After eight years examining the question of various bureaucratic levels and objections on the part of interested large groups all pizzerias, wishing to produce and enjoy the best authentic Neapolitan pizza, you need to adapt and to register in the exercising control office - Mediterranean Institute for certification of agricultural and food production. In accordance with that prescribed in production requirements in order to be able to bear the CE marking of STG, the treat must be made a certain way. This is done with tomatoes, Buffalo mozzarella DOP (protected designation of origin) or mozzarella STG, pure olive oil and oregano, the diameter should not to exceed 35 cm, the rim around the edges is 1 to 2 cm long and generally, it must also be 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.
In Italy, there are traditional masters who can rotate the dough in the air for half an hour, and these results require serious experience. You can also try having this done with a rolling pin, which non-professionals will love. Is not the best alternative, but it does the job.
The best taste comes from pizzas baked in a wood-burning oven. These furnaces are now available and can be installed in any kitchen. For a well done pizza in ordinary conditions, it is better to use a secondary medium-stone for a pizza or a small stone tile, which distributes the heat better, so as to get amazing results.
According to the rules for the preparation of the classic recipe, regulated by law, it must not be thicker than 3 mm in its raw state. Baking happens within 60-90 seconds, at a temperature of 485 degrees C in an oven with a fire made of oak logs. You should be aware that if there are culinary virtuosos, leading among them are Italians!
Some people add something of their own choosing to the recipes, you can add a sausage or some seafood, but do it before baking. If you add prosciutto, then do it once the treat is ready. Fresh mushrooms are also good when browned, and raw.
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.
In Italy, there are traditional masters who can rotate the dough in the air for half an hour, and these results require serious experience. You can also try having this done with a rolling pin, which non-professionals will love. Is not the best alternative, but it does the job.
The best taste comes from pizzas baked in a wood-burning oven. These furnaces are now available and can be installed in any kitchen. For a well done pizza in ordinary conditions, it is better to use a secondary medium-stone for a pizza or a small stone tile, which distributes the heat better, so as to get amazing results.
According to the rules for the preparation of the classic recipe, regulated by law, it must not be thicker than 3 mm in its raw state. Baking happens within 60-90 seconds, at a temperature of 485 degrees C in an oven with a fire made of oak logs. You should be aware that if there are culinary virtuosos, leading among them are Italians!
Some people add something of their own choosing to the recipes, you can add a sausage or some seafood, but do it before baking. If you add prosciutto, then do it once the treat is ready. Fresh mushrooms are also good when browned, and raw.
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!
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