It makes the Italian classic revolution

It makes the Italian classic revolution

Things are moving in pizzeria! This is a food that is strictly monitored and can lead to conflict, especially with poorly prepared pineapple, especially with us.

Pizza is one of the most important dishes in the history of food. Like many popular foods, food comes out of nowhere when there is not as much as today. So it was important to look for creative solutions so as not to waste anything. His recipe, he finds Origin in Naples Poor QuartersIt allowed the mother to use the leftovers from the previous day’s meals.

By the middle of the last century, this sweetness had been exported outside my lab. Conquer the whole world. The soldiers there loved the liberation of Italy, and many Italian workers who had emigrated to the rest of Europe and the United States took pizza with them. Since 2017, Neapolitan, soft and easy-to-fold dough, is on the list. UNESCO World Heritage Site.

But as always, when it comes to food culture, there are many changes in this popularity. With us, the quality of pizza has never been so high, thanks to the right ovens returned from Italy, but thanks to the talented pizza makers who are developing their creativity further.

A face lift is required

Let’s start with the basics. Most pizzas are based on one of the two original classics. marinara With tomatoes, garlic and oregano, or Margarita With tomatoes, mozzarella and basil. Based on this, the variations are prepared by adding different ingredients: olives, anchovies, capers, mushrooms, charcoal…. And it is at this point that pizza makers are free to control their thoughts.

Levin is known for his creativity Ristorante Rossi, Italian chef Felice Miluzzi He opened the pizzeria by name last year. Guzzi He was “determined to stir up the pizza revolution.” In Italy, this dish has always been my passion. However, I felt that this historic dish needed a facelift without denying the culture. Most of all, I wanted a sweeter dough, thanks to the sourdough, which allowed it to rise for 48 hours. I also want customers to enjoy a full range of delicious pizza from my restaurant. To do this, it creates new composite ingredients. For example: a gastronomic version From cherry tomatoes, Sicily red shrimp and shrimp biscuits. Or fresh and dried mushrooms and homemade sausage with potato flowers. The other is with Parmesan, Black Truffle, Lardo, Shitak and Arugula. And even the variety covered in burritos, yellow tomatoes, merced mackerel, tuna roy and a little lemon flavor. “But be careful Warns. I am not one of those chefs who thinks you can put everything and everything on pizza. The pizza maker should also follow the ingredients of Italian cuisine to get the maximum taste with minimal ingredients. Remember to observe the seasons in the selection of products.


Organic and environmental

As far as the ingredients are concerned, the Organic and environmental trends He also entered this field. After working as a banker in London, Belgium Sebastian DuPont He set out to open the Nona, in the heart of Brussels, at the pizzeria in the British capital. “From the very beginning, I wanted to link Italian pizza culture with Belgian organic products, especially restaurants starring Dris Delanote.”

Not far from the 2-star restaurant. TheJaneIn Antwerp, Pisheria Standard uses organic vegetables and herbs from local rooftops.

In addition to the tops, the base of the pizza is crucial. And trend Yeast bread Also seen at different addresses. As a LapiolaIn Brussels. “Today a self-respecting pizza maker uses softer dough than soup,” says Francesco Paolo Martini. Only then can you get the desired result in a few minutes in a 300 or 400 degree oven. What’s more, the top 50 pizzas in Europe last year were ranked eighth.

This reward cannot be obtained without it Perfect dough and crust. “Even if there is a dispute between the Italians over its base and its appearance.Says. Most Belgians prefer a clear shell, but this is really Roman culture. In Naples, where I come from, pizzas have a soft, springy base and edges, which some feel is too soft. I want a nice, creamy centerpiece and a smooth dough. I was a little bit between Rome and Naples. Whose pisa is our man? The edges of the dough are filled with ricottaA. A good example of the knowledge of Pisces. And some customers come to him, especially for him, Calzone, for this little-known twisted version.

Ellis Gourmet Burger’s former owners are the ones who are violating the pizza culture. So they thought of a creative concept under a nameOttomat, In conjunction with the Duvet brand is used to add brewer’s yeast dough. The additions are original and sometimes Belgian like Vol-au-Vent and Waterzoo. They don’t even go beyond the fried pineapple or ‘three chocolate’ chocolate version. Dominic Perssonነው It is a sacrifice for the Italians, but it is loved by a young audience.


Joint happiness

At the time of the outbreak, many restaurants were struggling to keep their heads above water. Pizza has always been very popular. It is the ideal food to take, and for many, it is in a good place in the comfort room. At the request of the United States, the domino chain had to hire an additional 30,000 people.

Today, after a health crisis, Pizza meets all modern catering requirements.Easy, fast, cheap, constructive, scalable, shareable, portable and accessible. Valentina GathyShe knows this very well, the founder of the former fashion journalist, Pizzeria. Eat Love in the Garden, And always follows new trends. For example, pizza was the first to be served with two different toppings. Pisces is a precondition for sharing a self-sufficient pizza. Often we see the tables of four people each taking a different pizza, and then they are all divided, so that everyone tastes everything.

Also, what better place could pizzeria satisfy everyone, including vegan chefs and vegans? The flour is prepared only with flour and water, and the filling can be tailored to individual preferences. No other kitchen offers this opportunity. Eventually things just moved on Wine side. If pizzerias did not pay attention to this in the past, showing only quality drinks, now their numbers are increasing. Good choice of bottles. Contribute more to a good pizza.

In the meantime, in the world

From Buenos Aires to Chicago and Singapore to Rajavik Pizza has won worldwide. Of course, many pizza makers follow the traditional Napoleonic rules, but the dish is adapted to local tastes and customs. In Rome, for example, pizzas are sharper and thinner than Naples. The capital offers a wide range of shopping areas for those who prefer to roam the city, known as the Pasejata Art. In Bonchi they are eaten with pumpkin and squid, potatoes, burritos with smoked salmon or steak. While we were in Naples, sticking to the right, Roman chefs dared to invent more radical innovations. Bianco Pizza with Mortadela Rosioli, without a gram of tomatoes, is a myth. Restaurants such as La Gata Manjiona, Sbanko and Julietta are experimenting with gourmet wraps.

As Pizza crossed the Atlantic, the new Pizzalos brought their touch. In Chicago we have been experiencing a deep version since 1943, with a solid foundation, which makes the city more winter-friendly. Hawaiian pizza was invented in 1962 by a Greek who went to Canada. Recently, Nancy Silverton La Moza Chefs in Los Angeles developed this simple dish with Italian inspiration. The cream and fennel sausage version is a myth. Chefs around the world are making pizza with their local cuisine. In France, they prefer either cottage cheese or use bagel instead of batter; In Japan, miso is used in soups and elm is a very popular garnish. In Argentina, the chefs are generous with cheese and Scandinavia is known as the most exotic region. We consider variations of bananas, ham, peanuts and curry powder… or smoked deer.

Pizza “gastronomy” is a trend that is happening all over the world. While toppies are as cheap as they used to be, today’s chefs dare to serve sophisticated dishes. Consider this advice from the great Roman pizza maker Gabrielle Bonchi.

Want to know more? The Modern Pizza Companion tells you everything you need to know about this dish in 1,708 pages, and 1,016 recipes range from the right to the most experimental. “Pizza is multicultural because we have this dish in every country of the world and each has its own version,” we read. But it is also magical. “Flour, water, yeast or yeast and a few simple ingredients make for a more complex combination of ingredients.” From Japan to Brazil and from ordinary to young, this book will really take you around the world of pizza.

By Nathalie LeBLanc

Modernist Pizza, Modern Cooking Lab, French edition, July, 392 Euros.

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