Pizza has a long, complex and uncertain history that often inspires heated debate. Modern pizza originated in Naples in the Campania region of Italy, but the exact sequence through the many flavored flatbreads of the ancient and medieval Mediterranean to the dish we now call pizza is not fully understood. Since the late 19th century pizza has spread throughout the world.

The innovation which gave us the particular flat bread we call “pizza” was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18th century it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza was born. The dish gained in popularity, and soon Pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city in order to try the local speciality.


Antica Pizzeria Port 'Alba in Naples Until about 1830, pizza was sold from open-air stands and street vendors out of pizza bakeries. Pizzerie keep this age-old tradition still alive today. It is possible to enjoy a delicious pizza wrapped in paper and a drink sold from open-air stands outside the premises. Antica Pizzeria Port’Alba in Naples is widely regarded as the world's first pizzeria. They started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830, and still serve pizza from the same premises today. A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, père in his work Le Corricolo, Chapter VIII. He writes that pizza was the only food of the humble people in Naples during winter, and that "in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies".


Authentic Neapolitan Pizza Marinara. The Neapolitans take their pizza very seriously. Purists, like the famous pizzeria “Da Michele” in Via C.Sersale (founded: 1870) consider there to be only two true pizzas – the “Marinara” and the “Margherita” and that is all they serve. The Marinara is the oldest and has a topping of tomato, oregano, garlic, extra virgin olive oil and usually basil. It was named “Marinara” not, as many believe, because it has seafood on it (it doesn't) but because it was the food the fishermen ate when they returned home from fishing trips in the Bay of Naples. The Margherita is attributed to baker Raffaele Esposito. Esposito worked at the pizzeria "Pietro... e basta così" (literally "Peter... and that's enough") which was established in 1780 and is still operating under the name "Pizzeria Brandi". In 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag – green (basil leaves), white (mozzarella), and red (tomatoes). This combination was named Pizza Margherita in her honor.

"Associazione Verace Pizza Napoletana" ("True Neapolitan Pizza Association"), which was founded in 1984 and only recognises the Marinara and Margherita verace, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven at 485°C for no more than 60 to 90 seconds; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli -the pizza makers- make the pizza shape with their hands by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than a third of a centimetre thick at the centre. The association also select Pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method. There are many famous pizzerias in Naples where these traditional pizzas can be found like Da Michele, Port'Alba, Brandi, Di Matteo, Sorbillo, Trianon and Umberto (founded: 1916). Most of them are centred on the ancient historical centre of Naples. These pizzerias will go even further than the specified rules by, for example, only using "San Marzano" tomatoes grown on the slopes of Mount Vesuvius and only drizzling the olive oil and adding tomato topping in a clockwise direction. Another addition to the rules is the use of fresh basil leaves on the pizza marinara - it's not in the "official" recipe but it is added by most Neapolitan pizzerias to garnish it.

The pizza bases in Naples are soft and pliable but in Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is "pizza al taglio" which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight.
Заказ и доставка пиццы на дом и офис осуществляется по г.Москве в районах: Марьино, Люблино, Братеево, Зябликово , а также в ЮАО и ЮВАО .
www.pizza101.ru

Accent on Provence Cuisine

The Provence region includes the Rhône and Durance valleys—highly fertile agricultural areas which are considered to be the garden of France. Commonly enjoyed vegetables include tomatoes, eggplant (aubergine), bell peppers, garlic, onions, lettuce, carrots, fennel, potatoes, mushrooms, cabbage, zucchini (courgettes), artichokes and asparagus.

These vegetables are traditionally added to bakes and soups or appetizing stews such as ratatouille, or eaten raw in salads (such as the mouthwatering salad Niçoise) and as crudités.

Fruit is traditionally eaten as a snack and dessert. Cherries, grapes, melons, berries, figs, dates, lemons, oranges, pears and apples are some of the most popular varieties.

Wheat is the most commonly eaten grain-food in Provence and is used to make a wide variety of breads including crusty baguettes and whole grain loaves. A popular Provençal sandwich is the pan bagnat which is bread filled with tuna, tomatoes, olives, peppers and steeped in an olive oil dressing. Wheat flour is also used to make the base of the Provençal pizza known as pissaladiere.

Beans are enjoyed in a wide variety of dishes including stews, bakes and soups—such as soupe au pistou, a bean and vegetable soup infused with basil. Green beans are enjoyed in hot dishes or are cooked and cooled and added to salads. The most commonly enjoyed lentil is the Puy lentil, which is a small, slightly peppery lentil that retains its shape when cooked.

Olives and olive oil

Provence, like other regions of the Mediterranean, has a sun-blessed climate that makes it ideal for olive growing. And like their Italian neighbors to the east, the people of Provence rely heavily on olives—for food and as an oil.

Olive oil is used for sautéing foods, and is added to sauces, dressings, dips and marinades. Whole olives are scattered into hot dishes and salads, or are eaten as a snack. Olives are also an essential ingredient in tapenade, a luscious Provençal paste made with olives, olive oil, anchovies, capers and garlic which is typically spread on bread or served with grilled fish or chicken.

Fish and shellfish

Provence borders the Mediterranean sea, and fish and shellfish are eaten in abundance. Commonly enjoyed fish and shellfish include, tuna, sea bass, anchovies, red snapper, red mullet, monkfish, shrimp, crab, mussels, scallops and oysters.

Popular fish and shellfish dishes include bouillabaisse (a robust stew made with tomatoes, saffron and several varieties of fish and shellfish, which is typically eaten with toasted bread slices and a flavorsome garlic-chili mayonnaise called rouille), salad Niçoise (a vegetable, tuna and anchovy salad) and fruits de mer (a plate of fresh seafood accompanied with lemon wedges for drizzling).

Meat, cheese, poultry and eggs

Meat has traditionally been eaten sparingly throughout Provence. When meat is eaten, it's typically sheep or beef, and served in small amounts to add flavor and texture to food.

Cheese is enjoyed regularly—usually slightly tart chèvre (goat) cheese. Goat cheese can range in texture from soft and creamy to dry and semi-firm.

Chicken is a popular addition to stews and bakes, and eggs are enjoyed in omelets (such as the Provençal omelet called a crespèus which usually contains vegetables like tomatoes, zucchini and mushrooms) or hard boiled and added to hot dishes or salads.

Seasonings

Fresh and dried herbs are used extensively in Provençal cooking. A popular Provençal dried herb blend is called Herbes de Provence, and typically contains thyme, marjoram, savory, rosemary, sage and basil. These herbs, and others such as parsley, are used together or separately in a wide variety of dishes including stews, bakes, soups and salads—or are simply rubbed over fish, chicken or meat before grilling.

Other commonly used seasonings include saffron, anchoïade (anchovy paste), aïoli (garlic mayonnaise), capers, rouille (chili and garlic mayonnaise), tapenade, wine vinegar and lemon juice.
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