Secret of a real Pizza Napoletana – Gourmet Worlds

Unfortunately, these prestigious products are often counterfeited by giving them eloquent Italian names or decorating them with an Italian flag to present the best quality of “bella Italia” to the consumer. The EU labels DOP, IGP or the Euro organic seal guarantee the authenticity of “Made in Italy”. It is also advisable to take a closer look at the labels: If you have nothing to hide, you give your address. More about real products from Italy (True Italian Taste) and their manufacturers at www.italcam.de

The next video presentation of “True Italian Taste” will take place on Tuesday, July 13, 2021 at 17:00 in Friuli Venezia Giulia. Everything revolves around the subject of aperitifs, Ribolla gialla, smoked trout, the typical Frico specialty and grappa. Curious? Click here for registration.

Pleasure trip through Campania

Famous for dreamy coastlines with heavenly bays, above all the enchanting Amalfi Coast, the unique islands of Capri, Ischia and Procida, the pulsating capital of Naples and the historic cities of Paestum, Pompeii and many more that are worth seeing and not the exciting not to forget natural. monument Vesuvius. When people think of Campania, gourmands mainly think of sun-kissed, juicy lemons, mozzarella di Bufala, fine fruity olive oil and, of course, pizza. Because the origin of the pizza is in Napoli and the real Pizza Napoletana is a taste experience you will never forget. Luciano Sorbillo is the third generation of a pizza dynasty in Naples, which has produced 21 pizzaioli so far. The famous pizzaiolo, awarded the title “Eccellenza Campana in Italiana e nel mondo”, shared the secret of a real Pizza Napolitana and the subsequent recipe for the world-famous Pizza Margherita to the journalists and bloggers at the Pizzeria Mozzamo in Munich was present, revealed .

Recipe for the real Pizza Margherita

Basic recipe for the pizza dough for 6 pizzas: 1 kg Molino Pizzuti tipo 0 flour, 30 g salt, 5 g fresh yeast, 650 ml lukewarm water

topping: 600 g mozzarella di bufala di Campana DOP, 2 tins of San Marzano tomatoes DOP (400 g each), salt, 12 tablespoons extra virgin olive oil from Campania, 3 to 4 sprigs of basil – some freshly grated Parmigiano Reggiano

1) Place the flour on a baking board, sprinkle with salt and make a well in the middle. Beat the yeast with some of the lukewarm water. Pour into the well and gradually add the remaining water. First mix the flour with the water with your fingers, then knead with warm palms until the dough is elastic and slightly shiny. Place in a bowl, cover with plastic wrap and leave to rest in the fridge for 24 hours.

2) Then take out the dough, divide it into six pieces, form balls and leave to rise again, covered with a cloth, for about 2 hours.

3) Preheat the oven to the highest level. It is ideal if the stove has a pizza stone.

4) Sprinkle a worktop, preferably marble, with semolina and shape the balls into a pizza with floured fingers, making sure the edges are thicker.

5) Cut the mozzarella balls into thicker slices and drain the milk that comes out in a sieve. Put the tomatoes in a bowl, crush them with your hands and salt them.

6) Brush the prepared pizza with a tablespoon of olive oil, spread some of the Marzano tomatoes on top and sprinkle the shredded mozzarella over it.

7) Turn the oven to low heat. Place the covered pizza on the pizza stone or baking sheet with a pizza palette. Bake for about 5 to 7 minutes until the edges are golden brown. Take out, brush the edge with a tablespoon of olive oil, cover with a few basil leaves and sprinkle with Parmigiano Reggiano.

Immediately cut into pieces with scissors and enjoy. Always cover the remaining pizzas just before they go into the oven.

Clue: The flour type 0 is important for a good success, because it is much easier to digest and makes the pizza fluffy.

If possible, use San Marzano tomatoes, the taste is incomparable.

If using buffalo mozzarella, let it drain for at least 30 minutes before slicing. Drier and better suited for pizzas is the “Mozzarella Fior di Latte di Agerola”, which is made from cow’s milk and also comes from Campania.

