Who loves pizza. Who loves pizza the most? Why everyone loves pizza
Why everyone loves pizza.
The mere fact that free pizza delivery Today it operates in every major locality of the Russian Federation, which clearly indicates that Russians love pizza no less than residents of other countries. But why is this happening? The answer is simple - if only because its taste is irresistible.
Each dish presented in the menu of the Empire Pizza company includes a variety of meat and vegetable fillings, seasonings and cheeses. This whole mixture, heating in the oven, impregnates each other, and gives the dish such an amazing aroma and magnificent taste.
Origins of the dish.
No one will be surprised by the fact that pizza came to us from Italy. In this country, it is not just a bakery product, but a real source of pride. This masterpiece of Italian cuisine was first prepared in Naples.
Back in the Middle Ages, the residents of this small town realized that by putting various foods on a flatbread, they could get a tasty and nutritious lunch at minimal cost. Subsequently, the recipe spread throughout Italy, and then throughout the world. However, everywhere it is prepared completely differently, which is a consequence of the overlay of national cuisines on pizza.
For example, the Japanese often add squid and eel to this dish, and such fish filling seems normal to them, not exotic. And in India, this open-faced pie is prepared with minced lamb, bean curd and, most unexpectedly, pickled ginger. As for their closest neighbors, the Pakistanis, they, in addition to all of the above, also put an impressive amount of curry inside, which gives the food a particularly spicy taste.
Residents of Brazil love to add green peas and corn to pizza, considering variations without them incomplete. As for haute cuisine, there are also options for preparing this dish. So, you can find recipes in which the filling includes dandelions, oysters, crayfish, caviar and even edible gold! Sometimes pizza, invented by the Italians as a delicious lunch, is used as a dessert. This time the filling consists of berries, fruits, jams, nuts and chocolate. In a word, everything is limited solely by the flight of the chef’s imagination.
Nowadays, there are a huge number of recipes, and each version includes a variety of products. That is why it is impossible to say unequivocally whether a dish is harmful or healthy - it all depends on its composition.
However, nutritionists advise not to exclude the dish from your diet, since it contains all the nutrients and vitamins necessary for humans. The only point is that you need to observe moderation.
Well, or almost everything)))
homemade pizza
I saw this recipe in the program “Eating at Home”. It is very simple to make, but it turns out very tasty. The dough is medium thick and slightly crispy.
Ingredients:
Dough:
1 teaspoon dry yeast
150 g warm water
1 teaspoon sugar
0.5 teaspoon salt
1 tablespoon vegetable oil
2 cups of flour
Filling:
Salami
Tomatoes
Bell pepper
Olives
Onion (optional)
Hard cheese
Tomato sauce/ketchup
Preparation:
Dissolve yeast in warm water, add sugar and butter. Mix salt with flour. Gradually add flour into the liquid in small portions.
Knead soft dough. Leave for 20-30 minutes in a secluded, dry place without drafts.
While the dough is resting, prepare the ingredients for the filling.
Roll out the dough into a layer. The thickness of the layer depends on your taste. I roll it out to 0.5 cm. Prick the cake with a fork and put it in a preheated oven.
After 15-20 minutes, remove the pizza base from the oven. Spread with ketchup, add the filling, sprinkle with cheese and your favorite herbs.
Hawaiian pizza
Ingredients:
For the dough:
2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
2 tbsp ketchup
2 tbsp pineapple puree
100 g ham
Preparation:
Dough:
I used to make this pizza recipe the traditional way, i.e. I mixed the ingredients, kneaded for a long time, then waited for the dough to rise, kneaded again and baked. But now I make this recipe in the microwave (especially when it’s cold) and it comes out quickly and wonderfully. Especially when it’s cold and you have to look for a warm place for the dough to rise. Try it too!
In this case, the dough must be kneaded for about 10 minutes. When it no longer sticks to your hands and is smooth and smooth in appearance, it means it is ready. Besides, if you slap it with your palm, it will sound like a ball.
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
While the dough is rising, mix:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
After this time, knead the dough in the mixer again for 2 minutes. at second speed and microwave again for 15 seconds. at 5 power (50%). Leave for 10 minutes.
