#pizzaiuoli

[cinquecolonnemagazine]

L'Italia e i tesori immateriali: alla scoperta del patrimonio UNESCO

L'Italia, rinomata per il suo immenso patrimonio storico e artistico, vanta anche una ricchezza inestimabile di beni immateriali riconosciuti dall'UNESCO. Tradizioni, saperi, espressioni artistiche e rituali che compongono un mosaico affascinante e vibrante, specchio di una cultura millenaria. Un viaggio attraverso le diverse anime d'Italia Dalle melodie struggenti del canto a tenore sardo all'arte raffinata del liutario di Cremona, passando per la maestria dei pizzaiuoli napoletani e la sapienza millenaria della falconeria: un'Italia ricca di talenti e di saperi che si tramandano di generazione in generazione. La forza della tradizione e del saper fare Le Grandi Macchine a Spalla, imponenti processioni di giganti di cartapesta, animano le feste patronali di diverse città, mentre la vite ad alberello di Pantelleria testimonia un'agricoltura eroica e sostenibile. L'arte dei muretti a secco, disseminati per le campagne italiane, rappresenta un esempio di ingegno e di armonia con il paesaggio. La cultura immateriale come ponte tra passato e futuro La Perdonanza Celestiniana, millenaria manifestazione di fede che si svolge a L'Aquila, e la transumanza, il viaggio delle greggi lungo le tratturi d'Italia, raccontano la storia e le radici profonde del nostro paese. L'arte delle perle di vetro di Murano e l'arte musicale dei suonatori di corno da caccia testimoniano la vitalità di una cultura artigianale che si rinnova nel tempo. Un impegno per la salvaguardia e la valorizzazione L'iscrizione nella Lista del Patrimonio Immateriale UNESCO rappresenta un riconoscimento importante per queste tradizioni, ma anche un impegno per la loro salvaguardia e trasmissione alle future generazioni. Un impegno che si traduce in azioni concrete di tutela, promozione e valorizzazione, affinché questi tesori immateriali continuino a vivere e ad arricchire la nostra cultura. L'Italia, con i suoi 18 beni iscritti, si conferma uno dei paesi con il patrimonio immateriale più ricco e diversificato del mondo. Un patrimonio che ci rende orgogliosi e che ci invita a guardare al futuro con fiducia, consapevoli della forza e della bellezza delle nostre tradizioni. Oltre i 18 beni iscritti Oltre a quelli già menzionati, l'Italia vanta una serie di altri beni immateriali in attesa di riconoscimento da parte dell'UNESCO. Tra questi anche, la dieta mediterranea, modello di alimentazione sana e sostenibile, l'arte del mosaico, la tradizione della birra artigianale e la produzione del Barolo e del Barbaresco. Il patrimonio immateriale italiano è un invito a viaggiare per scoprire la bellezza e la varietà del nostro paese. Un viaggio che ci arricchisce e ci aiuta a comprendere meglio la nostra storia e la nostra identità. Foto di Gianluca da Pixabay Read the full article

[mitchamsocialuser]

Wood Fired Pizza — Gluten Free

A wood fired pizza made without wheat flour can still be delicious. However, it is essential to know that there are some precautions you should follow when preparing a gluten free wood-fired pizza. Firstly, you should use a covered baking sheet. This will allow you to remove the pizza without contamination.

Don Antonio’s wood-fired pizza is gluten-free

Don Antonio’s is a cozy, upscale pizza joint located next to the St. Regis Atlanta hotel. The original restaurant, STG Trattoria, closed last October and Don Antonio took over its space. The kitchen still features two tomato-red Acunto pizza ovens and sepia photographs of rough hands massaging dough. The main dining room was recently updated to include a full-service bar. It has also ditched the STG’s bizarre communal counter seating and replaced it with a more traditional, sit-down atmosphere.

The restaurant offers both GF and non-GF options. The pizza is made with a special crust that combines almond flour, cheese, and cream cheese. The almond flour reduces the temperature of the dough and prevents the eggs from scrambling. Don Antonio’s offers both takeaway and delivery service, making it an ideal option for gluten-free diners in Manhattan.

