Tag: world

world pizza day 2021 – Italian Cuisine

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

Top Italian Restaurants: the best of our cuisine in the world – Italian Cuisine

They are the daily ambassadors, in 100 foreign cities, of the tricolor "way of food" and have resisted even a very complicated 2020. Gambero Rosso has reviewed 700 in its international guide and awarded the best seven. here they are

We are at the forefront to support the universal value of Italian gastronomic culture: The Italian kitchen, since last July, it has promoted a great choral initiative to nominate "Italian cuisine" as an intangible heritage of humanity to Unesco. He did so – not only symbolically – by entrusting the direction of the individual numbers to Massimo Bottura, Davide Oldani, Antonia Klugmann, Carlo Cracco, Niko Romito, Antonino Cannavacciuolo. Because it is through our cooks, especially those in the front row, who must pass the fundamental concept: we are number one, for the ability to interpret our products and create universally enjoyable dishes. Without contamination of any kind and respecting the best Italian spirit. Very difficult because theitalian sounding it is a widespread phenomenon at all latitudes and there are thousands of places in the world with flags, signs and tricolor menus, but a mediocre culinary proposal, sometimes unworthy. Especially on pasta and pizza.

Big names

This is why the work of Gambero Rosso remains meritorious and for the fourth consecutive year – through the digital guide Top Italian Restaurants – closely monitors the evolution of our cuisine abroad, narrating the virtuous work of restaurants, trattorias, bistros, wine bars, pizzerias that do not disappoint. In total, the inspectors led by Lorenzo Ruggeri have selected over 700 premises in more than 100 cities in the world. And like the guide to restaurants in Italy they awarded the best with land Three Forks (18), Three Shrimps (13), Three Cloves (15) and Three Bottles (19). At the top there are several important names: Umberto Bombana in Hong Kong, the Cerea in Shanghai, Luca Fantin in Tokyo, Niko Romito in Shanghai, Ciccio Sultano in Vienna, Massimo Bottura in Dubai, the Iaccarino in Toronto, Giovanni Passerini and the pizza chef Gennaro The other dough master Ciro Salvo was born in Paris in London.

The Cerea higher and higher

Crossing the evaluations and without taking into account the pandemic situation, those who want to eat well Italian style must focus on Paris (growing), New York (confirmed) and Singapore (trend). But the seven special awards went to people or locals in other cities. The Pizzeria of the Year, for example, is located in the shadow of Tokyo Tower: it is Peppe Naples is about by Giuseppe Erricchiello, a highly talented and tenacious pizza chef, while the Restaurant of the Year rewards the experience of the Cereas, who are able to offer an exceptional quality standard in China. From Vittorio in Shanghai it allowed the Bergamo family to reach seven Michelin stars: the three from the parent company in Brusaporto and the two from the restaurant at the Carlton in St. Moritz, were added, since last October, by two from the first restaurant in China. That's not all: in a few months the Cereas will open a bistro in the new Ucca museum, also in Shanghi.

Cooks from every region

The Chef of the Year is another son of Bergamo: Mario Gamba, patron of Acquarello in Munich, which has been offering creative cuisine since 1994 and is working with excellent delivery. The destination of the award for the Wine List of the Year was surprising: it ended in Bordeaux, where in the delightful bistro Temptations, Johanna and Giovanni Pireddu offer an author's cellar, entirely made up of Italian labels. Not bad in one of the great French wine areas. The Emerging Restaurant is instead Mono to Edinburgh, a contemporary format that strongly focuses on vegetarian recipes, essential flavors and a healthy and targeted contamination. Two young Lombard chefs drive it, Andrea Pruneri is Simone Croci. The awards for the Opening of the Year went to the Sicilian chef Accursio Lota, who inaugurated the Trattoria Choirs Pastificio in San Diego. Finally, the Guardian of Tradition Award for the restaurant From Emma to Montreal: a cuisine made of gestures, traditional and genuine flavors just like Emma Risi, who moved to Canada in the 1992 bringing with it – in addition to the Roman accent – recipes that have never changed. Her dishes are simple, authentic and tasty: but above all perfect, because to defend Italian cuisine they serve Massimo Bottura as much as a cook who is faithful to her culinary homeland.

Green Pea: the first Green Retail Park in the world is in Turin – Italian Cuisine

A new retail dedicated to the theme of respect and sustainability, where everything is green

It happens that even great entrepreneurs can be influenced and inspired by the young Swedish teenager Greta Thunberg, the champion of the green revolution, respect for the environment and sustainable living.
As we all know, Greta is bringing the problems of climate change around the world to the fore, reaching young and old alike in every part of the globe.

It also happened to Oscar Farinetti, which after the positive experiences of Unieuro and Eataly, has recently inaugurated, Green Pea, the first green retail park in the world. A project created with his son Francesco, a real example of how you can think and create a 100% sustainable structure: 15 thousand square meters dedicated to leisure, home, clothing and food.
A selection of products made in Italy and from around the world, all made with a low environmental impact. The numbers of Green Pea: 66 shops, distributed over five levels of services and products, a museum, two restaurants and a cocktail bar.
And then a swimming pool (heated in winter), a club dedicated to leisure and a Spa.

In the Covid-19 era, entrances will be limited, no more than 1000 customers at the same time within the structure, with temperature measurement and security to keep people at a distance. For the moment it will be open only during the week, from Monday to Friday, 10-20 hours.
New provisions from the DPCM are expected for weekends and holidays.

Two proposals dedicated to food: 100 wines and Affini (the third born in the Affini house) and a completely new look for the starred Casa Vicina, which has been part of Eataly Torino since 2007, which finally returns to see the light of the sun, in the its new large spaces.
On the top floor a cocktail bar, in the area dedicated to the Otium, between the Spa and the cantilevered swimming pool with an incredible view of the Alps.

100 Wines and Affines

Davide Terenzio Pinto and his team have created a very interesting and ambitious project: a brand new laboratory of experimentation and innovation in the world of liqueurs, cider, beer, mixology, but also cooking, with a dedicated proposal.
And it is the liqueurs that have a central role in the proposal of 100 Wines and Affines with the relaunch of the historic brand Subalpine Distilleries. After the presentation of Fernet, launched in recent months, 100 Vini e Affini offers four brand new liqueurs: Nuvolari, one of Affini's flagship products, in a cocktail liqueur version; the Ascari and the Green Bee (green bee) created to celebrate the birth of Green Pea, with a bright green color and prepared with 100% natural elements, the Elixir Le Masche.
Open Monday to Friday from 10am to 6pm.
The gastronomic proposal will also focus on sustainability, with a selection of organic, local raw materials and reuse of waste.
The idea of #UseTheExisting is interesting, inspired by the Zegna family who introduced it to the world of fashion. They range from coffee grounds, for the creation of new syrups, to wine leftovers to create new Hippocratic wines from waste. To give a second life to everything that exists and must not be wasted.

Casa Vicina Restaurant

The Vicinas have been restaurateurs for over 100 years, five generations who have passed the baton at the helm of one of the most known and loved restaurants in the city, for traditional cuisine, always original and never banal proposals, which have their roots in tradition of Piedmontese cuisine.
Located on the third floor of the structure, 300 square meters of space between dining room and kitchen, large windows, natural light that illuminates the whole room from which you can enjoy the view of the Turin hills.
Outside, an outdoor area available for guests to admire the city from a new point of view.
For the moment open only for lunch (Tuesday to Sunday), pending new provisions for the next few weeks.
Casa Vicina Restaurant – Green Pea

Green Pea
via Nizza 230 (part of the Lingotto Shopping Center)