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10 onbreekbare reëls vir reisgenote

10 onbreekbare reëls vir reisgenote


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Ons het baie op die pad geleer. Van jare se proef-en-fout foute, het ons genoeg foute gemaak en genoeg suksesse behaal om die geheime te ken om seker te maak dat ons reise so lekker en avontuurlik as moontlik is.

Om 'n reis te bespreek kan 'n reuse -poging wees - u het bespaar om die vlugte te dek en noukeurig die beste hotel gekies, so waarom 'n perfekte vakansie met vreeslik gekose eetgoed weggooi? Natuurlik kan vakansies waar elke laaste happie na u smaak is, min wees. Maar as u wenke volg, soos om afwyk van te veel Engels vertaalde spyskaarte en by die plaaslike bevolking aansluit, sal die meeste maaltye plaaslike juwele wees en die moeite werd wees.

Hier is ons tien onbepaalde, beproefde reëls vir almal wat kos soek ...

Reël 1: Bring 'n gevoel van avontuur saam. Dit beteken nie dat u gebakte insekte of ingewande van diere moet eet nie (alhoewel ons dit sterk aanbeveel), maar dit beteken wel dat u uself uit u gemaksone moet dwing, selfs al probeer u iets en nooit weer nie.

Reël 2: Moenie jag op troosvoedsel wat jou aan die huis herinner nie. Om tyd te spandeer om op hamburgers in Tokio te jag, is geen manier om jouself in die plaaslike kultuur te verdiep nie. As u moeg is vir eksotiese kos, eet dan 'n meer bekende maaltyd en spring dan dadelik terug.

Reël 3: Wees 'n kos toeris. Het friet en wafels in België, probeer pasta in Rome en pizza in Napels, eet vis en chips in Londen, ens. Jy kry die prentjie.

Reël 4:

Moenie bang wees om ten minste een keer te spog nie. Holes-in-the-wall is vol met fantastiese kos, maar 'n aand in die sorg van die sjef en personeel van 'n restaurant met 'n Michelin-ster kan 'n ongeëwenaarde ervaring wees. (Foto met vergunning van Flickr/localjapantimes)

Reël 5: Moenie u dieet vergeet nie, maar ... vergeet van u dieet. Al wat dit beteken, is dat u nie siek moet wees nie, maar ook nie te veel vraatsers moet voel nie, maar besef dat u nie weer by die straatverkoper kan verbystap nie, of u weer 'n kans kan kry om in 'n eksklusiewe eetplek te gaan eet nie. bietjie meer as normaal.


Die onbreekbare reëls van pizza en die groep wat dit maak

33 jaar gelede, in die geboorteplek van pizza, het 'n paar mense besluit dat daar 'n regte en 'n verkeerde manier is om 'n tert te maak.

Ek het die afgelope naweek heerlike pizza geëet in Northampton, Massachusetts, op 'n plek genaamd Joe ’s Caf é. Ek weet: “ Groot pizza ” en “western Mass ” is nie presies sinoniem nie. Maar die paar keer per jaar maak ek dit in Northampton die moeite werd om 'n draai by Joe ’s te maak vir 'n spesiale ” Special (#paprika en pepperoni) en $ 13 karaf Bourgondië wat die beste beskryf kan word as wyn.

Wat Joe ’s onderskei, is die styl van pizza wat hulle slinger. Gedeeltelik New England-pizza, gedeeltelik Griekse pizza in Boston-styl en deels St. Louis-pizza, bied pasteie van Joe geen waarhede oor die pizza van 'n spesifieke streek nie. Hulle is amorf. Wat hulle wel bied, is 'n erkenning: pizza is universeel, en hierdie poliamoreuse vereniging van deegvariëteite wat in die Pioneer Valley plaasvind, is 'n bewys.

Hierdie skrywer hou baie van die idee van 'n pizza wat uit drie afsonderlike tradisies geleen word, maar daar is mense wat ernstig is oor die unieke aard van hul pizza. Diepsinnig ernstig.

Wys die Associazione Verace Pizza Napoletana𠅍ie Ware Napolitaanse pizzavereniging.

Die Associazione Verace Pizza Napoletana is in 1984 in Napels, Italië, gestig met die volgende missie:

Om die Italiaanse en apostroe Napolitaanse pizza en apos (& aposverace pizza napoletana & apos) in Italië en wêreldwyd te bevorder en te beskerm, dit wil sê die tipiese produk wat vervaardig is in ooreenstemming met die eienskappe wat beskryf word in die internasionale regulasies vir die verkryging van 'n kollektiewe handelsmerk & aposTrue Neapolitan Pizza. & apos & quot

In die Associazione ’s 11 bladsye, ses artikels se grondwet, uiteensit verskeie pizza -maksimums:

Eerstens (beide in konstitusie en filosofie), moet 'n taart wat die AVPN -seël van goedkeuring is, een van twee dinge wees: marinara (tamatie, olie, oregano — en nie die droë goed wat agter in jou kas sit nie en#x2014 en knoffel) of Margherita (tamatie, olie, mozzarella of fior di latte, gerasperde kaas en basiliekruid).

Die pizza moet in 'n houtoond gaargemaak word, en die oond, wat 'n dubbelkoepel-oond moet wees, moet gebou word volgens die spesifikasies wat die grondwet beweer dat dit al eeue lank gekuier is. ” produk moet maklik wees om te manipuleer en te vou, en die kors moet smaak soos goed voorbereide gebakte brood. ” marinara, moet die rooi van die tamatie verskyn, en die olie en oregano en knoffel moet perfek saamgevoeg word. ” Vir die Margherita, die mozarella moet eweredig oor die tert versprei word, en die groen van die basiliekruid moet effens donker word tydens die bak. Hierdie reëls is egter vormbaar:

Die vereniging behou die reg voor om variasies van die produk te aanvaar en die egtheid daarvan te erken as hulle deur die Napolitaanse tradisie van pizza's ingelig is en nie in teenstelling is met die gastronomiese reëls nie, met die uitspraak voorbehou aan die Association & aposs -komitee soos bepaal in die eerste &# x201Cdissiplinêre en#x201D van die “Verace Pizza Napoletana ”

Die reëls van gastronomie, mense. Invoegsel: trane van vreugde: emoji.

En die vereistes duur voort. Daar is reëls oor die soort meel wat 'n mens kan gebruik (koringmeel tipe �, ”) reëls oor die soort water wat jy kan gebruik 'n pH van 6,7, wees tussen 20-22 grade Celsius en wees redelik hard ”) daar is reëls oor die sout wat 'n mens kan gebruik (seesout) en daar is reëls oor die soort gis wat 'n mens kan gebruik ( Komprimeerde gis, biologies vervaardig, solied, sag en beige van kleur, met 'n taamlike swak smaak en 'n lae suurgraad moet gebruik word. Gis moet in pakkies van 25-500 gram gekoop word. ”)

U moet ook spesifieke tamaties ('n paar D.O.P.'s aanvaarbaar) en mozzarella gebruik. En u moet waaksaam wees oor watter olie u gebruik (maak seker dat dit bestand is teen hoë temperature). Maar wag, daar is nog meer: ​​As jou basiliekruid nie vars is nie, maak jy nie werklike Napolitaanse pizza. As u oregano nie is nie Origanum vulgare van die Labiatae familie, jy maak nie werklike Napolitaanse pizza. En as u dit nie toelaat nie panetti (deegballetjies) rys in a mattarelle ('n omhulsel vir deegbolletjies, gewoonlik van hout), maak u beslis nie werklike Napolitaanse pizza.

Dit lyk alles oorweldigend, veral as die pizza reeds goed genoeg is om vanself te spreek. Om te verstaan ​​hoekom so baie pizzaiolos onderworpe aan sulke streng standaarde, het ek Clementina en Alessandro Scelsi, die eienaars van 'n AVPN -gesertifiseerde pizzeria in Belfast, Maine, gebel Intussen in Belfast (ja, daar is pizza van wêreldgehalte om in Maine te eet).

