Tag: pizza

Pizza by the slice, the 10 best places in Italy – Italian Cuisine

There is not only the round pizza, you do not live exclusively as a Neapolitan and gourmet. In Italy there are real temples of the pan. Gambero Rosso rewards them with Tre Rotelle: here they are

Let's face it: for the insiders and the many "pizzophiles" the topic of comparison-discussion-controversy unquestionably remains the Neapolitan dough and round pizza in general or the topping of those defined as "gourmet", already cut into wedges for tasting. In fact, the sliced pizza – that mostly prepared and served in large pans – not only has a crazy spread: it can also be found in bakeries, you can buy it (if you want) from sunrise to sunset and even after, you can enjoy it on site or at home or on the street. And just as happens for the "round", there are various types: from the Roman one (not too high, nor too low) to the sliced one that continues to dominate in Milan, from crunch introduced by the masters of pizza up to the Genoese one, from the Neapolitan fried pizza to the Neapolitan sfincione.

A growing movement

Far from being in Serie B as it once was, pizzerias by the slice are starting to become – if they are of a high standard – a reference in their respective cities. Even because to manage them there are more and more big names in the movement and it is to be thought that in the future it will be normal to deal with classic pizzas and sliced ones, with their digestible and long leavening doughs. Praise be to Pizzerias of Italy, the Gambero Rosso guide, which collects the excellence of the boot in its pages. For some years it has been awarding another recognition, in addition to the famous Tre spicchi. Is called Three wheels and it is the premium for the signs that do not turn out the round bars, accompanied by an evaluation calculated in hundredths. This year they have been awarded ten rooms that we present to you, nine were already at the top last year while Tellia joined the group. It is normal that you find a nice tail …

Pizzarium – Rome

With 95 points out of 100, the restaurant of the very Roman Gabriele Bonci – the king of pizza by the slice – is confirmed as the n.1 in Italy. Crunchy and thin base, but alveolar structure that allows you to host an absolutely level topping: the classic Roman ones (amatriciana, carbonara, chicken and peppers) and creative ones like zucchini alla scapece, stracciatella and mint or tuna and onion.

Saporè Pizza Bakery – San Martino Buon Albergo (VR)

The Veronese Renato Bosco is one of the masters of the New Italian Pizza and he also demonstrates it in the place where, together with the product that made him famous, he offers a great bread. Even the pan pizza bears his signature, with a perfect alveolation and precise topping, with seasonal ingredients and quality cheeses. Gambero Rosso awarded him with 94 points.

Bonci Bakery – Rome

The place in via Trionfale is not only dedicated to pizza: a shop of goodness, ranging from bread to cakes passing through brioches and rotisserie proposals. The pizzas – which have earned a nice 92 – are homage to the Roman world: red with oregano, white with mortadella, with potatoes and again with seasonal vegetables. There is also a tasting room.

Masardona – Naples

A true institution, which became famous in 1945 for its fried pizza. The one that Anna Manfredi, the grandmother of the pizza chef Vincenzo Piccirillo – called the Masardona – filled with ricotta and pork cicoli. Today Vincenzo, with his two sons, continues the tradition by declining the recipe with various fillings: sausage, friarelli and provola; parmigiana with meat sauce; Genoese style; 92 points.

Pizzamore olive – Acri (CS)

It is not easy to conquer 92 points south of Naples, constantly innovating. But a master of dough and former chef like Antonio Oliva has succeeded. He is a great enhancer of local ingredients, which make his trays very colorful. Try the yellow datterino tomatoes, pumpkin, swordfish and basil cream or the sautéed turnip tops, Cetara anchovies and burrata.

Forno Brisa – Bologna

The light pizza, in Roman style, characterizes Forno Brisa which is not only a network of restaurants, but also an ethical company where the average age of those who work is 26 and the managers have left Pollenzo. Great attention is paid to local raw materials: there is the parmesan and mortadella cream pizza, the ricotta, spinach and parmesan pizza and the lasagna pizza. Score: 90.

Yeast Pizza, Bread – Rome

The Capital confirms itself as the master of the category, thanks to the 90 points won by this young EUR pizzeria, led by Francesco Arnesano who at 25 is more than a promise. Highly hydrated doughs make the Bianca (stuffed with mortadella, if you want …), the Margherita and the one with burrata and Roman-style artichokes small masterpieces.

Menchetti – Arezzo

The best pizza by the slice for Gambero Rosso is not in Florence, as you might think. Thanks to Menchetti, a 1948 brand with many stores in Tuscany. The guide awarded 90 points to the Arezzo one, where the topping ranges from sausage and mushrooms to piennolo tomatoes, Cantabrian anchovies and capers. The ciaccia with mortadella is really good.

Pizzeria Sancho – Fiumicino (RM)

90 points also for a local reference not only in Fiumicino, with a (family) history of over half a century. Here a Roman-style pizza is made, swollen and scrocchiarella. Do not miss the red with cherry tomatoes and fresh anchovies, but there are also prosciutto and figs and the one with the catch of the day. Here you can also find excellent supplì and Maritozzi.

Tellia – Turin

Last year he had won the award as Pizza by the slice of the year, now entering the national elite with 90 points. Behind the best pizzeria in Turin, specializing in the Roman area, is a young Gambissima, Enrico Murdocco, who studied as master bakers and was part of Michelangelo Mammoliti's brigade. Topping at a starry level.

