SpizzaLaPizza – It Shakes Its History Years & Hour As Hour Is Loved From All

Leaving aside the plagiarized image in their logo—stolen from Pixar’s 2007 film, Ratatouille—SpizzaLaPizza qualifes for “First Flats” just because of the all-around silliness of a site that proposes to educate the reader about pizza, but manages to get everything wrong, from “Napolitan” to “participio passed” to cooking times (“firewood furnace [heated to] approximately 485°C [that is, 905°F] to “recipies.”

Admittedly, there’s sort of a pun in that last, though it is doubtful that the site’s owners (Insonnia Team s.a.s. di Marco Farace & co., 7 Prolungamento Via Ferrara, Arzano 80022) have a clue.

If you want to help them get the joke, you can write to them at:

Info@insonniateam.it
Marco Farace: m.farace@insonniateam.it
Davide Farace: d.farace@insonniateam.it
Antonio Manfredi: manfredi@insonniateam.it


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History of the pizza

The pizza has shakes it history years. In ancient Egypt it was custom to celebrate genetliaco of the Pharaoh, eating one crushed flavored with aromatic grass. In Greek age, Erodoto hands on various prescriptions Babylonian that bring back to us to crushed and focacce of varied kind. In roman age it was use to cook focacce of farro, infact, is believed that the word flour drifts from farro while the word pizza drifts from pinsa, participio passed of the pinsère that it means to crush, to mill. The same Virgilio narrates in some its works, of some peasants whom they used to mill frumento, to sift the obtained flour, to paste it with aromatic grass and knows them, to crush it in order to render it thin and to give them the round shape and then cooked to the heat of ashes of the hearth. The traces of this food are found again also in medioevale age and rinascimentale where culinarie variations are recovered on the topic, it is for the cake that salato and different baking methods. Therefore, we can consider the pizza as typical food of the cultures that have shown oneself on the Mediterranean river basin. But it is in a labyrinth of alleys of Naples that will find its native land.

Two are the fundamental ingredients: mozzarella and tomato. The first one was work of the Longobardi, than as a result of the fall of the roman empire, carried with himself the ‘bufala’ that once gotten used between the Lazio and the Campania, it would have supplied the milk ones for the fabrication of the mozzarella.

The second was imported from the Perù in Europe from the Spanish colonizzatori and before was used like sauce cooked and then used to flavor the pizza. After them it begins them diffidenze, the tomato made its income prevails them in the Italian kitchen and in particular that Neapolitan.

The true Neapolitan pizza is been born around to the 1730 in the version marinara. Infact to Naples the botteghe begin to diffuse themselves specialistic in preparation of such plate becoming therefore one plate consumed from all the social classes. In the 1800 we know the pizza in the version Margherita that has taken the name in 1889 in occasion of a visit of the monarchs then. Infact, one tells that the better one pizzaiolo of the age: Raffaele Esposito, realized for the monarchs of Italy: King Umberto and Queen Margherita, three peaks:

italian pizza Mastunicola (strutto, cheese, basil)
italian pizza Marinara (tomato, garlic, oil, origano)
pizza tomato e mozzarella (tomato, oil, mozzarella, basil)

The monarch appreciated therefore a lot this last one from wanting to praise the craftsman then giving its name to the culinaria creation and from here the birth of “Pizza Margherita”.

Until 1900 the pizza and the pizzerie remain a only Neapolitan phenomenon, then after the second world war and on the wave of the emigration that the pizza exits from the borders of the meridione in order to disembark to the North abroad and, becoming therefore a world-wide phenomenon. Hour as hour is loved from all, large and small, from Europe to the America to Japan and it is possible to taste it also in the best restaurants.

The Napolitan Pizza

The pizza is a symbol of the Italian culinaria art, a healthy food and suit, comes advised from the nutrizionisti and these considered part of the Mediterranean diet. The pizza contains contained elevating of protidi, iron and vitamins B1 and PP, does not fatten and is digeribile than other foods and thanks to carbohydrates of the paste, proteins of the cheese and the vitamins of the tomato can be considered like such only plate to satisfy the requirementses every day of the human body. The pizza must be cooked in firewood furnace to approximately 485 ° C. the times of baking does not have to be excessive, not is a precise rule, but only the experience and the sight will indicate the just moment in order sfornare, in such way that, neither the paste neither the ingredients must introduce burns. If instead of the firewood furnace is used the electrical furnace to cook the pizza is necessary approximately 20-30 minuteren to the temperature of 250°.

Between varying of the Neapolitan pizza there are Pizza Margherita whose ingredients are:

– Flour of cereals: complex carbohydrates, slower absorption regarding simple carbohydrates (es. like sugars), supply energy and supply the satiety sense neutralizing the hunger.
– Tomato: rich of vitamins and proteins vegetables that carry out an important anti-oxidant action.
– Oil extravergine of olive: rich of lipids vegetables, of vitamin To, D, and, K.
– Mozzarella: rich of proteins vegetables (lisina and metionina).
– Basil: it is a anti inflammatory one and it favors the digestion.

and the italian Pizza Marinara whose name derives from the fact that the ingredients easy preservable, they could be capacities from the duffles-coat during they along travel. Its ingredients are:

– Flour of cereals: complex carbohydrates, slower absorption regarding simple carbohydrates (es. like sugars), supply energy and supply the satiety sense neutralizing the hunger.
– Tomato: rich of vitamins and proteins vegetables that carry out an important anti-oxidant action.
– Oil extravergine of olive: rich of lipids vegetables, vitamin To, D; AND, K.
– Garlic: it is an internal antiseptic, it has diuretic property and it fights the arteriosclerosis
– Origano: it fights coughs, bronchitises and tracheitises, it stimulates the appetite and it acts from pain-killer.

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