Clementina en Alessandro is albei van Italië en#x2014Clementina van Salerno Alessandro van Torino. Alessandro maak die pasteie en hy het sy AVPN -sertifisering in Napels gekry en Clementina bestuur die onderneming. Hulle is beide baie ernstig oor pizza, en net so ernstig oor die AVPN -sertifisering.

Ek dink dit is wonderlik omdat dit verseker dat die pizza eg bly, sê Alessandro. Dit is moeilik in die state, want alles word aangepas en veramerikaniseer. Dit is goed, maar ons wil outentiek wees en pizza maak soos dit 300 jaar gelede in Napels gemaak is. AVPN help ons om by die reëls te bly en outentiek te bly. ”

Clementina het soortgelyke gevoelens.

𠇍ie AVPN -sertifisering help ons om die Napolitaanse pizza -tradisie en -kultuur te versprei. As ons by ons restaurant instap, voel dit asof u in 'n restaurant instap asof u in Italië was. Ons bevorder graag die Italiaanse leefstyl, gesond, eenvoudig en skoon. Alles is outentiek, van nuuts af gemaak, op bestelling gemaak. ”

Clementina sê sy en Alessandro wat albei in DC gewoon en gewerk het voordat hulle uiteindelik in Maine gaan woon het omdat hulle hulle aan Italië herinner het.

In Maine is daar 'n oorvloed vars en organiese produkte, sowel as vis en vleis wat plaaslik verkry word, sê sy. 𠇊's in Italië, in Maine, kan ons saam met boere werk en ons spyskaart beplan volgens wat beskikbaar en vars is. ”

Die AVPN -sertifisering beskerm 'n voedseltradisie, en dit is 'n goeie ding, maar ek het nog steeds gewonder of die sertifisering, veral in die Verenigde State, meer as 'n bemarkingsinstrument was as enigiets anders.

“ Op 'n manier sê ” Alessandro. Maar die sertifisering kan ons beslis ook help om mense te laat glo dat daar 'n organisasie is wat 'n paar reëls probeer volg om 'n heerlike pizza te maak. ”

'N Pizzeria hoef nie 'n AVPN -sertifisering te hê om goeie pizza te maak nie, maar die beste pizza wat ek in Napels geëet het (by Lombardi in Santa Chiara moet jy daarheen gaan) was van 'n pizzeria sans -sertifisering, maar as jou pizzeria is AVPN -gesertifiseer, die kans is seker dat u waarskynlik sal maak uitstekend pizza. En as dit die geval is, wat is dan fout met 'n paar reëls?


Die onbreekbare reëls van pizza en die groep wat dit maak

33 jaar gelede, in die geboorteplek van pizza, het 'n paar mense besluit dat daar 'n regte en 'n verkeerde manier is om 'n tert te maak.

Ek het die afgelope naweek heerlike pizza geëet in Northampton, Massachusetts, op 'n plek genaamd Joe ’s Caf é. Ek weet: “ Groot pizza ” en “western Mass ” is nie presies sinoniem nie. Maar die paar keer per jaar maak ek dit in Northampton die moeite werd om 'n draai by Joe ’s te maak vir 'n spesiale ” Special (#paprika en pepperoni) en $ 13 karaf Bourgondië wat die beste beskryf kan word as wyn.

Wat Joe ’s onderskei, is die styl van pizza wat hulle slinger. Gedeeltelik New England-pizza, gedeeltelik Griekse pizza in Boston-styl en deels St. Louis-pizza, bied pasteie van Joe geen waarhede oor die pizza van 'n spesifieke streek nie. Hulle is amorf. Wat hulle wel bied, is 'n erkenning: pizza is universeel, en hierdie poliamoreuse vereniging van deegvariëteite wat in die Pioneer Valley plaasvind, is 'n bewys.

Hierdie skrywer hou baie van die idee van 'n pizza wat uit drie verskillende tradisies geleen word, maar daar is 'n paar mense wat ernstig is oor die unieke aard van hul pizza. Diepsinnig ernstig.

Wys die Associazione Verace Pizza Napoletana𠅍ie Ware Napolitaanse pizzavereniging.

Die Associazione Verace Pizza Napoletana is in 1984 in Napels, Italië, gestig met die volgende missie:

Om die Italiaanse en apostroe Napolitaanse pizza en apos (& aposverace pizza napoletana & apos) in Italië en wêreldwyd te bevorder en te beskerm, dit wil sê die tipiese produk wat vervaardig is in ooreenstemming met die eienskappe wat beskryf word in die internasionale regulasies vir die verkryging van 'n kollektiewe handelsmerk & aposTrue Neapolitan Pizza. & apos & quot

In die Associazione ’s 11 bladsye, ses artikels se grondwet, uiteensit verskeie pizza -maksimums:

Eerstens (beide in konstitusie en filosofie), moet 'n taart wat die AVPN -seël van goedkeuring is, een van twee dinge wees: marinara (tamatie, olie, oregano en#x2014 en nie die droë goed wat agter in jou kas sit nie en#x2014 en knoffel) of Margherita (tamatie, olie, mozzarella of fior di latte, gerasperde kaas en basiliekruid).

Die pizza moet in 'n houtoond gaargemaak word, en die oond, wat 'n dubbelkoepel-oond moet wees, moet gebou word volgens die spesifikasies wat die grondwet beweer dat dit al eeue lank gekuier is. ” produk moet maklik wees om te manipuleer en te vou, en die kors moet smaak soos goed voorbereide gebakte brood. ” marinara, moet die rooi van die tamatie verskyn, en die olie en oregano en knoffel moet perfek saamgevoeg word. ” Vir die Margherita, die mozarella moet eweredig oor die tert versprei word, en die groen van die basiliekruid moet effens donker word tydens die bak. Hierdie reëls is egter vormbaar:

Die vereniging behou die reg voor om variasies van die produk te aanvaar en die egtheid daarvan te erken as hulle deur die Napolitaanse tradisie van pizza's ingelig is en nie in teenstelling is met die gastronomiese reëls nie, met die uitspraak voorbehou aan die Association & aposs -komitee soos bepaal in die eerste &# x201Cdisciplinare ” van die “Verace Pizza Napoletana ”

Die reëls van gastronomie, mense. Invoegsel: trane van vreugde: emoji.

En die vereistes duur voort. Daar is reëls oor die soort meel wat 'n mens kan gebruik (koringmeel tipe �, ”) reëls oor die soort water wat jy kan gebruik 'n pH van 6,7, wees tussen 20-22 grade Celsius en wees redelik hard ”) daar is reëls oor die sout wat 'n mens kan gebruik (seesout) en daar is reëls oor die soort gis wat 'n mens kan gebruik ( Komprimeerde gis, biologies vervaardig, solied, sag en beige van kleur, met 'n taamlike swak smaak en 'n lae suurgraad moet gebruik word. Gis moet in pakkies van 25-500 gram gekoop word. ”)

U moet ook spesifieke tamaties ('n paar D.O.P.'s aanvaarbaar) en mozzarella gebruik. En u moet waaksaam wees oor watter olie u gebruik (maak seker dat dit bestand is teen hoë temperature). Maar wag, daar is nog meer: ​​As jou basiliekruid nie vars is nie, maak jy nie werklike Napolitaanse pizza. As u oregano nie is nie Origanum vulgare van die Labiatae familie, jy maak nie werklike Napolitaanse pizza. En as u dit nie toelaat nie panetti (deegballetjies) rys in a mattarelle ('n omhulsel vir deegbolletjies, gewoonlik van hout), maak u beslis nie werklike Napolitaanse pizza.

