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.
There are as many different preferences as there are varieties of pizza. Some people swear by a thick crust that holds at least five toppings. Others like their pie Chicago deep-dish style. Many people also prefer simplicity and tradition.
The tradition of eating something with a bread-like base and topped with a combination of cheese and different herbs goes back centuries, to Ancient Greece. The Romans used honey on their version too. The variant that has become everyone's favorite comfort food is actually relatively new. The tomato base only came towards the end of the 19th century, when tomatoes had become widespread in Europe. People in the poor neighborhoods of Naples combined tomatoes with cheese on a thin crust for a satisfying meal.
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 a pizza to be recognized as truly Neapolitan, every detail is important. It starts with the dough for the crust, which may be made using only specific types of yeast and flour. It should be kneaded by hand or by using a low setting on an electric mixer.
To form the base, you may only use your hands. The base must be very thin, up to a maximum of 3 mm. It's normally quite small too: about 10 or 12 inches. To cook it once the toppings have been added, you need a stone oven that has been heated by burning oak wood. The oven should be very hot so that the pie will be done after only a minute and a half.
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.
Because the toppings form a type of soup once the pie is cooked, they can make the crust soggy. This is why the pie isn't sliced before serving. If you really want to eat it with your hands, it can be folded in paper. Otherwise, simply use a knife and fork. Finally, check that your pizzeria is an AVPN or a VPN member and you'll know that what you're eating is the real thing.
There are as many different preferences as there are varieties of pizza. Some people swear by a thick crust that holds at least five toppings. Others like their pie Chicago deep-dish style. Many people also prefer simplicity and tradition.
The tradition of eating something with a bread-like base and topped with a combination of cheese and different herbs goes back centuries, to Ancient Greece. The Romans used honey on their version too. The variant that has become everyone's favorite comfort food is actually relatively new. The tomato base only came towards the end of the 19th century, when tomatoes had become widespread in Europe. People in the poor neighborhoods of Naples combined tomatoes with cheese on a thin crust for a satisfying meal.
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 a pizza to be recognized as truly Neapolitan, every detail is important. It starts with the dough for the crust, which may be made using only specific types of yeast and flour. It should be kneaded by hand or by using a low setting on an electric mixer.
To form the base, you may only use your hands. The base must be very thin, up to a maximum of 3 mm. It's normally quite small too: about 10 or 12 inches. To cook it once the toppings have been added, you need a stone oven that has been heated by burning oak wood. The oven should be very hot so that the pie will be done after only a minute and a half.
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.
Because the toppings form a type of soup once the pie is cooked, they can make the crust soggy. This is why the pie isn't sliced before serving. If you really want to eat it with your hands, it can be folded in paper. Otherwise, simply use a knife and fork. Finally, check that your pizzeria is an AVPN or a VPN member and you'll know that what you're eating is the real thing.
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