Comprehension: Summarizing
America's Pizza Pioneers
A pizza with tomato sauce, mozzarella cheese, and fresh basil on a wooden board, with fresh tomatoes and basil in the background
Credit: V. Matthiesen/Shutterstock
Americans are passionate about pizza. And pizza restaurants in the United States make a whole lot of dough, pulling in more than $45 billion each year.
This flavorful favorite wasn't born in the United States, of course. Piping hot circles of cheesy goodness have been emerging from ovens in Naples, Italy, for centuries, but pizza didn't arrive in the U.S. until around 1900. Historians have long recognized that Americans have Italian immigrants to thank for delivering the joy of pizza to the nation. Which individual opened the first pizza place in the U.S., however, is less certain.
For many years, Gennaro Lombardi was considered to be America's first pizzeria proprietor. According to a well-known story, he applied for a restaurant license to sell pizza at a store on Spring Street in New York City in 1905. Until recently, many experts agreed it was the first business that sold pizza in the U.S.
In 2019, however, food historians got an extra-large surprise. Writer Peter Regas shared evidence that contradicted the conventional tale. While researching a book on pizza history, Regas examined Lombardi's immigration records as well as New York newspapers published during the late 1800s and early 1900s. He found pizzeria advertisements indicating that New Yorkers could buy a pie years before Lombardi ever set foot in the city.
If Lombardi wasn't the first to peddle pizza in the States, who was? Based on his research, Regas thinks it may have been an Italian immigrant named Filippo Milone. Milone, who arrived in the U.S. earlier than Lombardi, opened several pizzerias and later sold them to different owners. In fact, Regas believes that the restaurants Milone established include the pizzeria on Spring Street that became known as Lombardi's.
Whether or not Milone premiered pizza in America, Gennaro Lombardi will remain renowned. His namesake restaurant is still in business more than a century after opening its doors, and it's irrefutably a big cheese in pizza history. Italian immigrants whose names have been forgotten probably also played a part. So, Americans who adore 'za should raise a slice to Milone, Lombardi, and all the pioneers of pie.
QUESTION 3
QUESTION 3 OF 4
3 / 4
Which is the closest synonym for the word conventional, as it is used in the article?
A.cunning
B.prevailing
C.alternative
D.destructive