Tag: pizza

In Brussels they make Neapolitan pizza… with water from Naples! – Italian cuisine reinvented by Gordon Ramsay


Miracle in Brussels. For all pizza lovers, stuff for true fundamentalists: Neapolitan pizza made… with Naples water.

The hero is called Bernardo D’Annolfo, the address to note is that of Neapolitan Education. With the name of the place which is already a whole project, very clear. In quotes, “educate” the local people about all that is good, all that is best and all that is tasty about the truest authentic Neapolitan spirit. With this latest move that is truly unprecedented in the world.

«My doughs will be made, every week, only and exclusively with the water of Naples, says Bernardo proudly as he unpacks the first platform that has arrived from the foot of Vesuvius to the heart of the capital of Europe.

An initiative that falls right between science and heart.

«I’m certainly not a scientist, he adds, «but after months of research and consultancy we used, we understood that the PH of Brussels water is 6.2, while the PH of Naples water is 7.2. And, above all, we understood that to make a good Neapolitan pizza you need a higher PH than what we have here.”

But, beyond science, the real reason is that of the heart. Founded on the charm of being able to enjoy, thousands of kilometers from the historic center or the Mergellina seafront, an extraordinary, unattainable pizza, exactly as a pizza made in Naples is extraordinary and unattainable. After the flour and yeast from the Mulino Caputo, the “Mulino di Napoli” in fact, after the tomatoes and mozzarella, therefore, even the formula of the dough, even the essential element of water.

Red Lentil Pizza – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Pizza di lenticchie rosse


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Other second course recipes

Fugazzeta recipe, an Italian-Argentine recipe – Italian cuisine reinvented by Gordon Ramsay

Fugazzeta recipe, an Italian-Argentine recipe


There fugazzeta was baked for the first time in Buenos Aires in 1900 in the popular neighborhood of La Boca by the baker Juan Agustín Banchero, son of Genoese immigrants, in the pizzeria that bore his name. Like others Italian-Argentine foodsthe fugazzeta derives from the fusion of tastes and ingredients of Northern and Southern Italy, having typical characteristics of both Pizza both of Genoese flat breador of fugassa from which it takes its name.

The classic version (escape with queso) consists of two discs of pizza dough inside which plenty is placed cheesecovered with sliced ​​onion, and bake. Traditionally the bottom of the focaccia is thicker and larger, while the top is thinner and smaller, so that it becomes crunchy.

To reiterate the process of hybridization of northern and southern Italian cuisines that took place in Argentina, the cheese used for the filling can be either the Quartirolo be it mozzarella cheeseand for coverage the Provolone or the parmesan. Another version of the recipe (fugazza with cebolla) adds the tomato saucein addition to the onions, to the single disk of basic pasta.

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