frankartculinary
Photo.Italy.Pizza.Margherita.01.060428.0184.jpg
The “Pizza Margherita” or Pizza Margarita,
the one & only, an authentic classic of the never-ending new Pizze creations.
The traditional preparation, the baking method & best quality of the ingredients combined on a hand-kneaded pizza dough are the perfect basis for a good pizza.
For the topping; the original pizza tomato sauce prepared with “San Marzano Tomato”, Mozzarella di Buffalo Campana D.O.P. & the final touch, aromatic, sweet Italian Basil.
In1889 Raffaele Esposito of Pizzeria Brandi & his wife created this pizza, resembling the three colours of the Italian flag, in honour of “Queen Margherita”, wife of ”King Umberto primo” during her visit to Naples, the city widely known to be the home of pizza.
The unification of Italy was in the 19th-century with the consolidation of different states of the Italian Peninsula into a single state in 1861, the Kingdom of Italy.
However, a descriptions of such a pizza recipe, can be traced back to at least 1866 in Francesco DeBouchard's book “Customs & Traditions of Naples” in which he describes the most widespread pizza toppings of the time which included one with tomato & basil, sometimes with slices of mozzarella.
Whatever the real origins of this pizza recipe are, for sure is that Raffaele Esposito's version for Queen Margherita was the one that made it popular.
While the name Pizza Margherita may have been popularized because of the Queen's visit, a pizza made with the same toppings was already present in Naples between 1796 & 1810, in the book “Napoli, Contorni & Dintorni”, by Riccio in 1830, it was described as a pizza with tomato, mozzarella a & basil arranged in a flower-shape over the tomato sauce, along with the basil leaves: this may be the real origin of the name Margherita, because besides as a first name it is also meaning “Daisy”
On the right lower corner a picture of the “Bolloso Napoletano”
📌…Basil is not just Basil, ….just a few basil species;
Basilico, the name comes from the Latin “Basilius” & the Greek “Basilikón Phutón”, meaning "Royal or Kingly Plant"
There is a wide variety & not only in Italy. The best known is the green, large-leaved variety "Genovese", but there are also red or small-leaved varieties. Lemon or cinnamon basil, for example, have special scents, these varieties or the Indian Tulsi basil can be easily integrated into your own tea creations when dried.
📍…Genovese Basil
It is probably the best-known & most popular type, which is mainly used for pesto. It is characterized by its intensely spicy taste & its strong green leaves, it can grow up to 50 cm high under good conditions.
📍…Bolloso Napoletano
Also named “Basil Lettuce Leaf” or “Neapolitan Hedgehog”, a large-bullous, curled leaves basil with 10cm-12cm long leafs from southern Italy with fragrant leaves & a very intense aroma, growing in the Naples & Vesuvius volcano area & probably the basil used in prehistoric Pizza ages.
📍…Fine-leaved basil
This particularly small-leaved species is very similar in taste to Genovese basil; it grows quite bushy & dense.
📍…African shrub basil
The shrub-like plant with dark green leaves and violet veins not only offers something for the eye, it has an aroma that is somewhere between vanilla & camphor
📍…Basilico Rosso, Red basil
The red variety of basil is little used in Italy, but very common in South East Asia.
The leaves of this plant have a particular flavour, similar to cloves & a spicy aftertaste that goes well with many oriental cuisines.
The leaves are rich in beneficial elements that help the immune system, counteract cell aging, slow down the appearance of wrinkles, reduce stress & should be consumed raw to make the most of their therapeutic properties
📍…Thai Basil
A type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavour, described as anise-liquorice-like & slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems & pink-purple flowers.
📍…Greek Basil
A compact plant that adapts to smaller spaces. With its small oval leaves of a beautiful bright green, this aromatic herb gives colour & flavour to dishes.
📍…Cinnamon basil
Also known as Mexican gives off an intense hint of cinnamon & spices. The leaves are more elongated, of a beautiful forest green, while the plant can reach 60-80 cm in height.
📍…Lemon basil
An annual aromatic basil, the leaves are light green, very fragrant & with a marked lemon aroma.
📍…Licorice basil
Also known as anise basil, is very similar to other species of this plant, except for the flavour very close to liquorice from which it takes its name, the plant has violet & white flowers arranged on its typical inflorescences.
📍…Mint Basil
An aromatic variety with thinner & elongated leaves than the classic type, it retains all the properties of basil, but is characterized by a fresh mint aroma.
📌…Mozzarella di Bufala Campana DOP
Approximately 200 farmers which are producing under Italian law are responsible for the "protection, surveillance, promotion & marketing" of Mozzarella di Buffalo mozzarella from Campania, with 8% fat & 4.63% protein. In 2008 the European Union granted the trademark the protected geographical status DOP, raising it from D.O.C. since 1993 designation.
References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century. Buffalo mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century.