I first bake the dough pricked with a fork (without filling) for 10 minutes. (depending on the oven), then I take it out, lay out the filling and leave it for another 20-25 minutes.
Filling:
2 tbsp ketchup
2 tbsp pineapple puree
mozzarella cheese, grated or thinly sliced
100 g ham
small jar of canned diced pineapples
Place ketchup and pineapple puree (store bought) on the prepared pizza disk. You can also use pineapple puree from baby food.
Mix ketchup and puree well right on the disk and spread this mixture over the entire surface of the pizza.
Then place slices of mozzarella, slices of ham and pineapple cubes overlapping each other on top.
Bake at 250C for 20-25 minutes. (depending on the oven) until the cheese takes on a slightly golden hue.
All! Dinner is served! Enjoy!!!
Note:
Pineapple cubes must be canned, because fresh ones will release too much liquid and the filling will turn into soup.
Place the pineapple cubes in a colander and allow the juice to drain.
Pizza with smoked chicken and champignons
Ingredients:
For the dough:
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
tomato sauce
mozzarella cheese
350 g fresh champignons
1 smoked chicken breast
1 large onion
a pinch of dry oregano
2-3 cloves of garlic
100 g grated Dutch cheese
Preparation:
The dough is the same as in Hawaiian pizza, but I’ll tell you again. This dough can be made
in the traditional way, i.e. mix the ingredients, knead for a long time, then wait for the dough to rise, knead again and bake. But now I make this recipe in the microwave (especially when it’s cold) and it comes out quickly and wonderfully. Especially when it’s cold and you need to look for a warm place for the dough to rise.
In any case, the same recipe and with the same ingredients can be prepared in the traditional way.
In this case, the dough must be kneaded for about 10 minutes. When it no longer sticks to your hands and is luscious and smooth in appearance, it means it’s ready. Besides, if you slap it with your palm, it will sound like a ball.
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
Mix all this and leave for 15 minutes. so that it fits.
While the dough is rising, mix:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
I mix all this in a mixer with a dough kneading attachment at speed 2 and add a little of the already risen dough. Knead for 5 minutes. at the same speed.
Then the dough should be placed in a plastic deep dish greased with vegetable oil and covered with cling film.
Place the bowl with the dough in the microwave for 25 seconds at power 5 (50%).
Then, without removing it, leave it for 30 minutes.
After this time, knead the dough in the mixer again for 2 minutes. at second speed and microwave again for 15 seconds. at 5 power (50%). Leave for 10 minutes.
Knead the dough a little (just until the bubbles come out), this time with your hands greased with vegetable oil and you're done! The dough can be baked. This norm makes 2 large pizzas, each 36 cm in diameter, or 6 individual pizzas, 17 cm in diameter.
Bake the dough in a well-heated oven 450F (220C).
I first bake the dough, pricked with a fork (without filling) for 10 minutes (depending on the oven), then I take it out, spread out the filling and leave it for another 20-25 minutes.
For filling:
Chop the onion into half rings and fry a little in butter + vegetable oil.
Break the chicken breast into small pieces using your hands.
Cut the champignons into thick slices and simmer a little in butter over low heat. After 3 minutes. put the chicken pieces there, mix. Add a pinch of dry oregano, squeeze out 2-3 cloves of garlic, salt and pepper. Simmer it all over low heat for 5 minutes.
If you simply place pieces of chicken on top of the filling, it will become very dry in the oven, but together with the mushrooms it will retain moisture and the finished filling will be juicy.
Assembly:
Generously grease the prepared pizza disk (either freshly baked or after freezing) with tomato sauce for pizza (I used store-bought). Sprinkle generously with grated mozzarella on top. Or better yet, lay out the mozzarella cut into large slices overlapping each other (we sell it already cut). Either way, the more cheese. the tastier it will be.
Distribute fried onion rings over the cheese, and mushroom filling with chicken on top. Sprinkle finely grated Dutch cheese on top. All. The pizza is ready for the oven.
Bake the dough in a well-heated oven at 450F (220C) for 20-25 minutes. (depending on the oven). The cheese should be slightly golden.