Don Antonio’s is a favorite among New Yorkers. The pizzeria, founded in 1901 in Naples, also has a location in Times Square. Its chef, Roberto Caporuscio, has become a prophet in the Neapolitan pizza scene. He also owns a pizza school and is the president of the Association of Neapolitan Pizzaiuoli, a group that certifies authentic Neapolitan pizza preparation. Among his signature pies, the Montanara Starita, a lightly fried pizza laced with a housemade tomato sauce, is a must-try. If you’re looking for a more spicy option, Don Antonio’s salsiccia e friarielli pie is a good option, too.

Don Antonio’s wood-fired pizza has a separate room for gluten-free pizzas. Gluten-free pizza dough is made separately from regular dough and cooked in a separate oven. The restaurant’s menu is easy to navigate, and gluten-free options are clearly marked. The restaurant also offers gluten-free beers.

Pizza Del Re’s pizza is made with truffle cream

The Neapolitan style of pizza is served in this shoebox-sized space. There are even vegan and gluten-free options. The food is made fresh daily and topped with a decadent truffle cream. The ambiance is cozy and the wait staff is friendly and helpful.

Truffle cream is an excellent topping to a pizza. Its intense flavor makes for a mouthwatering pizza. It’s made with savory mushrooms, gooey cheese, and truffle oil. You can also get a white pizza made with freshly shaved black truffle.

Ribalta’s pizza is made with pistachio and sausage

The pizza is made with half-toasted pistachios. The topping should be pistachios and it should be baked for 60 to 90 seconds. Once the topping is ready, drizzle the pizza with honey. The pizza should then be baked for about five to seven minutes, depending on the thickness of the dough.

The topping is flavorful and savory. It does not taste like a full-blown main course and the lack of tomato sauce makes it easy to share with friends. This pizza is better eaten in a restaurant than at home as the pizza is best when fresh from the oven.

[senzalinea-blog]

Il decano dei pizzaioli napoletani Vincenzo Capasso festeggia i 90 anni Oggi 31 maggio uno dei pizzaioli napoletani più anziani compie 90 anni: Don Vincenzo Capasso della omonima Pizzeria Capasso di Porta San…

[salvatorecuomoofficial]

The Last visit before leave Korea today at new STG Caputo cup Korean champion restaurant: Lago. . . . . #caputocup #pizzanapoletana #caputo #davidecivitiello #chefsalvatorecuomo #davidecivitiello #apn #pizzaiuoli #2019 #pizza #teamkorea #korea #seoul #lago (presso Lotte World Tower, Seoul Sky - 서울스카이) https://www.instagram.com/p/Bwwev-1g73U/?utm_source=ig_tumblr_share&igshid=tepdoa76enlv

[sayitaliano]

World pizza-day

Ciao, come sta andando questa giornata mondiale della pizza?

Hi, how is this World Pizza Day going?

Today is Sant'Antonio Abate's day, patron saint of fire and of 'pizzaiuoli', that's why we celebrate pizza today!

[foxpapa]

Napoli

Sul Lungomare il campionato del mondo dei pizzaiuoli

[gserdlvs]

History of Pizza: How to play the Google Doodle puzzle game celebrating the iconic dish today

The interactive Doodle tasks you with slicing up a range of pizzas, from classics like margherita and pepperoni to more off the board choices like Hawaiian and teriyaki mayonnaise

Today’s Google Doodle is celebrating one of the world’s most popular foods – pizza.

The interactive Doodle tasks you with slicing up a range of pizzas, from classics like margherita and pepperoni to more off the board choices, like Hawaiian and teriyaki mayonnaise.

Why is there a pizza Google Doodle? Google says: “Today’s interactive Doodle celebrates one of the world’s most popular dishes – pizza! On this day in 2007, the culinary art of Neapolitan ‘pizzaiuolo’ was inscribed on the Unesco Representative List of the Intangible Cultural Heritage of Humanity.

