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Papua New GuineaFlavors · New Haven
Thin, uneven crust, very well toasted, baked in a very hot coal or wood-fired oven. Locals in New Haven call it apizza, in the style of immigrants from southern Italy.
Traditional dish from New Haven, Connecticut
Also known as: apizza, New Haven apizza
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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New Haven-style pizza — New Haven, the United States
New Haven pizza, in Connecticut, originated in the southern Italian immigrant neighborhoods in the early 20th century. Locals call it apizza, pronounced "abíts," as in the Neapolitan dialect of the city’s early pizzaiolos.
The dough is hand-stretched unevenly and baked in very hot coal- or wood-fired brick ovens until thin, crispy and with a heavily toasted, almost charred rim. In the simplest version, the tomato pie, it has only tomato sauce, oregano, garlic and a little grated cheese; mozzarella is ordered separately, known as "mootz."
One of the city’s best-known versions is the white clam pie, topped with fresh clams, garlic, olive oil and oregano, without tomato sauce. Pizza is served on metal trays and cut into irregular pieces. The Wooster Square neighborhood is home to many traditional pizzerias.
New Haven , Connecticut
Long-fermentation dough; tomato sauce, oregano, garlic, grated cheese; mozzarella optional; for the white clam pie: clams, garlic and olive oil.
Served on a metal tray, cut into irregular pieces, to be eaten with the hands.
Year‑round.
Your questions
It’s what New Haven locals call the city’s pizza: thin-crust and very toasted, baked in a coal- or wood-fired oven.
A New Haven pizza topped with fresh clams, garlic, olive oil and oregano, served without tomato sauce.
Because it’s baked in very hot coal- or wood-fired brick ovens that darken and crisp the crust.
Flavors of the United States
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Pastrami sandwich: cured, seasoned and smoked beef, hot-sliced on rye bread with mustard. It’s the sandwich of New York’s Jewish delicatessens.
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Hamburger topped with melted cheese and roasted, chopped New Mexico green chile. The state’s official tourism promotes a trail of restaurants that serve it, and several towns claim to have created it.
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Large burrito made with a flour tortilla, filled with meat, rice, beans, salsa and sour cream, wrapped in aluminum foil. It originated in the taquerías of the Mission neighborhood in San Francisco in the 1960s.
Low St. Louis cake with a dense, buttery base and a moist, sticky topping of butter, sugar and eggs, dusted with powdered sugar. Local tradition attributes it to a baker’s mistake in the 1930s.
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Cuban sandwich made with Cuban bread, roasted pork, ham, Swiss cheese, pickles and mustard, pressed on a griddle. In Tampa it also includes salami. The City Council declared it the city’s signature sandwich in 2012.
Whiskey made in Tennessee with at least 51% corn, filtered through sugar maple charcoal before aging in new toasted oak barrels. A 2013 state law defines what may use that name.
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Sausage wrapped in bacon and grilled, served in a soft bolillo-style roll with beans, tomato, onion, mayonnaise, mustard and hot sauce. It came from the Mexican state of Sonora and became a symbol of Tucson.
Thick stew of chicken, lima beans, corn and tomato, cooked for hours in iron pots. The Virginia General Assembly points to Brunswick County as the place of origin, in a long-standing dispute with Georgia.
Soft roll baked with slices or sticks of pepperoni inside, which release fat and season the dough. It originated among coal miners of Italian descent in West Virginia.
A sausage thicker and spicier than the hot dog, smoked and grilled, served in bread with chili, onion and mustard. Washington’s tourism agency calls it the city’s signature dish.
Oval puff pastry, made of very thin layers, filled with fruit, nuts, or cream and topped with icing. Brought by Danish immigrants, it is Wisconsin’s official dessert.