Dit lyk alles oorweldigend, veral as die pizza reeds goed genoeg is om vanself te spreek. Om te verstaan ​​hoekom so baie pizzaiolos onderworpe aan sulke streng standaarde, het ek Clementina en Alessandro Scelsi, die eienaars van 'n AVPN -gesertifiseerde pizzeria in Belfast, Maine, gebel Intussen in Belfast (ja, daar is pizza van wêreldgehalte om in Maine te eet).

Clementina en Alessandro is albei van Italië en#x2014Clementina van Salerno Alessandro van Torino. Alessandro maak die pasteie en hy het sy AVPN -sertifisering in Napels gekry en Clementina bestuur die onderneming. Hulle is beide baie ernstig oor pizza, en net so ernstig oor die AVPN -sertifisering.

Ek dink dit is wonderlik omdat dit verseker dat die pizza eg bly, sê Alessandro. Dit is moeilik in die state, want alles word aangepas en veramerikaniseer. Dit is goed, maar ons wil outentiek wees en pizza maak soos dit 300 jaar gelede in Napels gemaak is. AVPN help ons om by die reëls te bly en outentiek te bly. ”

Clementina het soortgelyke gevoelens.

𠇍ie AVPN -sertifisering help ons om die Napolitaanse pizza -tradisie en -kultuur te versprei. As ons by ons restaurant instap, voel dit asof u in 'n restaurant instap asof u in Italië was. Ons bevorder graag die Italiaanse leefstyl, gesond, eenvoudig en skoon. Alles is outentiek, van nuuts af gemaak, op bestelling gemaak. ”

Clementina sê sy en Alessandro wat albei in DC gewoon en gewerk het voordat hulle uiteindelik in Maine gaan woon het omdat hulle hulle aan Italië herinner het.

In Maine is daar 'n oorvloed vars en organiese produkte, sowel as vis en vleis wat plaaslik verkry word, sê sy. 𠇊's in Italië, in Maine, kan ons saam met boere werk en ons spyskaart beplan volgens wat beskikbaar en vars is. ”

Die AVPN -sertifisering beskerm 'n voedseltradisie, en dit is 'n goeie ding, maar ek het nog steeds gewonder of die sertifisering, veral in die Verenigde State, meer as 'n bemarkingsinstrument was as enigiets anders.

“ Op 'n manier sê ” Alessandro. Maar die sertifisering kan ons beslis ook help om mense te laat glo dat daar 'n organisasie is wat 'n paar reëls probeer volg om 'n heerlike pizza te maak. ”

'N Pizzeria hoef nie 'n AVPN -sertifisering te hê om goeie pizza te maak nie, maar die beste pizza wat ek in Napels geëet het (by Lombardi in Santa Chiara moet jy daarheen gaan) was van 'n pizzeria sans -sertifisering, maar as jou pizzeria is AVPN -gesertifiseer, die kans is seker dat u waarskynlik sal maak uitstekend pizza. En as dit die geval is, wat is dan verkeerd met 'n paar reëls?


Die onbreekbare reëls van pizza en die groep wat dit maak

33 jaar gelede, in die geboorteplek van pizza, het 'n paar mense besluit dat daar 'n regte en 'n verkeerde manier is om 'n tert te maak.

Ek het die afgelope naweek heerlike pizza geëet in Northampton, Massachusetts, op 'n plek genaamd Joe ’s Caf é. Ek weet: “ Groot pizza ” en “western Mass ” is nie presies sinoniem nie. Maar die paar keer per jaar maak ek dit in Northampton die moeite werd om 'n draai by Joe ’s te maak vir 'n spesiale ” Special (#paprika en pepperoni) en $ 13 karaf Bourgondië wat die beste beskryf kan word as wyn.

Wat Joe ’s onderskei, is die styl van pizza wat hulle slinger. Gedeeltelik New England-pizza, gedeeltelik Griekse pizza in Boston-styl en gedeeltelik St. Louis-pizza, bied pasteie van Joe geen waarhede oor die pizza van 'n spesifieke streek nie. Hulle is amorf. Wat hulle wel bied, is 'n erkenning: pizza is universeel, en hierdie poliamoreuse vereniging van deegvariëteite wat in die Pioneer Valley plaasvind, is 'n bewys.

Hierdie skrywer hou baie van die idee van 'n pizza wat uit drie verskillende tradisies geleen word, maar daar is 'n paar mense wat ernstig is oor die unieke aard van hul pizza. Diepsinnig ernstig.

Wys die Associazione Verace Pizza Napoletana𠅍ie Ware Napolitaanse pizzavereniging.

Die Associazione Verace Pizza Napoletana is in 1984 in Napels, Italië, gestig met die volgende missie:

Om die Italiaanse en apostrue Napolitaanse pizza en apos (& aposverace pizza napoletana & apos) in Italië en wêreldwyd te bevorder en te beskerm, dit wil sê die tipiese produk wat gemaak is in ooreenstemming met die eienskappe wat beskryf word in die internasionale regulasies vir die verkryging van 'n kollektiewe handelsmerk & aposTrue Neapolitan Pizza. & apos & quot

In die Associazione ’s 11 bladsye, ses artikels se grondwet, uiteensit verskeie pizza -maksimums:

Eerstens (beide in konstitusie en filosofie), moet 'n taart wat die AVPN -seël van goedkeuring is, een van twee dinge wees: marinara (tamatie, olie, oregano — en nie die droë goed wat agter in jou kas sit nie en#x2014 en knoffel) of Margherita (tamatie, olie, mozzarella of fior di latte, gerasperde kaas en basiliekruid).

Die pizza moet in 'n houtoond gaargemaak word, en die oond, wat 'n dubbelkoepel-oond moet wees, moet gebou word volgens die spesifikasies wat die grondwet beweer dat dit al eeue lank gekuier is. ” produk moet maklik wees om te manipuleer en te vou, en die kors moet smaak soos goed voorbereide gebakte brood. ” marinara, moet die rooi van die tamatie verskyn, en die olie en oregano en knoffel moet perfek saamgevoeg word. ” Vir die Margherita, die mozarella moet eweredig oor die tert versprei word, en die groen van die basiliekruid moet effens donker word tydens die bak. Hierdie reëls is egter vormbaar:

Die vereniging behou die reg voor om variasies van die produk te aanvaar en die egtheid daarvan te erken as hulle deur die Napolitaanse tradisie van pizza's ingelig is en nie in teenstelling is met die gastronomiese reëls nie, met die uitspraak voorbehou aan die Association & aposs -komitee soos bepaal in die eerste &# x201Cdisciplinare ” van die “Verace Pizza Napoletana ”

Die reëls van gastronomie, mense. Invoegsel: trane van vreugde: emoji.

En die vereistes duur voort. Daar is reëls oor die soort meel wat 'n mens kan gebruik (koringmeel tipe �, ”) reëls oor die soort water wat jy kan gebruik 'n pH van 6,7, wees tussen 20-22 grade Celsius en wees redelik hard ”) daar is reëls oor die sout wat jy kan gebruik (seesout) en daar is reëls oor die soort gis wat jy kan gebruik ( Komprimeerde gis, biologies vervaardig, solied, sag en beige van kleur, met 'n taamlike swak smaak en 'n lae suurgraad moet gebruik word. Gis moet in pakkies van 25-500 gram gekoop word. ”)

U moet ook spesifieke tamaties ('n paar D.O.P.'s aanvaarbaar) en mozzarella gebruik. En u moet waaksaam wees oor watter olie u gebruik (maak seker dat dit bestand is teen hoë temperature). Maar wag, daar is nog meer: ​​As jou basiliekruid nie vars is nie, maak jy nie werklike Napolitaanse pizza. As u oregano nie is nie Origanum vulgare van die Labiatae familie, jy maak nie werklike Napolitaanse pizza. En as u dit nie toelaat nie panetti (deegballetjies) rys in a mattarelle ('n houer om deegballetjies in te hou, gewoonlik van hout), maak u beslis nie werklike Napolitaanse pizza.

