On January 17th we have one more reason to eat it: it’s the Pizza Day. But how do you recognize a good pizza? The most popular Italian dish in the world is also the most inflated, and every time it is a different experience. If it’s true that everyone has their own tastesthat for example a true Neapolitan will hardly appreciate a thin or pan pizza like a Roman, and that those who prefer the crunchy one will never admit (or perhaps) to having appreciated a pizza with a soft crust and filling, there are objective parameters to understand if that What are we eating? Is it a well-made pizza or not?
How to recognize a good pizza
The great pizza chefs we consulted have no doubts: appearance can say a lot, because it’s not just the flavor that counts. And above all, the flavor of the first slice doesn’t matter, nor just the taste experience you experience in the moment.
In the gallery below you will discover the details, with advice from six champions of pizza in Italy: the first in the world for the 50 Top Pizza rankingthat is Francesco Martucci; Diego Vitagliano; Giuseppe Staritawhich carries on the tradition of the historic Starita pizzeria in Materdei which has now become synonymous with the best Neapolitan pizza even overseas; Salvatore Lionellowhich is leading the way with its “differently Neapolitan” pizza that has just arrived in Milan. But not only. We also asked for advice Renato Boscowhich with its “contemporary”, “chunch” and gourmet pizza is among the ambassadors of the nouvelle vague of the pizza world, and Gino Sorbilloanother true Neapolitan who deserves the credit of having made the art of pizza known to the general public. Here’s what they told us.
Not sure what to prepare for dinnerNew Year’s? We’ll give you the best recipes to compose the New Year’s Eve dinner menu. An easy menu is what you need to celebrate the last day of the year without stress. But giving up creativity is not an option: to make your task easier we have collected in the gallery below all our funniest recipes to be offered during the dinner on December 31st. Whether you are guests at the home of friends or relatives or you have made your kitchen available to wait for the start of the new year together, you can create a festive, colorful New Year’s Eve menu with a touch of tradition that will make it even more magical. this night.
The lucky ingredients
Let’s start from the basics. Although New Year’s Eve may be an opportunity to deviate from more traditional recipes, there are some ingredients that – according to popular beliefs – are necessary to start the upcoming new year off well. And it would be a real shame to take away the opportunity of a year particularly full of good opportunities, right?
First of all then let’s not forget the lentilswhich have always been associated with the concepts of luck and wealth, usually combined with zampone or cotechino: you can bring them to the table in many ways, from soups to first courses, up to meatballs. If you don’t want to include them in your menu, make sure you have a small quantity ready (even stewed) to be served at midnight as a good omen. The same goes for the pomegranatea wonderful red fruit, symbol of abundance, fertility and wealth. It can be enjoyed alone, at the end of a meal, or used creatively, in a tart as well as in salads and first courses (the risotto with artichokes and pomegranate or the macaroni with meat sauce are unmissable).
Easy and creative recipes
When you have to cook for many people it is imperative that the recipes are simple and quick, but how do you avoid the risk of being banal by choosing easy recipes for New Year’s Eve dinner? Let’s start by telling you that it is possible to prepare in 30 minutes (or even less). delicious and sparkling first courses, such as the sparkling wine risotto, the pappardelle with turnip greens and stracciatella or the nice tortellini skewers. If, however, your aim is to get ahead, avoiding spending December 31st in the kitchen, you should rely on first courses to be prepared in advance and reheated at the right time, such as lasagna, bakedpasta and savory crepes. And for second? Great classics such as vitello tonnato are a choice to take into consideration, but to further optimize the times, experiment with baking and marinades.
A convivial menu for New Year’s Eve dinner
Why not go all in Quick and easy delicious dishes? Starting from the aperitif, with our Christmas sauces to be prepared only with the blender, perfect for dipping breadsticks and nachos. In addition to cold appetizers to be prepared in advance, savory pies are also an excellent idea, for example the Neapolitan escarole pizza. Even second courses can be more convivial: try the stew in a crust of aromatic rolls and you will leave everyone speechless.
New Year’s sweets
All you have to do is make your dessert decision. The list of traditional Italian New Year’s desserts is full of surprises, but there are also less conventional ideas. Have you ever tried to recycle pandoro and panettone leftover to create completely different desserts, such as panettone tiramisu or pandoro swirls? Not to mention the panettone dessert that we propose in the gallery below. If you’ve never done it, you really need to try it: this is the right time!
Panettone versus Pandoro, the usual rivalry on the Christmas table that occurs every year – but really? I asked the question to Iginio Massari and 6 other pastry chefs exceptional on the occasion of the Panettone Senza Confini 2023 cruise. It was definitely the ideal opportunity to carry forward the flag of the Verona dessert, which seems to be too often put aside. Yet, just as often I find friends and relatives confessing that they love panettone “without” (gluten, candied fruit, raisins, depending), but that deep down they much prefer pandoro. What is certain is that the offer of artisanal panettone is very strong and the competition is therefore heavy to overcome. Yet, I say it here and you will remember my words, there is room for Pandoro to regain first place.
Iginio Massari as well as Achille Zoiafor example, are greatMasters of festive leavened products and they too reserve a special place in their gourmet hearts for pandoro. Fausto Morabito, the inventor of the traveling Panettone Senza Confini event, now in its seventh edition, is willing to welcome the pandoro on the next cruise ship. In short, the pandoro trend is strong and there are all the cards to play for a winning game.
Pandoro VS Panettone: the data
According to data from Italian Food Union, last year the total production of the two leavened products was 73,502 tons equal to 552.1 million euros. According to the survey conducted by AstraRicerche according to Unione Italiana Food, in the last year over 95% have eaten at least one of the two. When it comes to consumer preferences, you come to find that the two are almost neck and neck: 81% for panettone and 82% for pandoro. It is adults who prefer panettone, while the new generations prefer pandoro. Furthermore, the preference for the traditional pandoro recipe is almost evident at 69.3% compared to 66% for panettone.
Here’s what Iginio Massari and the other 6 pastry chefs think
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