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Pizza Bianca, Prosciutto, Arugula va Parmesan bilan

Pizza Bianca, Prosciutto, Arugula va Parmesan bilan


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Tarkibi

  • Muzlatilgan 2 ta 10 unli banka pizza xamiri
  • 4 osh qoshiq zaytun moyi
  • 16 ta ingichka bo'lak prosciutto (taxminan 6 untsiya)
  • 2 stakan (qadoqlangan) arugula barglari
  • 2 stakan yangi Parmesan talaşlari (taxminan 4 untsiya)

Retsept tayyorlash

  • Pechni 500 ° F ga oldindan qizdiring. Un 2 ta katta pishirish varag'ini. Har bir pizza xamirini ish yuzasiga o'rang. Dumaloq pizza tayyorlash uchun: xamirni kesib, 10 dyuymli ikkita dumaloq hosil qiling. To'rtburchakli pitssa tayyorlash uchun: har birini o'zaro kesib, ikkiga bo'ling, 8x5 dyuymli to'rtta to'rtburchaklar hosil qiling. Tayyorlangan varaqlarni joylashtiring. Har bir yumaloq pitszaga 1 osh qoshiq zaytun yog'i yoki 1/2 osh qoshiq zaytun moyi bilan har bir to'rtburchaklar pizza tushiring. Qobiq jigarrang bo'lgunga qadar pishiring, taxminan 8 daqiqa. Metall spatuladan foydalanib, pishirish varag'idagi qobiqlarni bo'shating. Dumaloq pitssalarni yarmiga bo'ling. Pizza qobig'ini plastinkalarga o'tkazing. Har bir kishiga prosciutto, arugula va parmesan qo'shib, teng taqsimlang. Har biriga 1/2 osh qoshiq zaytun moyi sepib, darhol xizmat qiling.

, Pornchai Mittongtare tomonidan berilgan sharhlar bo'limi

Balzamli yomg'irli Prosciutto Arugula pizza

Bir necha yillar oldin men Meyn shtatining Roklend shahridagi Primo restoraniga tashrifimiz haqida kichik insho yozgandim. Agar ishonishingiz mumkin bo'lsa, Primo o'sha paytda, fermadan stolgacha bo'lgan restoran harakati kabi, juda yangi edi. Bizga bu joy juda yoqdi. Bu o'sha paytda biz uchun vahiy edi va men bir necha yil o'tgach, mamlakatning qolgan qismida ham xuddi shunday vahiy borligini ko'rib, katta mamnuniyat oldim.

Primo -dagi taomimiz, men deyarli har kuni o'ylab topgan, ajoyib arcula pizza bilan boshlandi.

Hozirgi kunda juda yaxshi tayyor pizza xamiri bor. O'z qo'llaringiz bilan qilish qiziqarli, lekin, albatta, kerak emas. Agar siz oziq -ovqat do'konida o'zingiz yoqtirgan narsani topa olmasangiz, sevimli pizza joyingizdan sizga sotishni so'rang.


Tarkibi

    • 1 lb pizza xamiri, muzlatilgan bo'lsa eriydi
    • 3/4 lb yaxshi sovutilgan Italiya Fontina, har qanday qobig'i tashlanadi
    • 1 sarimsoq chinnigullari, sarimsoq pressi orqali majburan
    • 1/4 lb bo'shashgan chaqaloq arugula (4 stakan)
    • 1/4 lb yupqa kesilgan prosciutto
    • Yomg'ir yog'ishi uchun zaytun moyi
    • Yangi maydalangan qora qalampir
  1. Maxsus uskunalar
    • 17 dyuymli 14 dyuymli qog'ozli qog'oz

Margarita

Bu yangi, oddiy ingredientlarning kombinatsiyasida sehrli narsa bor. Ushbu klassikani yaratish uchun siz yangi pomidor sosidan yoki pishirilmaydigan konservalangan pizza sosidan, yangi mozzarella, ozgina maydalangan Parmesan va faslag'an barglaridan foydalanishingiz mumkin. Sosni xamir atrofiga tarqating va tepasiga mozzarella bo'laklari soling. Bir oz Parmesan pishloqini seping. Pitsani issiq o'choqqa qo'ying va qobig'i shishib ketguncha va pishloq eriguncha pishiring. Yuqoriga reyhan barglari soling va darhol xizmat qiling.

Mening super maxfiy pepperoni trikimni bilmoqchimisiz? (Bu o'yinni o'zgartiradi.)

Pepperoni

Bolalar Pepperoni pitssasini yaxshi ko'rishadi! Siz pitonining pizza o'yinini yuqoridagi hiyla -nayrang yordamida ko'tarishingiz mumkin: Agar siz pizza ustiga pepperoni to'plash natijasida paydo bo'lgan yog'li tartibsizliklar bilan shug'ullanishdan charchagan bo'lsangiz, pepperoningizning yarmini mayda bo'laklarga kesib, qatlam ostida sos bilan pishloq. Shunday qilib, har bir luqmada bir oz pepperoni bo'ladi, lekin boshqa yog'li yog 'bo'lmaydi. Sizning oq ko'ylaklaringiz sizga rahmat aytadi.

Veggie pizza

Biz har doim pizza kechasiga turli xil sabzavotlarni tayyorlaymiz. Bolgar qalampir, zaytun, qizil piyoz, gilos pomidorlari, qo'ziqorinlar, artishoklar va ismaloqli bufetni kichkina piyolalarga joylashtiring va sizning kichkina oshpazlaringizga o'z shaxsiy asarlarini yaratishga ruxsat bering. Qiziqarli pizza yuzlari yoki boshqa san'atni yaratish uchun qo'shimcha ball!

Pizza Bianca

Pizza Bianca yoki oq pizza - bizning eng sevimlilarimizdan biri. Siz taxmin qilganingizdek, Pizza Byankada pomidor sosu yo'q. O'zingizning ingredientlaringizni maydalangan mozzarella, rikotta, ozgina maydalangan Parmesan pishloqi va kekik yoki oregano seping. Mitsarellani pizza xamirining atrofiga sepishdan boshlang. Keyin, bir necha qo'g'irchoq ricotta qo'shing va pitsani pechga qo'yishdan oldin Parmesan pishloqini surting.

Pesto tovuqli pizza

Agar siz biroz boshqacha kayfiyatda bo'lsangiz, Life Made Simple-dan Pesto Tovuqli Pizza retsepti o'yinni o'zgartiradi. Bundan tashqari, muzlatgichda osilgan tovuqni ishlatishning ajoyib usuli. Biz yozda o'zimiz pesto tayyorlashni yaxshi ko'ramiz, lekin qishda do'konda yaxshi bo'ladi.

Arugula sepilishi ko'katlarning to'liq qismi sifatida hisoblanadi.

Arugula va Prosciutto Pizza

Ko'proq ta'mli ta'mlar mazali ta'mlar bu retseptda qanday ishlashini qadrlashadi. Biz burrata uslubidagi mozzarella va maydalangan mozzarelladan foydalandik va ikkalasi ham mazali. Xamiringizga sosning yupqa qatlamini qo'shing, so'ngra sevimli mozzarella pishloqini yoping. Qovurilgan pishloq va pishloq eriguncha, pechni pechga qo'ying. Pitssa pechdan chiqarilgach, pitssaga ingichka bo'lak prosciutto qo'shing va arugula bilan bezang.

