Rome Celebrates Anniversary for Appian Way
By: Maddie Reisinger
ROME, ITALY- On January 22, 2012, the 1,700th anniversary of the Appian Way was held. Folks from all over came to tour this historical landmark.
The Appian Way is a road in Rome that was built in 312 B.C. and spanned about 330 miles. Hundreds of people gather to tour parts of this road.
They learn that the road was originally built for quick troop movement. Livy states, "Almost all of the landmarks along this road relate to religious beliefs."
The long road starts at the Saint Sebastian Gate. Here, tourists are able to walk through the Museum of Walls and Defense. The museum shows visitors what the Roman army looked like.
Also along the road, more celebrations occur at the first major landmark, The Church of Santa Maria in Palmis. Worships and classes are held throughout the day.
In close proximity to the church, there will be the Catacombs of St. Callixtus. There are tours of these catacombs from sunrise until sundown. One of the many tour guides states, " This is the official burial site for the Christians of Rome."
A mile from the last catacombs there are the Catacombs of St. Sebastian. These were created for the fourth century Christians. The catacombs are off limits due to it's unknown structure.
Just past the catacombs is the Circus of Maventius. Here, visitors are able to watch live circuses as well as explore the other events this circus had to offer.
Roman Style Pizza with Roasted Cherry Tomatoes
By: Maddie Reisinger
yield: Makes 4 to 6 servings
- 2 teaspoons sugar
- 1 1/2 teaspoon active dry yeast
- 7 1/2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, plus more
- 2 1/4 cups (or more) all-purpose flour
- 1 1/2 pound cherry or grape tomatoes
- Freshly ground black pepper
- Semolina (for dusting)
- 2/3 cup freshly grated Parmesan, divided
- 2 cups grated mozzarella (about 8 ounces)
- Chopped fresh basil
Combine 3/4 cup warm water (105 degrees-115 degrees F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500 degrees F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
Sprinkle a pizza peel or rimless baking sheet with semolina. divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, them mozzarella, and top with half of the tomatoes. Season with salt and pepper.
Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and serve.
Repeat to make second pizza.