Tag: Food Culture

Special Occasion

National Pizza Day: A Slice of History, A Day of Pure Happiness

Tanisha Cardozo

Written by Tanisha Cardozo || Team Allycaral

Pizza didn’t start in fancy restaurants or trendy cafés. Its story goes back to Naples, Italy, where people once topped simple flatbread with tomato sauce and cheese to create a quick, filling meal. It was humble, affordable, and meant for everyday people. Imagine someone spreading sauce on warm bread for the first time, adding a handful of cheese, and sliding it into a hot oven. They probably had no idea they were creating a dish that would travel across continents and generations.

By 1905, pizza had crossed the ocean and reached New York City, where Lombardi’s became the first licensed pizzeria in the United States. That moment helped transform pizza from a local Italian staple into a global phenomenon. Today, you’ll find pizza in almost every corner of the world, adapted to local tastes and traditions. From roadside stalls to gourmet kitchens, the love for pizza remains the same.

National Pizza Day, celebrated on February 9, is a tribute to this universally loved dish. It’s a day when people don’t overthink calories or toppings. Instead, they simply enjoy the comfort of a hot, cheesy slice. Some people swear by thin, crispy crusts, while others prefer thick, fluffy bases. Some stay loyal to the classic margherita, while others pile on toppings like mushrooms, olives, paneer, chicken, or even chocolate.

Pizza has evolved into many styles across the globe. There’s the soft and authentic Neapolitan, the deep and hearty Chicago style, the crispy Detroit square, the foldable New York slice, and the rich Sicilian version. Each style has its own fans, and each bite carries a different story.

The toppings debate is just as lively. Some people insist pizza should be simple, with just cheese and tomato. Others love experimenting with bold flavors. And of course, the world continues to argue over one famous question: does pineapple belong on pizza?

Fun facts only make the celebration better. In the United States alone, hundreds of pizza slices are eaten every second. Yet, surprisingly, Norway leads the world in pizza consumption per person. At the luxury end, there’s even a pizza in Italy that costs thousands of dollars, topped with lobster and caviar—though most people are perfectly happy with their favorite neighborhood slice.

National Pizza Day is also about creativity. Some people order their usual favorite. Others try new toppings or styles. Many gather friends and family for pizza parties, turning a simple meal into a shared experience. Some even head into the kitchen to make pizza from scratch, kneading dough and experimenting with sauces and toppings.

Restaurants often join the celebration with special deals, limited-time flavors, and tasting events. But at its heart, pizza is less about promotions and more about people. It’s movie nights, birthday parties, office lunches, late-night cravings, and road-trip stops. It’s comfort in a box and joy in every slice.

In the end, pizza is more than just food. It’s a shared experience, a universal language, and a reminder that sometimes the simplest things bring the greatest happiness. So this National Pizza Day, the only real question is: what’s on your pizza? 🍕

EduConnect

Tourism Minister Rohan A. Khaunte Welcomes International Young Chef Olympiad Delegates

rencygomes02

Written by Intern Rency Gomes || Team Allycaral 

Panaji, February 3, 2026:
Tourism Minister Rohan A. Khaunte welcomed student delegates representing Sweden, Portugal, Jordan, the Philippines, India, Uganda and Nepal, who are participating in the 12th International Young Chef Olympiad (YCO) 2026. The interaction reflected Goa’s growing engagement with global culinary and cultural platforms.


During the meeting, the delegates presented their national flags to the Minister as a symbolic gesture of friendship, cultural exchange and international goodwill, reinforcing the spirit of culinary diplomacy that underpins the Young Chef Olympiad.

The interaction took place on the sidelines of YCO 2026, which opened in Bengaluru with a grand inaugural ceremony marked by global participation and culinary showcases. With young chefs and mentors from over 40 countries participating, the Olympiad has emerged as one of the world’s largest platforms for nurturing emerging culinary talent and fostering people-to-people connections through food and hospitality.

Speaking during the interaction, Tourism Minister Rohan A. Khaunte noted that such global engagements align with Goa’s vision of tourism as a medium for meaningful cultural exchange. He said that culinary traditions, like travel, have the ability to transcend borders and promote understanding, collaboration and mutual respect among communities.

The delegates expressed appreciation for the warm welcome and the opportunity to engage with Goa’s tourism leadership, noting that the exchange symbolised unity through diversity and shared cultural values.

Conceived in India and now recognised globally, the International Young Chef Olympiad continues to serve as a platform where cuisine, culture and camaraderie converge. As the competition progresses across multiple cities, interactions such as these reinforce the role of hospitality and food as powerful tools for global connection.