Dit lyk alles oorweldigend, veral as die pizza reeds goed genoeg is om vanself te spreek. Om te verstaan ​​hoekom so baie pizzaiolos onderworpe aan sulke streng standaarde, het ek Clementina en Alessandro Scelsi, die eienaars van 'n AVPN -gesertifiseerde pizzeria in Belfast, Maine, gebel.

Clementina en Alessandro is albei van Italië en#x2014Clementina van Salerno Alessandro van Torino. Alessandro maak die pasteie en hy het sy AVPN -sertifisering in Napels gekry en Clementina bestuur die onderneming. Hulle is beide baie ernstig oor pizza, en net so ernstig oor die AVPN -sertifisering.

Ek dink dit is wonderlik omdat dit verseker dat die pizza eg bly, sê Alessandro. Dit is moeilik in die state, want alles word aangepas en veramerikaniseer. Dit is goed, maar ons wil outentiek wees en pizza maak soos dit 300 jaar gelede in Napels gemaak is. AVPN help ons om by die reëls te hou en outentiek te bly. ”

Clementina het soortgelyke gevoelens.

𠇍ie AVPN -sertifisering help ons om die Napolitaanse pizza -tradisie en -kultuur te versprei. As ons by ons restaurant instap, voel dit asof u in 'n restaurant instap asof u in Italië was. Ons bevorder graag die Italiaanse leefstyl, gesond, eenvoudig en skoon. Alles is outentiek, van nuuts af gemaak, op bestelling gemaak. ”

Clementina sê sy en Alessandro wat albei in DC gewoon en gewerk het voordat hulle uiteindelik in Maine gaan woon het omdat hulle hulle aan Italië herinner het.

In Maine is daar 'n oorvloed vars en organiese produkte, sowel as vis en vleis wat plaaslik verkry word, sê sy. 𠇊's in Italië, in Maine, kan ons saam met boere werk en ons spyskaart beplan volgens wat beskikbaar en vars is. ”

Die AVPN -sertifisering beskerm 'n voedseltradisie, en dit is 'n goeie ding, maar ek het nog steeds gewonder of die sertifisering, veral in die Verenigde State, meer as 'n bemarkingsinstrument was as enigiets anders.

“ Op 'n manier sê ” Alessandro. Maar die sertifisering kan ons beslis ook help om mense te laat glo dat daar 'n organisasie is wat 'n paar reëls probeer volg om 'n heerlike pizza te maak. ”

'N Pizzeria hoef nie 'n AVPN -sertifisering te hê om goeie pizza te maak nie, maar die beste pizza wat ek in Napels geëet het (by Lombardi in Santa Chiara moet jy daarheen gaan) was van 'n pizzeria sans -sertifisering, maar as jou pizzeria is AVPN -gesertifiseer, die kans is seker dat u waarskynlik sal maak uitstekend pizza. En as dit die geval is, wat is dan verkeerd met 'n paar reëls?


Die onbreekbare reëls van pizza en die groep wat dit maak

33 jaar gelede, in die geboorteplek van pizza, het 'n paar mense besluit dat daar 'n regte en 'n verkeerde manier is om 'n tert te maak.

Ek het die afgelope naweek heerlike pizza geëet in Northampton, Massachusetts, op 'n plek genaamd Joe ’s Caf é. Ek weet: “ Groot pizza ” en “western Mass ” is nie presies sinoniem nie. Maar die paar keer per jaar maak ek dit in Northampton die moeite werd om 'n draai by Joe “'s Special ” (groenrissies en pepperoni) en 'n $ 13 karaf Bourgondië te maak wat die beste beskryf kan word as wyn.

Wat Joe ’s onderskei, is die styl van pizza wat hulle slinger. Gedeeltelik New England-pizza, gedeeltelik Griekse pizza in Boston-styl en gedeeltelik St. Louis-pizza, bied pasteie van Joe geen waarhede oor die pizza van 'n spesifieke streek nie. Hulle is amorf. Wat hulle wel bied, is 'n erkenning: pizza is universeel, en hierdie poliamoreuse vereniging van deegvariëteite wat in die Pioneer Valley plaasvind, is 'n bewys.

Hierdie skrywer hou baie van die idee van 'n pizza wat uit drie afsonderlike tradisies geleen word, maar daar is mense wat ernstig is oor die unieke aard van hul pizza. Diepsinnig ernstig.

Wys die Associazione Verace Pizza Napoletana𠅍ie Ware Napolitaanse pizzavereniging.

Die Associazione Verace Pizza Napoletana is in 1984 in Napels, Italië, gestig met die volgende missie:

Om die Italiaanse en apostroe Napolitaanse pizza en apos (& aposverace pizza napoletana & apos) in Italië en wêreldwyd te bevorder en te beskerm, dit wil sê die tipiese produk wat vervaardig is in ooreenstemming met die eienskappe wat beskryf word in die internasionale regulasies vir die verkryging van 'n kollektiewe handelsmerk & aposTrue Neapolitan Pizza. & apos & quot

In die Associazione ’s 11 bladsye, ses artikels se grondwet, uiteensit verskeie pizza -maksimums:

Eerstens (beide in konstitusie en filosofie), moet 'n taart wat die AVPN -seël van goedkeuring is, een van twee dinge wees: marinara (tamatie, olie, oregano — en nie die droë goed wat agter in jou kas sit nie en#x2014 en knoffel) of Margherita (tamatie, olie, mozzarella of fior di latte, gerasperde kaas en basiliekruid).

Die pizza moet in 'n houtoond gaargemaak word, en die oond, wat 'n dubbelkoepel-oond moet wees, moet gebou word volgens die spesifikasies wat die grondwet beweer dat dit al eeue lank gekuier is. ” produk moet maklik wees om te manipuleer en te vou, en die kors moet smaak soos goed voorbereide gebakte brood. ” marinara, moet die rooi van die tamatie verskyn, en die olie en oregano en knoffel moet perfek saamgevoeg word. ” Vir die Margherita, die mozarella moet eweredig oor die tert versprei word, en die groen van die basiliekruid moet effens donker word tydens die bak. Hierdie reëls is egter vormbaar:

Die vereniging behou die reg voor om variasies van die produk te aanvaar en die egtheid daarvan te erken as hulle deur die Napolitaanse tradisie van pizza's ingelig is en nie in teenstelling is met die gastronomiese reëls nie, met die uitspraak voorbehou aan die Association & aposs -komitee soos bepaal in die eerste &# x201Cdisciplinare ” van die “Verace Pizza Napoletana ”

Die reëls van gastronomie, mense. Invoegsel: trane van vreugde: emoji.

En die vereistes duur voort. Daar is reëls oor die soort meel wat u kan gebruik (koringmeel tipe �, ”) reëls oor die soort water wat u kan gebruik 'n pH van 6,7, wees tussen 20-22 grade Celsius en wees redelik hard ”) daar is reëls oor die sout wat 'n mens kan gebruik (seesout) en daar is reëls oor die soort gis wat 'n mens kan gebruik ( Komprimeerde gis, biologies vervaardig, solied, sag en beige van kleur, met 'n taamlike swak smaak en 'n lae suurgraad moet gebruik word. Gis moet in pakkies van 25-500 gram gekoop word. ”)

U moet ook spesifieke tamaties ('n paar D.O.P.'s aanvaarbaar) en mozzarella gebruik. En u moet waaksaam wees oor watter olie u gebruik (maak seker dat dit bestand is teen hoë temperature). Maar wag, daar is nog meer: ​​As jou basiliekruid nie vars is nie, maak jy nie werklike Napolitaanse pizza. As u oregano nie is nie Origanum vulgare van die Labiatae familie, jy maak nie werklike Napolitaanse pizza. En as u dit nie toelaat nie panetti (deegballetjies) rys in a mattarelle ('n omhulsel vir deegbolletjies, gewoonlik van hout), maak u beslis nie werklike Napolitaanse pizza.