Pizza kechasidan yaxshiroq nima bor? Pizza Night Taco Night bilan uchrashganda!

Meksika pizza

Taco Seshanba va Pizza Juma kunlari uchrashganda, bu "Taste of Home" dan haqiqatan ham mazali Taco Pizza retsepti bo'ladi. Bu pizza olomonni xushnud qiladigan asosiy taomdir-u oilaviy taom sifatida juda zo'r yoki bayramona taom sifatida kesilgan.

Pesto, kolbasa va pomidorli pizza

Life's Ambrosia-ning bu retsepti quyma temir qozonda pishirilganda juda mazali bo'ladi. Qalinroq qobiq haqiqatan ham og'ir qo'shimchalarni ushlab turadi - shuning uchun davom eting va bir oz qo'shimcha kolbasa va pishloq qo'shing!

O'z tilimingizni yarating

Agar "juda ko'p pitssa, qornimda bo'sh joy etarli emas" tez -tez uchraydigan muammo bo'lsa, "Bakermama: oilaviy pizza kechasini o'z tilimingizni yarating" nomli daho g'oyasini sinab ko'ring. Qachonki biz faqat bitta tepalikni tanlay olmasak, bu bizning maqsadimiz. Qachonki hamma xohlagan narsasiga erishsa, biz hammamiz g'alaba qozonamiz!

Frantsuz nonli pizza

Ba'zida siz xamirni o'zingiz tayyorlashga yoki buyurtma berish uchun vaqt topolmaysiz. Bu frantsuz nonli pizza 20 daqiqadan kamroq vaqt ichida tayyor bo'lishi mumkin, bu uni bir kecha uchun ideal taomga aylantiradi. Biz nonni xiralashtirmaslik uchun Sevimli oilaviy retseptlardan quyidagi fokuslarga amal qildik.


Tortilla pizza uchun ingredientlar

  • 8 dyuymli un tortillalari
  • Zaytun yog'i
  • Pizza sosu yoki uyda tayyorlangan pomidor sosu
  • Mozzarella pishloq
  • Provolon pishloq

Sizning tortillalaringiz hajmi sizning skovorodkangiz hajmiga bog'liq bo'ladi. Mening oilam 8 dyuymli va#8220soft tako va#8221 o'lchamli tortillalarni yaxshi ko'radi. Agar paningiz etarlicha katta bo'lsa, siz 10 dyuymli burrito o'lchamidagi tortillalardan mutlaqo foydalanishingiz mumkin.

Men mozzarella va provolondan foydalanishni yaxshi ko'raman, hatto eng oddiy pizza uchun lazzat qo'shadi.

Bu sizning asosiy skovorodkangizning boshlanishi, lekin mening oilamdagi har bir odam tepada boshqacha narsani yaxshi ko'radi. Mana bizning sevimli pizza qo'shimchalari.

Oq pizza – pizza sosini o'tkazib yuboring va zaytun moyi bilan butun tortillani to'ldiring. Italiya ziravorlari va ozgina sarimsoq kukuni qo'shing. Yangi yoki maydalangan mozzarella va dilimlangan provolon qo'shing.

Pepperoni pizza (chunki har bir bola buni yaxshi ko'radi!) – pizza sosu, maydalangan mozzarella, dilimlangan provolon va pepperoni bo'laklari.

Echki pishloq va qizil qalampir pizza – pizza sosu, maydalangan mozzarella, maydalangan echki pishloq, qovurilgan qizil qalampir bo'laklari. Pizza tayyor bo'lgach, ozgina maydalangan qizil qalampir yoki oq murch seping.

Prosciutto va arugula pizza – pizza sosu, yangi yoki maydalangan mozzarella, dilimlangan provolon va prosciutto. Pitssa pishganidan so'ng, ustiga bir hovuch yangi arugula qo'shing va balsamik sir bilan to'kib tashlang.

So'nggi ikkitasi, bizni mahalliy sharobimizga kechqurun qaytganimizdek his qiladi!


Tarkibi

250 g yangi bufalo mozzarella, drenajlangan va bo'laklarga bo'lingan

180 gramm ingichka bo'laklangan prosciutto, katta bo'laklarga bo'linadi

1 stakan bo'shashgan raketa barglari, bir hovuch yangi reyhan barglari

2 osh qoshiq zaytun moyi, shuningdek, idishni moylash uchun va xamir yoğrilganidan keyin

400 g qalay butun pomidor, yaxshisi italiyalik San -Marzano, katta qoshiq bilan elakdan o'tkaziladi

2 osh qoshiq zaytun moyi

Kichik bo'laklarga bo'lingan 4 ta yangi reyhan barglari

dengiz tuzi va yangi maydalangan qora murch


Post tarkibiga tezkor havolalar

Italiya pitsasi va Amerika pitssasi: farqi nimada?

An'anaviy italyan pitssasining barcha lazzatlari bilan och qolishni boshlashdan oldin, men ularning orasidagi asosiy farqlarni ko'rsatmoqchi edim. Amerika pizza va Italiya pizza.

Amerika pizza aslida Italiya pitsasidan olinganva neapolitan pizza ishlab chiqaruvchilari juda ko'p bo'lsa -da (yoki yaxshiroq “pizzaioli” italyan tilida) AQShda, amerikaliklar mazali shirinliklar iste'mol qilishiga ishonch hosil qiladilar ... Amerika pizza va italyan pizza hali ham bir xil emas.

Yuqorida aytib o'tganimdek, haqiqiy italiyalik pizza bizning hududimizda chuqur ildiz otgan, shuning uchun biz turli xil qo'shimchalar uchun mahalliy ingredientlardan foydalanishni yaxshi ko'ramiz.
Neapolda ananasli pizza haqida so'rang va an'anaviy pizzaiolo tomir ochadi!

Italiya pitsasi va Amerika pitssasi o'rtasidagi eng katta farq shunday qo'shimchalarda. Amerikaliklar ko'plab ingredientlardan foydalanadilar, ko'pincha kontrastli ta'mga ega. Italiyada biz yuqori qismdagi ingredientlarni kamroq ishlatishni afzal ko'ramiz va ko'pincha biz tepaliklarni engil va hazm bo'lishga harakat qilamiz.

Biz kabi pitssani bilmaydigan ko'p odamlar (chunki Neapoldagi pizza - bu san'at!) Sizga qobig'i ham juda boshqacha ekanligini aytishadi. Ammo siz ushbu maqolani o'qib bilib olsangiz, italiyalik pitssaning bir nechta turlari qalin va yumshoq bo'lishi mumkin. Bizda egiluvchan bo'lakli yoki ingichka va pishiq turdagi pizza bor.
Neapolitan pizza Italiyada topiladigan yagona pizza emas!

Italiya pitssasining klassik turlari: pizza klassikasi

An'anaviy italyan pizza, ayniqsa, men sizga bu bobda aytib beradigan taomlarni odatda har bir pitseriyada topish mumkin.

Agar siz yozda Neapolga tashrif buyurmoqchi bo'lsangiz, Gorgonzola pishloqidan xabardor bo'ling. mavjud bo'lmasligi mumkin. Bizning yozimiz odatda juda iliq bo'ladi va yangi pishloq buzilib ketishi sababli hamma pitseriya uni ishlatmaydi.

Pizza Margherita – Italiya malikasi!