“This pizza puzzle game features a few of the most beloved pizza toppings from all over the world and challenges you to slice based on the type of pizza ordered. But keep a close eye on the requested toppings and number of slices—the more accurate the order, the more stars you earn!

“Although flatbread with toppings has been consumed for centuries in ancient civilisations from Egypt to Rome, the southwestern Italian city of Naples is widely credited as the birthplace of the pizza known today (dough layered with tomatoes and cheese) in the late 1700s. It’s here that the story of pizza begins: one that is baked together with centuries of global migration, economic development, and technological evolution.

“Today, an estimated five billion pizzas (350 slices per second in the US alone) are consumed internationally each year. No matter how you slice it, pizza is here to stay!”

The Doodle makes you use your mouse to slice up a virtual pizza, and you get stars depending on how well you follow the instructions.

What is a ‘Pizzaiuolo’?  สล็อตเครดิตฟรีแค่สมัคร A pizzaiuolo is the Italian name for a specialist pizza chef.

Unesco explains: “The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker.

“The element originates in Naples, the capital of the Campania region, where about 3,000 Pizzaiuoli now live and perform.

“Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the master pizzaiuolo, the pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes.”

[italian-grandma]

Campania With 10 awards, Campania is the second Italian region for sites and elements registered in the UNESCO World Heritage List, after Lombardy: the Recognition for the Mediterranean Diet, the Art of Neapolitan "Pizzaiuoli", shoulder of Nola, the historic center of Naples, the Royal Palace of Caserta, the monumental complex of Santa Sofia, Pompeii with Herculaneum and Oplonti, the Amalfi Coast, the Cilento National Park with Paestum, Velia and the Certosa di Padula, and the Transhumance . In Campania there are 5 of the top 20 most visited state sites in 2018 according to the Ministry of Cultural Heritage and Activities. According to Eurostat data from 2011, Campania is among the 20 most visited regions in Europe and among the first in Italy. (presso Campania) https://www.instagram.com/p/CMzf6q0r3Zp/?igshid=5uxw6o88wsr3

[spicy-culture]

Read our best food items.

Twelve shellfishes on the half shell and a chilly grown-up drink: this is the thing that Jersey Shore summer dreams are made of. Mollusks in Barnegat Bay typically mean the hard shellfish or the northern quahog. Little neck, top food items neck and cherrystone all allude to various sizes of hard shellfishes. Pasty white delicate shell mollusks are known as liners. However, enough effectively about kinds of shellfishes, simply request twelve at your number one fish café, and appreciate. 

Go here: Boondocks, Red Bank. While you're there, attempt the natively constructed zesty fish gumbo or lobster roll. 

Taylor ham/pork roll 

New Jersey's informal state sandwich, Taylor ham/pork move, egg and cheddar on a hard move, conveys calories and goodness in equivalent measure. Nothing blends web banter in this state very like the "Is it Taylor ham or pork move?" question. Allow me to rehash for the gazillionth time: All Taylor ham is pork roll. Not all pork roll is Taylor ham. Nothing more should be said, however individuals will continue to say it at any rate. 

Custard cups (pastel de nata) 

Ironbound pastries come on the whole shapes, sizes, surfaces and flavors, however nothing very pleasures like pastel de nata, the custard cups that can be found in each Spanish/Portuguese pastry kitchen and bistro in Newark's Ironbound. 

Go here: Teixeira's is the most popular spot in the Ironbound. Likewise attempt Suissa Bakery. 

Peter Genovese I NJ Advance Media for NJ.com 

Neapolitan-style pizzas 

Neapolitan-style pizzas — individual size pizzas that could conceivably follow the exacting rules set by Assoziazione Verace Pizza Napoletana or the Assoziazione Pizzaiuoli Napoletani — are largely the fierceness in New Jersey, with block broiler pizza shops springing up from Cape May to Sussex County. They are recognized by their quick cooking times — around two minutes — and their puffy roasted hulls.

