![]() Deli owner Michael Fiore, who uses spiced and roasted peppers in his sandwiches, told Block Club Chicago that he started off selling pepper and egg sandwiches only during lent, but due to their popularity they are now a regular part of the year round menu. Restaurant owner Tony Dominici told the Chicago Sun-Times that his recipe calls for three to four eggs in each sandwich plus a blend of six spices that are a family secret he inherited from his grandparents. You get to eat pepper and egg sandwiches." ![]() Executive director of the University Village Association, Kathy Catrambone, told Block Club Chicago, "It's the best thing about Lent. But who the first person was to mix scrambled eggs with sliced peppers and sandwich them between slices of French or Italian bread is anyone's guess. It is said that Italian immigrants came up with the idea. The history of this uniquely Chicago sandwich has roots all the way back in the 19th century. ![]() But the original Pizzeria Uno is still in operation in Chicago, serving up its claim to fame to hungry customers seven days a week. You can even find a few locations abroad in both Saudi Arabia and India. Pizzeria Uno long ago expanded and is now a chain called Uno Pizzeria and Grill with locations as far east as Maine and as far west as Colorado. A slice of Chicago-style pizza is thick and hearty, so it's best to use a sturdy pie server to move one to your plate. In restaurants, a special pizza pan gripper is used to deliver the piping hot pies fresh from the oven to customers. The mozzarella cheese is put onto the dough first, followed by "toppings" like meat and vegetables, and then the sauce is ladled on last. A pan with deep sides is used rather than a flat surface. Their Chicago-style pizza is essentially an inversion of the traditional Neapolitan pizza. Chicago-style pizza was first created in 1943 by Ike Sewell and Ric Riccardo for their Near North Side neighborhood restaurant Pizzeria Uno.
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