Special Occasion

National Fruitcake Day: Celebrating the World’s Most Misunderstood Cake

Tanisha Cardozo

Written by Tanisha Cardozo || Team Allycaral

Fruitcakes — we’ve all seen them in movies or in grandma’s kitchen. Dense, dark, and famously heavy, they look like they’ve endured seven rounds of baking and land on a table with a thud that could rival a brick. Yet, despite the jokes, there’s an entire day (27th December) dedicated to celebrating this iconic dessert — National Fruitcake Day.

The origins of fruitcake stretch back more than 2,000 years to ancient Rome. Early versions were made from barley mash mixed with pomegranate seeds, pine nuts, and raisins — a far cry from the sugar-laden cakes we know today. During the Middle Ages, honey, spices, and preserved fruits were added, slowly shaping the fruitcake into a festive delicacy.

The real transformation came in the 16th century with the arrival of sugar from the American colonies. Sugar’s ability to preserve fruit led to an abundance of candied ingredients, making fruitcakes more affordable and widely popular. Over time, they became symbols of celebration, especially across Europe.

Ironically, in the 18th century, fruitcakes were temporarily banned in parts of Europe for containing excessive butter and sugar — considered unhealthy at the time. When the ban was lifted in the 19th century, fruitcakes re-emerged as luxury items, often featured at high-society weddings.

One of the fruitcake’s most astonishing qualities is its shelf life. Thanks to dried fruits, high sugar content, and sometimes alcohol, fruitcakes can last for years — even decades. A famous example aired on The Tonight Show in 2003, when Jay Leno sampled a slice of fruitcake baked in 1878.

Alcohol plays a key role in preservation, especially in Caribbean versions where fruits are soaked in rum for months. Some commercial fruitcakes even boast expiration dates up to 25 years from production.

Despite its impressive resume, the fruitcake has become a pop culture punchline. From sitcom gags to slapstick movie scenes, it’s often portrayed as dangerously heavy. Writers and musicians have also drawn inspiration from it — Truman Capote featured it in A Christmas Memory, while Jimmy Buffett even named a song after it.

Celebrating National Fruitcake Day can be as simple as baking one at home with family or experimenting with global variations. German versions are topped with spiced sugar, Caribbean fruitcakes are rich with rum, and in Portugal, a traditional cake hides a fava bean — whoever finds it must bake the next one.

Some American towns even celebrate by flinging fruitcakes with slingshots, awarding prizes for distance — proof that love and mockery can coexist.

From ancient survival food to festive tradition and cultural joke, the fruitcake has endured it all. On National Fruitcake Day, perhaps it deserves not just laughter — but a slice of respect too.

#food

Restaurants at the Heart of Goa’s Tourism Push, Says Minister at NRAI Summit 2025

Tanisha Cardozo

Goa’s culinary prowess took centre stage at the inaugural NRAI Indian Restaurant Summit 2025, hosted for the first time in the coastal state at Dona Paula. In a powerful keynote address, Goa’s Tourism Minister Rohan Khaunte described the restaurant industry as the “economic backbone” of the state’s tourism economy and an essential pillar of its regenerative tourism model. The three-day summit, themed ‘Serving The Future’, brought together more than 2,500 delegates, 60+ speakers, 500+ brands, and 300+ partners from across India and abroad.

Minister Khaunte emphasized that Goa is actively repositioning itself as a destination that goes “beyond beaches,” embracing culture, heritage, adventure, and sustainability. He underscored that regenerative tourism in Goa is built on four pillars — people, community, economy, and environment — and that food is central to this journey. At the summit, the minister also felicitated iconic Goan food institutions such as Longuinhos, Café Central, Café Tato, Mr Baker, Sher e Punjab, Jila Bakery, Goenchin, and Titos, as well as legendary chefs including Urbano Rego and the late Caridade Alfonso.

Organized by the National Restaurant Association of India (NRAI), the summit featured panel discussions and workshops highlighting the transition of Goa from a nightlife-centric beach destination to a serious global culinary hub. Topics included regional cuisine, cocktail culture, the evolution of café life, and the emergence of Indian cities as global food destinations. Global and national culinary icons including Roni Mazumdar, AD Singh, Ashneer Grover, Riyaaz Amlani, Ashish Tulsian, Manish Mehrotra, Ranveer Brar, Saransh Goila, and Vicky Ratnani brought international insight to the event.

Panaji Mayor Rohit Monserrate was also in attendance, showing support for the evolving role of food in Goa’s socio-economic development. NRAI Goa Chapter head Prahlad Sukhtankar noted that Goa’s offline restaurant industry now accounts for 55% of the sector — far ahead of the national average of 43% — a sign of stronger compliance, structure, and long-term growth potential.

By honouring local cuisine and encouraging innovation rooted in tradition, the summit reaffirmed that for Goa, food is not just about dining — it is about culture, community, and sustainable economic empowerment.