On a pizza made in a restaurant in Italy, what do they top it with? I'm sure nothing here (Pizza Hut, Boston Pizza, Dominos, etc.) measures up to it. Is it prepared similarly? Do they have thin and thick crust? Do they use the same vegetables we use here (bell pepper, onion, mushrooms, olives, tomatoes, etc.)? And what kind of meat do they use?
I'll be bringing pizza to my Conversational Italian class but I want something that comes close (even if it's remotely close) to the ones created in Italy. I know there's a difference between North and South. But I'll take any info you can give me and I may just make it myself if I have the equipment.
Grazie.
Cynde
Posts: 442 | Location: 12 time zones from Italy | Registered: 02 March 2002
quote:PIZZA Pizza is the most and best known dish of Italian cuisine throughout the world. Everyone, even in the most remote places on earth, has tasted a pizza once in his life. It was born in Naples where it was first seasoned with tomatoes and afterwards with numerous different ingredients and it is a concentrate of the flavors, smells, sensuality and fantasy of this splendid city. It is a complete aliment that gloriously and triumphantly satisfies the five senses. The sight is enchanted by the contrast of the white of the mozzarella, the red of tomato and the green of basil; the hearing by the crackling of the wood fire; the smell by its characteristic scent; the taste by the deliciousness of its flavor; the touch, as you lift the first morsel with your fingers to reach your mouth. The use of the word pizza is so widespread that some people are even doubtful about its origin. It is absolutely Italian as it derives from Latin. Pizza is a very old form of food. Egyptians, Greeks, Romans ate dishes that resemble pizza in their ingredients, composition and cooking. Pizza presents itself as a food typical of the civilizations that flourished around the mediterranean sea. And in Naples, pizza will find its fatherland and the starting point of its worldwide diffusion. Flat round bread evolved into pizza in the 18th century when tomatoes made their way into cooking. When introduced from Peru they were considered love fruits, and were thought to be poisonous. Pizza was originally sailor's food. Baker's would prepare pizza for sailors returning from fishing at dawn with fresh tomatoes, oil and garlic and a sprinkling of oregano. This is the classical Marinara pizza. Anchovies were also added making a very healthy complete meal. At these times pizza was baked in ovens and then sold in the streets of Naples: a boy, who balanced on his head the typical "stufa" (a tin stove to keep pizza warm), brings directly to his customers the pizza, already made with different seasonings, after attracting their attention with his loud and typical calls. Eating pizza near the pizza vendor's oven, in the streets or at home, was a sign of the growing popularity of pizza, by then fully established as a typically Neapolitan food. The pizzeria, in its modern sense, is born. The oven, the marble bench where pizza is prepared, the shelf upon which the different ingredients of pizza are shown, the tables where customers ate pizza, the outer display where fried pizza is stored to be sold to the passers-by: all features still to be found in the modern neapolitan pizzeria. The King of Naples Ferdinando II of Borbone greatly enjoyed the pizza made by 'Ntuono Testa at Salita S. Teresa and establishes that the kitchens of his palace should have the pizza oven. As a result pizza became also dish of the aristocracy ! After the Kings of Naples, the Borbone, also the new Kings of Italy, the Savoia, appreciate the neapolitan pizza: in fact they left a mark in the history of pizza: Pizza Margherita. The Ancient Pizzeria Brandi still retains a document signed "sincerely, Galli Camillo, head of the table of the Royal Household", dated June 1889. It is an acknowledgement to S.G. Raffaele Esposito, of the then pizzeria "Pietro e Basta CosÃ", for the qualities of pizza, among which the celebrated one with pomodoro and mozzarella, he prepared for Her Majesty the Queen Margherita, that, as emphasized in this letter, were found to be excellent. The pizza with pomodoro and mozzarella was so named "Pizza Margherita" by the pizzaiuolo Raffaele Esposito, and that is the name by which this pizza is still universally known . Pizza Margherita This pizza is dedicated to Queen Margherita. She was interested in the popular dish that her French chefs could not prepare so the famous "pizzaiolo" Raffaele Esposito was invited to court and suggested three pizzas, this one reflecting the colours of the Italian Sabauda flag, the Marinara and a white cheese pizza. Garlic, considered improper for the delicate palate of the Queen was avoided. So on the 11th June 1889 Pizza became a dish fit for Royalty.
Break up the yeast in a cup with a little warm water, add 2 tbsp of flour and knead into a small ball. Leave it to rise for half an hour in a warm draftless place covered with a kitchen cloth. Form a mound with the flour and place the yeast "starter" in the middle. Add warm water, a little at a time, and work with your fingers then with your hands. Knead into a soft dough for about ten minutes. Let is rise for an hour and a half in a warm draftless place covered with a kitchen cloth. Grease 4 oven sheets with olive oil. Heat the oven to 600° F - 300° C - G12. Divide the dough into 4 and with well floured hands, slap it onto a hard surface to loosen it up, then flatten the dough out onto the oven sheets or roll it out with a rolling pin. It must be thin but take care not to make holes in it. Place the seasoning on the dough just before you are ready to bake it, otherwise it goes soggy. Ladle out the tomato onto the pizza then cut the mozzarella into many thin slices and arrange them on the tomato and drizzle with a little olive oil. Bake for about ten minutes until the edge rises well then decorate with fresh basil leaves and serve.
