Italian Food and Wine – Pizza


When Betty and I went on our first trip to Italy, the only good pizza we found was in Naples. In Venice the pizza was similar to a frozen pizza that you would toast. In another Northern Italian City the pizza we were given had only tomato sauce as a topping. Today in most Italian cities you can enjoy good pizza.

cooking pizzaWhat is it that makes pizza Napolitana so outstanding?  It is the combination of the dough, tomato sauce, cheese and the extremely hot ovens. Here in New York, there are many pizza establishments that are using woodburning ovens. Some of them create a darn good pizza but the truth is they can’t compare to the pizza in Naples. The pizzaioli in Naples use “00″ flour which is fine and full of protein. The flour is made in downtown Naples in a family-owned mill that is nearly a century old.

Neapolitan pizza is made with tomatoes that grow in volcanic soil under the Mediterranean sun thus producing a sweet tomato with concentrated flavor. My wife’s cousin Peppino grew these tomatoes, and while we were guests in their villa, in the afternoons we would see the workers driving horse drawn and donkey drawn wagons into the courtyard for Peppino to inspect. Some canned tomatoes from the area are labeled “San Marzano” but only a fraction are grown within the San Marzano D.O.P., a region which is in the Sarno River Valley between Naples and Salerno.

The pizza is topped with mozzarella di bufala (buffalo mozzarella) which has twice the fat content of mozzarella made with cows’ milk but it is more creamy and flavorful. This mozzarella is produced in the City of Caserta, north of Naples. Most pizzerias also use fior di latte; cows’ milk cheese, which is more affordable and easier to melt.

When it is time to cook the pizza, it is placed in classic Neapolitan ovens made of firebrick and mortar with a low-domed ceiling that concentrates the fire creating heat between 750 to 1,000 degrees F. that is necessary to cook the pizza quickly. The bottom of the chamber is constructed of Biscotto di Sorrento, which is a heat absorbing material that prevents the crusts of the pizza from burning. Under the oven floor is a layer of Vesuvian soil to absorb more heat. The outer walls of the ovens are constructed of fireclay insulation with colorful ceramic tiles over it.

The famous Pizza Margherita was created in 1889 for the visiting Queen Margherita of Savoy. The pizza was topped with white mozzarella, red sauce and green basil, the colors of the Italian flag, which pairs excellent with a red Vesuvio wine. There are many different and delicious pizza combinations found in Naples pizzerias. Some of the toppings are pistachio and mortadella that pairs with Lacryma Christi rosato, butternut squash and smoked mozzarella that pairs with vino Flegrei Rosso, and a pizza with walnut pesto and zucchini pairs well with vino Aversa Asprinio white. There is also pizza fritta, a fried pizza sandwich similar to calzone.

Without a doubt, the perfect pizza can only be found in Naples. The fresh ingredients starting with the “00″ flour made locally, followed by the tomatoes grown in volcanic soil, and the mozzarella di bufala made from the milk of water buffalo brought over from Asia many, many years ago, which are not available in other areas. Last, but not least, the blazing ovens that blend the raw ingredients into a perfect pizza.

This week the Mackenzie agency has invited us to the ancient vineyards of Trentino, Italy’s Dolomites Mountain wine tasting. Scroll down to Italian Food and Wine – Trentino-Alto Adige. Later in the week The Italian Government Tourist Boardwe are going to lunch presentation-wine tasting on Regione Trentino.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

The Serious Eats Guide To Pizza In Naples | Slice Pizza Blog Photographs: J. Kenji Lopez-Alt, except where noted] A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed (Saccharomices cerevisiae) (See Italian Decreto Ministeriale. 21/03/1973 e 18/06/1996). The use of that don’t quite fit their stringent criteria. Most pizzerias we love in New York wouldn’t make the cut for veracity, but they sure as s$%t are damned delicious nonetheless. Publish Date: 01/18/2013 9:45

I’m a pizzaiolo! Studying Neapolitan pizza in Naples, Italy | Work So… I’ve signed up for a 100 hour course (plus a restaurant stage) on authentic Neapolitan pizza. Neapolitan pizza. at Enzo Cocci’s Michelin recommended Pizzeria La Notizia in a suburb of Naples, Italy (Via Michelangelo da Publish Date: 02/09/2013 20:05

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