[sinapsinews]

Master di Davide Civitiello alla Pizzaiuoli School dell'APN

Aperte le iscrizioni: Pizza napoletana, pizza contemporanea, pizza fritta Al via i nuovi corsi della Pizzaiuoli School della Associazione Pizzaiuoli Napoletani. Un calendario fitto che va dai master per i pizzaiuoli professionisti, ai corsi completi per chi vuole diventare pizzaiuolo, fino a lezioni per appassionati su materie singole. Si parte con il 29 e 30 marzo con il master di Davide…

[newstfionline]

It’s Official: Naples Pizza Is One of Civilization’s Glories

By Jason Horowitz, NY Times, Dec. 13, 2017

NAPLES--Above the throng shoving its way along Via dei Tribunali, this pizza-crazed city’s historic pizza thoroughfare, Antonio Borrelli leaned over the fake lemons hanging from the “Balcony of Song” above Antica Pizzeria Gino Sorbillo and dared sing something else.

“The pizza!” the crowd screamed in protest.

“The pizza. O.K., O.K., O.K. Give me a second,” Mr. Borrelli, a local crooning attraction, said on Friday as he switched the track on his sound machine, gripped the microphone and, with an intro of “Everybody, here we go again,” sang: “But you wanted the pizza. The pizza. The pizza. With the tomato sauce on top. With the tomato sauce on top.”

The delighted crowd sang along with Mr. Borelli in Neapolitan dialect, and then lost its collective marbles when he pointed out that the celebrity pizza maker Gino Sorbillo had stepped out of the restaurant and onto the street.

Naples was in the throes of a citywide pizza party.

News had come from far away, on the South Korean island of Jeju, that Unesco’s Committee for the Safeguarding of the Intangible Cultural Heritage put the roughly 3,000 pizza makers, or pizzaiuoli, of Naples on its Representative List of the Intangible Cultural Heritage of Humanity. (“The art of Neapolitan pizzaiuoli is Intangible Heritage of Humanity!” tweeted the Italian culture minister, Dario Franceschini.)

There were 32 other intangible winners of the tangible list, including Chogan, an Iranian horse-riding game accompanied by music and storytelling, and Uilleann piping from Ireland, but the pizzaiuoli of Naples proved as skilled in the art of self-promotion as in baking pies.

“Finally, the world recognizes the capability of the pizza maker,” Mr. Sorbillo, 43, said. “We make a product that has conquered the world.”

Mr. Sorbillo has his own expanding empire, opening a branch of his renowned pizzeria last month on Mulberry Street in New York, where enthusiasts included, among others, Mayor Bill de Blasio. (“He used his hands,” Mr. Sorbillo said. “I cut it for him.”)

Dressed in a couture jean apron over chef whites, the pizzaiuoli prompted a feeding frenzy outside his restaurant as he handed out free folded pizzas from an enormous copper pot and posed for hundreds of selfies. Through it all, the media-savvy pizza maker flaunted a special pie with “Pizza Unesco” written in white ricotta di bufala on a red marinara face.

Immaculately groomed and bespectacled, Mr. Sorbillo walked into the kitchen, past a cardboard cutout of himself holding his new book, “Pizzaman.” He took a ball of dough from atop a stack of pink, green, blue and red boxes, tossed some flour on the marble countertop and smacked the dough down hard.

“This is called the slap method,” he said.

Next he spread the sauce, sprinkled the cheese, drizzled the oil and pulled the edges of what would become the raised cornicione crust taut over a wooden peel, before sliding it into the wood-burning oven.

“It’s an art,” Mr. Sorbillo said. “It started in Naples and survived the centuries, despite all the difficulties, the earthquakes, Vesuvius, the war, the wars.”

Mr. Sorbillo traces the road to recognition back 300 years ago, but appreciation from Unesco began more recently, when, in 2009, Pier Luigi Petrillo, an Italian professor and expert in “lobbying theories and techniques,” made three applications to Unesco on behalf of Italy’s Agriculture Ministry.

The first to win was the Mediterranean diet, in 2010, (“It has given rise to a considerable body of knowledge, songs, maxims, tales and legends”), followed in 2014 by the practice of cultivating Zibibbo wine on the Sicilian island of Pantelleria. (“The technique consists of several phases.”) That same year, Mr. Petrillo started collecting what ended up being two million signatures for the pizzaiuolo cause.

