapolitan cuisine.

Over the centuries, a veritable tradition of pizza was developed among the Neapolitan poor. It is not surprising, then, that a modern pizza, that is, with mozzarella di bufala and tomato was made in 18711 in Naples for Princess Margherita of Savoia by Raffaele Esposito. This patriotic pizza, of basil, tomato and mozzarella, in honor of the new tricolor Italian flag's red, green and white, became the pizza alla Margherita. This form of pizza was then made known, popularized and adapted in all the world through waves of emigration from Naples in the late 19th and early 20th centuries.

The History of the American style pizza pie.

The United States is among the most pizza enthusiastic countries one can find today. How did this come about?

Italian immigrants to New York City began making a version of pizza when they arrived in their new American home at the turn of the 20th century. The first pizzeria in the U.S. was opened by an Italian immigrant in 1905.

In addition, American GI's returning from Italy gained a familiarity with the dish and it is in the post-WWII period that pizza really takes off in the United States.

1 Date per VPN Discipline and Specifications Manual.

The History of Pizza
By Mani Niall
Roman soldiers tasted matzo and thought it lacked FOCUS (the Latin word for hearth). On a hearth, along with oil, herbs and cheese ... pizze was born ..

The root word in Latin is PICEA, which describes the blackening of the crust caused by the fire underneath.

The modern precursor to what we call pizza occurred in pre-Renaissance Naples. Poor housewives had only flour, olive oil, lard, cheese and herbs with which to feed their families, so combining them in a tasty and delicious manner became the goal. All of Italy proclaimed the Neapolitan pies to be the best.

Chronological history of pizza:
post Columbus - Tomatoes were brought back to Europe from the New World. Originally they were thought to be poisonous, but later became accepted and added to pizza.
16th century - Maria Carolina, the Queen of Naples convinced her husband, King Ferdinand IV to allow the peasant dish pizza to be made in the royal oven.
1889 Raffaele Esposito, themost famous PIZZAIOLO (pizza chef) created a pie for Queen Margherita - tomato, basil and cheese, (to resemble the Italian flag) which remains the basis for American pizza.
1905 - 1st US Pizzeria opens in New York City at 53 1/2 Spring St.
1945 - Soldiers returning from WWII brought with them a taste for certain foods--pizza was at the top of their list.

PIZZA TRIVIA
In the Italian Bible, Elijahs manna is called focaccia.
Americans eat 90 acres of pizza per day.
During TV news broadcasts, most pizza is ordered ring the weather, and the delivery folks report that women are better tippers!
According to the Wall Street Journal, when Hillary is out-of-town, White House staffers order more pizza!

History of Pasta
If you hear the word pasta, you think Italy, but it’s said that pasta actually goes back to the Etruscans (400 B.C.). It is believed that they used to prepare the first lasagna made of spelt which is a cereal like wheat, but far more resistant against bad weather and diseases. (An Etruscan tomb, found 48 kilometers north of Rome, showed a group of natives making what appears to be pasta).

Later years, the Romans made lagane (A kind of lasagna). Lagane was a very simple dough made of water and flour. Lagane is still used today in the Center and South of Italy to call some kind of pasta. Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!)

But what about the belief that the Great Venetian Explorer, Marco Polo, brought pasta to Italy? When Marco Polo was in the East in 1279 a.d. the will of Ponzio Baestone, a Genoan soldier, was drafted. In this will he requested "bariscella peina de macarone" – a small basket of … maccheroni! This all happened 16 years before Marco Polo returned from China.

In the 11th century, the Arabs brought pasta around the Mediterranean basin, but spread to Italy e to the very agreeable climate. Then, in the 17th century in Naples, pasta with Tomato arrived in Europe after America was discovered.

Although pasta became very popular, it didn’t go onto the princes’ tables, because since it’s discovery it was eaten using hands. It was near 1700 that one of King Ferdinand II’s chamberlains had the bright idea of using a fork with 4 short prongs, that became a common practice. Since then pasta was also served ring the Court’s banquets all over Italy, and from here its world tour began.

The U.S. President Thomas Jefferson (1743-1826) loved pasta and made it known all over the United States. It seemed that he fell in love with a certain dish he sampled in Naples while he served as the U.S. Ambassador to France. In fact, he promptly ordered crates of "maccheroni", along with a pasta-making machine to be send back to the States.

In the beginning of the last century, the first, rudementary, machines for its mass-proction started in Naples. But why in Naples? Because the most important moment of its proction is the drying process. Naples’ surroundings and hinterland were offering the ideal environment for this proction. Today modern technology allows the standardisation of pasta proction and the reproction of the ideal climatic conditions, so pasta’s proction spread out in a lot of Nations.

This overall reproction makes pasta the most known Italian food all around the world.

History of Tiramisu
Open an old Italian cookbook, browse through the index and… surprise! No Tiramisu’ cake recipe. My first encounter with Tiramisu’ was in 1985. I was in Italy at that time: A friend of mine told me about this new cake recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. The taste was unbelievably good, as never I had tasted before. Since then I fell in love with this dessert.

Everybody knows by now that Tiramisu’ means “-me-up” in Italian, for the high energetic content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu’. It is a layered cake; therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in “alkermes” liquor, and alternated layers of chocolate and egg custard.

Layered cakes have been around for long time. The brilliant idea in Tiramisu’ is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisu’.

I love to study history of food. In my book “The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining”, there is extensive information about culinary history of the various regions of Italy. I tried to trace the origin of Tiramisu’ investigating many Italian cookbooks.