Dit lyk alles oorweldigend, veral as die pizza reeds goed genoeg is om vanself te spreek. Om te verstaan ​​hoekom so baie pizzaiolos onderworpe aan sulke streng standaarde, het ek Clementina en Alessandro Scelsi, die eienaars van 'n AVPN -gesertifiseerde pizzeria in Belfast, Maine, gebel.

Clementina en Alessandro is albei van Italië en#x2014Clementina van Salerno Alessandro van Torino. Alessandro maak die pasteie en hy het sy AVPN -sertifisering in Napels gekry en Clementina bestuur die onderneming. Hulle is beide baie ernstig oor pizza, en net so ernstig oor die AVPN -sertifisering.

Ek dink dit is wonderlik omdat dit verseker dat die pizza eg bly, sê Alessandro. Dit is moeilik in die state, want alles word aangepas en veramerikaniseer. Dit is goed, maar ons wil outentiek wees en pizza maak soos dit 300 jaar gelede in Napels gemaak is. AVPN help ons om by die reëls te hou en outentiek te bly. ”

Clementina het soortgelyke gevoelens.

𠇍ie AVPN -sertifisering help ons om die Napolitaanse pizza -tradisie en -kultuur te versprei. As ons by ons restaurant instap, voel dit asof u in 'n restaurant instap asof u in Italië was. Ons bevorder graag die Italiaanse leefstyl, gesond, eenvoudig en skoon. Alles is outentiek, van nuuts af gemaak, op bestelling gemaak. ”

Clementina sê sy en Alessandro wat albei in DC gewoon en gewerk het voordat hulle uiteindelik in Maine gaan woon het omdat hulle hulle aan Italië herinner het.

In Maine is daar 'n oorvloed vars en organiese produkte, sowel as vis en vleis wat plaaslik verkry word, sê sy. 𠇊's in Italië, in Maine, kan ons saam met boere werk en ons spyskaart beplan volgens wat beskikbaar en vars is. ”

Die AVPN -sertifisering beskerm 'n voedseltradisie, en dit is 'n goeie ding, maar ek het nog steeds gewonder of die sertifisering, veral in die Verenigde State, meer as 'n bemarkingsinstrument was as enigiets anders.

“ Op 'n manier sê ” Alessandro. Maar die sertifisering kan ons beslis ook help om mense te laat glo dat daar 'n organisasie is wat 'n paar reëls probeer volg om 'n heerlike pizza te maak. ”

'N Pizzeria hoef nie 'n AVPN -sertifisering te hê om goeie pizza te maak nie, maar die beste pizza wat ek in Napels geëet het (by Lombardi in Santa Chiara moet jy daarheen gaan) was van 'n pizzeria sans -sertifisering, maar as jou pizzeria is AVPN -gesertifiseer, die kans is seker dat u waarskynlik sal maak uitstekend pizza. En as dit die geval is, wat is dan verkeerd met 'n paar reëls?


Die onbreekbare reëls van pizza en die groep wat dit maak

33 jaar gelede, in die geboorteplek van pizza, het 'n paar mense besluit dat daar 'n regte en 'n verkeerde manier is om 'n tert te maak.

Ek het die afgelope naweek heerlike pizza geëet in Northampton, Massachusetts, op 'n plek genaamd Joe ’s Caf é. Ek weet: “ Groot pizza ” en “western Mass ” is nie presies sinoniem nie. Maar die paar keer per jaar maak ek dit in Northampton die moeite werd om 'n draai by Joe “'s Special ” (groenrissies en pepperoni) en 'n $ 13 karaf Bourgondië te maak wat die beste beskryf kan word as wyn.

Wat Joe ’s onderskei, is die styl van pizza wat hulle slinger. Gedeeltelik New England-pizza, gedeeltelik Griekse pizza in Boston-styl en gedeeltelik St. Louis-pizza, bied Joe's-pasteie geen waarhede oor die pizza van 'n spesifieke streek nie. Hulle is amorf. What they do offer is an admission: pizza is universal, and this polyamorous union of dough varietals taking place in the Pioneer Valley is proof.

While this writer likes very much the idea of a pizza that borrows from three separate traditions, there are some people who are serious about the singular nature of their pizza. Profoundly serious.

Cue the Associazione Verace Pizza Napoletana—the True Neapolitan Pizza Association.

Die Associazione Verace Pizza Napoletana was established in 1984 in Naples, Italy with this mission:

"To promote and protect in Italy and worldwide the &apostrue Neapolitan pizza&apos (&aposverace pizza napoletana&apos), i.e. the typical product made in accordance with the characteristics described in the International Regulations for obtaining a collective brand mark &aposTrue Neapolitan Pizza.&apos"

In die Associazione’s 11 page, six article constitution they lay out several pizza maxims:

First (both in constitution and philosophy), a pie worthy of the AVPN seal of approval must be one of two things: marinara (tomato, oil, oregano𠅊nd not that dry stuff sitting in the back of your cupboard𠅊nd garlic) or Margherita (tomato, oil, mozzarella or fior di latte, grated cheese and basil).

The pizza must be cooked in a wood-fired oven, and that oven, which must be a double-dome-style oven, must be built to the specifications that the constitution claims have been “unchanged for centuries.” The end product must be �sy to manipulate and fold,” and the crust should taste like “well-prepared, baked bread.” For the marinara, the red of the tomato must present itself, and the oil and oregano and garlic must be “perfectly amalgamated.” For the Margherita, the mozarella must be evenly distributed across the pie, and the green of the basil must darken a bit during the bake. These rules are, however, malleable:

The association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association&aposs committee as stipulated in the first 𠇍isciplinare” of the “Verace Pizza Napoletana”

The rules of gastronomy, people. Insert :tears of joy: emoji.

And the requirements continue. There are rules about the kind of flour one can use (wheat flour type �,”) rules about the kind of water one can use (𠇏it for human consumption”—thanks guys𠅌ontain no gas, have a pH of 6.7, be between 20-22 degrees Celsius, and be “moderately hard”) there are rules about the kind of salt one can use (sea salt) and there are rules about the kind of yeast one can use (𠇌ompressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams.”)

You also have to use specific tomatoes (a few D.O.P.s are acceptable) and mozzarella. And you should be vigilant about which oil you use (make sure it’s resistant to high temperatures). But wait, there’s more: If your basil isn’t fresh, you’re not making werklike Neapolitan pizza. If your oregano isn’t Origanum vulgare from the Labiatae family, you’re not making werklike Neapolitan pizza. And if you’re not letting your panetti (dough balls) rise in a mattarelle (a case to hold dough balls, usually made of wood), you’re most certainly not making werklike Neapolitan pizza.

It all seems overwhelming, especially if the pizza is already good enough to speak for itself. To understand why so many pizzaiolos subject themselves to such strict standards, I called up Clementina and Alessandro Scelsi, the owners of an AVPN certified pizzeria in Belfast, Maine called Meanwhile in Belfast (yes, there is world class pizza to be eaten in Maine).

Clementina and Alessandro are both from Italy𠅌lementina from Salerno Alessandro from Torino. Alessandro makes the pies—he got his AVPN certification in Naples𠅊nd Clementina runs the business. They’re both very serious about pizza, and equally as serious about the AVPN certification.

“I think it’s great because it makes sure the pizza stays authentic,” says Alessandro. “It’s hard in the states because everything gets modified and Americanized. Which is OK, but we want to be authentic and make pizza like it was made 300 years ago in Naples. AVPN helps us stick to the rules and stay authentic.”