Pizza Margherita, ehtimol u erdagi eng mashhur va haqiqiy pizza. Ko'p odamlar uchun bu haqiqatan ham Italiyani ifodalaydi: nima uchun bu haqiqat ekanligini bilish uchun o'qishni davom ettiring.

Bu pizza bilan tayyorlanadi pomidor sousi, Italiya zaytun moyi, yangi reyhan va mozzarella pishloq.

Pizza Margherita, shuningdek, har xil navlarda tayyorlanishi mumkin bo'lgan pitssalardan biridir: neapolitan pizza, rim pizza, pizza al taglio va boshqalar.

Neapolda menyuda yana bir versiya bor: Pizza Margherita con mozzarella di bufala. Bu shuni anglatadiki, ular oddiy mozzarella o'rniga bufalo mozzarella qo'shadilar.

Bilaman, Italiyaning boshqa joylaridagi ba'zi pitseriyalar, shuningdek, bizofal mozzarella bor deb da'vo qilishadi, lekin biz uni janubda ishlab chiqaramiz. Mozzarella di bufala osonlikcha buziladi: ishonchingiz komilki, u Napolida juda yangi. Agar siz boshqa joyga buyurtma berishga qaror qilsangiz, men bunga qasam icholmayman.

Siz neapolitan pizza margheritasida mozzarella va mozzarella di bufala o'rtasidagi farq nima ekanligi haqida o'ylashingiz mumkin.

Mozzarella mazali va oddiy margherita - bu “an'anaviy italyan pizza“. Mozzarella di bufala ozgina tuz qo'shadi va a ozgina nordon ta'mi pizza margherita uchun.

Ta'mi mazali, va aslida pizza bu turi Aldo ’ ning sevimli hisoblanadi. Shuni qo'shimcha qilishim kerakki, Mozzarella di bufala oddiy mozzarella bilan solishtirganda ko'proq pishiriladi. Men Mozzarella di bufalaning yakkaxon taomlari muxlisiman, lekin pitssa uni qo'shadi deb o'ylayman “juda ko'p suyuqlik”, bu ba'zida qobig'ini juda yumshoq/chaynash qiladi.

Bonus: endi siz qaysi birini ko'proq yoqtirishini ko'rish uchun ikkalasini ham sinab ko'rishingiz kerak!

Margherita – Original italiyalik pitssa tarixi

Margherita pizza tarixi mening ona shahrim Napolida chuqur ildiz otgan.
1889 yilda Savoy malikasi Margherita Neapolga tashrif buyurdi. Shunday qilib, oshpaz Raffaele Esposito, ish joyida Pitseriya Brandi, xotini bilan birgalikda pizza yaratishga qaror qildi “malika uchun mos“.

Pitssa Italiya bayrog'i ranglariga o'xshash bo'lishi kerak edi. Shunday qilib, ular pomidor, mozzarella va yangi reyhan ishlatilgan: qizil, oq va yashil. Ular uni sevimli malikasi sharafiga nomlashdi va o'shandan beri u o'sib bormoqda Italiya taomlari madaniyatining dunyodagi eng taniqli ramzlaridan biri.
Biz neapolitlar juda mag'rur bu bu erda ixtiro qilingan!

Pizza Capricciosa – boy ta'mi uchun ko'p ingredientlar

Bu, odatda, har bir pitseriyada va turli xil variantlarda mavjud bo'lgan yana bir klassik pizza turi deb hisoblanishi mumkin.

Pizza Capricciosa asosiy tarkibiy qismlari mozzarella pishloq, pomidor sousi, zaytun yog'i, Italiyada pishirilgan jambon, qo'ziqorinlar, artishok va qora zaytun.

Neapolda bizda "Capricciosa" ning yana bir varianti bor, biz buni "8220" deb bilamizPizza Capricciosa bianca“. Xuddi shu ingredientlar, pomidor sosisiz. Bu bizning tomat sosimizni hazm qila olmaydigan onamga juda mos keladi.

Men ingliz tilidagi bir qancha maqolalarda tuxum asosiy tarkibiy qismlardan biri ekanligini o'qiganman. Asl italyancha pizza kapricciozasida bunday narsa yo'q. Tuxum hech qachon ingredientlardan biri bo'lmagan, va agar kimdir Shimoliy mintaqalarda bunday pizza xizmat qilsa, bilingki, bu noto'g'ri!

Pizza Quattro Stagioni – 4 xil turdagi pizza

Pizza Quattro Stagioni ingliz tiliga tarjima qilingan va#8220To'rt faslli pizza“. Ushbu turdagi pizza qo'shimchasini odatda neapolitan pizza va rim pizza (ingichka, maydalangan) deb topish mumkin.

Asosiy pizza qobig'i aslida to'rt xil bo'lakka bo'lingan, ularning har biri o'z tarkibiga ega. Shunday qilib, bu bitta pizza ustida 4 xil qo'shimchani tatib ko'rishni yoqtiradi!

Har bir bo'lak boshqa mavsumni ifodalaydi. Baza odatdagidek pomidor sousi bilan mozzarella pishloqining bo'laklari (bu pizza uchun mozzarella di bufala ishlatilmaydi). Keyin bizda bitta bo'lak bor artishok, bahorni ifodalaydi. Bilan biri qo'ziqorinlar, kuzni ifodalaydi. Bilan biri pomidor va reyhan, yozni ifodalaydi va biri bilan dudlangan cho'chqa go'shti va qora zaytun, qishni ifodalaydi.

Odatdagidek, Neapoldagi ko'plab pitseriyalar Pizza Quattro Stagioni -ga bir nechta variant bilan xizmat qilishadi. Qish ham bilan ifodalanadi rikotta pishloq, qora qalampir va bo'laklari Italiya salami, yoki yozni yangi Neapolitan gilos pomidorlari yordamida ko'rsatish mumkin, biz buni bilamizPomodorini del piennolo“.

Pomodorini del piennolo yoki Pomodorini Vesuviani (Vezuvi tog'i) - himoyalangan maqomga ega bo'lgan Neapolda etishtirilgan uzum pomidorlari.
Piennolo” - bu neapolitan lahjasidan olingan so'z: uzum pomidorlari yangi bo'lib qolishi uchun odatda tashqarida turishi kerak va ularni muzlatgichda saqlash kerak emas.

Pizza ai Quattro Formaggi – Eng yaxshi italyan pishloqli

Pizza ai Quattro Formaggi - bu har xil turdagi pizza (neapolitan, rim, al taglio, alla pala va boshqalar) dan topishingiz mumkin bo'lgan italiyalik pizza turlarining biri. To'plam o'zgarishsiz qolsa -da, baza o'zgarishi mumkin, chunki u ayniqsa ko'p qirrali.

Bu biroz “og'ir”, agar boshqa pizza bilan taqqoslaganda, Pizza ai Quattro Formaggi juda mazali. Agar siz boshqa ziravorlar uchun ishlatilgan pomidor sosini hazm qila olmasangiz yoki boshqasini tatib ko'rmoqchi bo'lsangiz, siz ushbu pizza buyurtma qilishingiz mumkin.pizze bianche” (italyancha oq pizza).

Asosiy to'rtta ingredient mozzarella pishloq, gorgonzola pishloq, parmesan va gruyere.
Ba'zi xilma -xilliklarda har xil turdagi pishloqlar mavjud (min. 4), masalan Fontina, yoki Neapolitan Provolon, yoki Italiya Aurikkio.