The history of water buffalo in Italy is not settled, one theory is that Asian water buffalo were brought to Italy by Goths during the migrations of the early medieval period, other "most likely hypothesis" is that they were introduced by Normans from Sicily in 1000 & that Arabs had introduced them into Sicily, some documents say there were imported from Indi A fourth theory is that water buffalo were brought from Mesopotamia into the Near East by Arabs and then introduced into Europe by pilgrims and returning crusaders,
…& so on & so on, ….the point is that the mozzarella is a very versatile, fantastic fresh cheese.
📌…San Marzano Tomato
The San Marzano Tomato is the classic Italian paste tomato. This variety is an heirloom from San Marzano sul Sarno, a town in the Campania region of southern Italy, near the city of Naples. The sweet, elongated, pointy plum-type tomatoes make delicious cooked tomato sauces. San Marzano tomatoes have an intense tomato aroma & a flavour that perfectly balances a rich sweetness with refreshing acidity. This sweet-tart balance is most pronounced when the tomatoes are cooked. Harvested San Marzano tomatoes at peak ripeness if they are to be enjoyed immediately, either fresh or in a cooked sauce or crushed on a pizza.
There is an enormous difference between Roma, Plum Tomatoes & San Marzano Tomatoes.
The San Marzano Tomato is generally thinner, less uniform than Roma tomatoes & carries less seeds in only 2 instead of 3 seed chambers. The tip of San Marzano tomatoes is also much more pointed than Roma fruits. San Marzano tomatoes tend to have an intense, balanced sweet-tart taste, while Roma tomatoes have a more mild flavour that tends towards acidic.
The Roma tomato is a modern variety bred from the San Marzano heirloom tomato. Roma tomatoes are directly descended from the San Marzano. The Roma tomato was introduced to farmers in 1955 by the USDA’s Agricultural Research Service, whereas the San Marzano has been grown on the Italian coast for centuries.
📌 📌 📌 ….Whoever has taken her/his time to read it all the way down to here, will have noticed that when you look at a “Margherita Pizza” it is more than just a slice of flatbread with tomato & cheese fast food,…done right it can be a unpretentious, but great delicacy that inevitably gives you a feeling of being on the Mediterranean coast.
The next time you have a pizza with friends & they think you have the Margherita because of the economic price, you can explain them, that you are not only having a pizza, you are having a culinary heritage.
I've been asked often in my life by journalists & other people what my favourite food is
....the answer was easy,...
good food,…treated like a woman,...with love & care, it’s so simple.
👉…One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
Photo.Italy.Pizza.Margherita.01.060428.0184.jpg
The “Pizza Margherita” or Pizza Margarita,
the one & only, an authentic classic of the never-ending new Pizze creations.
The traditional preparation, the baking method & best quality of the ingredients combined on a hand-kneaded pizza dough are the perfect basis for a good pizza.
For the topping; the original pizza tomato sauce prepared with “San Marzano Tomato”, Mozzarella di Buffalo Campana D.O.P. & the final touch, aromatic, sweet Italian Basil.
In1889 Raffaele Esposito of Pizzeria Brandi & his wife created this pizza, resembling the three colours of the Italian flag, in honour of “Queen Margherita”, wife of ”King Umberto primo” during her visit to Naples, the city widely known to be the home of pizza.
The unification of Italy was in the 19th-century with the consolidation of different states of the Italian Peninsula into a single state in 1861, the Kingdom of Italy.
However, a descriptions of such a pizza recipe, can be traced back to at least 1866 in Francesco DeBouchard's book “Customs & Traditions of Naples” in which he describes the most widespread pizza toppings of the time which included one with tomato & basil, sometimes with slices of mozzarella.
Whatever the real origins of this pizza recipe are, for sure is that Raffaele Esposito's version for Queen Margherita was the one that made it popular.
While the name Pizza Margherita may have been popularized because of the Queen's visit, a pizza made with the same toppings was already present in Naples between 1796 & 1810, in the book “Napoli, Contorni & Dintorni”, by Riccio in 1830, it was described as a pizza with tomato, mozzarella a & basil arranged in a flower-shape over the tomato sauce, along with the basil leaves: this may be the real origin of the name Margherita, because besides as a first name it is also meaning “Daisy”
On the right lower corner a picture of the “Bolloso Napoletano”
📌…Basil is not just Basil, ….just a few basil species;
Basilico, the name comes from the Latin “Basilius” & the Greek “Basilikón Phutón”, meaning "Royal or Kingly Plant"
There is a wide variety & not only in Italy. The best known is the green, large-leaved variety "Genovese", but there are also red or small-leaved varieties. Lemon or cinnamon basil, for example, have special scents, these varieties or the Indian Tulsi basil can be easily integrated into your own tea creations when dried.
📍…Genovese Basil
It is probably the best-known & most popular type, which is mainly used for pesto. It is characterized by its intensely spicy taste & its strong green leaves, it can grow up to 50 cm high under good conditions.