Clementina has similar feelings.

“The AVPN certification helps us to spread the Neapolitan pizza tradition and culture. Walking into our restaurant feels like walking into a restaurant as if you were in Italy. We like to promote the Italian lifestyle—healthy, simple, and clean. Everything is authentic, made from scratch, made to order.”

Clementina says she and Alessandro—who both lived and worked in D.C. before eventually settling in Maine𠅌hose Maine because it reminded them of Italy.

“In Maine, there is an abundance of fresh and organic produce, as well as locally sourced fish and meat,” she says. 𠇊s in Italy, in Maine we can work with farmers and plan our menu according to what is available and fresh.”

The AVPN certification protects a food tradition and that is a good thing, but I still wondered if𠅎specially in the United States—the certification functioned more as a marketing tool than anything else.

“In a way,” says Alessandro. 𠇋ut the certification can also definitely help us make people believe that there’s an organization that’s trying to follow some rules to make great pizza.”

A pizzeria does not need to be AVPN certified to make great pizza—the best pizza I ate in Naples (at Lombardi a Santa Chiara you should go there) was from a pizzeria sans certification𠅋ut if your pizzeria is AVPN certified, the odds say you’re probably making uitstekend pizza. And if that’s the case, what’s wrong with a couple of rules?


The Unbreakable Rules of Pizza and the Group That Makes Them

33 years ago in the birthplace of pizza, a few people decided that there was a right way and a wrong way to make a pie.

I ate some great pizza in Northampton, Massachusetts last weekend at a place called Joe’s Café. I know: “great pizza” and “western Mass” aren’t exactly synonymous. But the few times a year I’m in Northampton I make it a point to pop by Joe’s for a “Joe’s Special” (green peppers and pepperoni) and a $13 carafe of Burgundy that can best be described as wine.

What sets Joe’s apart is the style of pizza they sling. Part New England bar pizza, part Greater Boston-style Greek pizza, and part St. Louis pizza, Joe’s pies don’t offer any truths about the pizza of a specific region. They’re amorphous. What they do offer is an admission: pizza is universal, and this polyamorous union of dough varietals taking place in the Pioneer Valley is proof.

While this writer likes very much the idea of a pizza that borrows from three separate traditions, there are some people who are serious about the singular nature of their pizza. Profoundly serious.

Cue the Associazione Verace Pizza Napoletana—the True Neapolitan Pizza Association.

Die Associazione Verace Pizza Napoletana was established in 1984 in Naples, Italy with this mission:

"To promote and protect in Italy and worldwide the &apostrue Neapolitan pizza&apos (&aposverace pizza napoletana&apos), i.e. the typical product made in accordance with the characteristics described in the International Regulations for obtaining a collective brand mark &aposTrue Neapolitan Pizza.&apos"

In die Associazione’s 11 page, six article constitution they lay out several pizza maxims:

First (both in constitution and philosophy), a pie worthy of the AVPN seal of approval must be one of two things: marinara (tomato, oil, oregano𠅊nd not that dry stuff sitting in the back of your cupboard𠅊nd garlic) or Margherita (tomato, oil, mozzarella or fior di latte, grated cheese and basil).

The pizza must be cooked in a wood-fired oven, and that oven, which must be a double-dome-style oven, must be built to the specifications that the constitution claims have been “unchanged for centuries.” The end product must be �sy to manipulate and fold,” and the crust should taste like “well-prepared, baked bread.” For the marinara, the red of the tomato must present itself, and the oil and oregano and garlic must be “perfectly amalgamated.” For the Margherita, the mozarella must be evenly distributed across the pie, and the green of the basil must darken a bit during the bake. These rules are, however, malleable:

The association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association&aposs committee as stipulated in the first 𠇍isciplinare” of the “Verace Pizza Napoletana”

The rules of gastronomy, people. Insert :tears of joy: emoji.

And the requirements continue. There are rules about the kind of flour one can use (wheat flour type �,”) rules about the kind of water one can use (𠇏it for human consumption”—thanks guys𠅌ontain no gas, have a pH of 6.7, be between 20-22 degrees Celsius, and be “moderately hard”) there are rules about the kind of salt one can use (sea salt) and there are rules about the kind of yeast one can use (𠇌ompressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams.”)

You also have to use specific tomatoes (a few D.O.P.s are acceptable) and mozzarella. And you should be vigilant about which oil you use (make sure it’s resistant to high temperatures). But wait, there’s more: If your basil isn’t fresh, you’re not making werklike Neapolitan pizza. If your oregano isn’t Origanum vulgare from the Labiatae family, you’re not making werklike Neapolitan pizza. And if you’re not letting your panetti (dough balls) rise in a mattarelle (a case to hold dough balls, usually made of wood), you’re most certainly not making werklike Neapolitan pizza.

It all seems overwhelming, especially if the pizza is already good enough to speak for itself. To understand why so many pizzaiolos subject themselves to such strict standards, I called up Clementina and Alessandro Scelsi, the owners of an AVPN certified pizzeria in Belfast, Maine called Meanwhile in Belfast (yes, there is world class pizza to be eaten in Maine).

Clementina and Alessandro are both from Italy𠅌lementina from Salerno Alessandro from Torino. Alessandro makes the pies—he got his AVPN certification in Naples𠅊nd Clementina runs the business. They’re both very serious about pizza, and equally as serious about the AVPN certification.

“I think it’s great because it makes sure the pizza stays authentic,” says Alessandro. “It’s hard in the states because everything gets modified and Americanized. Which is OK, but we want to be authentic and make pizza like it was made 300 years ago in Naples. AVPN helps us stick to the rules and stay authentic.”

Clementina has similar feelings.

“The AVPN certification helps us to spread the Neapolitan pizza tradition and culture. Walking into our restaurant feels like walking into a restaurant as if you were in Italy. We like to promote the Italian lifestyle—healthy, simple, and clean. Everything is authentic, made from scratch, made to order.”

Clementina says she and Alessandro—who both lived and worked in D.C. before eventually settling in Maine𠅌hose Maine because it reminded them of Italy.

“In Maine, there is an abundance of fresh and organic produce, as well as locally sourced fish and meat,” she says. 𠇊s in Italy, in Maine we can work with farmers and plan our menu according to what is available and fresh.”

The AVPN certification protects a food tradition and that is a good thing, but I still wondered if𠅎specially in the United States—the certification functioned more as a marketing tool than anything else.

“In a way,” says Alessandro. 𠇋ut the certification can also definitely help us make people believe that there’s an organization that’s trying to follow some rules to make great pizza.”

A pizzeria does not need to be AVPN certified to make great pizza—the best pizza I ate in Naples (at Lombardi a Santa Chiara you should go there) was from a pizzeria sans certification𠅋ut if your pizzeria is AVPN certified, the odds say you’re probably making uitstekend pizza. And if that’s the case, what’s wrong with a couple of rules?


The Unbreakable Rules of Pizza and the Group That Makes Them

33 years ago in the birthplace of pizza, a few people decided that there was a right way and a wrong way to make a pie.

I ate some great pizza in Northampton, Massachusetts last weekend at a place called Joe’s Café. I know: “great pizza” and “western Mass” aren’t exactly synonymous. But the few times a year I’m in Northampton I make it a point to pop by Joe’s for a “Joe’s Special” (green peppers and pepperoni) and a $13 carafe of Burgundy that can best be described as wine.

What sets Joe’s apart is the style of pizza they sling. Part New England bar pizza, part Greater Boston-style Greek pizza, and part St. Louis pizza, Joe’s pies don’t offer any truths about the pizza of a specific region. They’re amorphous. What they do offer is an admission: pizza is universal, and this polyamorous union of dough varietals taking place in the Pioneer Valley is proof.

While this writer likes very much the idea of a pizza that borrows from three separate traditions, there are some people who are serious about the singular nature of their pizza. Profoundly serious.

