From paved roads and indoor plumbing to the violin, Italy has been at the forefront of inventing things that have helped civilization. There is one invention, however, that may be more important than all the others combined, at least if you believe serious food lovers. That is the authentic Neapolitan pizza, which has been responsible for the happiness of people everywhere from Melbourne, VIC to Toronto, ON.
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 concept of a bread-like crust topped with cheese and herbs is not a new one. The ancient Greeks had a version, as did the Romans, who also added honey. The pie that most people know today came much later, though, after tomatoes made it from the New World to Europe. It originated in Naples during the late 19th century and was originally a type of food for the working class.
With so many variations to the original nowadays, the Italians have started an organization to separate the real thing from the impostors. It's called the True Neapolitan Pizza Association and uses the Italian abbreviation AVPN, while the American branch is known as the VPN. If a pizzeria wants to call their pies authentically Neapolitan, they need to adhere to a very strict set of guidelines.
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.
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.
For the toppings, things need to be kept simple, with tomatoes and fresh basil, buffalo mozzarella and a drizzle of olive oil. This is of course the classic Margherita pizza and if you really want it to be the real thing, be sure to use cheese that comes from Campania and that the tomatoes are of an approved variety. Another version consists of tomatoes with garlic, oregano and the compulsory bit of olive oil. This is known as the marinara.
The final product is never served already sliced because this could make the crust soggy. Neapolitans normally use a knife and fork to eat the pie. However, some pizzerias will fold the crust in special paper so that you can eat it without utensils. If you want to be sure that your slice of cheesy goodness is authentic, check that the pizzeria is a member of the AVPN or VPN.
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 concept of a bread-like crust topped with cheese and herbs is not a new one. The ancient Greeks had a version, as did the Romans, who also added honey. The pie that most people know today came much later, though, after tomatoes made it from the New World to Europe. It originated in Naples during the late 19th century and was originally a type of food for the working class.
With so many variations to the original nowadays, the Italians have started an organization to separate the real thing from the impostors. It's called the True Neapolitan Pizza Association and uses the Italian abbreviation AVPN, while the American branch is known as the VPN. If a pizzeria wants to call their pies authentically Neapolitan, they need to adhere to a very strict set of guidelines.
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.
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.
For the toppings, things need to be kept simple, with tomatoes and fresh basil, buffalo mozzarella and a drizzle of olive oil. This is of course the classic Margherita pizza and if you really want it to be the real thing, be sure to use cheese that comes from Campania and that the tomatoes are of an approved variety. Another version consists of tomatoes with garlic, oregano and the compulsory bit of olive oil. This is known as the marinara.
The final product is never served already sliced because this could make the crust soggy. Neapolitans normally use a knife and fork to eat the pie. However, some pizzerias will fold the crust in special paper so that you can eat it without utensils. If you want to be sure that your slice of cheesy goodness is authentic, check that the pizzeria is a member of the AVPN or VPN.
No comments:
Post a Comment