He traveled around the world to promote the pizza makers’ candidacy, personally lobbying representatives from crucial voting countries, laying it on thick with children’s drawings of their fathers baking pizza and explaining, per the Unesco application, that the pizzaiuolo “makes the dough spinning and twirling it between both hands and then raises it to the air with a quick movement, often singing traditional songs.”

He competed against “female traditional interior wall decoration in Asir, Saudi Arabia,” “Cultural practices associated to the 1st of March” in Bulgaria, and “Taskiwin, martial dance of the western High Atlas,” in Morocco. But the pizza lobbying paid off.

At about 5 a.m. last Thursday, Mr. Sorbillo woke up Ciro Oliva, the master pizzaiuolo who runs Concettina ai Tre Santi, shouting, “Ciro, we won!”

Mr. Oliva, 24, said he started yelling with joy as well. “That day will be remembered in pizza history.”

Mr. Oliva’s great-grandmother started making pizzas in the same building of the tough Sanità section of the city where he works his magic today, with little more than an oven and a window to hand the bread out on the street.

Until even a few years ago, Sanità, where guys still hunch over bootleg-DVD stands watching the Naples mob show “Gomorrah,” was the sort of place people stayed away from. Now, Mr. Oliva said, people come from all over the city and country, waiting outside for an hour to taste the art of the pizzaiuolo.

“Three hours,” corrected Paolo Fischetti, 40, who sat at a table savoring one of Mr. Oliva’s perfectly charred creations.

Mr. Oliva, gregarious and ebullient, has sought to take pizza to the next level. As adept a marketer as Mr. Sorbillo, he seized on the Unesco publicity to show off a tasting menu of haute-cuisine dishes including pork jowl pizza puffs, artichoke sandwiches, fried amberjack calzones and marinara slices that showcased the purity of his products and the sophistication of his skill.

It is a profession, Mr. Oliva said, that has allowed him to give back to the community, offering free pizzas and paying for English lessons for local children. He has a loyal following of foodies, and across a courtyard strewn with laundry, a high-tech storage room for his adored dough to rest and mature.

But when he started, as a pizza delivery boy for his parents, driving a scooter with one hand and balancing the pizzas on his forearm with the other, he said no one respected the pizzaiuolo’s craft.

“When I was little, they made fun of me,” he said, referring to classmates who greeted him at school with the chorus of a popular Italian song that went, “Go make a pizza.”

He worried that his daughter, despite now being able to attend an exclusive private school with the children of judges and magistrates, had faced similar slights. But with Unesco recognizing her father as a leading purveyor of an intangible heritage of humanity, he hopes they will show her more respect.

“Now,” he said, “we’ll see.”

[petronegroupitaly]

𝗗𝗶𝘃𝗲𝗻𝘁𝗮 𝗽𝗶𝘇𝘇𝗮𝗶𝗼𝗹𝗼 𝗽𝗲𝗿 𝘂𝗻 𝗴𝗶𝗼𝗿𝗻𝗼! Data 25.01 Orario 10:00/12:30 Quale miglior modo di trascorre una mattinata in famiglia se non quello di ripercorrere un’ antica usanza dei pizzaiuoli napolelati?! Il 17 gennaio è stata riconosciuta come la giornata mondiale della pizza italiana, la cui arte è diventata patrimonio dell’umanità. Attraverso una lettura scopriremo le origini della pizza e la sua evoluzione fino ai giorni nostri, seguirà una caccia agli ingredienti per poter mettere le mani in pasta ed essere Pizzaioli per un giorno! Età 3-8 anni Costo 15,00€ a bimbo, fratellino 10,00€ Per info e prenotazioni 3511447773 3451620517 oppure info@tenutamelofioccolo.com Tenuta Melofioccolo, via del Marzano, 22, 80123 Napoli Vi preghiamo di parcheggiare l’auto su via Manzoni per evitare di intralciare la viabilità di via del Marzano. Grazie! #napoli #fattoriadidattica #festa #eventinapoli #tenutamelofioccolo #eventinapoli #pizzaday #pizza #tenutamelofioccolonapoli #bambini #sagreefeste (presso Tenuta Melofioccolo) https://www.instagram.com/p/B7YsVm0IivA/?igshid=lj7suaq5x4ry

