Conventional Neapolitan pizza conquers the style of Rio-Pretenses

Fairly totally different from common pizzas, Neapolitan pizzas are less complicated and smaller, however filled with custom, tradition and style. In response to Avpn (Associazione Verace Pizza Napoletana), to ensure that a pizza to be thought of Napoletana, it’s essential to strictly comply with sure guidelines. In Rio Preto, three pizzerias relied on this recipe for achievement and conquered the town.

On Pernambuco Avenue, within the Redentora district, is a small door as a passage that takes you to southern Italy. Whenever you enter, the scent of pizzas from Piccola Bottega Napoletana (@piccolabotteganapoletana) already guarantees an unforgettable gastronomic intrusion. The dough recipe is straightforward: 00 flour and yeast (imported from Italy) combined with water and salt. The method requires know-how 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 the sort of pizza “, says Clayton Alves, proprietor of Bottega.

In response to Clayton Alves, “Margherita” pizza is among the most in demand by “Bottega” prospects (Disclosure / Salomão Boaventura 06/15/2022)

The pizzeria makes no concessions on the subject of dough. “Lengthy fermentation, Italian 00-flour, Neapolitan yeast and San Marzano tomato, additionally from the Naples area, are essential,” says Alves. Nationwide substances are additionally included within the recipe, which creates the proper marriage with substances from Italy. “Basil and hortifruit merchandise come from small producers in our area, bacon, pepperoni and different proteins are handmade, from charcuterie. All this makes pizza effectively tailored to what Naples, which is taken into account the pizza’s birthplace and world capital, calls for, ”he provides.

Certifications, made by Italian businesses, are necessary for these eating places. This doc certifies that the location follows and respects the unique Neapolitan recipe. “At the moment we’re licensed by ‘Authentico Certifood’, from Italy, Avpn’s companion, 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_), within the Iguatemi buying middle. “As a promoter of Neapolitan pizza, our mission is to offer a gastronomic and cultural connection to Italy, which ensures unique manufacturing. We’re guided by Naples’ ideas for cooking pizza. It’s a process that’s adopted to the letter,” says Gilson Belusso, CEO of Maremonti.

With zucchini and brie cheese, “zucchine” pizza is understood in Maremonti (press launch)

Served for dinner, they’re composed of pure leavening dough, made within the Neapolitan approach. On the menu are the well-known pizzas akin to Zucchine, with zucchini with brie cheese, and Riviera, with artisanal pepperoni sausage. “There are different traits of an unique Neapolitan pizza: the dough opens along with your fingers. Due to this fact, the sting turns into bigger and the center thinner. The tomato sauce is plentiful, the basil and garlic are contemporary and the parmesan is good, 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, positioned in Andaló, bought a brand new unit on Avenida Juscelino Kubitschek, targeted on pizzas. Chef Rodrigo Henrique says {that a} good Neapolitan pizza will need to have high quality flour, a superb sauce and contemporary mozzarella. “High quality flour helps with the lengthy fermentation of the product, which supplies many well being advantages, makes it lighter and extra digestible,” says Rodrigo.

At Dai, the “Calabresi Picante” pizza is the shoppers’ favourite (Disclosure)

The pizzerias deal with sustaining the custom of Naples. “Our distinction is to respect custom and all the time enhance our strategies for a superb end result. We use an imported flour of very prime quality, and we bake on the temperature that Avpn sends. And to not point out that after we open it with our occurs, we dedicate all our affection to the product, ”factors out Rodrigo.

“It is not only a fad. With the certifications, we try to be nearer to Naples. The artwork of Pizza Napoletana has been thought of by humanity’s intangible heritage by UNESCO since 2017. The one meals on the earth to obtain this award,” concludes Alves.

The ten commandments of Neapolitan pizza

1 pizza – Pizza is a home made product. Due to this fact, small variations from pizzeria to pizzeria are acceptable.

2 deg – The dough (“il impasto”) of Pizza Napoletana is made solely with water, salt, Italian 00-flour and yeast. It have to be fermented for no less than 8 hours.

3 Manipulation – The disc might solely be opened by hand. The sting is barely proven with the method because of the warmth shock contained in the oven, which have to be heated to no less than 430ºC.

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

5 frying – Frying must be finished immediately on the wooden range’s ballast (flooring), by no means on baking trays, for no less than 60 seconds and a most of 90 seconds.

6 The results of correct baking – The pizza must be straightforward to fold on itself, akin to closing a ebook (“libretto”), have a 1-2 cm edge, puffed, golden and free or with only a few black bubbles and burns. Raise the pizza on one facet, the underside also needs to be golden brown and free from clear burns.

7 Look – The pizza will need to have a diameter of not 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 aroma of contemporary bread, the bitter tones of tomato and mozzarella, the fruity and spicy style of olive oil and garlic and the herbaceous style of contemporary 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 flavoring of the additional. virgin olive oil and garlic.

10 Diet reference – Neapolitan pizza is the image of the Mediterranean eating regimen.

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

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