New Haven's greatest culinary claim to fame may be its pizza, which has been claimed to be among the best in the country, or even in the world. New Haven-style pizza, called "apizza" (pronounced ah-BEETS, [aˈpitts] in the original Italian dialect), made its debut at the iconic Frank Pepe Pizzeria Napoletana (known as Pepe's) in 1925. Apizza is baked in coal- or wood-fired brick ovens, and is notable for its thin crust. Apizza may be red (with a tomato-based sauce) or white (with a sauce of garlic and olive oil), and pies ordered "plain" are made without the otherwise customary mozzarella cheese (originally smoked mozzarella, known as "scamorza" in Italian). A white clam pie is a well-known specialty of the restaurants on Wooster Street in the Little Italy section of New Haven, including Pepe's and Sally's Apizza (which opened in 1938). Modern Apizza on State Street, which opened in 1934, is also well-known. COUNT 10
QSN1 What dish is commonly considered to be penultimate culinary achievement in New Haven? ANS1 New Haven-style pizza QSN2 What is the colloquial term afforded to New Haven-style pizza? ANS2 "apizza" QSN3 At what New Haven establishment did "apizza" make it's inaugural appearance in 1925?  ANS3 Frank Pepe Pizzeria Napoletana QSN4 What ingredient is notably absent from a New Haven-style pizza when ordered plain? ANS4 mozzarella cheese QSN5 In what section of New Haven would one expect to find an outstanding white clam pie pizza on Wooster Street? ANS5 Little Italy QSN6 New Haven, in terms of food is best known for what? ANS6 pizza QSN7 Where did New Haven pizza style originated from? ANS7 Frank Pepe Pizzeria Napoletana QSN8 In general what are "apizza" known for? ANS8 its thin crust QSN9 White clam pie is found in what district of New Haven? ANS9 Wooster Street in the Little Italy section QSN10 In what year was New Haven-style pizza found? ANS10 1925