Notes:
Pre-baked pizza discs can be frozen and always on hand. After this, there is no need to defrost it and immediately lay out the filling. Place in a hot oven at 450F (220C). The result is a wonderful crispy pizza.
And if you want to have a wonderful pizza with sides stuffed with cheese, then roll out the dough a little larger in diameter, place thin mozzarella sticks in a circle and fold the edges.
Pizza with caramelized onions and olives
Ingredients:
For 1 pizza:
2 large onions
1 pinch of salt
1 tsp Sahara
1 tbsp. olive oil
1 tbsp. butter
100 g kalamata olives
100 g mozzarella
100 g feta
Pizza dough
Preparation:
Prepare pizza dough using your favorite method.
For the caramelized onions (cooking time 1.5 hours, can be prepared in advance):
cut the onion into thin half rings. Heat butter and vegetable oil in a deep frying pan. Place the onion in a frying pan and simmer over low heat. Do not increase the heat; the onions should be soft before caramelization begins. After an hour, increase the heat to medium, stir the onion from time to time. Add salt and sugar. Sauté the onion until beautifully brown. It takes quite a lot of time, but the result is worth it!
Prepare pizza crust. Sprinkle with grated mozzarella, distribute the onions evenly, and top with olives and crumbled feta cheese.
Pizza quickly
Ingredients:
-ready puff pastry
-sausage
-tomato
-ketchup
-cheese
-pickled cucumber, seasonings - optional
The original recipe used mayonnaise and also suggested adding onions to the filling. I didn't add any onions or mayonnaise.
I added ketchup on my own (not relying on our winter “plastic” tomatoes) and an oval of pickled cucumber. I used dried basil and oregano as seasoning.
Preparation:
Cut the puff pastry into squares with a side of ~10 cm. Using a thin-walled glass or cup, press down the center of each square - not all the way through, but quite firmly.
Place a circle of sausage in the resulting circle (I used Doktorskaya), and a little ketchup on top. Crush the herbs on top of the ketchup and place a ring of tomato and cucumber. Sprinkle with grated cheese. Bake in the oven at 180 C until the dough is browned. When serving, sprinkle with dill.
Pizza with onion and anchovies (Pissaladiere)
Ingredients:
1/4 cup whole wheat flour
1 cup warm water
1 packet instant yeast (2 1/4 tsp)
2 cups flour
1/2 tsp. salt
corn flour
700 g yellow or red onion, cut into rings
2 cloves garlic, crushed
2 tsp Sahara
2 tbsp. balsamic vinegar
3 jars of anchovy fillets (~150g)
black and/or green olives
1 tsp marjoram
Preparation:
Sprinkle cornmeal on the bottom of the baking sheet.
1. Combine whole wheat flour, warm water and yeast in a bowl and let stand for 10 minutes.
2. In another cup, combine 2 cups of flour, salt, make a well, pour in the yeast mixture and knead the dough. In my case, the dough turns out too dry, so I add 1/2 tsp. warm water. If the dough is too sticky, then you need to add 1 tsp. flour. Knead the dough until smooth and elastic for about 10 minutes, it should stick slightly to your fingers. Place the dough in a lightly oiled bowl and leave to rise at room temperature. I leave the dough to rise in the refrigerator overnight.
3. Punch down the risen dough, divide into 2 equal parts, and roll out into circles on a lightly floured surface. Place on a baking sheet or pizza pan, sprinkled with cornmeal, arrange the garlic slices, cover the baking sheets with film and a towel, and let rise for 30 minutes.
Filling
1. In a large frying pan over low heat, fry the onion and garlic in olive oil for about 30 minutes, stirring occasionally.
2. Add sugar, balsamic, season well with pepper and salt
3. Roll out the pizza dough. Place a layer of dough on a pre-prepared baking sheet, pressing the dough to the edges of the baking sheet.