Odatda unutilmasligi kerak bo'lgan narsa - Gorgonzola, chunki Pizza ai Quattro Formaggi -ning asosiy diqqatga sazovor joyi - boshqa pishloqlarning shirinligi.

Eslatma: yuqorida aytib o'tganimizdek, ba'zida Neapolda yozda Quattro Formaggi xizmat ko'rsatilmaydi. Bizning yoz juda issiq va yangi pishloq buziladi. Mozzarella har bir pizza uchun ishlatilsa -da, Gorgonzola odatda faqat Quattro Formaggi uchun ishlatiladi, shuning uchun pitseriyalar uni zaxiraga olmaydilar, chunki ular buzilganida uni tashlab yuborishimiz kerakligidan xavotirda.

Haqiqiy pizza taomlari: le pizze sfiziose

Pizze sfiziose” - faqat ba'zi hududlarda yoki mavsumiy mavsumda topiladigan italiyalik pizza turlari.

Men ushbu bo'limga Italiya bo'ylab topish mumkin bo'lgan ba'zi pizza qo'shdim. Shunga qaramay, ular ingichka, egiluvchan qobig'i bo'lgan pitsadan juda farq qilishi mumkin.

Men mag'rur neapollik qiz bo'lganim uchun, keyingi bobda siz faqat Napolida eyishingiz mumkin bo'lgan ko'plab pizza topasiz! Ular juda ko'p edi, shuning uchun ular o'z qutilariga loyiq edilar!

Eslatma: Pizze sfiziose ba'zida “ ostidagi menyuga qo'shiladiPizzali gurme” yoki “Maxsus“. Bu shuni anglatadiki, ular oddiy "Pizza Classica" ga qaraganda qimmatroq.

Pizza alla pala – turli mintaqalarda har xil narsalar

Pizza alla pala - bu chalkash bo'lishi mumkin bo'lgan italyan pizza turlarining yana bir turi.

Yaratilgan yili Rim, bu uzun oval pizza yog'ochda xizmat qiladi “pala“, siz ko'rayotgan eshkak o'tinli o't o'choq uchun ham ishlatiladi.

Yuqori namlikdagi xamir elektr pechda pishiriladi, so'ngra pizza alla pala yog'och belkurak ustida siljitiladi va tepasiga yangi ingredientlar qo'yiladi.
Natijada yumshoq ichki qismga ega qalin, gevrek qobiq paydo bo'ladi.

Nega men buni aytdim ’s “chalkash“?
So'nggi bir necha yil ichida Neapoldagi bir nechta pitseriyalar “ qo'shishni boshladilarpizza alla pala” menyuda. Qizig'i shundaki, bu siz Rimda ovqatlanayotganga o'xshamaydi! Neapoldagi menyuda pizza alla -palaning bu versiyasini "Giropitsa”.

Neapolitan pizza alla pala bir xil shaklga ega, shuning uchun u odatdagi Neapolitan pitsasidan uzunroq, hatto u bir xil xamir ishlatsa ham. Farqi shundaki, ular bor bir xil pizza uchun turli xil qo'shimchalar.
Bu shunday bo'lishi kerak ulashdi boshqa birov bilan, shuning uchun siz bitta (katta) pizza buyurtma qilib, bir nechta lazzatlarni tatib ko'rasiz!

Eslatma: Neapolitan pizza alla pala oddiy Neapolitan pizza bilan bir xil qobiqqa ega. Biz Neapolda xiralashgan pizza qilmaymiz!

Pizza tonda romana – Qichishgan “skrocchiarella“

Italiya pitsasining asosiy turlaridan biri Rimda ixtiro qilingan va keyinchalik shimoliy ko'plab mintaqalarga eksport qilingan - Pizza Tonda Romana.

Rim menyusida topiladigan mahalliy ism - bu “Skrocchiarella“, bu “pishgan pizza“.

The o'ta nozik, o'ta tiniq qobiqning bekamu ko'st chegarasi yo'q (“cornicione ” italyancha), siz Neapolitan pitsasidan topasiz va buklana olmaydi, chunki u yorilib ketadi.
Rim pizza qo'shimchalari boshqa pizza uchun ham xuddi shunday.

Eslatma: Neapolda hech qanday pitseriya hech qachon xiralashgan pizza tayyorlamaydi (agar u qovurilmagan bo'lsa, lekin siz o'qishni davom ettirishingiz kerak) va agar siz so'rasangiz, odamlarning burni burishib ketishini aniqlaysiz. “Men uni pitssa qilib ko'rsatadigan krakerlarni yemayman“, bu ko'pchilik pitseriyalarda menga aytilgan. Bu ikki turdagi italyan pitssasi boshqacha bo'lishi mumkin emas, shuning uchun Rimda skrokariarella va Napolida neapolitancha pizza iste'mol qiling!

Pizza al taglio –, shuningdek, “Pizza al transio ” nomi bilan ham tanilgan

Bu turdagi italyan pizza ham ixtiro qilingan Rim, va keyin Italiya yarim oroli bo'ylab tarqaldi.

Pizza al taglio, ba'zida “ deb topiladiPizza al transio“, katta, to'rtburchaklar tovoqlar ichida pishiriladi va o'rta kattalikdagi bo'laklarga sotiladi.

Qisqichbaqasimon pufakchali va yumshoq, oddiy neapolitan pizza bilan solishtirganda juda qalin.

Pizza al taglio har xil turdagi italiyalik pizza qo'shimchalari, margheritadan capricciozagacha va hatto pishirilgan jambon, mozzarella va shirin konservalangan makkajo'xori kabi tayyorlanadi.

Rimda bo'lganingizda, siz tez -tez al -transioga pizza to'laysiz vazn bo'yicha, Neapolda odatda a bor har bir bo'lak uchun belgilangan narx.

Pizza Siciliana – Sitsiliya shirinliklar

Shubhasiz, Sitsiliya pitszasi Italiyaning janubidagi Sitsiliyada yaratilgan. Shuningdek, nomi bilan tanilgan Sfincione yoki Focaccia (lekin siz ushbu maqolaning pastki qismida topishingiz mumkin bo'lganlardan boshqasini), uni “ da topish mumkin.Kichik Italiya” AQShning tumanlari, u erda italiyalik asl muhojirlarning avlodlari tayyorlagan.

Aytish mumkinki, Sfincione ham Pizza al taglioga o'xshaydi: u qalin bo'lakli pizza bo'lib, to'rtburchak bo'laklarga bo'linadi.
Pizza siciliana uchun eng an'anaviy taom - bu pomidor sousi, piyoz, hamsi, giyohlar va shunga o'xshash kuchli pishloq caciocavallo.

Bilingki, Sitsiliyada har xil turdagi italiyalik pizza bor: ularning hammasi mazali!

Agar siz Sirakuza hududiga tashrif buyurayotgan bo'lsangiz, “ ni qidiringPizzulu“, o'ziga xos dumaloq pizza Italiya prosciutto, pishloq, rukkola yoki boshqa yangi ingredientlar.

Kataniyadagi pitseriyalar “Schiacciata“: oddiy pizza xamirining bir qatlami, bilan qoplangan mahalliy pishloq va hamsi, yoki kartoshka, kolbasa, brokkoli. Keyin hamma narsani tuxum bilan surtilgan yana bir xamir qatlami qo'yadi.