The scugnizzo of Atlanta: Neapolitan pizza travels on three wheels – Italian Cuisine

30Young, very young: Alessio Lacco he is only thirty years old, but has already lived in the United States for 12 years. He started from Vomero, from there, that is, where he could have "contented himself" with living in one of the most beautiful districts of Naples. But he was not satisfied at all and elsewhere, in his Atlanta, he invented a whole world.

After wandering around and living between New York, Miami, Los Angeles and San Francisco, in fact, has made up his mind to bring Neapolitan pizza everywhere: out to schools or out to parks, weddings and major events, in the middle of the street, much more simply. Like? Moving it on three wheels.

He took an old man Bee, he imported it very original from Italy and refurbished it which now looks like a jewel. Then he mounted an oven on it. Even the one built in Italy, and not just any oven: just an authentic wood-burning oven.

When he passes by on the street, he and his glasses mixed with his smile, aboard his spaceship of happiness (all blue like the sky and the sea of Naples), it is impossible not to notice him. And it also owes a large chunk of its success to this party aesthetic.

Everything else, needless to say, Alessio and his creature "Atlanta Pizza Truck”They owe it to the good.

"To the very Italian ingredients, starting with Caputo flour, the trusted companion of my first experiments and of all these years". Not just a brand, "but an ancient but evolved concept and tradition on which to rest the best of the best red and yellow tomatoes from Piennolo del Vesuvio and our mozzarella, normal and buffalo mozzarella".

"Normal" so to speak because they are so good that they scratch the cardboard and lick their fingers.

They owe it to the good, yes: but also and above all to the heart.

“Without my wife, we would never have been here to tell each other about any of this: from employee, to unemployed (due to pandemic), to entrepreneur, even successful. I repeat: thanks to her, to Sofia, my life . His eyes are bright and almost a tear escapes him.

«A success of our own. I am only a pizza chef, she is a brilliant manager, certainly an extraordinary person. Not surprisingly, I married her! , Now he laughs again, and he does it with real gusto. Finally, he raises even further: "Moreover, just recently he also learned how to make pizza: now he steals my job!" He burst out with another laugh. And she closes: "She also signed up for"Women in Pizza", An association founded by Orlando Food that brings together women at the forefront of this wonderful business, which is actually more of a great love".

And again, what a show to see them at work between villas, receptions and newlyweds. How many laughs, and how many bites for a pizza which, not surprisingly, is the most loved, best known and most clicked food in the world. How much enthusiasm in the eyes of this boy who, down here, even on this other side of the ocean, everyone calls a urchin. The "Atlanta street urchin": Ambassador of Naples, of pizza and happiness.

"Not pizza and figs", do you know this saying? – Italian Cuisine

<! –

send by email

->

Instead Yes! Today we are talking about "pizza and figs". But do you know the etymology of the saying "not pizza and figs"? We will explain it to you. First of all, when we say “not pizza and figs” we are referring to an object, a quality or a situation that has a certain value or to which we want to attribute a certain importance. The saying of Roman origin wants to combine two typical dishes of Italian cuisine that do not have an excessive cost, the Pizza, which has always been considered as a cheap food and i figs, at no cost if collected directly from the tree. Therefore, the two foods, pizza and figs, in the popular saying represent the "food of the poor" and, with the expression "not pizza and figs" we really mean "it is not just any thing"! Interesting, right? Yes, the Italian language is as beautiful as it is fun and curious! The proverbs that have food as their protagonist, in the Italian language, are many. For example, "Appetite comes with eating", "A full stomach thinks better", "Everything makes broth" and so on, are true proverbial expressions that we make extensive use of but perhaps without knowing their true origin.
But today we want to talk to you about pizza and figs, a combination that fits perfectly with this saying… have you ever tried to eat them together? A delight!

Pizza and figs, the recipe
Yes, we couldn't not let you taste it! Here's what you'll need to make one for 6 people: 350 g of flour 0 + that for the work surface – 20 g of fresh brewer's yeast – 300 g of sliced raw ham – 12 figs – extra virgin olive oil – 3 g of salt (the tip of a teaspoon coffee).

Get started!
1. Dissolve the yeast in half a glass of warm water (about 80-100 ml). Fill another glass with warm water and dissolve 3 g of salt and 1 tablespoon of oil.
2. Now, sifted the flour in a large bowl, create a hole in the middle, pour the water with the yeast and start knead gradually adding the mixture of water, salt and oil. The time has come to do rest the dough for 15 minutes.
3. When finished, take it back and work it on a pastry board folding it back on itself and dusting the worktop with flour to prevent it from sticking. Then, put back the pasta in the bowl, cover it with a damp cloth and do it rest for 24 hours in the refrigerator.
4. The day after, resume the dough and let it grow at room temperature for about 2 hours. After 2 hours, put the dough on a floured pastry board and roll it out with your fingertips.
5. Arrange the pasta on an oiled baking sheet and place it in the lower part of the oven preheated a 200 ° for about 10 minutes. Then move the pan to the central part of the oven e carry on cooking for 10-15 minutes.
6. Remove from the oven the pizza, let it cool and cut it in 6 parts. Garnish each slice with thinly sliced ham and fig wedges.

Salted figs
Yes, even figs have a salty soul. The tastiest and tastiest combinations are those made with goat cheeses, gorgonzola or mascarpone, or those with cured meats. Place slices of raw ham, speck, coppa or lard on the fig wedges and you will feel what goodness! Indeed, precisely because these combinations are so good you will say "yes, not pizza and figs".

October 2021
Giulia Ferrari

Posted on 17/10/2021

<! –

<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->