La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Per la Pasta della Pizza noi utilizziamo la Farina 0 e il Lievito di birra, quello in cubetti. L' Olio e lo Zucchero sono indispensabili perchè servono a rendere l'impasto più morbido. Importantissimo il Segreto di Pakito: il Sale ...

Figs and prosciutto are a perfect flavor combination as the sweetness of the figs is gently balanced by the salty prosciutto. I also like to use a combination of mozzarella and taleggio cheeses as, quite frankly, I love taleggio and find it’s slightly musty flavor goes so well on this pizza. I prefer to use the arugula as more of a garnish which is added just before serving after the pizza has been baked, as I find if overused, the peppery flavor of this tasty green can overpower the subtle flavors of this dish.

Pizza Bianca With Fresh Figs, Prosciutto & Arugula
Yield: Serves 2 to 4Prep Time: 15 minsCook Time: 15 mins
Ingredients:

Want to know how to make a real Italian pizza? The most important part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what gives the pizza its texture, holds together the flavors, and—if done right—can make you feel like you’ve been transported right back to Italy.

Ingredients (makes dough for 4 pizzas, each one about 12 inches in diameter):

600 mL of warm water7 cups (1kg) flour, type “00″*2.25 teaspoons (25 grams) yeast6 tablespoons of extra virgin olive oil1.5 tablespoons salt2 teaspoons sugar

*A note on the flour: In Italy, “00″, or “doppio zero,” flour is the most highly-refined and finest-ground flour available. Not available where you are (or too expensive?). An all-purpose flour should work just as well!

Make your pizza in 16 simple steps

#15. Gorizia – Napoli - pizzeria gorizia - Prezzi: dai 6 ai 10 euro. - Via Albino Albini 18-20, Napoli.#14. Pizzeria Montegrigna by Tric Trac – Legnano (Mi) - Tric Trac, BrunoDeRosa - Prezzi: da 10 a 14 euro. - via Grigna 12, Legnano (MI).#13. Starita a Materdei - Napoli - starita materdeiPrezzi: da 4 a 10 euro. - Via Materdei 27/28, Napoli.#12. Berberè - Castel Maggiore (BO) - Alce Nero Berberè - Prezzi: da 10 a 14 euro. - Via Pio La Torre 4/b, Castel Maggiore (BO). - Berberè & Alce Nero, via Petroni 9, Bologna.#11. Pellone – Napoli - pizzeria, napoli, pellone, esterno - Prezzi: da 4 a 10 euro.Via Nazionale 93, Napoli.#10. i Tigli - San Bonifacio (VR) - Simone Padoan - Prezzi: dai 15 ai 30 euro a pizza. - Via Camporosolo, 11, San Bonifacio (Verona).#09. Ristorante Pizzeria Cafasso - Napoli - Marinara, Cafasso - Prezzi: da 4 a 10 euro. - Via Giulio Cesare, 15, Napoli.#08. Pizzeria Mezzometro – Senigallia - Michele da Ale, il forno - Cambia il nome (non più l’incomprensibile Michele da Ale ma Mezzometro Senigallia, in linea con il localle gemello – Mezzometro Jesi, e con il progressivo abbellimento del locale, un tempo assai spartano) ma non la classe delle pizze: farine con alto valore di W (elevato contenuto di glutine), pre-impasti, lunghe lievitazioni, menu senza glutine. Tutto merito di Alessandro Coppari, il titotare, con menzione speciale per Marco (detto Wolf, risolve i problemi), responsabile del servizio preciso e cordiale anche nei momenti critici dei pienoni estivi. - Prezzi: dai 7 ai 20 euro. - Lungomare da Vinci, Senigallia (Ancona) - Via Giacomo Leopardi, 1, Jesi (Ancona)

#07. Saporé - San Martino Buon Albergo (VR) - saporé verona - Prezzi: da 5 a 30 euro. - Via Ponte, 55A, San Martino Buon Albergo (Verona).

#06. La Notizia - Napoli - Pizza-Enzo-Coccia-Festa-a-Vico-2013
Prezzi: da 4 a 10 euro. - Via Michelangelo da Caravaggio, 53, Napoli - Via Michelangelo da Caravaggio, 94, Napoli

#05. Pizzeria F.lli Salvo - San Giorgio a Cremano (NA) - Salvatore Salvo - Prezzi: da 4 a 15 euro. - Largo Arso, 10, San Giorgio A Cremano (NA).

#04. Sforno - Roma - pizza-cacio-e-pepe-Sforno-Roma - Prezzi: da 7 a 15 euro. - via Statilio Ottato 110/116, Roma.