Shuningdek e'tibor bering qovurilgan kalzon agar siz ’e Sitsiliyaga tashrif buyursangiz! Bu Italiya Calzone va Neapolitan Pizza Fritta o'rtasidagi aralashma (qo'shimcha ma'lumot olish uchun o'qishni davom eting). Faqat Sitsiliyada hamsi va pishloq bilan to'ldirilgan ’!

Pizza tonno e cipolle – Noyob, lekin mazali lazzatlar

Men o'sib ulg'ayganimda ko'p yozlarni Sitsiliyada o'tkazganman. Hamma do'stlarim pitseriyaga borganimizda Pizza tonno e cipolle -ga buyurtma berishardi. Bu aqldan ozgan edi, chunki o'sha paytda uni Neapolda unchalik sevishmasdi (bu hozir o'zgardi!)!

Bunday pizza ishlatiladi konservalangan orkinos va italyan piyozining bo'laklari asosiy qo'shimchalar sifatida, odatda, ular bilan bog'lanadi zaytun yog'i, biroz mozzarella va yangi oregano. Men bir nechta versiyani ko'rdim qora zaytun yoki mozzarellasiz, shuning uchun asosiy tarkibiy qismlardan tashqari hech narsa toshga o'rnatilmagan.

Pizza tonno e cipolle - asta -sekin Italiya bo'ylab tarqalgan italyancha uslubdagi pitsalardan biri. Bu tepalikni har xil turdagi italiyalik pizza (shu jumladan Pizza al taglio) da ishlatish mumkin bo'lsa -da, men uni neapolitan uslubidagi pitssada tez -tez ko'rganman.

"Napoli" pitseriyalarida siz hali ham asosan klassikalarni va an'anaviy Neapolitan qo'shimchalarini ko'rasiz, lekin ko'proq odamlar orkinos va piyozni qadrlashadi, shuning uchun siz bunga hech qachon ega bo'lmagan bo'lsangiz, imkoniyat bering!

Pizza prosciutto, rucola e parmigiano va#8211 Gourmet pizza!

Siz an'anaviy neapolitan pizza uchun ishlatiladigan boy pomidor sosini unchalik yoqtirmaysizmi yoki siz o'z o'yiningizni o'zgartirmoqchi bo'lsangiz ham, bu pizza - bu ajoyib variant.
Bu pizza uchun eng majburiy taomlardan biri Neapol aniq, lekin u ’s ham Italiyaning boshqa joylarida pishirilgan, kabi Milan, Florensiya yoki Rim.

Ushbu original italyan pitssasining asosiy tarkibiy qismlari Italiyada quritilgan jambon (“prosciutto“), mozzarella, rukkola va ingichka bo'laklar parmesan tepada.

Odatda neapolitan pitsasi yoki skrokariarella sifatida tayyorlanadi, bu yangi pizza, yoz uchun mukammal, Italiya juda issiq bo'lsa va siz o'zingizni juda boy narsa iste'mol qilishni his qilmaysiz.

Lazzatlar bir -biri bilan yaxshi aralashadi, engil, yangi va hazm bo'ladigan pitssaga aylanadi.
Ko'pchilik qo'shimchalar pizza o'choqdan chiqqandan keyin qo'shiladi, shuning uchun u yangi arugula tufayli juda mazali bo'ladi.

Ba'zi pitseriyalar parmesan va yangi arugula bo'laklari bilan tepaga kichkina atirgul shaklidagi yangi prosciutto qo'shadilar: bu go'zal pizza bog'iga o'xshaydi!

Pizza con fiori di zucca – Mavsumiy tanlov

Bu Italiyaga tashrif buyuradigan bo'lsangiz, yeyishingiz kerak bo'lgan italyan pizza turlaridan biridir bahor va yoz o'rtasida.

Aslida asosiy tarkibiy qism bu qovoq guli, faqat bir necha oy davomida topiladi. Bu pizza hali ham menyuda bo'lishi mumkin bo'lsa -da, ofitsiant sizga qovoqning yangi gullari bo'lmasa, u mavjud emasligini aytadi.

Odatda Neapolitan pitsasida xizmat qiladi, bu taom mazali va juda nozik. Neapolda biz faqat eng yaxshilaridan foydalanamiz mozzarella (mozzarella di bufala emas, chunki sut juda ko'p bo'ladi), maydalangan qalampir, juda yangi qovoq gullari, zaytun yog'i va biroz parmesan.

Ushbu qo'shimchaning mashhur varianti ham qo'shiladi hamsi yoki rikotta pishloq, lekin Neapolda u ’s mutlaqo keng tarqalgan emas. Siz uni Amalfi sohilida topishingiz mumkin, ayniqsa Cetara, bu dengiz bo'yidagi yoqimli qishloq, u erda hamsi juda ko'p turli xil retseptlarda pishiriladi!

Neapolitan pizza siz Neapolda eyishingiz kerak: Original Pizza Napoletana

Neapolitan pizza, yoki undan ham yaxshiroq, Pizza Napoletana - bu dunyodagi hamma Italiya bilan bog'laydigan pizza.

Men bilamanki, men neapollik qizman, lekin boshqa hech bir joyda siz Napoletanani Neapolda bo'lgani kabi yeyolmaysiz. Bu erda biz suv yoki havo tufayli yoki ehtimol bizning "#8220" deb o'ylashga odatlanganmiz.pizzaioli” (italyan tilida pizza ishlab chiqaruvchilar) mutlaqo zo'r. Lekin bu haqiqat: agar siz Amalfi sohiliga ko'chsangiz ham, pizza bir xil bo'lmaydi ’!

Neapoldagi original italyan pizza yumshoq, ingichka va egiluvchan.
Kornitsion” har doim baland va bo'rtiq bo'lishi kerak, juda yonib ketmagan va hech qachon tiniq bo'lmasligi kerak (lekin, hattoki, ho'l emas).

Pizza Napoletana a -da pishiriladi yog'ochdan ishlangan pizza o'chog'i da 485 ° S faqat uchun 90 soniya, pizzaiolo uni bir tomonda yonmasligiga ishonch hosil qilish uchun aylantirishda davom etadi.
U har doim issiq va mazali bo'lishi kerak!

Pizza Margherita, albatta, Neapolning ramzi bo'lsa -da, siz Napoliga tashrif buyurmoqchi bo'lsangiz, ko'p turdagi pizza iste'mol qilishingiz mumkin va eyishingiz kerak.
Mahalliy sifatida, men sizga ovqat paqirlari ro'yxatiga qo'shishingiz kerak bo'lgan hamma narsani ko'rsatishdan xursandman va men do'stona eslatmani taklif qilishim kerak.
Neapolda ovqatlanish haqida o'ylamang ham, … kabi!

Pizza fritta – Chuqur qovurilgan Neapolitan pizza

Men aytganimdek, siz Neapolda parhez qila olmaysiz, shuning uchun agar men bu haqda gapirayotgan bo'lsam, hayron bo'lmang. chuqur qovurilgan pizza.

Pizza fritta-bu neapolitan oshxonasining asosiy taomidir va uni mahalliy aholi juda yaxshi ko'rishadi (siz pizza frittasini qandaydir ko'cha taomlari deb hisoblashingiz mumkin). Bu ’ da ulkan va to'ldirish, u arzon va mutlaqo mazali.

