pizza Archivi - Charme

From “purpo” veracious to pizza, in Campania cooking is history

Charme — Wed, 21 Jun 2017 11:10:22 +0000

The “purpo” veracious, Boccaccio tells us, was on the Neapolitan tables of 1300, pizza spoke documents of the tenth century and in the “Cunto de li cunti” it was already “pizzella”. The most delicious ragu? It is the one with chocolate and Marsala: there are so many historical curiosities illustrated in the project “Food, territory and sociality. The nutrition in the territory coexist between daily life and representations” that the Neapolitan Society of Patriarch History and the State Archives of Avellino have enclosed in a “virtual exhibition” available online (cibocampania.it).

TWO MEETING IN NAPLES AND AVELLINO
The initiative, accompanied by a conference, in collaboration with the Department of Humanities Studies of the University of Naples Federico II, supported by the Campania Region, builds a historical, literary, anthropological and iconographic narrative, based mainly on the enhancement of bibliographic, documentary heritage, of prints, drawings and photos of the historical institution founded in Naples in 1875. The conference will open with the two days of 23 and 24 June, scheduled in the conference room of the Society of Patriarch History, in the extraordinary frame of the Maschio Angioino. On June 25, he will be in the State Archives of Avellino.

L'articolo From “purpo” veracious to pizza, in Campania cooking is history proviene da Charme.

Thirty Neapolitans in Switzerland: try to churn out 5 thousand pizzas !!

Charme — Thu, 25 Jun 2015 13:57:40 +0000

Thirty Neapolitans will try to churn out, in just 12 hours, 5 thousand pizzas, and will try to exceed the previous record of 3,600 kneaded and cooked by Thais. The challenge to the sound of flour, water, yeast, oil, tomato and mozzarella, will take place Saturday, June 27th in Chiasso, Switzerland, during an evening organized by the National Institute pizza (Inp), chaired by Claudio Ospite. At disposal of pizza there will be three furnaces installed in Independence Square, considered the main square of the town Swiss. “After the last record won the Palapartenope of Naples, in September 2014, with the largest number of pizza thrown in the air at the same time – says Ospite – are launching a new challenge to reaffirm the primacy of the Neapolitan pizza makers, their skill and their skill “. The event is organized in collaboration with the restaurant-pizzeria “Sportivi Paradiso“, run by Antonio Ospite, son of Claudio. Meanwhile, in Naples, the National Institute pizza has launched a proposal to take free courses for pizza makers, aimed at boys of sensitive neighborhoods, starting from Scampia in collaboration with the association “Ciro lives“, to mark the first anniversary of his death fan of Neapolitan Ciro Esposito. Errico Porzio, considered one of the most talented masters INP, will teach young students the art of Neapolitan pizza. The best among them will be sent to work in the main pizzerias participating National Institute pizza.

L'articolo Thirty Neapolitans in Switzerland: try to churn out 5 thousand pizzas !! proviene da Charme.

The return of the goodness of “Naples Pizza Village”

Charme — Tue, 12 May 2015 13:38:38 +0000

Five days of gluttony, fifty historical Neapolitan pizzerias involved, 100 thousand pizzas and 500 thousand visitors during the last edition. These, the first issues of “Naples Pizza Village 2015”, promoted by Associazione Pizzaiuoli Napoletani under the patronage of the Ministry of Agriculture, which will take shape and flavor from Tuesday 1 to Sunday, September 6 on the Promenade Caracciolo. An event to say the least appetizing, now become a real tourist attraction for the city registering a remarkable growth of visitors during the previous editions.

Official presentation, to the Italian and foreign press, Thursday, May 21, from Rossopomodoro in Rome. For the occasion, will explain the stages of approach appointment gourmet that makes it increasingly Naples city icon pizza in the world.

The first step for the promotion will be in New York, on June 4, with a presentation by Eataly dedicated to tour operators and travel agencies in North America, where he will speak the mayor of Naples Luigi de Magistris.

The second stage will be, instead, the Expo in Milan, where Napoli Pizza Village will be brought, at the end of July, in the Italian pavilion.

Meanwhile, the growing partnership with several national and international carriers to promote the influx of visitors to the event: Meridiana, Air Berlin and Frecciarossa present it at the meeting, with their leaders, the new travel formulas to support the event.

At the presentation in the capital attended by: Claudio Sebillo, brand manager of Napoli Pizza Village; Sergio Miccù, President Association Pizzaiuoli Neapolitans; Gaetano Daniele, Head of Tourism of the City of Naples; Andrea Andorno, Chief Commercial Officer of Meridiana; Silvana Napolitano, commercial director of Center-South Italy Air Berlin and Franco Manna, president Rossopomodoro Group Sebeto.

