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9 Italian pizzas. Part 1.

14 November 2016

Pizza - the national food of Italy, but of the hundreds of species of no single which is called the Italian national. Consensus is limited to one point of view: - My best.

When I asked the Neapolitan chef Vincenzo di Antonio what he thinks about pizza in Rome, he replied briefly: "I'm lucky that I do not live in Rome."

Support local style is deeply rooted in history. Neither species is not the same with which you grew up, and which are used to. Why Americans are looking for the real pizza in the old continent? So Sicilian pizza in Palermo is more reliable than its Italian-American remark in Boston? Why are they attracted to someone else, now define.

order pizza

Loyalty is commendable, but it restricted. The first love of a particular pizza does not have to be the last. Love for beauty dish can not be monogamous, because focusing on one form, you lose a huge range of tastes!

In Italy, where exceptionally delicious pizza baked in many styles, polygamous required!

 

1. Pizza Napoletana

Naples shared love of pizza and pasta dry to the world, but something got lost in translation. Instead of eating pasta and soft aldente pizza, foreigners arriving from Naples, have learned to do the opposite. The Italians, too, have developed a preference for pizza - the crunch when they bite. When Govani Santarpia first brought the real Neapolitan pizza in the north to Tuscany the locals have left and a bottle of wine on his doorstep in gratitude. They looked surprised as he cuts a thin pizza is crispy loaf (like biscotti).

1. Pizza Napoletana

1. Pizza Napoletana

The softness of the crust of the true Neapolitan pizza crust is partially derived from the cooking at 900 ℉ in a wood oven. Air bubbles in cake dough swell, the inside of the dried and hardened. But the test itself is constructed in such a way as to be flexible, with the addition of tomato and mozzarella Campania region, soften the base and impregnated all tastes. "Do you feel all the flavors in one bite!" - Says Santarpia.

Over time, in areas that are far away from Naples (as Florence) began to bake very similar to the classic pizza Napoletana. Its popularity has gone beyond the limits of the city and dispersed around the world.

 

2. Pizza al Taglio

The Roman-style Al Taglio ( "on the edge") is baked in the shape and served cut, hence the alternative name - teglia ( "pizza pan") and al trancio ( "pizza slice") In most Italian shops you make the order of the pizza. al Tagle, tell the operator how many pieces to cut and pay by weight.
Pizza al Taglio bake in an electric furnace for 15 minutes to give a clear, golden brown, and the air (up to one inch thick). More time for cooking is not always ideal for stuffing. To avoid overcooking or unnecessary re cooking ingredients (ingredients that are added to the middle of the ready-to-eat). Why such precautions for a modest street food? Pizza al Taglio is a platform for some of the most expensive cheeses, sausages, seafood, baking base is included in the list of the best in Italy.

2. Pizza al Taglio

2. Pizza al Taglio

Not all Pizza Al Taglio Romano, and not all Romana is al Taglio. You could often hear the expression. Romana - the real Roman pizza, but "al Taglio" prepared in many areas of Italy, where it takes on different regional characteristics. Round Romana pizza version - Tonda Romana (see below) - has an extremely thin crust and clear, with no corners.

The dough should not stick to the pan. Some baked directly on the surface of the stone oven (it is similar to the description Alla Pala (see below).

 

3. Pizza Siciliana


In the United States, "The Sicilian" pizza is sometimes associated with the shape of the pan "square" pizza, invented by Sicilian immigrants and their descendants in Boston, Providence or New York and Detroit. These "New York Pizza" probably were inspired by specific types of pizzas with so-called Palermo or Syracuse. These two types of Sicilian pizza is usually sold in bakeries and similar to the Sicilian Fokacho. These pizza-boxes may also be precursors of Al Taglio.

3. Pizza Siciliana

3. Pizza Siciliana


However, when you order a pizza in most regions of Sicily, you usually get one round cake or a stuffed Pizzolo, two round cakes stacked on top of each other. Determination Siciliana is determined not so much the form as the local ingredients: semolina and other home-grown grain in the dough; Stuffed with goat cheese, Pecorino Siciliano and dairy cheeses local cows - nothing but buffalo mozzarella. Get plenty of anchovies. Decoration crackers is another fairly reliable indicator to determine the real "sitsiliyki".

Part 2 here: http://adriano.com.ua/uk/posts/9-italyanskih-pitsts-chast-2