Italy has given the world some wonderful things, from great architecture to great art in all its forms. The country even came up with concepts that modern life would be unimaginable without, such as indoor plumbing. For many people the world over, whether they live in Toronto, ON or in Melbourne, VIC, Italy's greatest contribution to their general happiness and enjoyment of life has been the authentic Neapolitan pizza.
Few people can truly say that they don't love pizza. After all, that combination of gooey cheese and crispy crust makes for comfort food like nothing else. Some people want as many toppings as they can fit onto the base and may also prefer the base to be thick and soft. Others like to keep things traditional with only the very basic toppings and a thin crust.
Eating cheese and herbs on top of a crust is as old as civilization itself. The ancient Greeks did it. The Romans even added some honey to the mix. However, it was only after tomatoes, a New World food, reached Europe and became easily available that the pizza was invented. It started out as a food for poor people and originated in the working-class neighborhoods of Naples towards the end of the 19th century.
As the dish spread around the world, new variations such as the Chicago deep-dish pie became commonplace. However, to protect tradition for true connoisseurs, the True Neapolitan Pizza Association in Naples has laid down some very strict ground rules for preparing the dish. The AVPN, as it's commonly known, also has an American branch, the VPN.
For instance, there are regulations about exactly what type of flour may be used to make the crust. Even the yeast has to be of a specific kind and using dry yeast is not allowed. Mixing and kneading by hand is obviously preferable but it's perfectly fine to use a dough mixer at low speed.
The base must be formed completely by hand. Using a rolling pin is not allowed. This can be hard work, since the base cannot be thicker than 3 mm. It's usually not very big either, so that the pie will be perfect for one person. Cooking it requires a maximum of 90 seconds in a hot wood-fired oven, so that it's crispy. The AVPN even specifies the type of wood that can be used in the oven.
Pizza from Naples traditionally includes only the simplest of toppings. The Margherita is the best known version, with the mozzarella cheese accompanied only by tomato, olive oil and fresh basil. Another officially recognized version specifically uses buffalo mozzarella from Campania and extra-virgin olive oil. The marinara variant consists of tomato with olive oil, oregano and garlic. There are specifications on the variants of tomatoes that can be used.
To prevent the crust from becoming soggy, the end product is served whole, rather than cut into slices. You then need to use a knife and fork to cut and eat it. If you want to eat your pie on the street, the pizzeria may place it onto heavy paper and then fold it twice. Just make sure that the pizzeria is a member of either the AVPN or the VPN.
Few people can truly say that they don't love pizza. After all, that combination of gooey cheese and crispy crust makes for comfort food like nothing else. Some people want as many toppings as they can fit onto the base and may also prefer the base to be thick and soft. Others like to keep things traditional with only the very basic toppings and a thin crust.
Eating cheese and herbs on top of a crust is as old as civilization itself. The ancient Greeks did it. The Romans even added some honey to the mix. However, it was only after tomatoes, a New World food, reached Europe and became easily available that the pizza was invented. It started out as a food for poor people and originated in the working-class neighborhoods of Naples towards the end of the 19th century.
As the dish spread around the world, new variations such as the Chicago deep-dish pie became commonplace. However, to protect tradition for true connoisseurs, the True Neapolitan Pizza Association in Naples has laid down some very strict ground rules for preparing the dish. The AVPN, as it's commonly known, also has an American branch, the VPN.
For instance, there are regulations about exactly what type of flour may be used to make the crust. Even the yeast has to be of a specific kind and using dry yeast is not allowed. Mixing and kneading by hand is obviously preferable but it's perfectly fine to use a dough mixer at low speed.
The base must be formed completely by hand. Using a rolling pin is not allowed. This can be hard work, since the base cannot be thicker than 3 mm. It's usually not very big either, so that the pie will be perfect for one person. Cooking it requires a maximum of 90 seconds in a hot wood-fired oven, so that it's crispy. The AVPN even specifies the type of wood that can be used in the oven.
Pizza from Naples traditionally includes only the simplest of toppings. The Margherita is the best known version, with the mozzarella cheese accompanied only by tomato, olive oil and fresh basil. Another officially recognized version specifically uses buffalo mozzarella from Campania and extra-virgin olive oil. The marinara variant consists of tomato with olive oil, oregano and garlic. There are specifications on the variants of tomatoes that can be used.
To prevent the crust from becoming soggy, the end product is served whole, rather than cut into slices. You then need to use a knife and fork to cut and eat it. If you want to eat your pie on the street, the pizzeria may place it onto heavy paper and then fold it twice. Just make sure that the pizzeria is a member of either the AVPN or the VPN.
About the Author:
When you are looking for information about authentic Neapolitan pizza, go to our web pages here today. You can see details at http://www.pizzaepazzi.ca now.
No comments :
Post a Comment