The symbol of Italian food culture, the ultimate appetizing food with an inviting aroma and an irresistible taste. Different variations of one great specialty of Italian cuisine.
PIZZA: PLACE OF ORIGIN AND PROCESSING
It’s not easy to resist the intense and inviting smell of Pizza, the symbol of Italian cuisine and of a people with ancient and varied traditions. The one-course meal par excellence, delicious to bite into and to savour, as the flavour of each ingredient envelops you.
There is no one recipe, as each master pizza maker carries forward their personal interpretation that changes according to the hand that kneads, rolls out and spreads the toppings. There are two schools of thought regarding Pizza: those who prefer it with a high and soft crust, as dictated by Neapolitan cuisine, with plenty of tomato sauce and sliced mozzarella in the Margherita version; and those who want a thin and crunchy crust, very often almost paper thin.
What makes the difference is the flour, the yeast, the oil and the water that are used, as does a rising time that respects the natural rhythm of yeast maturation, so as to obtain a digestible dough. Finally, it is cooked exclusively in a wood-fired oven for a very short time and at extremely high temperatures, so as to preserve the aromas.
ORGANOLEPTIC CHARACTERISTICS
Pizza is a complete meal that can be included in a balanced diet. The most famous version, Pizza Margherita, contains many nourishing substances: carbohydrates in the form of starch, plant lipids in the extra virgin olive oil and animal lipids in the buffalo or fior di latte mozzarella cheese, as well as animal proteins in mozzarella cheese.
USE IN THE KITCHEN
Slice after slice, alone or in company, Pizza is one of the iconic foods of Italian cuisine. Nothing else is needed, only the dough prepared just as it should be and garnished with tasty toppings according to your preference.