#03. Pepe In Grani - Caiazzo (CS CE) - franco pepe - Prezzi: da 5 a 15 euro. - Vico S. Giovanni Battista, 3, Caiazzo (CS CE).

#02. Sorbillo - Napoli - Gino-Sorbillo-e-Nike-Muti - Prezzi: da 4 a 10 euro. - Sorbillo, Via dei Tribunali, 32, Napoli. - Lievito Madre al Mare, Via Partenope 1, Napoli

#01. Pizzeria Massè - Torre Annunziata (NA) - Ciro Salvo - Prezzi: dai 4 ai 10 euro. - Corso Vittorio Emanuele III, 429, Torre Annunziata (NA).

Italian cuisine is very diverse and interesting, yet strikingly simple. It’s simple in a sense that it often contains only a maximum of eight ingredients. It’s interesting due to its regional diversity, and despite that there are only a few ingredients, is there’s difference in taste and just one dish and tickle your taste buds in many ways.
The dishes, instead of created in culinary schools by chefs and experts, are created in the home, usually by grandmothers and mothers and the recipe passed on from generation to generation. Per region, there are characteristic dishes and flavors, which tell a lot about the country’s history and lifestyle. The traditional Italian meal consist of three to four courses, starting with appetizer, first course (usually pasta, soup, or any hot dish), second or main course (this is where the meat comes in), and dessert, Some meals may have two desserts, first cheese and fruit before the sweet dessert followed by coffee and then digestives or liqueurs.
Pizzas and pastas are very popular Italian dishes, some even being adapted as a fusion of other cuisines. Pizzas alone have various flavors and combinations. The simple cheese pizza can have a few more ingredients on top and it immediately turns into something different. Pasta can be simply tossed with garlic and olive oil or have the robust blend of tomatoes, anchovies, olives, and spices. Pastas also come in various forms, and not just the long stringy ones in spaghetti. There are flat, long pastas, wide pastas, pastas that can be stuffed with meat and vegetables and then topped with sauce. There are bow-shaped pastas, twists, cuts, and more pasta shaped into fun shapes for soups and also fun shapes like animals to appeal to young children.
Aside from popular dishes like pizza and pasta, there are also meats and seafood served in the main course. Fish is most popular during lent, when abstinence from meat must be observed. For dessert, there is the popular tiramisu, a cake made from layering biscuits dipped in coffee or coffee liqueur with a mixture of egg yolks and mascarpone cheese whipped together. Christmas cake also had its origins in Italy.
Espresso had its origins from Italy. It can be served as is in a demitasse cup or can be the base of other coffee drinks such as macchiato or cappuccino. Alcoholic beverages are usually wine, beer, and other liqueurs such as limoncello or grappas.

De la pizza napolitana à la pizza romana, en passant par les écoles de pizzaioli et les compétitions de pizza acrobatica, le monde de la pizza s’avère plus complexe qu’il n’y parait.

Vieille de plus de 500 ans et originaire de Naples, la pizza que nous connaissons n’a aucun rapport avec les premières « fouaces » (galettes) napolitaines: ces dernières, sans tomates, se présentaient à l’origine sous différentes formes et pouvaient être sucrées dans leur version bourgeoise, ou salées dans leur version plébéienne. C’est au 17e siècle, avec la découverte du Nouveau Monde, que la tomate, ingrédient indispensable aujourd’hui, fait son apparition.

A ses débuts, la pizza est surtout considérée comme un « aliment des pauvres« . En témoignent les dires de Mathilde Serao qui écrit en 1884 : « La pizza entre dans la grande catégorie des comestibles qui coûtent un « sou » et avec laquelle est constitué le déjeuner ou le diner de la très grande majorité du peuple napolitain« . C’est d’ailleurs à Naples que, en 1889, le chef Raffaele Esposito de la pizzeria de la salita Sant ‘Anna di Palazzo (pizzeria Brandi) crée la pizza Margherita, en l’honneur de la reine Margherita, aux couleurs du drapeau italien.

Pendant la Seconde Guerre mondiale, la pizza s’exporte réellement dans toute l’Italie et donne  naissance à différentes variantes régionales, de la pizza romana (à la pâte fine), en passant par la pizza des Pouilles (« panzerotto« , petit pizza fermée) et la pizza sicilienne. Dans les années 60 cette spécialité toute italienne conquiert  finalement le reste du monde,  en particulier les Etats-Unis où est même créée la pizza de Chicago.