The first clue is by the famous Italian gastronome Giuseppe Maffioli. In his book “Il ghiottone Veneto”, (The Venetian Glutton) first published in 1968, he talks extensively about Zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region. It is the coastal area across the Adriatic Sea that was Venetian territory for long time ring the golden age of the “Repubblica Serenissima” (The Most Serene Republic) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine.

“The groom’s bachelor friends”, says Maffioli, “at the end of the long wedding banquet, maliciously teasing, gave to him before the couple retired a big bottle of zabajon, to guarantee a successful and prolonged honeymoon”. “The zabajon”, Maffioli continues, “was sometimes added of whipped cream, but in this case was served very cold, almost frozen, and accompanied by the coli, small thin Venetian cookies invented in the 1700’s by a baker in the Santa Margherita suburb of Venice”. The addition of whipped cream, the serving temperature, the cookies, all these elements are close to the modern Tiramisu’ recipe. And even the allusion to the energetic properties of the Zabaglione, seem to refer to the Tiramisu’ name.

Later in my research the oldest recipe I could find was in the book by Giovanni Capnist “I Dolci del Veneto” (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’. “Recent recipe with infinite variations from the town of Treviso”, says Capnist, “discovery of restaurants more then family tradition”.

But the final word on the origin of Tiramisu’ is from the book by Fernando e Tina Raris “La Marca Gastronomica” published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy”.

Still today the restaurant “Le Beccherie” makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they didn’t patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu’.

I tried countless different recipes form the infinite variations of Tiramisu’, but the classic one, (the recipe I show on my website), the recipe from the “Le Beccherie” restaurant, is still the one I prepare today and the one I prefer.

As an example of one of the many delicious variation of Tiramisu’ I am showing on my website a step-by-step recipe for the “Tiramisu’ with Mixed Berries” that is quickly becoming a new classic.

『捌』 翻译关于PIZZA的文章

比萨屋
比萨屋是一个国际特许经营连锁餐厅，总部设在艾迪，德州， [ 1 ]美国内（北部郊区容的达拉斯）提供不同风格的比萨附加菜，包括意大利面食，水牛翅膀，面饼和大蒜面包。比萨屋是全球最大的比萨连锁餐厅，是“超棒”公司的附属公司。 Brands品牌，在100个国家拥有约34000餐厅，配货单位和书报亭，

『玖』 谁有介绍Pizza Hut的英文文章急需！！！！

Pizza Hut可以参考下：）~~

Pizza Hut franchisees exemplify the entrepreneurial spirit which launched our system back in 1958. Through interest and initiative, the Pizza Hut system was able to develop new territories both in the United States and overseas.

Today, franchisees and joint venture partnerships account for more than half of the Pizza Hut system's total units. Our development on the international front is a good indication of the growth that has characterized our system. Following the opening of the first international restaurant in Canada in 1968, Pizza Hut restaurants quickly appeared in Mexico, South America, Australia, Europe, the Far East and Africa. Today, Pizza Hut operates in more than 100 countries and territories throughout the world.

Pizza Hut® is the family pizza place.
As a matter of fact, we are rooted in family -- literally. Two brothers, mom and $600 turned into the recipe for the world's largest pizza company in 1958, when a family friend with the idea of opening a pizza parlor approached the two college-age brothers in Kansas. The concept was relatively new at the time and the brothers quickly saw the potential of this new enterprise. Borrowing $600 from their mother, they purchased second-hand equipment and rented a small building on a busy intersection in Wichita, Kansas. The result of their efforts was the first Pizza Hut and the foundation for what would become the largest and most successful pizza restaurant in the world.

『拾』 四块披萨读后感

一千个读者有一千个哈姆雷特，自己读文章读书的感觉是和别人不一样的，写读后感最好是实际写自己的感悟。
怎样写读后感：
读后感就是读了一本书,一篇文章,一段话,或几句名言后,把具体感受和得到的启示写成的文章.
读后感的格式（简单的说）：
第一段 把书中主要内容,加以概括,作者写了什么,想表达什么.
第二段 选择一个比较重要的点,也可以是自己认为重要的地方,用自己的话加以表达,我觉得哪哪哪比较好,我有什么样的看法.
第三段 联系实际生活,把书里的和生活中的结合起来,抒发下真情实感,生活中怎么怎么样,我觉得怎么怎么样,我学到了什么.
做到以上3点,那么这篇读后感基本就出来了
当然 不一定就三段
中间可以自己分,详略得当就好
但是 结构层次一定要鲜明,读和感结合,重点在“感”上.
读后感通常有三种写法：一种是缩写内容提纲,一种是写阅读后的体会感想,一种是摘录好的句子和段落.题目可以用《×××读后感》,也可以用《读×××有感》.
首先要审清题目.在写作时,要分辨什么是主要的,什么是次要的,力求做到“读”能抓住重点,“感”能写出体会.
其次要选择材料.读是写的基础,只有读得认真仔细,才能深入理解文章内容,从而抓住重点,把握文章的思想感情,才能有所感受,有所体会；只有认真读书才能找到读感之间的联系点来,这个点就是文章的中心思想,就是文中点明中心思想的句子.对一篇作品,写体会时不能面面俱到,应写自己读后在思想上、行动上的变化,摘取其中的某一点做文章.
第三,写读后感应以所读作品的内容简介开头,然后,再写体会.原文内容往往用3～4句话概括为宜.结尾也大多再回到所读的作品上来.要把重点放在“感”字上,切记要联系自己的生活实际.
最后,写读后感的注意事项：①写读后感绝不是对原文的抄录或简单地复述,不能脱离原文任意发挥,应以写“体会”为主.②要写得有真情实感.应是发自内心深处的感受,绝非“检讨书”或“保证书”.③要写出独特的新鲜感受,力求有新意的见解来吸引读者或感染读者.