world pizza day 2021 – Italian Cuisine

world pizza day 2021


Today, Sunday 17th January world pizza day. The most beautiful day in the world. This date (chosen in honor of Sant’Antonio Abate, patron saint of pizza makers), was chosen in 2017, when the traditional art of the Neapolitan pizza maker has been recognized by Unesco as a cultural heritage of humanity. On the other hand, today, in the tables of Italians, she will be the protagonist, who will make everyone happier. Symbol of love, imagination and sharing, Pizza it has always been at least among the top three favorite dishes of each of us. This time there will be no long tables with friends, a carefree evening in a pizzeria with mugs of beer in hand. It will all be simpler, but with hands in the dough. Because now we have all become great chefs with the Homemade Pizza.

Passion for pizza has become planetary, with the Americans being the largest consumers with 13 kilos each, while the Italians lead the ranking in Europe with 7.6 kilos per year and then all to follow. A true World Heritage Site, which over time has allowed the diffusion of more unimaginable versions and creations. From the Hawaiian pizza with pineapple to that of chicken up to the dough with bananas. A blow to the heart for us Italians, but cultural traditions need to be respected.

The pizza recipe is in the heart of the whole world

Every day only in Italy, says the Coldiretti they turn out about 5 million pizzas in the approximately 63 thousand pizzerias and places for take-away, cutting and home transport, where 200 million kilos of flour, 225 million kilos of mozzarella, 30 million kilos of olive oil are processed throughout the year olive and 260 million kilos of tomato sauce. In short, these numbers have earned Italy entry into the ranking of Guinness World Record of which it has been published and put up for sale the 2017 edition with the company of "Longest pizza in the world " made on May 18, 2016 in Naples, day on which 5 wood-fired ovens specially designed and built exclusively for the occasion, they managed to cook 1853.88 meters of pizza. A record that, according to Coldiretti, could only belong to theItaly, the only true home of pizza. The homeland of the margherita doc. It was the 1889 when the Neapolitan cook Raffaele Esposito of the Brandi pizzeria he was summoned to Palazzo di Capodimonte, then the summer residence of the royal family, to prepare for Her Majesty Queen Margherita pizza, which for the first time was made with tomato, mozzarella and basil, the beautiful three colors of Italian flag.

The ancient origins of pizza

But do you know who invented the pizza? The Egyptians obviously, but they called it "Pita", is similar to the current Greek one. They were the first people to discover the secret of leavening, so much so that in the 4,000 BC, along the banks of the Nile, the first real oven is born. The Egyptians were big pita eaters, but also big beer drinkers. They were among the first to create the pizza / beer combination. 4500 years have passed, but we still go crazy for this pairing. However, initially the preparation of the pizza dough took place in a different way. It all begins in Naples, more precisely in Greek's tower, where the Saracens imported the spelled pizzas for the first time and where with wheat, they were subsequently replaced and seasoned with oil and garlic. The tomato arrived much later, after the discovery of America.

But do you know what the oldest pizza is? The oldest of the red pizzas? But it is there marinara, which does not derive from something that has to do with fish, as many may think, but it was the dish that the fishermen ate once they returned to the port. She, the oldest queen of pizzas, the one that made many fall in love with hers simplicity. Three ingredients tomato, garlic, oregano and an inimitable taste.

Pizza and its variants

We call it World pizza day because we can have the presumption in saying that it is one of the most loved dishes in the world. With its thousand variations it made us all dream: it accompanied us in front of the TV with a good film, it consoled us after heavy days, it brightened up our evenings with friends. So let's see what these variants are, from the most traditional to the most revisited in such a way as to leave you inspire with the most delicious recipes.

PIZZA

The undisputed queen, cooked in a wood oven and of infinite goodness. Its main feature is to have a very thin dough that blends perfectly with the condiment based on fresh tomato and mozzarella, and which contrasts with the thickness of the very soft cornice. A dough that melts in the mouth, a real Eden for the taste buds.

ROMAN PINSA

"The Roman of Rome", crunchy and delicious, the one that is crunched during walks hand in hand along the Tiber. Its dough is made with flour of millet, barley and spelled, salt, aromatic herbs, and mother yeast. Typically low, it is oval and slightly elongated and is seasoned with the most diverse ingredients.

FRIED PIZZA

She is there sister of the Neapolitan pizza a little poorer, however. In fact, it was born at the end of the Second World War in a Naples lacking even the simplest raw materials, such as tomato and mozzarella. As it was fried in oil and not cooked in a wood oven, it could be sold on the street, thus allowing families to fill up on a budget. What characterizes it is precisely the pocket that is created inside it during frying and that can be filled to your liking. An example? Neapolitan salami, ricotta and pepper, but also in a dessert version with chocolate and powdered sugar.

SLICE PIZZA

It is the typical pizza for an afternoon snack, the one that quenches hunger after a long walk. Sometimes it can be found high and soft, others low and crunchy. The kind of this pizza recalls the regional traditions and the taste of its people.

SFINCIONE

In Sicily there are different variations of traditional pizza, and the typical ones, the Sicilian doc, which are quite different from the commonly understood pizza. The most famous is it sfincione Palermo, a leavened and soft dough baked in the oven and seasoned with con breadcrumbs, onion, caciocavallo and strattu (sun-dried tomato preserve).

TEGAMINO PIZZA

Fried pizza, the most famous of Turin. Double leavening and double cooking, which takes place using a small pan and placed directly in the oven with a drizzle of oil to prevent it from sticking.

NEW YORK PIZZA

The big apple pizza, that of overseas, which has a tradition of its own: it developed in New York in the late 1900s following the migratory waves which led many Italians to land on Ellis Island. The New York pizza is thin enough to be folded but not too much, because it must support the tomato sauce seasoned with garlic and oregano and grated mozzarella. It is being sold in abundant triangular slices, and it's the perfect food to fill your stomach on the way home after a crazy night in the city that never sleeps.

And are you ready to try your hand at the most varied pizza recipes? Space your imagination and give yourself crazy joy

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