菠蘿披薩：一場關於加拿大發明的微不足道爭論

 

🍍 菠蘿披薩：一場關於加拿大發明的微不足道爭論 🇨🇦

最近源自香港和台灣的網路熱議，集中在義大利人如何厭惡將菠蘿作為披薩配料，認為這不是「正宗義大利方式」。這場爭論凸顯了人們對這道菜餚真正起源的根本性誤解。儘管「菠蘿披薩不是真正的義大利方式」這一說法是準確的，但爭論的激烈程度卻完全忽略了一個關鍵的歷史事實：夏威夷披薩（菠蘿與火腿/培根）並不是義大利人發明的，它出現在全球菜單上也不是對義大利的輕視。

菠蘿披薩的發明者，普遍認為是希臘裔加拿大人 Sam Panopoulos，於 1962 年 在加拿大安大略省察塔姆（Chatham, Ontario, Canada）的 Satellite 餐廳 創造了它。Panopoulos 為了突破傳統披薩的界限，決定將酸甜的罐頭水果加入到鹹味的餡餅中，從而創造了這個極具爭議卻在全球廣受歡迎的「夏威夷披薩」。

有了這些知識，關於義大利人所謂的憤怒的激烈討論，實質上就變得微不足道了。爭論菠蘿是否應該出現在披薩上，如果僅以嚴格的義大利傳統為依據，就如同爭論左宗棠雞是否應該在北京供應一樣——它完全忽略了這道菜本身是一個北美改良版的事實。

披薩自從在拿坡里卑微誕生以來，已經成為全球烹飪創意的畫布。儘管拿坡里披薩保持著嚴格的標準，但其形式本身已被各地採納和調整。夏威夷披薩是在加拿大誕生的、獨特且全球公認的風格，它屬於更廣泛的北美披薩傳統的一部分，該傳統包括許多偏離義大利規範的做法，例如深盤披薩（deep-dish）和紐約切片披薩（New York slices）。

因此，這場爭論不再是關於傳統，而僅僅是個人口味的表達。一個人是否喜歡菠蘿和鹹火腿在披薩上的酸甜組合，是個人偏好的問題，而不是文化真實性的問題。將爭論的焦點放在這個加拿大發明是否「夠義大利」上，只會分散人們對夏威夷披薩本身真實、迷人且相當近代的歷史的注意力。

Pineapple Pizza: A Trivial Tiff Over a Canadian Creation 🇨🇦

 

🍍 Pineapple Pizza: A Trivial Tiff Over a Canadian Creation 🇨🇦

The recent flurry of online debate originating from Hong Kong and Taiwan—centered on the notion that Italians despise pineapple as a pizza topping—highlights a fundamental misunderstanding of the dish's true origins. While the sentiment that pineapple on pizza is "not the genuine Italian way" is accurate, the intensity of the argument completely overlooks a crucial piece of historical fact: Hawaiian pizza (pineapple and ham/bacon) is not an Italian invention, nor is its presence on the global menu a slight against Italy.

The invention of pineapple on pizza is widely credited to Sam Panopoulos, a Greek-born Canadian, at his Satellite Restaurant in Chatham, Ontario, Canada, in 1962. Panopoulos, looking to experiment beyond the typical pizza fare, decided to add the sweet and sour canned fruit to the savory pie, thus creating the polarizing, yet globally popular, "Hawaiian pizza."

This knowledge makes the heated discussions about Italy's supposed outrage essentially trivial. To argue whether pineapple belongs on a pizza based on strict Italian tradition is akin to arguing whether General Tso's chicken should be served in Beijing—it completely misses the fact that the dish itself is a North American adaptation.

Pizza, since its humble beginnings in Naples, has become a global canvas for culinary creativity. While Neapolitan pizza maintains strict standards, the form itself has been adopted and adapted everywhere. Hawaiian pizza is a distinct, globally recognized style born in Canada and is part of the broader North American pizza tradition, which includes many deviations from Italian norms, such as deep-dish and New York slices.

The argument thus ceases to be about tradition and becomes merely an expression of personal taste. Whether one enjoys the sweet-and-sour combination of pineapple and savory ham on a pizza is a matter of individual preference, not cultural authenticity. Focusing the debate on whether this Canadian invention is "Italian enough" is a distraction from the true, fascinating, and quite recent history of the Hawaiian pizza itself.