Xamir siz odatdagi pizza napoletana uchun ishlatadigan narsadir, lekin u mazali va mazali to'ldirishga ega. Eng an'anaviy biri to'ldirilgan yangi ricotta pishloq va “cicoli” (“cho'chqa go'shti po'stlog'i” Neapolitan lahjasida), lekin siz uni ham eyishingiz mumkin mozzarella va pomidor sousiyoki bilan rikotta pishloq va Italiya salami.

To'ldirish qo'shilgandan so'ng, xamir yopiladi, yarim oyni hosil qiladi. Keyin u bir necha daqiqa qovuriladi va issiqda pishiriladi.

Pizza fritta yaxshi, agar siz uni kesib tashlasangiz, to'ldirish issiq va eriydi (uni hali juda issiq bo'lganda eyish shart!).

Ba'zi pitseriyalar tepaga tomat sosini, maydalangan parmesanni va yangi reyhanni qo'shadilar, lekin biz buni bilamiz.Montanara“.

Montanara - bu boshqa qovurilgan pizza, faqat siz to'ldirmasdan Pizza Fritta -dan topasiz: uni kichikroq hajmda ham berish mumkin, uni bir necha luqma bilan tugatishingiz mumkin.

Calzone napoletano – Classic Neapolitan goodie

Calzone Pizza Fritta -ga juda o'xshaydi, lekin u erda pishirilgan yog'ochli pech. Calzone-ning Neapolitan versiyasi qovurilgan pizza bilan bir xil shaklga ega, lekin uni yanada mazali qilish uchun pitsziolo ozgina qo'shadi. pomidor sousi va yangi reyhan tepada.

Asl to'ldirish rikotta pishloq, maydalangan qalampir va Italiya salami. Yana bir versiya, xuddi mazali, ishlatadi fior di latte (engil turdagi mozzarella) va pishirilgan italyan jambon.

Ko'pgina pitseriyalar klassik retseptga o'z ta'mini qo'shishga qaror qilishadi, masalan, pomidor sosida yoki sabzavotda, lekin bu asosiy ikkita asl plomba.

Eslatma: Odatda Calzone juda katta, shuning uchun Neapolda buyurtma berganingizda juda och ekanligingizga ishonch hosil qiling!

Pizza con cornicione ripieno – Neapolitan yangiliklari

Ko'proq va ko'proq pitseriyalar italyancha mazali pizza turini tayyorlashni boshladilar, odatda faqat Neapolda va uning provinsiyasida.

Siz buni sarlavhada o'qidingiz: bu pitssa tarkibidagi kornikon ricotta pishloq bilan to'ldirilgan!

Bu pitssaning markazi odatda Margherita (tomat sosu, zaytun moyi, mozzarella va reyhan), lekin yumshoq va baland bo'yli kornikon yumshoq rikota va maydalangan qalampir bilan to'ldirilgan. Bu shuni anglatadiki, siz hamma narsani yeyishingiz kerak, bu allaqachon ajoyib pizza uchun ayniqsa mazali bonus!

Pizza nel ruoto – A Neapol ’ eksklyuziv

Ruoto” dumaloq shakldagi pishiriladigan idishni bildiradi, neapolitan lahjasida.
Bu pitssa turiga o'xshaydi “yangi“, lekin aslida faqat yorug'likni qaytaradi pitssa pishirishning an'anaviy usuli.

Bizning buvilarimiz aslida pizza tayyorlaganlar qolgan xamir ular non tayyorlagan paytdan boshlab. Bu pishirilgan edi, baland va shishgan, “ ga kiringruoto“, va tepasida uyda tayyorlangan pomidor sosu, yangi zaytun moyi, pishloq, agar ular bor edi.

Ko'pincha bunday pizza bor edi past haroratda pishiriladi bir hovlida yashaydigan odamlar ulashadigan pechda.

Har bir pitseriya pizza nel ruoto qilmaydi, chunki uni hammamiz biladigan va sevadigan an'anaviy neapolitan pizza kabi yuqori haroratda pishirish mumkin emas.
Bu ko'proq vaqt talab qiladi, shuning uchun ular past haroratda alohida pechka kerak (odatda elektr pech).

Pizza nel ruoto - ta'mi yaxshi bo'lgan italyan pitssasining kam sonli turlaridan biri hatto qirralarida ozgina yonib ketganda ham. Bu juda yumshoq bo'lishi kerak va u juda yumshoq. Asosiy to'ldirish juda oddiy: shirin pomidor sousi, zaytun yog'i, bir chimdik tuz va ba'zilari oregano.

Uyda tayyorlangan pizza nel ruoto ham bo'lishi mumkin kolbasa va neapolitan Friarielli bilan to'ldirilgan.

Pizza Marinara – abadiy klassik

Pizza Marinara - siz hech qachon ovqatlanishni to'xtatmaydigan italyan pitssasining oddiy turlaridan biri.

Baza odatiy Neapolitan pitssasidir, lekin u erda faqat bitta tepasi bor va u ’ pomidor sousi, oregan, zaytun yog'i… va ko'p sarimsoq! Bu uni mukammal qiladi vegetarian pizza!

Marinara - bu Neapolda ikkinchi eng mashhur pizza Margheritadan keyin: hamma mahalliy aholi buni yaxshi ko'radi!

Baliqchilar baliq ovlashga ketayotganda barcha ingredientlarni o'zlari bilan olib kelishgani, shuning uchun ular uzoqroq baliqchilik ekspeditsiyalarida bo'lmaganlarida ham pizza yeyishganidan kelib chiqadi. Sarimsoq pitssaga pishloq va yangi reyhan yo'qligini isbotlaydigan kuchli hid beradi.
Bu pizza marinara deb ishoniladi 1866 yilga to'g'ri keladi!

Siz Pizza Marinarani Campania mintaqasidagi har bir pitseriyaning har bir menyusidan topishingiz mumkin!

Pizza Salsiccia e Friarielli – Neapolning haqiqiy ta'mi

Odamlar Neapolga Pizza Margheritani eyish uchun tashrif buyurishganida, mahalliy aholi yana bir taomni bilishadi, bu siz Neapol hududida yeyiladigan eng haqiqiy pitssa: Pizza Salsiccia e Friarielli!

Friarielliuchun Neapolitan dialektining nomi sholg'om ko'katlar, ko'pincha boshqa sabzavotlar bilan aralashtiriladi, chunki Latsio viloyatida bu boshqa ma'noga ega. Va bundan ham chalkashroq, bunday sabzavot "#8220" nomi bilan mashhurjim di rapa” Pugliada va “brokkoletti” Lazioda.
Ishonchingiz komilki, ular sizni mening mintaqamda tushunishadi, lekin Italiyaning boshqa joylarida … unchalik emas!

Bu yarim orolda ko'p yoki kamroq tarqalgan italyan pitssasining mintaqaviy turlaridan biri, lekin Neapol va uning provinsiyasida bu juda ham mazali.

Friarielli” bizning hududimizda o'sadi sentyabrdan, ba'zida bahor oxirigacha. Shuning uchun ham ular har doim yangi va mazali bo'ladi. Yangi friarielli bo'lmaganida, neapolitan pitseriyalari zaytun moyi yoki muzlatilgan tuzlangan Friarielli (ko'pincha qo'lda tayyorlangan) ishlatadilar. Ko'pincha ular bu haqda oldindan aytib berishadi, chunki Neapolda Friarielli yangi bo'lishi kerak: Men sizga bir nechta pitseriyalarni bilaman, chunki ular sizga boshqa ovqat eyishni taklif qilishadi, chunki “Bu mavsum Friarielli uchun mos emas“.