📍…Bolloso Napoletano
Also named “Basil Lettuce Leaf” or “Neapolitan Hedgehog”, a large-bullous, curled leaves basil with 10cm-12cm long leafs from southern Italy with fragrant leaves & a very intense aroma, growing in the Naples & Vesuvius volcano area & probably the basil used in prehistoric Pizza ages.
📍…Fine-leaved basil
This particularly small-leaved species is very similar in taste to Genovese basil; it grows quite bushy & dense.
📍…African shrub basil
The shrub-like plant with dark green leaves and violet veins not only offers something for the eye, it has an aroma that is somewhere between vanilla & camphor
📍…Basilico Rosso, Red basil
The red variety of basil is little used in Italy, but very common in South East Asia.
The leaves of this plant have a particular flavour, similar to cloves & a spicy aftertaste that goes well with many oriental cuisines.
The leaves are rich in beneficial elements that help the immune system, counteract cell aging, slow down the appearance of wrinkles, reduce stress & should be consumed raw to make the most of their therapeutic properties
📍…Thai Basil
A type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavour, described as anise-liquorice-like & slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems & pink-purple flowers.
📍…Greek Basil
A compact plant that adapts to smaller spaces. With its small oval leaves of a beautiful bright green, this aromatic herb gives colour & flavour to dishes.
📍…Cinnamon basil
Also known as Mexican gives off an intense hint of cinnamon & spices. The leaves are more elongated, of a beautiful forest green, while the plant can reach 60-80 cm in height.
📍…Lemon basil
An annual aromatic basil, the leaves are light green, very fragrant & with a marked lemon aroma.
📍…Licorice basil
Also known as anise basil, is very similar to other species of this plant, except for the flavour very close to liquorice from which it takes its name, the plant has violet & white flowers arranged on its typical inflorescences.
📍…Mint Basil
An aromatic variety with thinner & elongated leaves than the classic type, it retains all the properties of basil, but is characterized by a fresh mint aroma.
📌…Mozzarella di Bufala Campana DOP
Approximately 200 farmers which are producing under Italian law are responsible for the "protection, surveillance, promotion & marketing" of Mozzarella di Buffalo mozzarella from Campania, with 8% fat & 4.63% protein. In 2008 the European Union granted the trademark the protected geographical status DOP, raising it from D.O.C. since 1993 designation.
References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century. Buffalo mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century.
The history of water buffalo in Italy is not settled, one theory is that Asian water buffalo were brought to Italy by Goths during the migrations of the early medieval period, other "most likely hypothesis" is that they were introduced by Normans from Sicily in 1000 & that Arabs had introduced them into Sicily, some documents say there were imported from Indi A fourth theory is that water buffalo were brought from Mesopotamia into the Near East by Arabs and then introduced into Europe by pilgrims and returning crusaders,
…& so on & so on, ….the point is that the mozzarella is a very versatile, fantastic fresh cheese.
📌…San Marzano Tomato
The San Marzano Tomato is the classic Italian paste tomato. This variety is an heirloom from San Marzano sul Sarno, a town in the Campania region of southern Italy, near the city of Naples. The sweet, elongated, pointy plum-type tomatoes make delicious cooked tomato sauces. San Marzano tomatoes have an intense tomato aroma & a flavour that perfectly balances a rich sweetness with refreshing acidity. This sweet-tart balance is most pronounced when the tomatoes are cooked. Harvested San Marzano tomatoes at peak ripeness if they are to be enjoyed immediately, either fresh or in a cooked sauce or crushed on a pizza.
There is an enormous difference between Roma, Plum Tomatoes & San Marzano Tomatoes.
The San Marzano Tomato is generally thinner, less uniform than Roma tomatoes & carries less seeds in only 2 instead of 3 seed chambers. The tip of San Marzano tomatoes is also much more pointed than Roma fruits. San Marzano tomatoes tend to have an intense, balanced sweet-tart taste, while Roma tomatoes have a more mild flavour that tends towards acidic.
The Roma tomato is a modern variety bred from the San Marzano heirloom tomato. Roma tomatoes are directly descended from the San Marzano. The Roma tomato was introduced to farmers in 1955 by the USDA’s Agricultural Research Service, whereas the San Marzano has been grown on the Italian coast for centuries.
📌 📌 📌 ….Whoever has taken her/his time to read it all the way down to here, will have noticed that when you look at a “Margherita Pizza” it is more than just a slice of flatbread with tomato & cheese fast food,…done right it can be a unpretentious, but great delicacy that inevitably gives you a feeling of being on the Mediterranean coast.
The next time you have a pizza with friends & they think you have the Margherita because of the economic price, you can explain them, that you are not only having a pizza, you are having a culinary heritage.
I've been asked often in my life by journalists & other people what my favourite food is
....the answer was easy,...
good food,…treated like a woman,...with love & care, it’s so simple.
👉…One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments