DINE&WINE
SVE TAJNE ORIGINALNE PICE ALL THE SECRETS OF THE ORIGINAL PIZZA U bojama italijanske zastave In the colours of the Italian flag
TOMATOES WERE FIRST BROUGHT TO EUROPE IN THE 16 th CENTURY by explorers return- ing from Peru. However, many Eu- ropeans believed tomatoes were poisonous until poor peasants in Naples began topping their flat- breads with them in the late 18 th century. It became so popular that visitors to Naples would even seek out the poorer quarters just to try this local speciality. A baker by the name of Raffaele Esposito, who worked at the Na- ples pizzeria “Pietro... e basta così”, is credited with having created the Margherita pizza. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. Esposito baked them a pizza named in hon- our of the queen, with colours re- flecting Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). This is what is today known as the classic Neapolitan pizza. The official requirements of an authentic Neapolitan pizza begin with the base. The dough must be made with highly refined Italian wheat flour, fresh brewer’s yeast (not dry), water and salt. It must be kneaded by hand. The dough is topped with raw, pureed San Marzano tomatoes from Italy. It can use only two types of mozzarel- la cheese - made from cow’s milk or water buffalo milk. Finally, the Ne- apolitan pizza is topped with fresh basil and extra-virgin olive oil. The pizza is baked for 60 to 90 seconds in a wood-fired stone oven at a min- imum temperature of 430°C. There are two official variants of Neapolitan pizza: Pizza Marinara, topped with tomatoes, garlic, orega- no and olive oil; Pizza Margherita, topped with tomatoes, fresh sliced mozzarella, fresh basil and extra-vir- gin olive oil.
Pica kakvu danas poznajemo izmišljena je u Napulju. Pre 18. veka postojali su somuni, ali nikada nisu bili preliveni paradajzom / Pizza as we know it today was invented in Naples. Flatbreads had existed prior to the 18 th century, but they were never topped with tomatoes PARADAJZ SU U 16. VEKU U
rafinisanog italijanskog pšeničnog brašna, svežeg pivskog kvasca (ne suvog), vode i soli. Mora se mesiti ručno. Testo je preliveno sirovim pa- siranim paradajzom san marzano iz Italije. Mogu da se koriste samo dve vrste mocarela sira – onaj na- pravljen od kravljeg ili onaj naprav- ljen od bivoljeg mleka. Na kraju, na picu se stavlja svež bosiljak i ekstra- devičansko maslinovo ulje. Sastoj- ci moraju biti potpuno prirodni i sveži. Pica se peče 60 do 90 sekun- di (vreme pečenja ne može biti du- že od 90 sekundi) u kamenoj peci na drva, na minimalnoj tempera- turi od 430 °C. Postoje dve zvanične varijante napolitanske pice: – Pica marinara: prelivena para- dajzom, belim lukom, origanom i ek- stradevičanskim maslinovim uljem; – Pica margarita: prelivena pa- radajzom, svežom mocarelom, sve- žim bosiljkom i ekstradevičanskim maslinovim uljem.
EVROPU DONELI ISTRAŽIVAČI koji su se vratili iz Perua. Međutim, mnogi Evropljani su verovali da je paradajz otrovan, sve dok siromaš- ni seljaci u Napulju nisu počeli da ga stavljaju na somun krajem 18. veka. Jelo je ubrzo postalo popularno, a mnogi posetioci Napulja su čak tra- žili siromašnija naselja da probaju ovaj lokalni specijalitet. Pekar Rafaele Espozito, koji je radio u napuljskoj piceriji „Pietro... e basta cosi“, generalno je zaslužan za stvaranje pice margarite. Godi- ne 1889. kralj Umberto I i kraljica Margarita Savojska posetili su Na- pulj. Espozito im je ispekao picu na- zvanu imenom kraljice čije su bo- je preslikavale italijansku zastavu: crvena (paradajz), bela (mocarela) i zelena (listovi bosiljka). To je danas poznato kao klasična napuljska pica. Zvanični zahtevi autentične na- puljske pice počinju sa korom. Te- sto mora biti napravljeno od visoko-
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