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INSIDE THIS ISSUE
1
What Good Will the Money Do?
2 2 3 3 4
Take a Break From Your Smartphone
The Dangers of Constant Road Maintenance
Crazy Lawsuits Surrounding the Dearly Departed
Grilled Beef Ribs
A Unique Slice of Local Culinary History
A TRULY REGIONAL SLICE THE HISTORY OF ST. LOUIS-STYLE PIZZA
W hile it may not invoke the same prestige as its New York or Chicago-
which is a matter of some contention. Typically, the preferred cheese is Provel, a Frankensteined mixture of cheddar, Swiss, and provolone. While this cheese is most closely associated with St. Louis-style pizza, many contemporary pizzerias have jettisoned it due to its heavy processing. Instead, they create fresh blends of the three cheeses for themselves. Don’t worry Provel purists, you can still find it at plenty of eateries. Given how ubiquitous pizza is in American life, it’s easy to forget that it’s a relatively new culinary phenomenon. Lombardi’s, America’s first pizzeria, opened in 1905 in New York. In the ensuing decades, it spread slowly around the Northeast. During World War II, many GIs stationed in Italy discovered the food and brought cravings for it back home. That’s exactly what led Amedeo Fiore to open St. Louis’ first pizzeria in 1945. The St. Louis-style pizza would be codified about two decades later at Imo’s Pizza. Opened in 1964, and later expanding to dozens of locations, Imo’s is the place that put St. Louis-style pizza on the map. Whether you love this unique take on pizza or loathe it, you have to appreciate how uniquely St. Louis it is.
based cousins, there is no denying St. Louis-style pizza bears all the hallmarks of a regional delicacy. It was created right here and has become a part of the city’s fabric, much like toasted ravioli, pork steaks, and sauce-slathered barbecue. You can find it all over the St. Louis metro area — and nearly nowhere else. So what exactly makes a pie St. Louis-style, and how did it come to be so intertwined with the city’s identity? The three basic components of a pizza tend to be the same whether you’re in Naples, Manhattan, or on Mars: sauce, crust, and cheese. In St. Louis, each of these gets its own unique twist. The crust is thin and crispy, often described as “cracker-like.” The sauce is tomato-based, as per tradition, but it is so heavily spiked with oregano that the herb nearly steals the spotlight from the fruit. Finally, there's the cheese,
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