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!
It is not known exactly when they were first made in Italy. What is known is that tomatoes were introduced from America around the seventeenth century. Soon enough people realised that this and other toppings could be placed on top of dough in order to make something relatively simple and inexpensive to eat.
The origin of this traditional dish has often been debated. It is generally thought that it began with the introduction of tomatoes from America around the seventeenth century. When it was first developed it was originally sold as street food for poorer people rather than as a delicacy.
What may surprise you is that pizza was not originally thought of as something people dined on in a restaurant. When it was first made it was considered as a street food for poorer people. The reason for this is that the ingredients were plentiful and were easily accessible and therefore made it an affordable thing for people to eat every day.
It was not until the nineteenth century that pizzerias were established. Now people considered pizza something that people liked to eat and were happy to sit down and eat it in a restaurant. As people emigrated from Italy more countries served it but it is Napoli where people generally think of in terms of the real recipe.
One of the big differences is in how it is made. Instead of using a machine people knead the dough by hand. The flipping, rolling and throwing of dough in the air looks spectacular but it is not a trick or something to amuse tourists but a way of ensuring that the dough is properly flattened. The thickness of the dough needs to be exact or a pizzeria is in serious danger of losing its official trademark.
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.
In simple terms you do not necessarily need to move to Napoli in order to find authentic Neapolitan pizza. However this is obviously where you can give yourself the best possible chance of finding the real deal. Look online to find out more about pizzerias in Napoli as well as more information on authentic Italian cuisine available in your local area.
It is not known exactly when they were first made in Italy. What is known is that tomatoes were introduced from America around the seventeenth century. Soon enough people realised that this and other toppings could be placed on top of dough in order to make something relatively simple and inexpensive to eat.
The origin of this traditional dish has often been debated. It is generally thought that it began with the introduction of tomatoes from America around the seventeenth century. When it was first developed it was originally sold as street food for poorer people rather than as a delicacy.
What may surprise you is that pizza was not originally thought of as something people dined on in a restaurant. When it was first made it was considered as a street food for poorer people. The reason for this is that the ingredients were plentiful and were easily accessible and therefore made it an affordable thing for people to eat every day.
It was not until the nineteenth century that pizzerias were established. Now people considered pizza something that people liked to eat and were happy to sit down and eat it in a restaurant. As people emigrated from Italy more countries served it but it is Napoli where people generally think of in terms of the real recipe.
One of the big differences is in how it is made. Instead of using a machine people knead the dough by hand. The flipping, rolling and throwing of dough in the air looks spectacular but it is not a trick or something to amuse tourists but a way of ensuring that the dough is properly flattened. The thickness of the dough needs to be exact or a pizzeria is in serious danger of losing its official trademark.
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.
In simple terms you do not necessarily need to move to Napoli in order to find authentic Neapolitan pizza. However this is obviously where you can give yourself the best possible chance of finding the real deal. Look online to find out more about pizzerias in Napoli as well as more information on authentic Italian cuisine available in your local area.