[foxpapa]

17esima edizione del Trofeo Caputo

In cui si deciderà il campione del mondo dei pizzaiuoli per l’anno 2018

[alenoise10]

“L’ARTE TRADIZIONALE DEI PIZZAIUOLI NAPOLETANI” È PATRIMONIO CULTURALE INMMATERIALE DELL’UMANITÀ. Orgoglio Italiano 🇮🇹

[baccoperbaccoit]

Finalmente la #Pizza Napoletana è #patrimoniounesco #PizzaUnesco Per la passione di tutti i Buongustai della Pizza e della #CucinaItaliana #MadeinItaly https://www.google.it/amp/www.quotidiano.net/cronaca/unesco-pizza-1.3585963/amp Roma, 7 dicembre 2017 - La pizza napoletanadiventa patrimonio dell'umanità. Lo ha deciso il 12° Comitato per la Salvaguardia del Patrimonio Culturale Immateriale dell'Unesco, riunito in sessione sull'isola di Jeju, che ha approvato la candidatura italiana. L'annuncio è stato dato dalla delegazione italiana che sull'isola della Corea del Sud ha atteso il riconoscimento tanto sperato. Per l'ufficialità bisognerà però attendere il 9 dicembre quando si concluderanno i lavori del Comitato Unesco. L’arte del pizzaiuolo napoletano è patrimonio culturale dell’Umanità Unesco. Vittoria! Identità enogastronomica italiana sempre più tutelata nel mondo #pizzaUnescopic.twitter.com/MgQ5izZWbf — Maurizio Martina (@maumartina) 7 dicembre 2017 La notizia che l'Arte del pizzaiuolo napoletano nella lista del patrimonio culturale immateriale dell'umanità dell'Unesco è stata accolta con gioia dai napoletani. Il centro dei festeggiamenti all'Antica Pizzeria Brandi dove si sono messi al lavoro gli artisti Unesco della pizza, anche con esibizioni acrobatiche, e tanta gente per il ritorno della tradizione della pizza sospesa: offerta a coloro che non possono permettersi di pagarla. Fu proprio lì, leggenda vuole, dove lavorava il cuoco Raffaele Esposito che nel giugno 1889 fu convocato al Palazzo di Capodimonte, residenza estiva della famiglia reale, perché preparasse per Sua Maestà la Regina Margherita le sue famose pizze. La pizza per la prima volta venne così realizzata con pomodoro, mozzarella e basilico, che rappresentavano la bandiera italiana. L’arte dei pizzaiuoli napoletani è Patrimonio Immateriale dell’Umanità! Dall’@UNESCOriunita in Corea del Sud arriva ora la notizia. Un riconoscimento per #Napoli e l’Italia intera mentre sta per iniziare il 2018 #annodelciboitaliano #PizzaUnescopic.twitter.com/JEnhmMGcuW — Dario Franceschini (@dariofrance) 7 dicembre 2017

[spicy-culture]

Custard cups (pastel de nata)

Ironbound pastries come on the whole shapes, sizes, surfaces and flavors, however nothing very pleasures like pastel de nata, the custard cups that can be found in each Spanish/Portuguese pastry kitchen and bistro in Newark's Ironbound.

Go here: Teixeira's is the most popular spot in the Ironbound. Likewise attempt Suissa Bakery.

Peter Genovese I NJ Advance Media for NJ.com

Neapolitan-style pizzas

Neapolitan-style pizzas — individual size pizzas that could conceivably follow the exacting rules set by Assoziazione Verace Pizza Napoletana or the Assoziazione Pizzaiuoli Napoletani — are largely the fierceness in New Jersey, with block broiler pizza shops springing up from Cape May to Sussex County. They are recognized by their quick cooking times — around two minutes — and their puffy roasted hulls.