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It is a scrumptious, mouth-watering Italian creation made with genuine mozzarella, topped with tomatoes, basil & olive oil and served piping hot. And if that's not enough to tickle your taste-buds,the dough is 35 centimetres in diameter and must be carefully kneaded by hand.
Food of Neapolitan origin, the famous Pizza Napoletana continues to delight food enthusiasts in Italy and the rest of the world-centuries after Napolitan pizzaiolo, Raffaele Esposito, created it in 1889 to match the colors of the Italian flag(a delicious red, green and yellow-white combination of mozzarella cheese, tomatoes and basil) as a way of honouring the visit to Naples by Queen Margherita of Savoy, the wife of King Umberto 1.
Also known as Pizza Margherita, this age-old Italian creation was recently awarded the status of a `Traditional Speciality Guaranteed' (TSG) by the European Union (EU), in an effort to preserve its authenticity and protect it from inferior pizza offerings that are currently marketed as the real thing.
According to the new EU guidelines, a genuine Pizza Napoletana may only be made with `authentic ingredients', which include genuine mozzarella from the Southern Apennine Mountains, San Marzano tomatoes, Italian wheat flour and natural Neapolitan yeast. The use of rolling pins or machinery to stretch the dough has been strictly banned to ensure that the essence of the pizzas produced stays true to the original Napolitan flavour.
While the newly acquired TSG status will not be enough to deter multinational chains from offering modified variations of the pizza, restaurants and pizzerias in Naples and across the EU, will have to follow the traditional way of making it, if they want to use the `TSG' label that qualifies their offering as a `genuine Pizza Napoletana'.
So here's hoping that the Pizza Napoletana lives up to its true Neapolitan flavour-not just in Italy but across the world. Bon Appetit!
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