After nearly a decade of examination of various documents and facts, even objections from major global associations, many pizzerias, wanting to bake and use the name "authentic Neapolitan pizza", must meet a number of important terms and conditions and to meet the registration needs of the relevant supervisory authority. This is the Mediterranean food production and agriculture Institute. According to the new conditions that have been adopted, in order to be able to carry and use for the name of STG, the pie should be made with tomatoes, Buffalo, or special Italian mozzarella, refined olive oil and oregano, its diameter is larger than 13 inches, the rim around edges that are as high as 1 to 2 cm and generally is also soft and stretchable!
For the first time, this treat became popular in the 18th century. Over the next century, Naples formed a new craft of making pizzas and so to the present day, this remains the most famous fact about this city. After the 1950s, this was widespread all over the world to much love from people that enjoy good food.
Flour is the basis of each pie. Flour for this is from a specific type of wheat, in many places it is called "semolina of durum wheat". In places, you can see it as "durum semolina flour from wheat", and in Naples is known as "Caputo Tipo 00". The two zeros indicate most finely milled flour and the wheat is the perfect gluten content is 12.5%, which allows it to not rise too much and when baked, acquires the necessary elasticity.
Traditional "pizzaioli" (masters of pizza) use a special technique with rotation of the dough in the air, to make it become even from all sides. You can try to do it evenly using a rolling pin. This is not so chic, but it does the job.
The most delicious pizzas are baked in a stone oven with wood. Having one is an increasingly widespread idea in the backyards of many connoisseurs. For the perfect baked result at home, it is good to buy a special stone for pizzas from somewhere or a small stone pad that distributes the heat in the oven and thus, the pie comes out unique.
According to one of the first discovered recipes for this treat, protected by law, the dough must not be thick before it is put in the oven. For baking, 2-3 minutes at a temperature of 485 degrees in a special wood oven are required. The Italians are praised with their performances in the kitchen and take pride in that fact.
Some people add ingredients to their own taste on these pies, where they can put different sausages or fish products, but aim to add them only after baking. If you'll add prosciutto, it is also added immediately before consumption begins. An excellent option for such an additive are the mushrooms, both raw and marinated.
In the world these days, there are two types of people, those who love to cook and those who want to enjoy all sorts of dishes. Their real strength, however, appears on when ever they find specific methods of creating dishes that aren't in existence yet. Italian cuisine is all about discovery and excitement!
For the first time, this treat became popular in the 18th century. Over the next century, Naples formed a new craft of making pizzas and so to the present day, this remains the most famous fact about this city. After the 1950s, this was widespread all over the world to much love from people that enjoy good food.
Flour is the basis of each pie. Flour for this is from a specific type of wheat, in many places it is called "semolina of durum wheat". In places, you can see it as "durum semolina flour from wheat", and in Naples is known as "Caputo Tipo 00". The two zeros indicate most finely milled flour and the wheat is the perfect gluten content is 12.5%, which allows it to not rise too much and when baked, acquires the necessary elasticity.
Traditional "pizzaioli" (masters of pizza) use a special technique with rotation of the dough in the air, to make it become even from all sides. You can try to do it evenly using a rolling pin. This is not so chic, but it does the job.
The most delicious pizzas are baked in a stone oven with wood. Having one is an increasingly widespread idea in the backyards of many connoisseurs. For the perfect baked result at home, it is good to buy a special stone for pizzas from somewhere or a small stone pad that distributes the heat in the oven and thus, the pie comes out unique.
According to one of the first discovered recipes for this treat, protected by law, the dough must not be thick before it is put in the oven. For baking, 2-3 minutes at a temperature of 485 degrees in a special wood oven are required. The Italians are praised with their performances in the kitchen and take pride in that fact.
Some people add ingredients to their own taste on these pies, where they can put different sausages or fish products, but aim to add them only after baking. If you'll add prosciutto, it is also added immediately before consumption begins. An excellent option for such an additive are the mushrooms, both raw and marinated.
In the world these days, there are two types of people, those who love to cook and those who want to enjoy all sorts of dishes. Their real strength, however, appears on when ever they find specific methods of creating dishes that aren't in existence yet. Italian cuisine is all about discovery and excitement!
About the Author:
Read more about Authentic Neapolitan Pizza Really Has The Ability To Thrill People.
0 commentaires:
Enregistrer un commentaire