Review by Booklist Review
PreS-Gr. 2. In 1889 Naples, pizza-maker Raffaele has received a request from the queen; her servants rave about his pizzas, and she would like to try them. As he shops for ingredients, the vendors protest that their simple ingredients--anchovies, mozzarella--are peasant foods, but Raffaele is determined to offer the queen a taste of what the people of Napoli eat. After the anchovies disappear (presumably into a round, white cat), Raffaele improvises, making a vegetarian pie inspired by the colors of the Italian flag and named Margherita in honor of the queen. Some young listeners may grow restless with Castaldo's long text, but others, particularly children interested in cooking, will enjoy the step-by-step story of how such a familiar food is put together. The richly toned, detailed illustrations, reminiscent of Giselle Potter's skewed angles and slightly naive style, extend the action and the sense of history in busy scenes in the kitchen and on the picturesque streets. A recipe for pizza and an author's note, highlighting the story's factual basis, are appended. For more picture books about kids cooking see the Read-alikes: Kids in the Kitchen in the October 15 issue. --Gillian Engberg Copyright 2005 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by School Library Journal Review
K-Gr 3-Based on a true story, this charming picture book re-creates the events of June 11, 1889, in Napoli, Italy, which culminated in the birth of the Pizza Margherita, which shows off the red, white, and green of the Italian flag. Raffaele Esposito, owner of Pietro e Basta Cos", is reported to make the best pizza in the city. On a typical busy morning, the queen's messenger strolls in to place an order. Queen Margherita wants to taste what the people of Napoli love to eat. So Raffaele sets out to get the finest ingredients. The daylong process that follows will engage the imaginations and taste buds of readers. Arty and amusing color illustrations are full of details that further develop the story, while the description of the pizzas will leave everyone hungry for more. The book includes a recipe, and an author's note provides more information about pizza and this special pizzeria, which still exists.-Julie Roach, Watertown Free Public Library, MA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Horn Book Review
Upon being commissioned to create a pie for the queen, Raffaele sets about gathering ingredients for three different specimens, one of which he names for her. Set in 1889 Naples and based on a true event, the story lacks tension (as expected, Queen Margherita loves Raffaele's?pizza), but the writing has panache and the meticulous images are mouthwatering. (c) Copyright 2010. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. All rights reserved.
(c) Copyright The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Kirkus Book Review
A rather puckish rendition of how the pizza we know and love in the U.S. came to be--more or less. In 1889, pizza had already been a popular Naples foodstuff for decades. On June 11 of that year, the queen's emissary visited Raffaele Esposito. Queen Margherita had heard that Raffaele made the best pizza in the city and she wanted to taste some. Raffaele goes off to obtain the finest olive oil, mozzarella and sausage for the queen. He makes one with garlic and tomato, one with mozzarella, sausage and basil. For the third, since the cat had eaten the anchovies he set aside, he's inspired by the colors of the Italian flag to make a red tomato, white mozzarella and green basil pizza. The queen loves them all and the new one is named for her. Potter's sunny palette and comically exaggerated figures live in a cartoon Napoli where Raffaele can twirl pizza dough in each hand simultaneously. The recipe included does not allow for the difficulties of making pizza from scratch, and doesn't explain much that might be needful, but that's a small quibble. Certain to make readers long for a slice. (recipe, author's note) (Picture book. 5-9) Copyright ©Kirkus Reviews, used with permission.
Copyright (c) Kirkus Reviews, used with permission.
