DINE&WINE
NAPULJ
NAPLES
Ah, pica! Ne treba uvod. Bezbrojne varijante razvijale su se tokom vekova, ali najvažnija od svih ostaje napolitana, pa ćete svakako želeti da posetite Napulj da probate ovaj le- gendarni specijalitet. Ključ za odličnu napolitanu je u jedno- stavnosti sastojaka – testo, sveži paradajz i sveža mocare- la. Dodajte bosiljak za klasičnu margaritu. Kora je izuzetno tanka, tako da se peče veoma kratko i na veoma visokim temperaturama. Mocarela od bivoljeg mleka, zvezda ove pi- ce, potiče iz regiona Kampanja. Naziv dolazi od italijanskog glagola „mozzare“, što znači odseći – predstavljajući sledeći korak u procesu nakon što je svilenkasto testo za sir izvađe- no iz ključale vode. Baš kao što se ukus mocarele nije mnogo promenio tokom poslednjih 700 godina, ni kratak rok traja- nja sira nije – mora se pojesti u roku od 48 sati od proizvod- nje. To znači da nikada niste probali pravu mocarelu dok ni- ste posetili Kampanju.
Ah, pizza! It needs no introduction. While countless varieties of pizza have evolved over the centuries, the granddaddy of them all remains the Neapolitan pizza, so you’ll definitely want to vis- it Naples to sample this iconic favourite. The key to a great piz- za Napoletana is to keep it simple and let the ingredients shine: dough, fresh tomatoes and fresh mozzarella. Add basil for the classic pizza Margherita. The crust is extremely thin, so the piz- za is cooked very briefly and at very high temperatures. Buffa- lo mozzarella, the star of this pizza, originated in the Campania region. The name comes from the Italian verb mozzare, which means to cut off – representing the next step in the process after the silky cheese dough has been removed from the boiling wa- ter. Just as the taste of mozzarella hasn’t changed much over the last 700 years, neither has the cheese’s short shelf life - it must be eaten within 48 hours of production. That means that you’ve never tried a real mozzarella until you’ve visited Campania.
94 | Italija » Italy
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