Capital Advisory Group - February 2020

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The Other February Holidays

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Your Epic Adventure Awaits

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Get More Love Back FromYour Customers (When You Love Them First)

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Leap Ahead of Tax Stress

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Easy Shrimp Scampi

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National Pizza Day

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What’s in a Pie? NATIONAL PIZZA DAY

Pizza styles are as varied as the toppings that adorn them — thin crust, deep dish, stuffed, you get the idea. Here are three delectable varieties you might find in different establishments

Neapolitan, the Associazione Verace Pizza Napoletana, a nonprofit dedicated to protecting the sacred style, provides

clear guidelines. DEEP-DISH

across the country. NEAPOLITAN

Most people can agree on one aspect of the potentially polarizing deep-dish: It will leave no one hungry. Originating in Chicago, this hearty pie does things a little differently. A high-sided pan creates a tall crust capable of containing a deep layer of cheese and toppings, including sauce, spices, and a smattering of Parmesan cheese, of course. ST. LOUIS We’d be remiss not to mention our hometown’s namesake pizza. Made with a crisp, crunchy, thin crust, what really defines a St. Louis is the cheese.

You might call the Neapolitan the granddaddy of pizza. After tomatoes came to Italy from South America in the 16th century, clever Napolitanos saw the potential.They began using them to top flatbread, then smothering the combo with mozzarella. Today, Neapolitan is defined by a fermented dough baked to perfection in a wood-fired crust and topped with red sauce, minimal chunks of mozzarella, and herbs. For the exact specifications on what makes a true

Provel — made up of an all-its-own mixture of cheddar, provolone, Swiss, and liquid smoke — was first invented by St. Louisans in the mid-20th century and has continued to adorn pizzas here ever since. When it comes down to it, one quality unifies all pizza, regardless of style: It’s delicious.

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