Cue the Associazione Verace Pizza Napoletana—the True Neapolitan Pizza Association.

Die Associazione Verace Pizza Napoletana was established in 1984 in Naples, Italy with this mission:

"To promote and protect in Italy and worldwide the &apostrue Neapolitan pizza&apos (&aposverace pizza napoletana&apos), i.e. the typical product made in accordance with the characteristics described in the International Regulations for obtaining a collective brand mark &aposTrue Neapolitan Pizza.&apos"

In die Associazione’s 11 page, six article constitution they lay out several pizza maxims:

First (both in constitution and philosophy), a pie worthy of the AVPN seal of approval must be one of two things: marinara (tomato, oil, oregano𠅊nd not that dry stuff sitting in the back of your cupboard𠅊nd garlic) or Margherita (tomato, oil, mozzarella or fior di latte, grated cheese and basil).

The pizza must be cooked in a wood-fired oven, and that oven, which must be a double-dome-style oven, must be built to the specifications that the constitution claims have been “unchanged for centuries.” The end product must be �sy to manipulate and fold,” and the crust should taste like “well-prepared, baked bread.” For the marinara, the red of the tomato must present itself, and the oil and oregano and garlic must be “perfectly amalgamated.” For the Margherita, the mozarella must be evenly distributed across the pie, and the green of the basil must darken a bit during the bake. These rules are, however, malleable:

The association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association&aposs committee as stipulated in the first 𠇍isciplinare” of the “Verace Pizza Napoletana”

The rules of gastronomy, people. Insert :tears of joy: emoji.

And the requirements continue. There are rules about the kind of flour one can use (wheat flour type �,”) rules about the kind of water one can use (𠇏it for human consumption”—thanks guys𠅌ontain no gas, have a pH of 6.7, be between 20-22 degrees Celsius, and be “moderately hard”) there are rules about the kind of salt one can use (sea salt) and there are rules about the kind of yeast one can use (𠇌ompressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams.”)

You also have to use specific tomatoes (a few D.O.P.s are acceptable) and mozzarella. And you should be vigilant about which oil you use (make sure it’s resistant to high temperatures). But wait, there’s more: If your basil isn’t fresh, you’re not making werklike Neapolitan pizza. If your oregano isn’t Origanum vulgare from the Labiatae family, you’re not making werklike Neapolitan pizza. And if you’re not letting your panetti (dough balls) rise in a mattarelle (a case to hold dough balls, usually made of wood), you’re most certainly not making werklike Neapolitan pizza.

It all seems overwhelming, especially if the pizza is already good enough to speak for itself. To understand why so many pizzaiolos subject themselves to such strict standards, I called up Clementina and Alessandro Scelsi, the owners of an AVPN certified pizzeria in Belfast, Maine called Meanwhile in Belfast (yes, there is world class pizza to be eaten in Maine).

Clementina and Alessandro are both from Italy𠅌lementina from Salerno Alessandro from Torino. Alessandro makes the pies—he got his AVPN certification in Naples𠅊nd Clementina runs the business. They’re both very serious about pizza, and equally as serious about the AVPN certification.

“I think it’s great because it makes sure the pizza stays authentic,” says Alessandro. “It’s hard in the states because everything gets modified and Americanized. Which is OK, but we want to be authentic and make pizza like it was made 300 years ago in Naples. AVPN helps us stick to the rules and stay authentic.”

Clementina has similar feelings.

“The AVPN certification helps us to spread the Neapolitan pizza tradition and culture. Walking into our restaurant feels like walking into a restaurant as if you were in Italy. We like to promote the Italian lifestyle—healthy, simple, and clean. Everything is authentic, made from scratch, made to order.”

Clementina says she and Alessandro—who both lived and worked in D.C. before eventually settling in Maine𠅌hose Maine because it reminded them of Italy.

“In Maine, there is an abundance of fresh and organic produce, as well as locally sourced fish and meat,” she says. 𠇊s in Italy, in Maine we can work with farmers and plan our menu according to what is available and fresh.”

The AVPN certification protects a food tradition and that is a good thing, but I still wondered if𠅎specially in the United States—the certification functioned more as a marketing tool than anything else.

“In a way,” says Alessandro. 𠇋ut the certification can also definitely help us make people believe that there’s an organization that’s trying to follow some rules to make great pizza.”

A pizzeria does not need to be AVPN certified to make great pizza—the best pizza I ate in Naples (at Lombardi a Santa Chiara you should go there) was from a pizzeria sans certification𠅋ut if your pizzeria is AVPN certified, the odds say you’re probably making uitstekend pizza. And if that’s the case, what’s wrong with a couple of rules?


The Unbreakable Rules of Pizza and the Group That Makes Them

33 years ago in the birthplace of pizza, a few people decided that there was a right way and a wrong way to make a pie.

I ate some great pizza in Northampton, Massachusetts last weekend at a place called Joe’s Café. I know: “great pizza” and “western Mass” aren’t exactly synonymous. But the few times a year I’m in Northampton I make it a point to pop by Joe’s for a “Joe’s Special” (green peppers and pepperoni) and a $13 carafe of Burgundy that can best be described as wine.

What sets Joe’s apart is the style of pizza they sling. Part New England bar pizza, part Greater Boston-style Greek pizza, and part St. Louis pizza, Joe’s pies don’t offer any truths about the pizza of a specific region. They’re amorphous. What they do offer is an admission: pizza is universal, and this polyamorous union of dough varietals taking place in the Pioneer Valley is proof.

While this writer likes very much the idea of a pizza that borrows from three separate traditions, there are some people who are serious about the singular nature of their pizza. Profoundly serious.

Cue the Associazione Verace Pizza Napoletana—the True Neapolitan Pizza Association.

Die Associazione Verace Pizza Napoletana was established in 1984 in Naples, Italy with this mission:

"To promote and protect in Italy and worldwide the &apostrue Neapolitan pizza&apos (&aposverace pizza napoletana&apos), i.e. the typical product made in accordance with the characteristics described in the International Regulations for obtaining a collective brand mark &aposTrue Neapolitan Pizza.&apos"

In die Associazione’s 11 page, six article constitution they lay out several pizza maxims:

First (both in constitution and philosophy), a pie worthy of the AVPN seal of approval must be one of two things: marinara (tomato, oil, oregano𠅊nd not that dry stuff sitting in the back of your cupboard𠅊nd garlic) or Margherita (tomato, oil, mozzarella or fior di latte, grated cheese and basil).

The pizza must be cooked in a wood-fired oven, and that oven, which must be a double-dome-style oven, must be built to the specifications that the constitution claims have been “unchanged for centuries.” The end product must be �sy to manipulate and fold,” and the crust should taste like “well-prepared, baked bread.” For the marinara, the red of the tomato must present itself, and the oil and oregano and garlic must be “perfectly amalgamated.” For the Margherita, the mozarella must be evenly distributed across the pie, and the green of the basil must darken a bit during the bake. These rules are, however, malleable:

The association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association&aposs committee as stipulated in the first 𠇍isciplinare” of the “Verace Pizza Napoletana”

The rules of gastronomy, people. Insert :tears of joy: emoji.

And the requirements continue. There are rules about the kind of flour one can use (wheat flour type �,”) rules about the kind of water one can use (𠇏it for human consumption”—thanks guys𠅌ontain no gas, have a pH of 6.7, be between 20-22 degrees Celsius, and be “moderately hard”) there are rules about the kind of salt one can use (sea salt) and there are rules about the kind of yeast one can use (𠇌ompressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams.”)

