Italians: Pepperoni is Greek, err American, to Me

Wednesday, 02 February 2011 | by Pat's Picks

Don’t try an order a pepperoni pizza in Italy. The New York Times says Italians consider the topping “purely an Italian-American creation, like chicken Parmesan.” Food historians say “pepperoni’s smokiness, beef content and fine grind” have more in common with German sausages than anything you’d find in an Italian butcher shop. Plus it’s smoked.

But that doesn’t make Americans love it any less. The glut of artisanal pizza shops opening up around the country are trying to satisfy Americans’ pepperoni cravings with Italian equivalents. Others have simply started dotted their pies with Hormel slices, ceding to the business mantra, ‘Give the people what they want.’