L'articolo The return of the goodness of “Naples Pizza Village” proviene da Charme.

Here comes the “Napoli Strit Food Festival”

Charme — Wed, 06 May 2015 13:41:17 +0000

Pizzas “wraparound”, pastas grown, rice balls, croquettes with “soul” racy, omelettes pasta, bagels, mozzarella in a carriage, scagliozzi of polenta, “cuoppi” of land and sea, but also babà and sfogliatelle, both sweet that rustic. Other who trivial fast food hamburghers, May 15 to 17, from 11 in the morning to late evening, the promenade Caracciolo, of which there will be fun and … gorging. A triumph of music and fun, but above all, of street food, delicious and everything to enjoy.

The appointment is the first edition of “Napoli Strit Food Festival”, a real party full of stalls, truck and stand ready to offer a slew of tantalizing dishes to consume strictly “on the road”.

A peaceful and tasty “invasion” of food in all its forms, the brainchild of manager Giovanni Kahn della Corte and organized by him together with Giulio Cacciapuoti and Iris Savastano, aimed at enhancing and promoting, both nationally and international street food of excellence, highlighting the culinary peculiarities and cultural aspects of a real way of life. Naples has, in fact, a rich and ancient tradition linked to street food and the wait three days meant, among other things, to legitimize this role of capital in the sector.

The preconditions for the success of the first edition of the festival, however, are all there. Tens of thousands were in fact the curious who took part in the successful preview of December.

L'articolo Here comes the “Napoli Strit Food Festival” proviene da Charme.

In the Palapartenope of Naples three hundred pizzaioli in the race for a pizza record

Charme — Tue, 08 Jul 2014 09:00:49 +0000

Three hundred “pizzaioli” makers from all over the world will manipulate, launch and open a packet of 400 grams to get a large pizza at least 31 centimeters. Or at least we try. Objective? Enter the Guinness Book of Records as the largest number of people to have been able to launch and operate a loaf of pizza. And ‘This is the mega-event and spectacular gastronomic he’s working Claudio Ospite, president of the National Institute of pizza (Inp non-profit organization) and vice-president of the association “Regina Margherita“. All eyes, then, on Palapartenope of Naples (via Barbagallo, 115) when on 15 and 16 September, as part of the review Cibus Campania Felix, 300 pizza try never managed a company before, tossing and then work all those with a small loaf of pizza. To get into the story it takes skill, coolness and a lot of love for a signature dish of Mediterranean cuisine. A challenge choral shots of flour, salt, yeast that surely will win the taste.

They can participate in the record attempt “Guinness World Records” pizza makers who are at least 16 years are able to manipulate, launch and open a packet of approximately 400 grams yeast, prepared by the organizers. For more information and to read the rules and see the sites www.margheritaregina.com www.istitutonazionalepizza.it or watch the promotional video on Youtube. The pizza makers who want groped the company and enter the Guinness Book of World Records have until 31 July 2014 to enroll by paying a fee of 120 Euros which entitles you to a personalized badge, a kit clothing (hat, shirt, scarf, apron, while pants and white shoes are borne by the participants), the diploma and customized by Guinness world Records limited, a medallion personalized Guinness world Records , a handbag with logo Guinness world Records, dVD and CD of the event.

In the two days of September will be held four rounds of record attempts before the official scheduled for Tuesday 16 at 19 pm will be followed by a musical cabaret. Tasting of typical products from Campania in 22 stands throughout the show to demonstrate that Campania is primarily culinary excellence and not just Land of Fires.

The association “Regina Margherita” is not new to these record attempts. Ten years ago, in September 2004 at the Pizza World, had tried making a pizza margherita with a diameter of 5.19 meters, stretching from a single stick of the total weight of about 142 pounds and baked in an oven, built for the ‘at an inner diameter of 6.70 meters, with an access port to 5.50 meters. To achieve that, it took 38.6 pounds of flour, tomato 22.5, 32.2 buffalo mozzarella, 25 liters of water, 2.5 of extra virgin olive oil and of course, yeast, salt and basil.

“Participating in the Guinness Book of Records – Ospite say – is an opportunity for us to let the world know playful goodness of the pizza margherita pizza and professionalism of the many who celebrate it every day using only the best food products from Campania.”

Guinness World Records
Greater number of people to throw a ball of pizza
15 and 16 September 2014
Palapartenope via Barbagallo, 115 – Naples
Registration deadline July 31, 2014
info: 334.5615382 and 331.4259224
Mail: istitutonazionale@libero.it and info@margheritaregina.com

[charme-gallery]

L'articolo In the Palapartenope of Naples three hundred pizzaioli in the race for a pizza record proviene da Charme.

