Per parlare della pizza bisogna partire dal concetto di focaccia, quella pasta lievitata di forma bassa e schiacciata di origine antichissima che prima di essere cotta in forno si cuoceva tra due dischi di pietra arroventati nel fuoco. Di questa usanza \u00e8 rimasta la piadina emiliana, i testaroli della Lunigiana e dello Spezzino e altre focaccce che si friggono e che vengono condite dopo la cottura. Sono considerate focacce anche i necci toscani. Pi\u00f9 diffuse sono le focacce del tipo ligure la cui pasta \u00e8 ricoperta di cipolla e condita con olio e sale prima di essere infornata. Anche la pizza \u00e8 una focaccia lievitata, una schiacciata preparata con fior di farina, acqua, sale e lievito e condita con olio d’oliva. Di solito la sua confezione \u00e8 di forma circolare, per una sola persona.<\/p>\n\n\n\n
All’inizio dell’800 per pizza si intendeva una torta rustica salata, spesso ripiena di formaggio o di salame. Nello stesso secolo cominci\u00f2 a diffondersi la pizza napoletana, che divenne la pi\u00f9 famosa del mondo. Inizialmente era condita con passata cruda o filetti di pomodoro fresco, origano o basilico, olio e a volte filetti di acciuga sotto sale; era quindi cotta nel forno a legna. A questi ingredienti viene talvolta aggiunta la mozzarella; in realt\u00e0 questo formaggio fu adoperato in un periodo successivo per produrre una nuova pizza cui venne dato il nome di Marghe- rita, in occasione di una visita a Napoli della regina Margherita.<\/p>\n\n\n\n
La pasta della pizza viene stesa talvolta in modo spettacolare grazie alla manualit\u00e0 di alcuni pizzaioli capaci di appiattirla a forma di disco sbattendola velocemente pi\u00f9 volte sul bancone e facendola ruotare in aria. La pizza, diventata uno dei simboli di una certa cucina italiana, ha dato vita al tipico locale chiamato pizzeria.<\/p>\n\n\n\n
Nata come alimento povero per poveri, con il tempo si \u00e8 diffusa in tutto il mondo dove c’\u00e8 stata emigrazione italiana, fino a guadagnarsi l’apprezzamento anche dei buogustai stranieri. In principio era la Pizza alla marinara (pomodoro, aglio, olio di oliva, origano e sale), poi, come abbiamo visto, la Pizza Margherita (che permetteva di utilizzare le mozzarelle invendute), la Pizza alla romana (con l’aggiunta di alici salate) e le infinite varianti che ormai non si contano nemmeno, soprattuto da quando sulla pizza hanno messo le mani i concessionari della grande e potentissima distribuzione internazionale.<\/p>\n\n\n\n
Solo le associazioni di pizzaioli, ed i loro fedeli aderenti, sono rimaste a difesa della antica tradizione; per il resto, siamo ormai arrivati alla \u201cpizza al metro”, a quella “da asporto” (da portare a casa gi\u00e0 pronta), ai gusti e alle fantasie pi\u00f9 strani e, addirittura, alla scomparsa totale del forno a legna; la situazione sembra stia per essere governata dalla mania salutista dei burocrati di Bruxelles che, in nome della maastrichttizzazione, cio\u00e8 del gusto neutro e uniforme, un po’ alla volta stanno tentando di eliminare dal mercato gran parte dei prodotti e delle preparazioni culinarie tradizionali a favore della grande produzione industrializzata.<\/p>\n\n\n\n
Quei signori puntano addirittura a stabilire per legge che la pizza non si pu\u00f2 cuocere nei forni a legna, ma soltanto in quelli elettrici.<\/p>\n\n\n\n
Parente molto prossima della pizza \u00e8 la pitta, che pu\u00f2 essere dolce o salata ed \u00e8 sempre a due strati. Si fa con pasta lievitata o semplicemente con passato di patate.<\/p>\n<\/div>\n\n\n\n
To talk about pizza, one must start with the concept of focaccia, that low, flattened leavened dough of very ancient origin that was baked between two stone discs red-hot in the oven before being baked. The piadina of Emilia, the testaroli of Lunigiana and Spezzino and other focaccias that are fried and seasoned after baking have remained from this custom. Tuscan necci are also considered focacce. More common are focacce of the Ligurian type whose dough is covered with onion and seasoned with oil and salt before baking. Pizza is also a leavened focaccia, a flatbread prepared with flour, water, salt and yeast and seasoned with olive oil. It is usually circular in shape, for one person.<\/p>\n\n\n\n
At the beginning of the 19th century, pizza meant a rustic savoury pie, often filled with cheese or salami. In the same century, the Neapolitan pizza, which became the most famous in the world, began to spread. Initially it was topped with raw passata or fresh tomato sauce, oregano or basil, oil and sometimes salted anchovy fillets; it was then baked in a wood-fired oven. Mozzarella was sometimes added to these ingredients; actually, this cheese was used at a later date to produce a new pizza that was given the name Marghe- rita, on the occasion of a visit to Naples by Queen Margherita.<\/p>\n\n\n\n
The pizza dough is sometimes rolled out in spectacular fashion thanks to the dexterity of some pizza makers who are able to flatten it into the shape of a disc by banging it quickly several times on the counter and spinning it in the air. Pizza, which has become one of the symbols of a certain Italian cuisine, has given rise to the typical establishment called pizzeria.<\/p>\n\n\n\n
Born as a poor man’s food, with time it spread all over the world where there was Italian emigration, until it gained the appreciation of foreign gourmets as well. In the beginning was Pizza alla marinara (tomato, garlic, olive oil, oregano and salt), then, as we have seen, Pizza Margherita (which allowed unsold mozzarella cheese to be used), Pizza alla romana (with the addition of salted anchovies) and the infinite variations that cannot even be counted now, especially since the dealers of the large and powerful international distribution have got their hands on pizza.<\/p>\n\n\n\n
Only the pizza-makers’ associations, and their faithful adherents, have remained in defence of the ancient tradition; for the rest, we have now arrived at ‘pizza by the metre’, at ‘take-away’ (to take home ready-made), at the strangest flavours and fancies, and even at the total disappearance of the wood-fired oven; the situation seems to be being governed by the health mania of the Brussels bureaucrats who, in the name of ‘maastrichtisation’, i.e. neutral and uniform taste, are little by little attempting to eliminate from the market a large part of traditional culinary products and preparations in favour of large-scale industrialised production.<\/p>\n\n\n\n
Those gentlemen even aim to establish by law that pizza cannot be baked in wood-fired ovens, but only in electric ones.<\/p>\n\n\n\n
A very close relative of pizza is the pitta, which can be sweet or savory and always has two layers. It is made with leavened dough or simply with mashed potatoes.<\/p>\n<\/div>\n\n\n\n
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PIZZA E PITTE Pizza and Pitte – \u30d4\u30b6\u3068\u30d4\u30c3\u30c4\u30a1 Per parlare della pizza bisogna partire dal […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-747","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=747"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/747\/revisions"}],"predecessor-version":[{"id":748,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/747\/revisions\/748"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}