Xuddi friarielli kabi, bizning “Salsiccia“, bir xil cho'chqa kolbasa, Neapolda an'anaviy. Biz boshqa mintaqalarda eyishingiz mumkin bo'lgan narsalardan farqli o'laroq Salsiccia tayyorlaymiz. Biznikida yangi cho'chqa go'shti va sepiladi maydalangan qalampir, ba'zida ba'zilar bilan oq sharob unga boy ta'm berish.

If you prefer your Pizza Salsiccia e Friarielli with some kick, ask your server! Together with some mozzarella (used as a base for the rest of the toppings) he’ll either bring over spicy flakes of red peppers to your table or add them before they cook your pizza.

Eslatma: Friarielli in Naples can be a bit bitter. We prefer to eat them bitter, actually, because it gives a better taste to the overall pizza, toning down the possibly overwhelming taste of the salsiccia.

Pizza al ragù – A Naples’ exclusive

I already told you about Neapolitan ragù (“ragù napoletano” in Italian), a sauce that has to simmer on low for hours, only prepared in Campania region, which always reminds us of our Nonnas cooking the whole Saturday to make a delicious Sunday meal with the family.

What would you say if I’d confess that a few pizzerias in Naples have started to use it? Pizza con ragù is one of the types of Italian pizza you can only find in Napoli, and not even in every pizzeria!

This delicious treat doesn’t use the traditional tomato sauce (the same you’d find on Margherita), but the same ragu sauce used for pasta.

The rich sauce is then paired with mozzarella di bufala, zaytun yog'i, fresh basil and sometimes even with small bits of soft ricotta cheese.

Eslatma: While the traditional tomato sauce for Margherita is a vegan recipe (we only add olive oil, tomatoes and salt), to make ragu we use several cuts of meat.

Pizza a Portafoglio – The most delicious street food ever!

If you’re planning to explore San Gregorio Armeno (“Christmas Alley“) in Naples, then you should absolutely eat Pizza a Portafoglio.

It’s one of the cheapest types of Italian pizza, that you can eat on the go, as you walk through the narrow vicoli of Naples Old Town.

Of course you can eat it in many other places but usually the oldest part of Naples is where Pizza a Portafoglio is cheaper. How cheap? You can buy one (medium sized, slightly smaller than a regular Pizza Margherita) for 1,50€. Unbelievable!

You can only eat Pizza a Portafoglio in Naples. It’s not much of an “innovation” or a special pizza, but more of our way to eat pizza… wherever we go.

While we love eating gelato as we do some window shopping, having pizza is even better so… why not!

Pizza a Portafoglio is thus a slightly smaller Pizza Margherita, Neapolitan style, that is folded in a way that you can eat it as street food, without messing up.

The pizza is soft and pliable so there should be no risk of getting tomato sauce all over you, but that’s not the only “danger“.

Pizza a Portafoglio is served scorching hot, right off the oven, so try your best not to wolf it down unless you want to burn your tongue!

As a local foodie, I’ve got to say it: holding a deliciously scented Pizza a Portafoglio and trying not to eat it straight away is quite the challenge!

Saltimbocca Napoletano – A mix between pizza and panini

While I added Saltimbocca to this article about the different types of Italian pizza, if you ask for “Saltimbocca” in Rome and in many other Italian regions, you’ll be presented with a meat dish.

In Naples, Saltimbocca is a mix between pizza and panini that the pizzaiolo prepares with the Neapolitan pizza dough. The translation of this name means “jumps in your mouth“, as in, it’s so delicious you just can’t help yourself!

A long stripe of dough (more or less 1 foot) is cooked in the wood fired pizza oven, until it gets all puffy and tall. Just like one big “Cornicione” without any filling. Only it’s softer than your regular cornicione. As soon as the pizzaiolo cuts it in half, the Saltimbocca deflates, and turns into your regular long panini. Only it’s a… pizza-panini!

There are so many fillings you can choose for Saltimbocca, but our favorites are Italian Prosciutto (dry-cured ham) with fresh arugula va parmesan/mozzarella, yoki baked ham va mozzarella.

Locals also like very much Saltimbocca con Salsicce e Friarielli (just like pizza!) and Saltimbocca con Wurstel e Patatine (wurstels and fries).

Pizza alla Nutella – Wait… what.

I remember clearly that one time when a traveller from abroad told me “there’s no one that does food porn like you Italians do“. So I’m supposed we’re very much guilty, especially in the South. I don’t even feel sorry for that!

Two of the most delicious things in Italy are pizza cooked in the wood fired oven and Nutella. So Neapolitan pizzaioli thought it was time to start experimenting. That’s how pizza became a delicious dessert, our own version of… crepes?

Almost every pizzeria in Naples will serve you Pizza alla Nutella as dessert. And it’s not just a “soxta” name: it really is pizza.

A regular pizza, made with Neapolitan pizza dough, is cooked in the oven without anything on the top. When it comes out of the oven, Nutella is added, and sometimes even some chopped hazelnuts, to make it even more delicious.

Pizza alla Nutella is usually pre-cut and served to the table scorching hot.
In Naples we like to share it at the end of a meal with our family and friends, so each one can have 1-2 slices. You should always eat it when it’s very hot: Nutella will turn into a soft, delicious cream and you’ll also taste the slightly charred pizza flavor. Yum!

Different styles of “pizza” you didn’t know about

As I mentioned in the first part of this article, there are so many different types of Italian pizza you should try, even because it’s entirely possible you never heard of them before!
Let’s check out the lesser known ones!

Italian Focaccia

Italian Focaccia is often mistaken for pizza, but the only thing they have in common is that they’re both flat!

Italy loves focaccia. Almost every region has different kinds of recipes, each one of them is delicious and represents the local culinary tradition, as well as the local ingredients.

Here are the main Focaccia you should add to your Italian food bucket list:

  • Focaccia Genovese (Fugassa) – slightly crunchy, with olive oil and sometimes topped with onions or olives.
  • Focaccia di Recco – super crunchy and filled with fresh cheese that has to melt in your mouth.
  • Schiacciata Toscana – it looks like a flat kind of bread, usually served with a filling of finocchiona or Italian prosciutto.
  • Focaccia Barese – soft and puffy, covered with cherry tomatoes, olives and oregano.
  • Focaccia Romana – also known as “Pizza bianca”, very puffy and soft. It’s traditionally filled with Italian mortadella and it’s a cheap-but-delicious meal that you can find almost everywhere in Rome.

Trapizzino – Rome’s hidden street food

Trapizzino is one of the “zamonaviy” types of Italian pizza that you can eat in Rome. This street food goodie is a triangle of pizza, filled with delicious ingredients, straight from the oldest culinary tradition of Lazio region.

Trapizzino has to be crunchy on the outside, like a “cho'ntak” that you can carry around, with an open side on the top where the filling is added.

According to how hungry you are, you can order it with veggies, or with the heavy stuff like Pollo alla Cacciatora (Italian Chicken Cacciatore), but also Porchetta, pishloq va pomidor sousi, and so much more!