4. Arrange the onion filling.
5. Arrange the anchovy fillets and arrange the olive halves.
6. Place in a preheated oven at 220 C for 20-25 minutes, or until the pizza is browned. Serve hot.
Sea pizza
Ingredients:
For the dough:
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
tomato sauce / I used store bought for pizza /
shrimps
squid
mussels
1 onion, thin rings
1 red bell pepper, thinly sliced
green olives
olives
mozzarella cheese, grated
Dutch grated cheese
various dry herbs - tarragon, basil, oregano
Preparation:
We prepare the dough as in Hawaiian pizza and with chicken and champignons (I won’t tell you the same thing a third time))
Therefore, I’ll immediately move on to the assembly:
Generously grease the prepared pizza disk (either freshly baked or after freezing) with tomato sauce for pizza (I used store-bought). Sprinkle generously with grated mozzarella on top. Or better yet, lay out the mozzarella cut into large slices overlapping each other (we sell it already cut). In any case, the more cheese, the tastier it will be.
Distribute onions and red bell peppers on top of the cheese, and shrimp, mussels and squid on top (I used canned food). Arrange the olives and black olives. Sprinkle a thin stream of ketchup here and there. Sprinkle finely grated Dutch cheese and dried herbs on top.
All. The pizza is ready for the oven.
Bake the dough in a well-heated oven at 450F (220C) for 20-25 minutes. (depending on the oven). The cheese should be slightly golden.
Pizza "Fried egg"
Very unusual and delicious pizza!
Ingredients:
For the dough:
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
250 g minced pork
250 g minced beef
1 small red bell pepper
1 medium onion
a few cloves of garlic
Onion, pepper
pinch of cumin
1 tsp dried ground herbs (to taste)
pizza sauce
1 can canned beans (including liquid)
Mozzarella cheese
12 quail eggs
Preparation:
We prepare the dough as in the case of Hawaiian pizza.
That’s why I’m telling you about the filling right away. Prepare the minced meat and fry it in a frying pan until the liquid evaporates. Then scroll a little in a blender at high speed and lightly fry again.
Add beans and mix well.
Spread the finished pizza disk with pizza sauce and place the mozzarella slices (overlapping).
Distribute the filling on top, make small dimples in it and drive the partridge eggs into it.
Bake the pizza for 25 minutes. at a temperature of 220C.
Bon appetit!
Pizza is a famous Italian dish that has become a symbol of this country. We can talk a lot about the different advantages of pizza - how easy it is to prepare and how tasty it turns out. There are analogues of pizza in many cuisines. Some people consider it fast food. Meanwhile, the chefs continue to prepare delicious pizzas and even set records for baking the largest and heaviest pizza. But at the same time, many people forget that pizza has good medicinal properties.
Many medical scientists have conducted studies that prove how pizza is good for health. In the late 90s of the 20th century, researchers from the Milan Institute of Pharmacology found that the regular presence of pizza in the diet reduces the risk of cancer. More than 9,000 Italians took part in the study. As a result of the study, the following pattern was established: the risk of getting cancer was much higher among those who excluded pizza from their menu or never tried it at all. The therapeutic and preventive effect of pizza is explained by the presence of spices, herbs, tomatoes and a special dough - yeast-free, which does not cause fermentation processes in the stomach.
Those who like to lie on the beach in the sunshine are advised to eat a slice of pizza before sunbathing. It turns out that this amazing dish also has protective properties against ultraviolet radiation. This effect is ensured by the presence of tomatoes in the pizza recipe. In combination with cheese, olive oil, eggs, flour, mayonnaise, pepper and salt, tomatoes can increase the body's protective properties by almost six times. According to some researchers, to ensure reliable protection from exposure to aggressive rays, it is enough to eat one pizza every two weeks.
Despite all the advantages of pizza, there are still those who consider this dish to be fast food. Pizza can be very relevant in conditions of constant lack of time and the inability to wait until a complex and delicious dish is prepared. This is what gave one Italian architect the idea of creating a cone-shaped pizza. Rossano Boscolo presented his unusual culinary creation for the first time at an exhibition in Milan. The product he introduced was called Kono Pizza and was a huge success. The recipe for the dish did not change much, the composition of the ingredients remained the same. But the shape of pizza has become different, very convenient for eating pizza as fast food. Cone-shaped pizza is very convenient to eat even on the go, which is worthy competition for hot dogs and sandwiches.