Naples Pizza Village, in September six days on the Waterfront

Giorgio Gradogna — Tue, 04 Jun 2013 12:58:50 +0000

Naples and the pizza, the more dessert and tasty of the marriages. Redhead tomato, dripping white milk’s fior, or tasted with the anchovies. Margherita or Neapolitan that is, tasted in the city of Virgilio, the most famous of the flour disks assumes a particular taste. Fruit of years and years of experience made of traditions that are handed down, jealously, of father in child. The rest they make it the water and the sun of Partenope, rare and precious ingredients, that only to certain latitudes damage the best of itself. A sensational alchemy, the alone one in degree to make the pizza “made in Naples” an unique and inimitable dish, to comfortably taste sat to the tavolinis of a pizzeria, but also standing, holding it well hold in hand, in the classical fold to wallet.

And’ to this match, to this wedding of tastes that also this year Naples is prepared to open the leaves to the “Naples Pizza Village 2013”, one of the savory and spectacular events of the year. An appointment attended by the Neapolitans but also from tourists and visitors that choose to approach in the ancient Capital of the Kingdom of the Two Sicilies to enjoy the tastiest of the kermesses. A greedy occasion to the insignia of the good food and the healthiest fun.

To the reentry from the summer vacations, from 3 to 8 September, we anticipate that in the spaces of the Waterfront Caracciolo, will be possible to bathe in an unique and savory atmosphere, made of musical shows and cabaret, animation for the smallest, but also diversion for all the ages and an entitled temporary show “Museum of the Pizza“. But there is more. For the lovers of the kitchen, to disposition of the participants there will be, in fact, equipped laboratories, seminars and conferences, held by the Teachers pizzaioli, during which it can be tried the ability of experienced cooks and the whole mastery to the stoves.

Event imperdibile, will be then the spectacular one, “World Championship of Pizzaiuolo“, that will see protagonists the best pizzaiolis of the planet. In short: a five days of pure fun that you/they can be lives in the spaces of the Waterfront Caracciolo transformed for the occasion in a ready real village of 30mila square meters to bathe in the appetizing aroma of the true Neapolitan pizza, the alone one able to pick up estimators in every angle of the world.

Besides, inside the “Naples Pizza Village 2013” there will be an initiative promoted by the organizers of the kermesse for the operators of the sector of the Mediterranean Exchange of the Tourism. It deals with the “Pizza ticket“, that foresees a tasting of a good pizza and a drink, the all in completely free way. Free, exact. As the entry to the Village of the gluttons: completely free. And it needs only then to take advantage of it. Good pizza to everybody.

L'articolo Naples Pizza Village, in September six days on the Waterfront proviene da Charme.

Pizza, taralli and babà: so the white art seduces tourism operators

Sergio Gradogna — Thu, 04 Apr 2013 12:51:55 +0000

Tasting pizza and white art products made in Partenope, such as taralli with pork fat and sweets, including the renowned Neapolitan baba. This is the calling card of “Napoli Pizza Village”, which will take place on the promenade of Via Caracciolo in the month of September and which will be presented to tour operators at the time of BMT (Mediterranean Tourism Exchange) program in the premises of the Mostra d ‘overseas in Naples 5 to 7 April. The initiative put in place by the organizers of the “NapoliPizzaVillage” in favor of the industry of Mediterranean Tourism Exchange is called “Pizza ticket”: a free tasting of a pizza and a drink, thanks to a ticket issued at the BMT, the area intended to promote the event.

L'articolo Pizza, taralli and babà: so the white art seduces tourism operators proviene da Charme.

