Video: The real pizza is only the Neapolitan one eaten in Naples
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
What nerves. Everything I wanted to know about Pizza the first time I ate pizza, so I would have saved myself a bang, was written by The Total Index. Tell me you know what it is, because ignoring that "The Total Index reviews everything from pistachios to the supersonic jet" is not for people of the world. And having to remind you of that would be annoying.
And if you are curious to know what The Total Index on Neapolitan pizza wrote that should be included in school books because "the foundations of Italy rest on pizza, other than the Constitution", I am happy to tell you.
“A generalization is that the real pizza is only the Neapolitan one. This is a true generalization though: that is, it is precisely so, the real pizza is only the Neapolitan one eaten in Naples. Only those who have tried it know. The other is pizza. Eaten in Tokyo it is a pizza from Tokyo, in Moncalieri it is from Moncalieri. The real one, however, remains only that of Naples, excuse me the rest of Italy, love me Naples (I love you Naples).
I've always thought so. More precisely, I think so ever since I ate for the first time pizza in Naples.
“Naples pizza is only from Naples because it is consumed in Naples. And also because it is objectively different: thicker and softer, with better, tastier and fuller ingredients.
Perhaps this is due to the disciplinary that protects the rules of Neapolitan pizza as an unassailable fortress, recognized as a Traditional Specialty Guaranteed (Stg) in 2010. Reading it, you discover interesting things, some even questionable.
No mother yeast, use is not even contemplated, the total leavening time is 6-8 hours. Long leavening pizzas, let's say over 24 hours, are the exception, not the rule. These unknown wholemeal flours: Neapolitan pizza remains insensitive even to this type of appeal. The same goes for stone-ground flours, and to finish with the healthy tirades, the idea of adding extra virgin olive oil to the dough was also rejected.
Pizza is a made-to-measure suit: you can make it in a thousand ways (even if in Naples there are few real pizzas and every variant not covered by the protocol is seen as an offense - and they don't make it different to you anyway) and therefore everyone find the one he likes best. Such different ingredients and different blends always produce only one thing: pizza. There is hardly any other food that has the power to contain almost everything inside. Maybe the piadina, but not with the same magnitude “.
Don't ask the Orthodox to experiment. Their doctrine has a dogmatic character, recognizing pizzas other than Marinara, Margherita and Margherita extra, the latter with buffalo mozzarella DOP, would be in contrast with the conventions of a poor born food that risks its identity if complicated.
According to the most recent diktats of national gastronomy, pizza must be classified into 3 large groups: Neapolitan pizza, Italian pizza (Roman sub-genre) and gourmet pizza.
By "gourmet" we commonly mean naturally leavened doughs and selected raw materials. The disc of pasta represents a base for unusual combinations, sometimes prepared with the care of a haute cuisine dish. Contrasted to Neapolitan pizza also for its origin, the North and the surrounding area around Verona to be precise, it is a kind of perfect nemesis: from the use of natural yeast to the way of tasting it (served in wedges and shared on the table), up to prices.
The masters of gourmet pizza, like Sirani in Bagnolo Mella in the province of Brescia, they offer pizzas with marinated Sicilian red shrimp and mixed salad a 36€. Simone Padoan de I Tigli, perhaps the best-known exponent of the sector, serves pizza with foie gras escalope in brioche bread, lard, buffalo mozzarella, pink grapefruit zest, wild herbs and toasted hazelnuts 32€.
On the contrary, the pizzerias of the Neapolitan champions, where 500 pizzas are baked per evening, are fast and inexpensive. From Antonio Starita, Salvatore Di Matteo, Gino Sorbillo or Enzo Coccia a margherita rarely exceeds 5 euros.
“Every time the pizza is prepared and cooked it becomes that of the place where it was made: creation takes place there and the secular mass of cooking and consumption is celebrated. Except in Naples, because there will be the gulf, it will be Vesuvius, it will be the hands of those pizza chefs disputed more than a Serie A center forward, but pizza puts on the same line what else is out of phase: elsewhere the eye and the brain create technically a well made pizza. In Naples, the constellation of the heart is aligned with those of the brain and sight and creates the perfect pizza.
If you too, like The Total Index and Dissapore Tutto, believe that in the presence of a Neapolitan pizza skilfully shaped by the hands of Ciro Salvo it is possible to glimpse God, you should enjoy Napoli Pizza Village until 6 September, the event that gathers 50 historic pizzerias on the Neapolitan seafront.
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