Conventional Neapolitan pizza captures the flavour of Rio-Pretenses

Fairly totally different from common pizzas, Neapolitan pizzas are easier and smaller, however stuffed with custom, tradition and style. In accordance with Avpn (Associazione Verace Pizza Napoletana), to ensure that a pizza to be thought-about Napoletana, it’s essential to comply with some strict guidelines. In Rio Preto, three pizzerias relied on this recipe for achievement and conquered town.

On Pernambuco Avenue, within the Redentora space, is a small door like a passage that takes you to southern Italy. If you enter, the aroma of pizza from Piccola Bottega Napoletana (@piccolabotteganapoletana) already guarantees an unforgettable gastronomic entry. The dough recipe is straightforward: 00 flour and yeast (imported from Italy) combined with water and salt. The method requires method and experience: the dough is fermented for 36 hours earlier than being baked in a Neapolitan wood-fired oven, with a temperature above 450º C. desk for followers of this pizza model “, says Clayton Alves, proprietor of Bottega.

In accordance with Clayton Alves, the ‘Margherita’ pizza is likely one of the most in demand by ‘Bottega’ clients (Disclosure / Salomão Boaventura 06/15/2022)

The pizzeria makes no concessions with regards to dough. “Lengthy fermentation, Italian 00-flour, Neapolitan yeast and San Marzano tomato, additionally from the Naples area, are important,” says Alves. Nationwide elements additionally come into the recipe, creating the proper marriage with elements from Italy. «Basil and hortifruit merchandise are from small producers in our area, bacon, pepperoni and different proteins are handmade, from charcuterie. All this makes pizza nicely in step with what Naples, thought-about the pizza’s birthplace and world capital, calls for, he provides.

Certifications, made by Italian our bodies, are necessary for these eating places. This doc confirms that the place obeys and respects the unique Neapolitan recipe. “At this time we’re licensed by ‘Authentico Certifood’, from Italy, Avpn’s associate, as an actual Italian pizzeria. It’s the just one within the inside of São Paulo that has this seal, says Alves.

Licensed by the “Affiliation of Pizzaiolos of Italy”, Neapolitan pizzas are additionally very profitable on the Maremonti restaurant (@maremonti_), on the Iguatemi Mall. “As a promoter of Neapolitan pizza, our process is to supply a gastronomic and cultural reference to Italy, and assure unique manufacturing. We’re ruled by the Naples rules of pizza preparation. It’s a process that’s adopted to the letter, says Gilson Belusso, CEO of Maremonti.

With zucchini and brie cheese, ‘Zucchine’ pizza is thought in Maremonti (press launch)

Served for dinner, they’re put collectively in pure yeast dough, made within the Neapolitan method. On the menu are the well-known pizzas resembling Zucchine, with zucchini with brie cheese, and Riviera, with artisanal pepperoni sausage. “There are different traits of an unique Neapolitan pizza: the dough opens together with your arms. Due to this fact, the sting turns into bigger and the center thinner. The tomato sauce is plentiful, the basil and garlic are recent and the parmesan is excellent, with out overdoing it. The pizza is baked in a wood-fired oven.” emphasizes Belusso.

Virtually three years in the past, Dai (@daicucinaebar) invested in Neapolitan pizzas. The celebrity was such that the restaurant, situated in Andaló, bought a brand new unit on Avenida Juscelino Kubitschek, specializing in pizza. Chef Rodrigo Henrique says {that a} good Neapolitan pizza will need to have high quality flour, a superb sauce and recent mozzarella. “High quality flour helps with the lengthy fermentation of the product, and thus supplies many well being advantages, which makes it simpler and extra digestible,” says Rodrigo.

At Dai, the ‘Calabresi Picante’ pizza is the shoppers’ favourite (disclosure)

The pizzerias deal with sustaining the custom in Naples. “Our distinction is to respect traditions and at all times enhance our strategies for a superb outcome. We use an imported flour of very top quality, and we bake on the temperature that Avpn sends. And to not point out that after we open it with our arms, we dedicate all our devotion to the product “, Rodrigo factors out.

“It isn’t only a fad. With the certifications, we search to be nearer to Naples. The artwork of Pizza Napoletana has been thought-about an Intangible Heritage of Humanity by UNESCO since 2017. The one meals on this planet that has obtained this award “, concludes Alves.

The ten commandments of Neapolitan pizza

1 pizza – Pizza is a hand-crafted product. Due to this fact, small variations from pizzeria to pizzeria are acceptable.

2 dough – The dough (“il impasto”) for Pizza Napoletana is made solely with water, salt, Italian 00-flour and yeast. It should ferment for not less than 8 hours.

3 Manipulation – The disc should solely be opened by hand. The sting solely seems with the method because of the warmth shock contained in the oven, which should be heated to not less than 430ºC.

4 elements – The merchandise used should ideally be of Campan origin (Campania area, southern Italy, whose capital is Naples).

5 frying Roasting needs to be performed immediately on the wooden range’s ballast (ground), by no means on baking trays, for at least 60 seconds and a most of 90 seconds.

6 The results of correct baking – The pizza needs to be simply foldable by itself, resembling closing a ebook (“libretto”), having a 1-2 cm edge, puffed, golden and free or with only a few black bubbles and burns. Carry the pizza on one facet, the underside must also be golden brown and freed from apparent burns.

7 Look – The pizza ought to have a diameter of no more than 35 cm, with a raised edge and a central half with a most thickness of 4 mm.

8 Aroma – The freshly baked pizza has the odor of recent bread, the bitter tones of tomato and mozzarella, the fruity and spicy style of olive oil and garlic and the herbaceous style of recent basil and oregano.

9 style and concord – The pizza, with an intense and harmonious style, has the attribute style of well-baked bread, combined with the bitter style of the tomato, the salty style of the mozzarella, the freshness of the basil, the bitterness and the spice of the additional. virgin olive oil and garlic.

10 Dietary reference – Neapolitan pizza is the image of the Mediterranean weight-reduction plan.

Supply: Associazione Verace Pizza Napoletana – (Avpn). Translation by Clayton Alves, from Bottega

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