Neapolitan pizza

Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or “Fior di Latte di Agerola”, a cow milk mozzarella made exclusively in the Agerola comune.[1] Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage.[2] This style of pizza gave rise to the New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century.[3]

Neapolitan pizza
TypePizza
Place of originItaly
Region or stateCampania
Main ingredientsPizza dough (type 0 or 00 tender wheat flour, Natural yeast, sour dough or brewer's yeast, sea salt, water), tomatoes (San Marzano or Pomodorino del Piennolo del Vesuvio), mozzarella (bufala Campana or fior di latte di agerola)
VariationsPizza marinara, pizza Margherita
Part of a series on
Pizza

Recipe

According to the rules proposed by the Associazione Verace Pizza Napoletana,[4] the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven.[5] When cooked, it should be soft, elastic, tender and fragrant.

Variants

There are different variants, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of Parmesan Cheese on top. Other variants are: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil and pizza Margherita DOP made with tomato, buffalo mozzarella from Campania, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (TSG) product in Europe.[6][7] The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.[8]

In Argentina, a pizza a la napolitana ("Neapolitan pizza") is a pizza topped with mozzarella cheese and slices of fresh tomato, which may also be flavoured with garlic.

See also

References
  1. "Selezione geografica". Europa.eu.int. 2009-02-23. Archived from the original on 2005-02-18. Retrieved 2009-04-02.
  2. France-Presse, Agence (2017-12-07). "Naples' pizza twirling wins Unesco 'intangible' status". The Guardian. ISSN 0261-3077. Retrieved 2017-12-07.
  3. "All About New York Style Pizza". Retrieved 4 April 2018.
  4. "Regulations for obtaining the use of the collective trade mark "Verace Pizza Napoletana" Production Rules ('Il Disciplinare')" (PDF). Associazione Verace Pizza Napoletana.
  5. "Verace Pizza Napoletana Specification | Verace Pizza Napoletana". Fornobravo.com. 2004-05-24. Retrieved 2009-04-02.
  6. Naples pizza makers celebrate EU trademark status, BBC News, 4 February 2010
  7. "Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed – Pizza napoletana (2008/C 40/08)", Official Journal of the European Union, 14 February 2009
  8. Tosato, Andrea (2013). "The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed". European Law Journal. 19 (4): 545–576. doi:10.1111/eulj.12040.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.