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A lot of people may have seen companies that claim to serve authentic Neapolitan pizza. However it helps to be aware of what this means. There are certain things to look out for in order to be sure that what you are getting really is the real thing and that you get the true taste!
The term Neapolitan refers to something that is produced in Napoli, an area referred to in English as Naples. As well as pizza it also refers to ice cream and other items produced in the local area. The area is in the South of Italy, an area that is famous for its people who fiercely protect the authenticity of their recipes.
The exact origin of this recipe is not known. It is thought to originate around the seventeenth century as tomatoes were introduced to Italy from America. It was soon after that people put toppings onto dough and this in turn became the disc shaped food that we know today.
It was not until the nineteenth century that it began to be considered as something people wanted to eat in a restaurant. This was the time when pizzerias became popular. This was mainly due to the fact that it was simple to make and was relatively inexpensive to produce while at the same time making something delicious that would go on to be popular all over the world.
One of the crucial differences is not just the ingredients but how the pizza is made. You may have seen chefs flinging dough to make it flat. While this looks very impressive and is often a spectacle in and of itself this does serve a practical purpose. This makes the whole surface properly flat and best suited as a surface for the toppings. The dough tends to be rested a couple of days before you make the pizzas in order to get the best quality.
Another important part of ensuring authenticity is keeping it natural. The real ones tend to shun any form of artificial ingredients. Furthermore they tend to avoid using machinery in order to produce the pizza. What results is a very smooth taste that tends to combine the flavours of cheese, tomato and so forth rather than the separate flavours you tend to get with other styles of pizzeria.
In terms of the recipe the European Union is quite strict on this. The authentic recipe consists of dough that has been kneaded for twenty minutes, a two hour rising period and the single portion weighing between 80 to 250 grams. The dough needs to be 3 mm thick in the middle and 1 to 2 cm on the outside. Overall the diameter should not be more than 35 cm.
Finally the best way to ensure you get an authentic Neapolitan pizza is to look for an official trademark. The European Union has very strict rules regarding the amount of toppings and the thickness. It is worth looking online to learn more so you can have the best opportunity to find the real dish. It is also worth asking online to see which pizzerias are the best in the Napoli area. Furthermore you can also find out who in your local area serves the closest and most authentic Italian cuisine as well.
The term Neapolitan refers to something that is produced in Napoli, an area referred to in English as Naples. As well as pizza it also refers to ice cream and other items produced in the local area. The area is in the South of Italy, an area that is famous for its people who fiercely protect the authenticity of their recipes.
The exact origin of this recipe is not known. It is thought to originate around the seventeenth century as tomatoes were introduced to Italy from America. It was soon after that people put toppings onto dough and this in turn became the disc shaped food that we know today.
It was not until the nineteenth century that it began to be considered as something people wanted to eat in a restaurant. This was the time when pizzerias became popular. This was mainly due to the fact that it was simple to make and was relatively inexpensive to produce while at the same time making something delicious that would go on to be popular all over the world.
One of the crucial differences is not just the ingredients but how the pizza is made. You may have seen chefs flinging dough to make it flat. While this looks very impressive and is often a spectacle in and of itself this does serve a practical purpose. This makes the whole surface properly flat and best suited as a surface for the toppings. The dough tends to be rested a couple of days before you make the pizzas in order to get the best quality.
Another important part of ensuring authenticity is keeping it natural. The real ones tend to shun any form of artificial ingredients. Furthermore they tend to avoid using machinery in order to produce the pizza. What results is a very smooth taste that tends to combine the flavours of cheese, tomato and so forth rather than the separate flavours you tend to get with other styles of pizzeria.
In terms of the recipe the European Union is quite strict on this. The authentic recipe consists of dough that has been kneaded for twenty minutes, a two hour rising period and the single portion weighing between 80 to 250 grams. The dough needs to be 3 mm thick in the middle and 1 to 2 cm on the outside. Overall the diameter should not be more than 35 cm.
Finally the best way to ensure you get an authentic Neapolitan pizza is to look for an official trademark. The European Union has very strict rules regarding the amount of toppings and the thickness. It is worth looking online to learn more so you can have the best opportunity to find the real dish. It is also worth asking online to see which pizzerias are the best in the Napoli area. Furthermore you can also find out who in your local area serves the closest and most authentic Italian cuisine as well.
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You can visit the website www.pizzaepazzi.ca for more helpful information about How To Find An Authentic Neapolitan Pizza
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