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About Travelling Dany

Danila Caputo is a bilingual travel writer living in between Naples and the Amalfi Coast (Italy). She travels and works with her husband Aldo, photographer and videographer. Their blog chronicles their adventures around the world, Italian/European culture and tips on how to be responsible travelers. You can find out more about their latest trips and their life on Instagram and Facebook.

Javob qoldiring Javobni bekor qilish

Biz haqimizda

CIAO! We are a travel couple who loves to explore and document trips on videos, photos and text. Dany, interpreter and translator (English/Italian) writes the articles and is our “PR“, communicating with our fans and with the brands. She also works on photography. Aldo works on all our videos and takes photos (especially of Dany). When we are on the road he’s always the designated driver.


THE PIZZA SHOP Warrensburg, NY

Here at THE Pizza Shop, we hand-toss authentic, Italian style pizza using our 40-year-old family recipes from our homeland of Italy. We guarantee our daily mixed dough and quality ingredients will provide you with a superior pizza experience. This isn't your typical pizza shop, it is THE PIZZA SHOP!

Manzil

3918 Main Street, Warrensburg, NY

From South: Exit 23 off 87, Take a left, Right onto Rt 9, drive 1.5 miles,

we are on the right side of the road

From North: Rt 9, left side of the road after the USPS

Hours of Operation

Check our Facebook for updates

Hand-Tossed Pizza

Our traditional hand-tossed pizza is thin crust, topped with our homemade sauce and the finest mozzarella cheese (**Prices listed are before tax**)

12" Small Pizza (8-Cut)

14" Medium Pizza (8-Cut)

18" XLarge Pizza (8-Cut)

10" Gluten Free Pizza*

* Gluten-Free Pizzas are prepared in an environment that contains wheat and gluten products.

Calzone

Homemade pizza dough stuffed with mozzarella and ricotta cheese served with a side of hot pizza sauce

Stromboli

Homemade pizza dough stuffed with mozzarella cheese served with a side of hot pizza sauce

Toppings available: Pepperoni, Sausage, Ham, Bacon, Meatball, Chicken, Soppressata, Prosciutto, Extra Cheese, Onions, Broccoli, Green Peppers, Mushrooms, Black Olives, Roasted Red Peppers, Banana Peppers, Jalapeños, Eggplant, Fresh Spinach, Arugula, Artichoke, Pineapple, Anchovies, Tomato, Ricotta Cheese, Feta Cheese, Fresh Mozzarella Cheese

Yangi boshlanuvchilar

Garlic Knots (12)

Bite-sized garlic knots baked daily and served with our homemade pizza sauce


Restaurant Review: Section Street Pizza

A father and daughter team open a new family-friendly pizza joint in Fairhope.

Photos by Elizabeth Gelineau

T hey say you should pick a business partner that you really like. For the duo who recently opened Section Street Pizza in downtown Fairhope, it’s more familial than that. After a lifetime of hearing her dad, Mark Foster, reminisce about the glory days at his first job at a pizza joint, Elizabeth Pieczynski finally got a wild hair and thought a pizza business with her dad would be a blast. They jumped into the deep end this summer and opened their first restaurant — a bright and airy corner pizzeria with a looming brick oven and a family-friendly atmosphere.

Because the retail development, located across from the Fairhope Civic Center, was just under construction, Elizabeth got to design the space from top to bottom, a job she calls “a complete heart attack.” Thank goodness for Pinterest and lots of pizza parlor research, which kept Elizabeth focused on the look she was after.

With a young daughter at home, Elizabeth was acutely aware of the lack of dinner spots where a family with kids would feel welcome. She wanted Section Street to be a family’s go-to dinner spot. To that end, she designed the Four Corners Pizza, which allows each member of the family to pick their own toppings, customizing their very own slice of heaven. Something as simple as that makes peace on the home front a real possibility.

In addition to being family-friendly, Elizabeth also wanted the pizzeria to be a welcome space for people with special needs to dine — and, more importantly, to work. Inspired by her mom’s career, she and her dad decided to make it a safe place where employees can be comfortable in their uniqueness. “It’s a small restaurant, and our staff is a tight-knit group. I talk to their moms, and they have job coaches. The goal was to integrate that into the business model from the start,” Elizabeth explains humbly, emphasizing that neither she nor her employees seek attention for the hard work they are doing.

And hard work it is, owning a restaurant. Elizabeth perfected the pizza dough recipe over months and months of trial and error, and it takes 4 hours to produce (make that three days and 4 hours when you add in the proofing time!). It takes serious preparation, but Elizabeth and Mark can be found mixing the dough together daily.

“I’m proud that we don’t take shortcuts,” Elizabeth says. “We love finding ingredients that might be temperamental, like fresh basil and arugula, but that add so much to the flavor of the pizza. Our pepperoni has no preservatives, and the prosciutto is the same. We don’t slack on ingredients.” This classic pizza joint also offers modern choices like gluten-free crusts, vegan cheese and only the freshest vegetables. Old meets new at this multigenerational joint where there’s a whole lot of love put into your pizza pie.

On the Menu

Chicken Avocado Caprese
Warm bites of perfectly grilled chicken, tiny mozzarella balls, diced avocado, cherry tomatoes, mixed baby greens and fresh basil are arranged like a Cobb salad and drizzled with balsamic reduction.

The Boss Pizza
Meat lovers to the max! This popular pie at Section Street has fresh mozzarella, homemade tomato sauce and five different meats: Italian sausage, ground beef, prosciutto, bacon and pepperoni.

Arugula Bianca Pizza
This sophisticated pie has fresh mozzarella, crushed garlic, Parmesan and Romano cheeses, salty prosciutto di Parma and a drizzle of decadent truffle oil. Then it’s topped with fresh baby arugula for a crisp and peppery contrast.

Four Corners Pizza
The only way to have peace at dinnertime — A braid of handmade dough divides a tomato and mozzarella pie into quadrants. Then choose the toppings you want on each section to make everyone in the family happy.


5-Minute Dinner: Flatbread Pizza with Arugula & Prosciutto

You know how I love my Jim Lahey pizza crust. How it has revolutionized pizza night in our house. How it is so easy to make that even someone who has never baked before can figure it out in about two seconds. Well, sometimes easy doesn’t translate to quick (the crust takes two un-manned hours to rise) and sometimes, revolution has to wait until Saturday. Which is why last week, my grand plans to make an arugula and prosciutto pizza on Lahey crust got derailed when I caught a glimpse of whole wheat Naan in my freezer. Why turn the oven to 500°F for 30 minutes on a 95° day? Flatbread pizza takes five minutes and if you happen to have a 42-inch arugula-hater in the house, the meal can be easily repositioned as ham and cheese.

Flatbread Pizza with Arugula and Prosciutto

Toast or broil four pieces of flatbread (yoki Naan) until golden. Remove and flip over. Add a handful of shredded Italian fontina (or mozzarella) to each untoasted side and return to the toaster or broiler until cheese is bubbly, about 2-3 minutes. When the toasts are ready, top with bunches of fresh loosely packed rukkola, a few pieces of thinly-sliced prosciutto, some shaved or shredded Parmesan, a few twists of freshly ground pepper, and a drizzle of zaytun yog'i.


Videoni tomosha qiling: How to Make White Pizza. Pizza Bianca Recipe 4 Delicious Ways (May 2022).


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