Pizza can be found in the cuisines of all nations of the world. It is clear that it has a slightly modified appearance, but the essence remains the same. For example, in Japan they make a kind of okonomiyaki pizza. If you translate this name from Japanese, it literally means “fry everything you would like to eat.” This pizza is prepared quite simply: a fried flatbread made from dough and seafood, smeared with a special sauce. Absolutely any ingredients are laid out on the flatbread - everything is limited only by the cook’s imagination. The top of the okonomiyaki is sprinkled with dried tuna flakes – it is the taste of this ingredient that makes this pizza unusually colorful.
Pizza constantly becomes a participant in some culinary competitions. At various competitions, the largest or heaviest pizzas are baked. In 1990, a pizza was made in Singapore with a diameter of 34 meters. Two months after this record, an even larger pizza was prepared in South Africa - 37 meters in diameter. To prepare this giant, 45,000 kg of flour, 90 kg of salt, and 18,000 kg of cheese were used. In 2004, they made pizza with a diameter of five meters. And in 2006, a pizza 240 meters long was baked. Chefs from the Italian city of Pesaro worked on this masterpiece. It is clear that with such a size, the shape of the pizza clearly could not be round, but this did not affect the amazing taste at all.
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Culinary Science Granite
Japanese okonomiyaki pizza
New York Pizza: Giant from Manhattan
What's good about pizza with mushrooms and chicken?
Pizza that can't be confused with anything else
The calling card of Italian cuisine
Sicilian pizza: discover Greece
Australian Pizza: Aboriginal or Colonial?
What gives pizza its spiciness?
Without which pizza is not pizza
Talking about pizza
How to make pizza dough
Subtleties of making pizza
Features of Russian pizza
What you didn't know about pizza
What is dessert pizza?
Pizza for dessert
Ossetian pies with delivery
What food will we order today?
Are pizza and healthy eating incompatible?
Let's order pizza!
Pizza's journey around the world
The Japanese version is rich in squid and other seafood. Pakistanis add a lot of spices to pizza, the most popular of which is hot curry. It is noteworthy that the main producer of pizza is the USA, and not sunny Italy. The number of pizzerias in this country has approached the gigantic figure of 65 thousand.
Italian settlers brought to many countries not only spaghetti and the strongest Italian coffee, but also pizza, for which we can say “thank you.” After all, they gave the whole world a very tasty, satisfying, and sometimes even healthy dish. It was they who saved housewives from the eternal worry of “what to cook for dinner.” Simply ordering pizza is enough to solve the problem of feeding an entire family, or a couple in love, or a group of good old friends. Residents of Kyiv can do this on the portal: http://pizza33.ua/.
The most popular pizza in the world
Margarita. This is not just a female name, but the name of the most famous and popular pizza. This is a kind of standard indicating what a real pizza should be. All other types are essentially just varieties of Margarita. Basil, tomatoes and olives are mandatory ingredients, as is the well-known Mozzarella cheese. Pizza got its name in honor of a queen and was invented 125 years ago.Why is pizza loved all over the world?
The culprit is melted cheese. This was recently proven by scientists who explain their discovery very simply. The composition of cheese necessarily includes milk protein - casein, which affects the human brain in much the same way as cocaine. Probably, “food addiction” in a person arises precisely on this basis, and the more he consumes this product, the stronger his addiction. Although, it is better to depend on casein than on cocaine.In general, people love pizza for three reasons:
- For great taste. Whatever the pizza, it will still please its consumer.
- For ease of preparation. Anyone who has made pizza themselves knows that baking this delicious flatbread is very simple.
- For versatility. Literally all products in the refrigerator are suitable for filling.
People come here for gastronomic pleasure, and with the hope of discovering dishes that you wouldn’t dare cook at home, and with confidence in the level of service, interior, atmosphere and prestige of the establishment.
Everything is the same in this cafe. Tasty, beautiful, comfortable, cozy and enough money. The menu is such that children will choose according to their tastes and preferences, gourmets will not be disappointed in the assortment, little ones will eat a full portion, and little gluttons will satisfy their hunger.