The secret of a real Pizza Napoletana

…are the ingredients used

The right flour

Since 1953, the Pizzuti flour mill in the province of Salerno has been producing flour of a high standard of quality in close collaboration with the “Scuola Bianca”, whose mission is research and the education and training of professions that work with flour. The mill processes only selected high-quality grain from home and overseas, as it is the basis for perfect flour. In principle, only type 0 flour is suitable for pizzas, but there are also different types, depending on how long the dough needs to rise.

Tomatoes San Marzano DOP

The famous San Marzano tomato, more correctly “Pomodoro San Marzano dell`Agro Sarnese Nocerino DOP” thrives on the edge of Vesuvius. The fertile and mineral-rich volcanic soil and the climate next to the volcano give the bottle tomatoes a unique taste. The tomatoes are elongated, dark red, firm and have few seeds. The tomato is a real protected product of origin (PDO), which means that the tomatoes are grown, harvested and processed in this area. The aromatic San Marzano tomatoes are low-yielding and extremely sensitive, so they must be harvested by hand and are not suitable for fresh transport. Since industrial processing is not possible, the variety was threatened with extinction until SlowFood and top chefs discovered the extraordinary taste. The freshly harvested tomatoes are preserved in their own juice immediately after harvest. The flavor of the San Marzano tomatoes is unmistakable and it is the basis for every good Sugo and the only true tomato for a real Pizza Napoletana.

Mozzarella di Bufala di Campana DOP and mozzarella fior di latte di Agerola

the Mozzarella di Bufala Campana DOP is a food with protected origin, which means that the milk must come from Campania and the cheese must also be made there. Buffalo mozzarella has a fat content of 50% and is made according to the filata method. This means that the acidified curd mass is burned with 80°C hot water and stretched into long threads. The mass is then processed into a malleable dough while being stirred and kneaded and shaped in various ways, such as a treccia (braid form). Mozzarella Fior di Latte di Agerola is a mozzarella made in the same way, but with cow’s milk, which comes exclusively from cows from Campania, more precisely from the town of Agerola, near Naples, and which is made by hand. For a real Neapolitan pizza, mozzarella is the most suitable. Mozzarella Affumicata is a solid mozzarella ball smoked over a wood fire. The adult version, which is available under the name Scamorza, is also known. This cheese is air dried after being smoked. There has also been one for a while Mozzarella di Bufala lactose free. A conventional Mozzarella di Bufala contains about 2 to 3 g of lactose, with the lactose-free variant lactase is added to the milk (an enzyme that splits lactose into galactose and glucose), reducing the content to 0.1%. burrata is mainly made from cow’s milk and has a fat content of 44 to 60%. It is like a small bag inside that is filled with cream and an unformed mozzarella mass. Burrata means “buttered” in Italian, indicating the creamy consistency. Burrata originally comes from Puglia. In the days when there were no refrigerators, the cream was stuffed into mozzarella bags to keep it fresh longer.

Although Italians prefer beer with pizza, wines from Campania are wonderful and worth exploring when made from local varieties.

Authentic wines from Campania

The vineyards in Campania extend up to 800 meters above sea level and are almost everywhere interspersed with layers of lava remains, which give the wines minerality. The significant temperature fluctuations between day and night are also ideal for the delicacy of the wines. The most important wine-growing regions are spread over the provinces of Avellino, Benevento and Caserta.

The local grape varieties are among the white wines Fiano, Falanghina and Greco di Tufowith the red wines it is the grape variety Aglianico. All wines from these autochthonous grape varieties are DOC wines. Of the Fiano di Avellinothe Greco di Tufo and the red wine Taurasi of the Aglianco grape has the DOCG status. These are expressive wines with a character shaped by the terroir, which from year to year inspire more and more wine lovers nationally and internationally. More information about the wines of Campania, specifically the wines made from the above grape varieties from the Irpinia region in the province of Avellino at

http://consorziovinidirpinia.it

Part 2 of True Italian Taste: Emilia Romagna

Part 3: Friuli Venezia Giulia

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