Pizza should be baked in a wood fired brick bread oven, but as this is almost impossible to find in a home we will have to make do with a gas or electric fired oven. NB The oven must be really hot or the pizza takes too long to cook and hardens.
Natalie Hoerner email: office@capeland.it Capeland Tour Operator V. B. d´Acquisto 17 I-90046 Monreale www.capeland.it
Posts: 52 | Location: Monreale | Registered: 20 June 2002
You could take a look at the pizza delivery place we have here in Siena. Pronto Pizza Some of the concoctions are wonderful, like the ciaccino (white pizza/no tomato sauce) with pecorino toscano, arugula and truffle sauce.
Oh and the closest to pepperoni is salamino piccante.
Cristina A San Franciscan in Siena Read my report on the Palio di Siena
Cristina, that white pizza with pecorino, arugula and truffle sauce sounds awesome! Thanks for my new pizza recipe! One of my favorites to make is a white pizza as well, gorgonzola, walnuts, celery and chicken- very delish!
Cynde: I'm not sure where Ewa Beach is, but if you're near Honolulu, drop in California Pizza sometime and try their margharita pizza. On their menu in Walnut Creek, California (near where I live) they list about four options under Napolitano Pizza. It is about as close as I have come to margharita pizza in Italy. We have never eaten at California Pizza in Honolulu, but assume their menu would be the same or similar to the one here. Not as good, but at least the thin crust and similar topping.
The best real Italian pizza in the US IMNSHO is at Pazzia near Moscone Center in San Francisco. The original owner of Pazzia wanted real Italian pizza and he got it. It is now owned by one of my old waiters (girls he's a cutie from Florence)and a great Florentine artist named Marco Sassone. Try it out when you get into the city one time.
Cristina A San Franciscan in Siena Read my report on the Palio di Siena
Yes, we have a few California Pizza places here. I'll call and see if they have the margharita pizza. That should be interesting.
In every class someone has brought something Italian to eat. Since the class is after work hours there's always una botiglia di vino. What a way to end the day, no?
I will try the recipe that Natalie has given. I THINK my oven goes to 600F!
Cynde
Posts: 442 | Location: 12 time zones from Italy | Registered: 02 March 2002
Thank you for telling me about Pazzia. Will definitely try it sometime soon. A friend and I have a tradition of going on BART to San Francisco around Christmas to see all the beautifully decorated windows, shop and have lunch. Maybe we can incorporate Pazzia in our Christmas time in the City tradition!
Sounds as if the wait staff would be wonderful to look at as well.
Full flavored and spicy. Made with imported Italian tomatoes, fresh Mozzarella, garlic, crushed chilies, capers, Mediterranean olives and Parmesan. Also available with pepperoni.
Does this come close to the ones in Italy? Is there such a thing called Rustica Pizza in Italy? I might order this also.
Cynde
Posts: 442 | Location: 12 time zones from Italy | Registered: 02 March 2002
Sorry to burst your bubble, but pizza is just....... different in Italy. Difficult to compare with just about anything you get in the US. It's not a completely different food, but the flour is different, the water is different, the ovens are different, the style of making it is different as well as traditional toppings. I'm sure you'll go and love whatever you have, but it won't be like California Pizza Kitchen. I'm willing to bet you'll like it better....... Maybe?
David, usually in NYC
Posts: 4904 | Location: New York City | Registered: 15 June 2001
David is right Cynde. Only suggested California Pizza for your class, since I doubted you could Concorde over and pick up a pizza to bring back instead. Never meant to imply it was the same--only more like Italian pizza than most.
I know, I just wanted something that at least comes close to it. Well, we did have it in class last night and it was my first time having a margharita pizza and it was delicious. Can't wait to taste it when I'm actually in Italy. *The Concorde was grounded so I couldn't get it directly from Italy.
Cynde
Posts: 442 | Location: 12 time zones from Italy | Registered: 02 March 2002
Ewa Beach is less than 10 miles westward from Aiea. Think dry, arid and flat land. Actually, it's not that bad. Housing and businesses are really flourishing here. I will be putting up pictures of our house, yard, pets and stuff on my personal site.
Anyway, if you ever come here again try the Hawaiian pizza - ham and pineapple - if you haven't done so. We like it here but then again we like Spam (our state probably keeps Hormel in business).
Buon appetito di Hawaii!
Cynde
Posts: 442 | Location: 12 time zones from Italy | Registered: 02 March 2002
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