To another question, what is the secret of the pizzeria, there is a single and unambiguous answer: a family cafe should be built by a family.
“Pizzeria Plus” is the brainchild of the Anton and Elena Serkov family. That's right - a baby. At first, when the couple lived in Tagil and visited local pizzerias, together they nurtured the dream of owning their own cafe. Then, returning to Alapaevsk, we set about realizing our dream. With the support of friend Evgeny Lavrentyev, they opened a cafe on the station square. We worked together for six months and understood what was what. Evgeniy took up another business, and the Serkovs moved to the center of Alapaevsk and turned a small room on Lenin Street into an incredibly popular place among the townspeople. We realized that we both like to feed people, but we also want conditions, comfort, air, chic. I wanted to offer a new level of service provision. And so that from the threshold, what is there from the threshold, so that when you see the room from afar, you want to go into it, and when you enter, you won’t be disappointed.
Managed? Anton and Elena avoid answering. They say that it is the visitors who decide. But here everything is obvious.
The cafe is open from 11:00 to 23:00. At 11:30 several tables are already occupied. At lunchtime the hall is full. During the day, groups, couples, families come. Some people solve business issues over lunch. One cafe becomes a focal point, a witness to the life and destinies of Alapaevsk residents. There are regular visitors. There are fewer and fewer newcomers. Unless someone “experienced” will bring city guests to the cafe with confidence that the capital’s guest will appreciate the cafe’s service.
Was it difficult to achieve all this? Moreover, the Serkovs are pioneers. It was they who introduced the Alapaevsk residents to “Italian bread.”
“We always wanted to open our own business,” says Anton Yurievich. - Happened. Business is good. We are currently working for a client. We control the quality of the product, cooperate only with regular, trusted suppliers, and are attentive to service. Our task is for the entire team - both in the hall and in the kitchen - to work harmoniously. So that our visitors leave happy. And when we hear clients say that they will come again, for us this is the best gratitude and recognition.
Anton says “for us,” emphasizing that together they can do a lot. Anton is the boss, the boss, both in the family and at work. Elena is the hostess. He is responsible for finances, numerous organizational issues, and discipline. Elena for the interior, menu, atmosphere in the team. Together they built a new modern building. We studied issues of the construction industry and catering requirements. We tried to make everything both inside and outside as comfortable as possible. The equipment - tables and ovens in the kitchen - is ergonomic. The interior of the hall is updated every three to six months, and there is a landscaped area and parking around the cafe. Anton and Elena are doing what they love, so they give it their all and put their whole soul into the business. Two administrators help them: Svetlana Usmanova and Maria Serkova - girls who are trusted by managers and respected by the team. The team itself, the main backbone, was formed a long time ago. Only the composition of the waiters changes.
When asked about prospects and expansion, Anton, smiling, replies that it is better to do everything well in one place than to scatter one’s efforts. Yes, he does not hide the fact that sometimes clients are dissatisfied with the waiting time. But knowing that his team and he himself do everything promptly and responsibly, he understands that, unfortunately, they can no longer always influence the excess of demand over supply. Sometimes there is simply not enough capacity of the enterprise.
Will there be more changes? Of course yes! After all, the cafe managers are young, ambitious and very promising. It is not their habit to stop and quietly rest. No, on the contrary! New dishes will definitely appear (depending on the seasons or upcoming holidays), and there will be a subsequent renovation of the interior. And, it should be noted, these are not just “improvements”, this is innovation. To keep up with the times, so that any visitor can satisfy his gastronomic taste, so that they don’t say about Alapaevsk that there is nowhere for the family to go.
On July 17, Pizzeria Plus celebrated its 14th birthday. A birthday means another milestone, approaching which you take stock. What is the main result of the Serkov pizzeria? For 14 years, only the name of the cafe's main product - pizza - has remained unchanged. And everything else - the ingredients, their “commonwealth” in the recipe, the presentation form, the service - are constantly being improved. And as you know, there is no limit to perfection. This means that Alapaevsk residents will become witnesses of new changes, tasters of new dishes that will definitely appeal to their taste. It won't be any other way. After all, the business is run by family!
