{"id":36375,"date":"2020-10-17T15:54:43","date_gmt":"2020-10-17T15:54:43","guid":{"rendered":"http:\/\/www.yourtraveltoitaly.com\/?p=36375"},"modified":"2020-11-06T14:52:51","modified_gmt":"2020-11-06T14:52:51","slug":"how-is-the-pizza-in-italy","status":"publish","type":"post","link":"https:\/\/www.italysdreamtourism.com\/how-is-the-pizza-in-italy\/","title":{"rendered":"How is pizza in Italy?"},"content":{"rendered":"

How is pizza in Italy?<\/strong><\/h2>\n

Aaaahhh pizza!<\/strong> Our companion on weekend nights, our savior of the nation when that laziness of cooking comes\u2026 Pizza is present all over the world and it is very difficult to find someone who does not like a nice piece of pizza,<\/strong> especially if it is one full of cheese with a touch of basil. So, let’s get to know the famous Italian Pizza? But anyway, how is pizza in Italy? Come salivate reading this post (lol). Here atYour Travel to Italy with Ana Patricia<\/b><\/a><\/strong>you make the trip of your dreams!!!\u00a0ALSO: see our \u201cAccommodation in Italy \u2013 Tips for your holidays!\u201d<\/a><\/strong><\/p>\n

\"How
Source Pixabay<\/figcaption><\/figure>\n

Introduction<\/strong><\/h3>\n

Contrary to what many people think, pizza was not invented in Italy, there it was only improved, so to speak.<\/strong> There are records of 6,000 years ago where Egyptians and Hebrews already ate a pizza-like dough: it was made of water and flour, it did not carry sauce or stuffing. It was, in fact, known as \u2018Abraham\u2019s bread\u2019 and was called a piscea (which nowadays would be a kind of pita bread).<\/p>\n

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1) How is pizza in Italy? THE NAPOLITAN PIZZA?<\/strong><\/h3>\n

The real Neapolitan pizza.<\/strong> Come on! First of all, the Neapolitans DON’T CONSIDER other pizzas as real pizza,<\/strong> I’ll explain why! In 1982, it was founded in Naples by Antonio Pace, the Association of Real Neapolitan Pizza, (Associazione Verace Pizza Napoletana). The idea was to promote the cuisine and tradition of authentic Neapolitan pizza<\/strong>. How? Defending culture, avoiding the cultural miscegenation that the recipe goes around the world and creating a statute for! The pizza is recognized as a DOC product (di origine controllata or, in English, Controlled Denomination of Origin) which attests that the products are made with regional ingredients. See our special post on The five best pizzerias in Naples!<\/a><\/strong><\/p>\n

Verace Pizza Napolitana Association requirements<\/strong><\/h4>\n

According to the association, Verace Pizza Napolitana must be made with: flour, natural yeast or brewer’s yeast, water and sal<\/strong>t, in addition to being worked only with hands or by certain mixers previously approved by the association.\u00a0Then the dough must rest and be stretched manually, without the use of a rolling pin or mechanical equipment at any stage. When roasting it should be placed ONLY in a wood oven at 485\u00b0 C, and NOTHING must be placed on the oven surface, that is: it must be accommodated in the oven structure itself. The coverage of authentic pizza has also entered the statute and must comply with Neapolitan specifications, such as respecting the name in Italian.<\/p>\n

2) How is pizza in Italy? COMPOSITION OF PIZZAS<\/strong><\/h3>\n

Now let\u2019s see the composition of some pizzas in Italy, note that the names of the pizzas below are in Italian.<\/p>\n