frankartculinary
Photo.Italy.Pizza.Ticinese.01.050427.0160.jpg
Italy, Pizza, "Pizza Ticinese", thin pizza with a golden brown crusty border, outside crunchy, inside soft, topped with Marzano tomato pizza sauce, spinach leaves tossed in garlic olive oil, mozzarella di bufalo, Formaggio d’Alpe Ticinese DOP & Prosciutto crudo d’Alpe Piora,
…buffalo mozzarella, Ticino Mountain pasture cheese & thinly cut air cured ham
Pizza should be baked at temperatures between 360°C - 575°F & 426°C - 800°F, best in a pizza wood-fired brick oven by placing them on the very hot oven stone floor. If the oven dome has the above mentioned baking temperature, the oven floor will typically be cooler than that temperature.
📍...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.
📍...Formaggio d’Alpe Ticinese DOP
Ticino Alpkäse AOP is a semi-hard, fatty cheese made from raw cow's &/or goat's milk. It has a milky aroma, slightly buttery & fruity with hazelnut nuances. It tastes sweet & in mature form with a decided aromatic nuance.
Alpine cheese is considered the forerunner of hard & semi-hard cheese. The first written evidence that the use of the Alps was already deeply rooted in rural society in Ticino & that Alpine cheese was being produced at that time, dates back to the 12th century.
📍...Prosciutto crudo d’Alpe Piora,
The ham is prepared by hand & matures at 2000m altitude at 15-18 °C on a mountain pasture in the Ticino Alps. The seasoned ham loses water, gains colour, firmness & gets its typical, sweet delicate, nutty unmistakable taste, as well as the reddish-pink colour of the ham.
Between the cold of the night & the heat of the day, which causes the meat to lose its humidity & acquire its “Alpine Scent”.
📌…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.
👉…Beginning of the 20th century, Italian immigrants begun to open their own bakeries & were selling besides groceries as well pizza. The first documented United States pizzeria was Gennaro Lombardi’s, licensed to sell pizza in 1905 on Spring Street in Manhattan, a part known as “Little Italy” Lombardi’s, is still in operation today, however, no longer at its 1905 site, but has the same oven as it did originally. Pizza as we know & the world likes took the United States by storm before it became popular in its native Italy
Especially in the 50th, pizza’s popularity in the United States boomed & no longer seen as an Italian folkloric treat, it was increasingly identified as fast & fun food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.
Post-war pizza finally reached Italy & beyond their borders also influenced by the starting tourism. Like blue jeans, rock & roll, fast food etc. the Italians & the rest of the world picked up on pizza just because it was "Americano"…easy to eat, fast & tasty.
📍 …So actually pizza the way we like it is an "Italo-American" creation.
👉…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.Ticinese.01.050427.0160.jpg
Italy, Pizza, "Pizza Ticinese", thin pizza with a golden brown crusty border, outside crunchy, inside soft, topped with Marzano tomato pizza sauce, spinach leaves tossed in garlic olive oil, mozzarella di bufalo, Formaggio d’Alpe Ticinese DOP & Prosciutto crudo d’Alpe Piora,
…buffalo mozzarella, Ticino Mountain pasture cheese & thinly cut air cured ham
Pizza should be baked at temperatures between 360°C - 575°F & 426°C - 800°F, best in a pizza wood-fired brick oven by placing them on the very hot oven stone floor. If the oven dome has the above mentioned baking temperature, the oven floor will typically be cooler than that temperature.
📍...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.
📍...Formaggio d’Alpe Ticinese DOP
Ticino Alpkäse AOP is a semi-hard, fatty cheese made from raw cow's &/or goat's milk. It has a milky aroma, slightly buttery & fruity with hazelnut nuances. It tastes sweet & in mature form with a decided aromatic nuance.
Alpine cheese is considered the forerunner of hard & semi-hard cheese. The first written evidence that the use of the Alps was already deeply rooted in rural society in Ticino & that Alpine cheese was being produced at that time, dates back to the 12th century.
📍...Prosciutto crudo d’Alpe Piora,
The ham is prepared by hand & matures at 2000m altitude at 15-18 °C on a mountain pasture in the Ticino Alps. The seasoned ham loses water, gains colour, firmness & gets its typical, sweet delicate, nutty unmistakable taste, as well as the reddish-pink colour of the ham.
Between the cold of the night & the heat of the day, which causes the meat to lose its humidity & acquire its “Alpine Scent”.
📌…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.
👉…Beginning of the 20th century, Italian immigrants begun to open their own bakeries & were selling besides groceries as well pizza. The first documented United States pizzeria was Gennaro Lombardi’s, licensed to sell pizza in 1905 on Spring Street in Manhattan, a part known as “Little Italy” Lombardi’s, is still in operation today, however, no longer at its 1905 site, but has the same oven as it did originally. Pizza as we know & the world likes took the United States by storm before it became popular in its native Italy
Especially in the 50th, pizza’s popularity in the United States boomed & no longer seen as an Italian folkloric treat, it was increasingly identified as fast & fun food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.
Post-war pizza finally reached Italy & beyond their borders also influenced by the starting tourism. Like blue jeans, rock & roll, fast food etc. the Italians & the rest of the world picked up on pizza just because it was "Americano"…easy to eat, fast & tasty.
📍 …So actually pizza the way we like it is an "Italo-American" creation.
👉…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