Neapolitan pizza: tradition guaranteed

Sergio Gradogna — Mon, 01 Sep 2008 19:46:56 +0000

Tomato sauce, a drizzle of olive oil and a sprinkling of oregano and garlic or juicy mozzarella and basil, arranged on a fragrant dough base with a raised outer rim and cooked in a wood-burning oven until the base is golden but still soft. The majestic Neapolitan pizza, pride of the city of the Siren Parthenope, has been awarded the Guaranteed Traditional Speciality label (Stg) by the EU. From February 2010, Neapolitan pizza is safe from culinary counterfeits now that rules have been drawn up on the characteristics that pizza must have if it is to deserve that name. All pizzerias that want to display the “Pizza Napoletana Stg” sign outside their premises will now have to sign up with the watchdog organisation empowered to verify compliance with the rules. Genuine Neapolitan pizza must have a soft, pliant base with a depth of almost 0.5 cm in the centre and a raised perimeter crust no higher than 2 cm. The dough must be “well raised and sufficiently cooked” so that it blends with the sharp taste of the tomatoes and the herbs and mozzarella used. The regulations specify the few ingredients needed. The flour must be type 00, mixed with brewer’s yeast and drinking water, and left to rise. The base must not contain air pockets, then the topping can be added and the pizza placed in the oven. Note that the topping must be made up of peeled plum tomatoes or fresh cherry tomatoes, sea salt (or table salt) and extra virgin olive oil poured from an appropriate oil jug in a spiral movement from the centre outwards. [charme-gallery]The real secret of a genuine Neapolitan pizza lies in the way the dough base is flattened and extended by hand – no rolling pins allowed! And only master pizza chefs learn the secret of an art that is shrouded in the mists of time. The word “pizza” comes from a vulgar Latin term dating back to the year 997, but it was in the 16^th century that it was used to indicate a kind of flattened bread made predominantly inNaples by bakers in order to check that the oven was the right temperature. A little olive oil and mozzarella, and it could be eaten. However, the most famous pizza story is that of the Margherita. In June 1889, Italian Queen Margherita ofSavoy received a special pizza prepared by Raffaele Esposito in the Antica Pizzeria Brandi in the Spanish Quarters. It was less spicy than the typical Neapolitan pizza of the time and had the red, white and green of the Italian flag and instantly transformed the queen into one of the most famous characters of Neapolitan cuisine. However, the “pizza napoletana” was first seen between 1715 and 1725 when tomatoes from the Americaswere now a common ingredient in Europe and especially in the Mediterranean, where it was mixed with mozzarella, olive oil and other condiments. It was a poor man’s food, but the wealthy loved it too and it soon became a dish in its own right. The first pizzerias opened in the mid 19^th century and were only found in the city of Naples. Around the mid 20^th century, pizzerias began to open in other towns aroundItaly and then spread throughout Europe andAmerica. The history of pizza is complete now that it has been awarded the Stg label, a guarantee of tradition that none can truly imitate.

L'articolo Neapolitan pizza: tradition guaranteed proviene da Charme.

For generations with hands-on

Sergio Gradogna — Sat, 01 Sep 2007 15:30:32 +0000

Italian cuisine is popular all over the world, but what would it be without flour? The white powder so often taken for granted is the essential and magical ingredient, the life force of pasta and pizza. And where would we expect to find one of the leading flour producer if not in the Bay of Naples – the traditional home of spaghetti and all kinds of pizza?
In 1924, Carmine Caputo came back from the USA to open a flour mill and pasta factory at Capua but, shortly afterwards, he passed away, leaving the new business to Antimo Caputo senior, then just 21. However, Antimo’s entrepreneurial intuition told him that the company should be relocated closer to the Port of Naples so, in 1939, he bought a mill in San Giovanni a Teduccio, which is still in use today. With the help of his wife, he then set about developing customer relationships on the basis of individual needs while stressing the importance of quality over cost and, over the years, the Caputo family succeeded in constantly upgrading the company.[charme-gallery]
“Most people are unaware that the type of flour varies according to what it is to be used for, how it is to be cooked, and what the climatic conditions are”, explains Antimo Caputo junior. “We are particularly proud of the flour created specifically for Neapolitan pizza, which has allowed us to become partners in the main associations of pizza-makers and also to expand overseas into cities like Tokyo and New York. Credit must also be paid to our in-house laboratory which checks each shipment of grain for quality control”.
From a small country town to the whole planet, the Caputo family have transformed commitment and a passion for their work into the desire to perpetuate an ancient and noble Neapolitan tradition.

L'articolo For generations with hands-on proviene da Charme.

The history of pizza began here

Sergio Gradogna — Sat, 01 Sep 2007 15:22:04 +0000

More an institution than a pizzeria, Brandi is where pizza was born in 1780 and where Raffaele Esposito made the first pizza Margherita as a special gift for the Queen. Brandi has been synonymous with traditional food and a warm welcome ever since and its current owners, descendants of the famous Esposito and his wife Maria Giovanna Brandi, aim to please all their customers, including some heads of state. [charme-gallery]The secret of Brandi’s pizza lies in its pizzaioli, craftsmen skilled in the use of genuine ingredients like extra virgin olive oil, quality mozzarella and locally grown tomatoes. Tradition is held sacred here, so the marinara pizza is prepared with just tomato, garlic and oregano while manager Edoardo Pagnani has become president of the Association for the protection of wood-burning ovens – a fundamental feature in the success of genuine Neapolitan pizza throughout the world.

L'articolo The history of pizza began here proviene da Charme.