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31.12.2000
Neapolitan Tradition
That classical beats the
hamburger
of the Editing ALENAPOLI TOUR
For the expert I bring
him nutritional it's better than that the "meatball" made in USA.
"The Neapolitan pizza is the interpretation shutters litteram and in Mediterranean key of the fast food. E' an articulated prototype better, on the plain nutrizionale, of the cheeseburgers with french fries or of the toasts and sandwiches watered to base of Coke it Strains. The dieticians would not have anything to repeat if the relationships between the nourishing ones and the quantity of the ingredients it was always that of the classical pizza Margherita with tomato and mozzarella", professor Eugene Di the Toma sustains, dietician. "The success of the pizza is manifold rights: it is savory, easy to prepare and it is lent to satisfy the needs of fast meals in the modern world. On the dietary plan and nutrizionale, instead, everything depends on the imagination of the cooks that they don't limit to the traditional recipe of the Neapolitan kitchen anymore where water, flour, yeast, tomato, garlic and oil, without not even the mozzarella, they represented the ingredients of base. Today, to the pizza mushrooms are added, anchovies, ham, salami, mussels, onions, pickled, olives, ricotta, rucola, corn, in a variety of combinations all valid gastronomicamentes, but of which any dietician can foretell the digestibility or to count the energetic value, to vary of the ingredients and of the used quantities."
"More than every other dish, the pizza is considered the leader of the Italian cuisine. Such an ancient dish perfectly corresponds to the most modern dietary orientations in theme of carbohydrates and saving of saturated fats and animal proteins, without speaking of the vitaminic worths of the tomato; they will be however the dimensions in which it will be served to the customers to do indeed a choice of it ipocalorica, in comparison to a toast of cheese and ham or to a hamburger with french fries."
Italians stay the best pizzaiolis of the world: the last championship has been defeated from Maurice Gaccione of Acrid (Cosenza).
Pizza Margherita (gr.210): Proteins 11,8--- Fat 11.8---
Carbohydrates 111--- Kcal. 570. Ingredients: Flour, Mozzarella, Tomato, Oil and Basil.
Big Burger (gr.220): Proteins 28--- Fat 19--- Carbohydrates 57--- K Cal. 490.
Ingredients: Sandwich with seeds of sesamo, ground bovine Meat, Tomato, Lettuce and
Ketchup.
From the bamboo to the shark
NIZZARDA: with onions, black olives and anchovies in oil
EXOTIC: with sweet
gorgonzola and pineapple
MEXICAN: with sauce of
tomato, yellow peppers, black olives, capers, anchovies, oregano and peperoncino
NORTHERN: with fillet of
codfish, capers, garlic and pulp of tomato
GERMAN: onions, smoked
provola, wurstel, speck and gherkins pickled
LONDON: with bacon,
gruviera, parmesan cheese and nutmeg
NEWYORK: I mix of bran,
potatoes and yolks of fried and seasoned egg with tomato and basil
CECOSLOVACCA: with emmental
and ham of Praga
CHINESE: with bamboo buds
(or of soy), fillets of shark and tofu (prepared cheese with soy and water)
AFRICAN: with tomato, stew
of octopus and zicnick (I mix of different spice)
INDIAN: with radish (a spicy
root) and tocchetti of roasted snake.
You make an attempt to the mark DOC
Professor Mangoni has dictated the rules of the veracious Margherita. Antonio
Bassolino calls it ‘the dad of the pizza.
Charles Mangoni teacher of physiology of the Nutrition of the second University in Naples,
is called by the mayor to define a disciplinary dulla "veracious Neapolitan
pizza", a mark of guarantee, that concerns only two types: the pizza Margherita and the Marinara.
Teacher that wants to say?
"That who will want to decorate his product of the mark ‘veracious Neapolitan
pizza, it will have to accept the established rules. It is to use that is all products to
norm: I oil extra virgin, tomatoes St. Marzano, that we in Naples call" ‘or
piennolo of ò Vesuvius" that him it allows to dry and it can be used in winter. Then
mozzarella of bufala bell doc or, in subordination, fiordilatte."
How much does it owe a pizza
to be great doc?
"Over the 40, 45 centimeters of diameter it doesn't cook to the center. The oven,
naturally to firewood it has to have a temperature I give over 400 degrees. The shovels
have to be two, of wood to bake, of steel to withdraw. And the time of cooking doesn't
have to overcome the minute and a half."
MARGHERITA: Pasta's support, tomato St. Marzano, mozzarella of
bufala bell doc (decree PCM 10/5/93). And allowed alternative the fior of milk, oil
extravergine of olive, basil, sea salt.
MARINARA: Pasta's support, tomato St. Marzano, a clove of
garlic, dried oregano, sea salt, oil extravergine of olive.
The cooking has to happen in firewood oven built with a dome of refractory material.
The figures in Italy
56 million round pizzas a week;
3 million pizzas a year the 33% of Italians consume it in one of the 20.000 pizzeries;
27% prefers to cook it and to consume it in the house;
28% the purchase in pizzeria to consume it in the house;
7% the purchase frozen to the market;
4.300 million liras the turn of business of the pizzeries;
The data brought aloft in the chart are furnished by the Fipe (Federation Italian public
exercises).
