Fabio,
Please! Everyone knows you put Shrimp with Pineapple on the pizza. ;^)
Welcome to the List and your food postings are very welcome in my opinion.
Charlie
On Wed, Feb 25, 2009 at 6:55 AM, Fabio Fiorellato <flowerside@xxxxxxxxx>wrote:
> Hi all,
>
> I've just been lurking the list in the last few months, as my newborn
> second
> child is draining all my energies and attentions, but this discussion
> definitely caught my eye as it deals with one of the things we italians are
> more proud of... :)
>
> It's (partially) true that here in Italy we tend to be somehow chauvinist
> about food, and that each and every of our 20 regions claims its cuisine as
> being the best with respect to the others (if not to the world as a whole).
>
> It's certainly true, indeed, that italian cuisine has been spoiled of its
> original mix of simplicity and genuinity having been literally abused - by
> italian emigrants in first place - when re-interpretated all over the world
> (i've seen some "carbonara" recipes widely circulating over the Internet,
> that really made me wonder how could such a mess be ever eaten).
>
> And pizza makes no exception.
>
> Pizza purists (as many of the most famous "pizzaiuoli" in Naples and
> surroundings) allow only two different types of pizza to be considered as
> such: the "margherita" (with san marzano tomatoes, mozzarella di bufala,
> basil leaves and olive oil), and the "marinara" (with san marzano tomatoes,
> oregano, a bit of minced garlic and olive oil). And they all should
> mandatorily be cooked in wood-fired oven.
>
> Other 'tolerated' variations are more or less widely known (as the
> 'napoletana', a kind of margherita or marinara with anchovies, the 'quattro
> stagioni', the 'capricciosa' and the 'diavola' or 'calabrese'), but they
> still tend to have toppings that do not exceed four or five distinct
> ingredients.
>
> As a constant, the topping should not be too thick (tomatoes included) or
> exaggerate, and the pizza itself should be really thin, with 'crunchy'
> borders being definitely thicker than the base.
>
> Assuming that one's tastes cannot be debated, I am anyhow sure that what
> the
> rest of the world calls 'pizza' is something really different from what it
> was originally meant to be...
>
> Indeed, replacing san marzano tomatoes with simple tomato sauce, mozzarella
> di bufala with other (decent) latticini, using an (at least) non-toxic mix
> of wheat flour, water, yeast and salt for the dough should give decent
> results too, even if baked in an electric oven, unless you stick yourself
> in
> adding pineapple and french fries to the topping... :)
>
> As for the original question, my favourite pizza is the "napoletana", with
> salted anchovies added just a few seconds before taking the pizza out of
> the
> oven, in case someone cares... :)
>
> Ciao!
>
> Fabio
>
> PS: a pizza made according to the above mentioned rules is anything but a
> 'culinary dustbin'! Nutritionists all agree that it's a well balanced and
> complete dish, if you dare asking... :)
>
> On Wed, Feb 25, 2009 at 12:05 PM, John Hudson <OM4T@xxxxxxxxxxx> wrote:
>
> > .......... and all served up in folded over pages from yesterday's
> > newspaper.
> >
> > You forgot those lime green mushy peas !
> >
> > jh
> >
> > ----- Original Message -----
> > From: "Ian Manners" <oice500@xxxxxxxxxx>
> > To: "Olympus Camera Discussion" <olympus@xxxxxxxxxxxxxxxxx>
> > Sent: Wednesday, February 25, 2009 1:09 AM
> > Subject: Re: [OM] pizza, was New Bessa Pics
> >
> >
> > > How I miss the old fish n chips from days long gone.
> > > Real beer batter, real local grown pototoes, and real vegy balls.
> > >
> > > Cheers
> > > Ian Manners
> > > http://www.comkal.net/
> > >
> > > well it worked on Monty Python!
> > > --
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> > >
> >
> >
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> >
>
>
> --
> The definitive answer to the meaning of life, universe and everything else
> is: 42.
> --
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