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Italian-American

White pizza is evidently not Italian-American, since pizza bianca is Italian. Gymnophoria (talk) 12:41, 28 February 2023 (UTC)[reply]

Sources (https://it.wikipedia.org/wiki/Pizza_bianca)

@PamD: https://www.confesercenti.it/blog/la-pizza-bianca-romana-alla-pala-del-fornaio-entra-nellelenco-dei-pat-2019/; https://www.lisafregosi.it/2018/08/ricetta-romana-pizza-prosciutto-e-fichi.html. What do you think of these sources? Do you consider them valid? If so, could you add them? JacktheBrown (talk) 01:12, 31 May 2024 (UTC)[reply]

Not sure about the first one since it mostly sticks to the ministerial decree which shouldn't be a problem but has a passing mention of the "ancient recipe" (l'antica ricetta) which doesn't really go into enough details to be considered reliable on this point.

The second one is a bit weak since it seems entirely WP:SELFPUB.

I found a source that could be interesting for the article "Frontiers and Cross-Border Foods: Pizza, Study of a Paradox" (in french). Though we'd probably need to properly parse what can be used for the article, the author mentions a few interesting things:

On trouve néanmoins une indication de ce que pouvait être cette pizza dans un dossier d’appellation protégée pour la Vera pizza napoletana (1997) : y est répertoriée en 1660 une pizza bianca mastunicola, dont le support de pâte est enduit de saindoux avant d’être agrémenté de fromage et de basilic.

Translation:

Nevertheless, an indication of what this pizza might have been can be found in a protected designation file for Vera pizza napoletana (1997): in 1660, it lists a pizza bianca mastunicola, whose dough base is coated with lard before being garnished with cheese and basil.

And

La pizza se vend à la part par des garçons qui, toute la journée et jusqu’à la nuit, se tiennent devant de petits comptoirs ambulants. Ils en proposent deux sortes, bianca ou rossa, mais seulement salées. Serao (1890 :105-107 ; 1884 : 1074-1075), en donne une description assez précis.

Translation:

Pizza is sold by the slice by boys who, all day and into the night, stand in front of small itinerant counters. They offer two kinds, bianca and rossa, but only salted. Serao (1890:105-107; 1884:1074-1075), gives a fairly precise description.

with additional notes for Serao:

Trois autres témoignages recoupant les descriptifs laissés par l’auteur sont disponibles pour la même époque : voir Dumas (1984 : 94-96), Spaduzzi et Somma (1863 : 59-60), ainsi que De Bourcard (1850). Pour De Bourcard (Usi e costumi di Napoli, 1850) on ne dispose pas de référence complète, mais il est cité par V. Buonassisi (www.pizza.it-Lecuriosità), consulté en mars 1998.

Translation:

Three other testimonials are available for the same period, cross-referencing the descriptions left by the author: see Dumas (1984: 94-96), Spaduzzi and Somma (1863: 59-60), and De Bourcard (1850). No complete reference is available for De Bourcard (Usi e costumi di Napoli, 1850), but it is cited by V. Buonassisi (www.pizza.it-Lecuriosità), consulted in March 1998.

and finally:

on retrouve une pizza rossa Margherita qui est aussi une « vente vedette » dans les fêtes des saints italiens de la Little Italy de New York, tandis qu’en 1903, aux abords du Vieux port de Marseille, mention est faite d’une pizza bianca fabriquée dans une cantine de travailleurs italiens.

Translation:

we find a pizza rossa Margherita is also a "star seller" at Italian saints' festivals in New York's Little Italy, while in 1903, on the outskirts of Marseille's Vieux Port, mention is made of a pizza bianca made in an Italian workers' canteen.

I think it might be worth looking into the references she mentions. Specifically the file for Vera pizza napoletana and the 1660 pizza bianca mention it apparently contains and the "Dumas (1984: 94-96)", "Serao (1890 :105-107 ; 1884 : 1074-1075)", "Spaduzzi and Somma (1863: 59-60)" and "De Bourcard (1850)". Dumas is probably a reference to Alexandre Dumas who is mentioned and referenced in History of pizza. De Boucard is apparently this book but we'd probably need to scour the whole book to find which reference the author is talking about. Spaduzzi and Somma is this book. Serao might be Matilde Serao, her wikipedia bibliography shows one book published in 1890 but also an english translation of an earlier novel and I do not know if or which are the ones mentioned as reference. Yvan Part (talk) 12:19, 20 August 2024 (UTC)[reply]

Roman pizza bianca is not the same as white pizza

If you Google "pizza bianca romana", this is not even a pizza as the term is used in English. It's a completely different thing and should have a separate article, like the split of Sausages in Italian cuisine from Italian sausage. Pizza bianca was created a couple days ago as a redirect to here. I propose that it be turned into an article on the Roman dish. If some people call white pizza "pizza bianca", add a "not to be confused with" hatnote to pizza bianca. Un assiolo (talk) 12:52, 21 August 2024 (UTC)[reply]

The real question would be to know if there are enough WP:RS to support separate articles for either or both, otherwise they might end up rapidly on the chopping block of WP:AfD. Yvan Part (talk) 12:57, 21 August 2024 (UTC)[reply]

The sources currently in the article seem adequate to me. --Un assiolo (talk) 13:53, 21 August 2024 (UTC)[reply]

As no one objected, I have now split the article. See: Pizza bianca. --Un assiolo (talk) 17:27, 21 August 2024 (UTC)[reply]

@Un assiolo: very good work! JacktheBrown (talk) 20:47, 21 August 2024 (UTC)[reply]