Lunch Menu Selection

• Appetizers

• Salads

• Chicken Classics

• Pastas

Specialties

• Ribs

• Sandwiches

• Pizza

• Desserts

History of Pizza and Pasta
Much of what the world knows as Italian food has its roots in southern Italy, especially Naples and Sicily. The working class and peasants holds the claim to fame on creating pizza and pasta. Historically, pizza was not served with tomato sauce but rather rubbed with oil and served with fish. Once tomatoes were brought to Italy, pizza makers started creating red sauce pizza topped with fish or other meat. In the 1800's it wasn't uncommon to see pizza sellers on the side of the road in Naples. This tradition has continued, although the pizza is now sold in small shops and pizzerias as opposed to carts lined up in the street. Macaroni is a term used when describing hard shaped pasta pieces. It was the peasant's food, along with pizza, because it was inexpensive to make and had a very long shelf life. Italy even exported macaroni to other countries needing cheap, long-lasting food. Some researchers have found documents that appear to mention the use of macaroni in Italy as early as the 12th century. Spaghetti is another type of dried pasta, and was historically served with fish and olive oil with garlic. Spaghetti Bolognese didn't become the norm until tomatoes were introduced to Italy.