2014-12-16 4:12 GMT+01:00 johnw <jo...@mac.com>: > > As long as it’s a pizza shop, it’s all cuisine=pizza, right?
;-) The main distinction in Italy (and you can find similar differences in the offering probably also in other countries, think Pizza Hut vs. a nice Italian restaurant) is between "round pizza" and "pizza slices" [1], where you will get the first mostly in restaurant like places (prepared after you order) and the slices in fast food like dedicated places (already baked typically, often no seating), bakeries, etc., with the variation of fried pizza (e.g. "pizza fritta napoletana") [3]. And then there are the "pizzette" (small round pizza) [2]. And the pizza tonda (round) is often distinguished in "alta" (high) and "bassa" (flat), with only a few places offering both types (different pastry needed). Next distinction is the oven: wood fired or electrical (obviously the "real pizza" comes out of an oven=wood_fired). Cheers, Martin [1] http://en.wikipedia.org/wiki/Pizza_al_taglio [2] https://www.google.it/search?q=pizzette&safe=off&prmd=ivnse&source=lnms&tbm=isch&sa=X&ei=ehKQVPPfNNX3atv9gqgD&ved=0CAUQ_AU [3] http://www.verapizza.eu/wp-content/uploads/2011/12/pizza-fritta-verapizza.jpg?bd5854
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