You also have to use specific tomatoes (a few D.O.P.s are acceptable) and mozzarella. And you should be vigilant about which oil you use (make sure it’s resistant to high temperatures). But wait, there’s more: If your basil isn’t fresh, you’re not making werklike Neapolitan pizza. If your oregano isn’t Origanum vulgare from the Labiatae family, you’re not making werklike Neapolitan pizza. And if you’re not letting your panetti (dough balls) rise in a mattarelle (a case to hold dough balls, usually made of wood), you’re most certainly not making werklike Neapolitan pizza.

It all seems overwhelming, especially if the pizza is already good enough to speak for itself. To understand why so many pizzaiolos subject themselves to such strict standards, I called up Clementina and Alessandro Scelsi, the owners of an AVPN certified pizzeria in Belfast, Maine called Meanwhile in Belfast (yes, there is world class pizza to be eaten in Maine).

Clementina and Alessandro are both from Italy𠅌lementina from Salerno Alessandro from Torino. Alessandro makes the pies—he got his AVPN certification in Naples𠅊nd Clementina runs the business. They’re both very serious about pizza, and equally as serious about the AVPN certification.

“I think it’s great because it makes sure the pizza stays authentic,” says Alessandro. “It’s hard in the states because everything gets modified and Americanized. Which is OK, but we want to be authentic and make pizza like it was made 300 years ago in Naples. AVPN helps us stick to the rules and stay authentic.”

Clementina has similar feelings.

“The AVPN certification helps us to spread the Neapolitan pizza tradition and culture. Walking into our restaurant feels like walking into a restaurant as if you were in Italy. We like to promote the Italian lifestyle—healthy, simple, and clean. Everything is authentic, made from scratch, made to order.”

Clementina says she and Alessandro—who both lived and worked in D.C. before eventually settling in Maine𠅌hose Maine because it reminded them of Italy.

“In Maine, there is an abundance of fresh and organic produce, as well as locally sourced fish and meat,” she says. 𠇊s in Italy, in Maine we can work with farmers and plan our menu according to what is available and fresh.”

The AVPN certification protects a food tradition and that is a good thing, but I still wondered if𠅎specially in the United States—the certification functioned more as a marketing tool than anything else.

“In a way,” says Alessandro. 𠇋ut the certification can also definitely help us make people believe that there’s an organization that’s trying to follow some rules to make great pizza.”

A pizzeria does not need to be AVPN certified to make great pizza—the best pizza I ate in Naples (at Lombardi a Santa Chiara you should go there) was from a pizzeria sans certification𠅋ut if your pizzeria is AVPN certified, the odds say you’re probably making uitstekend pizza. And if that’s the case, what’s wrong with a couple of rules?


The Unbreakable Rules of Pizza and the Group That Makes Them

33 years ago in the birthplace of pizza, a few people decided that there was a right way and a wrong way to make a pie.

I ate some great pizza in Northampton, Massachusetts last weekend at a place called Joe’s Café. I know: “great pizza” and “western Mass” aren’t exactly synonymous. But the few times a year I’m in Northampton I make it a point to pop by Joe’s for a “Joe’s Special” (green peppers and pepperoni) and a $13 carafe of Burgundy that can best be described as wine.

What sets Joe’s apart is the style of pizza they sling. Part New England bar pizza, part Greater Boston-style Greek pizza, and part St. Louis pizza, Joe’s pies don’t offer any truths about the pizza of a specific region. They’re amorphous. What they do offer is an admission: pizza is universal, and this polyamorous union of dough varietals taking place in the Pioneer Valley is proof.

While this writer likes very much the idea of a pizza that borrows from three separate traditions, there are some people who are serious about the singular nature of their pizza. Profoundly serious.

Cue the Associazione Verace Pizza Napoletana—the True Neapolitan Pizza Association.

Die Associazione Verace Pizza Napoletana was established in 1984 in Naples, Italy with this mission:

"To promote and protect in Italy and worldwide the &apostrue Neapolitan pizza&apos (&aposverace pizza napoletana&apos), i.e. the typical product made in accordance with the characteristics described in the International Regulations for obtaining a collective brand mark &aposTrue Neapolitan Pizza.&apos"

In die Associazione’s 11 page, six article constitution they lay out several pizza maxims:

First (both in constitution and philosophy), a pie worthy of the AVPN seal of approval must be one of two things: marinara (tomato, oil, oregano𠅊nd not that dry stuff sitting in the back of your cupboard𠅊nd garlic) or Margherita (tomato, oil, mozzarella or fior di latte, grated cheese and basil).

The pizza must be cooked in a wood-fired oven, and that oven, which must be a double-dome-style oven, must be built to the specifications that the constitution claims have been “unchanged for centuries.” The end product must be �sy to manipulate and fold,” and the crust should taste like “well-prepared, baked bread.” For the marinara, the red of the tomato must present itself, and the oil and oregano and garlic must be “perfectly amalgamated.” For the Margherita, the mozarella must be evenly distributed across the pie, and the green of the basil must darken a bit during the bake. These rules are, however, malleable:

The association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association&aposs committee as stipulated in the first 𠇍isciplinare” of the “Verace Pizza Napoletana”

The rules of gastronomy, people. Insert :tears of joy: emoji.

And the requirements continue. There are rules about the kind of flour one can use (wheat flour type �,”) rules about the kind of water one can use (𠇏it for human consumption”—thanks guys𠅌ontain no gas, have a pH of 6.7, be between 20-22 degrees Celsius, and be “moderately hard”) there are rules about the kind of salt one can use (sea salt) and there are rules about the kind of yeast one can use (𠇌ompressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams.”)

You also have to use specific tomatoes (a few D.O.P.s are acceptable) and mozzarella. And you should be vigilant about which oil you use (make sure it’s resistant to high temperatures). But wait, there’s more: If your basil isn’t fresh, you’re not making werklike Neapolitan pizza. If your oregano isn’t Origanum vulgare from the Labiatae family, you’re not making werklike Neapolitan pizza. And if you’re not letting your panetti (dough balls) rise in a mattarelle (a case to hold dough balls, usually made of wood), you’re most certainly not making werklike Neapolitan pizza.

It all seems overwhelming, especially if the pizza is already good enough to speak for itself. To understand why so many pizzaiolos subject themselves to such strict standards, I called up Clementina and Alessandro Scelsi, the owners of an AVPN certified pizzeria in Belfast, Maine called Meanwhile in Belfast (yes, there is world class pizza to be eaten in Maine).

Clementina and Alessandro are both from Italy𠅌lementina from Salerno Alessandro from Torino. Alessandro makes the pies—he got his AVPN certification in Naples𠅊nd Clementina runs the business. They’re both very serious about pizza, and equally as serious about the AVPN certification.

“I think it’s great because it makes sure the pizza stays authentic,” says Alessandro. “It’s hard in the states because everything gets modified and Americanized. Which is OK, but we want to be authentic and make pizza like it was made 300 years ago in Naples. AVPN helps us stick to the rules and stay authentic.”

Clementina has similar feelings.

“The AVPN certification helps us to spread the Neapolitan pizza tradition and culture. Walking into our restaurant feels like walking into a restaurant as if you were in Italy. We like to promote the Italian lifestyle—healthy, simple, and clean. Everything is authentic, made from scratch, made to order.”

Clementina says she and Alessandro—who both lived and worked in D.C. before eventually settling in Maine𠅌hose Maine because it reminded them of Italy.

“In Maine, there is an abundance of fresh and organic produce, as well as locally sourced fish and meat,” she says. 𠇊s in Italy, in Maine we can work with farmers and plan our menu according to what is available and fresh.”

The AVPN certification protects a food tradition and that is a good thing, but I still wondered if𠅎specially in the United States—the certification functioned more as a marketing tool than anything else.

“In a way,” says Alessandro. 𠇋ut the certification can also definitely help us make people believe that there’s an organization that’s trying to follow some rules to make great pizza.”

A pizzeria does not need to be AVPN certified to make great pizza—the best pizza I ate in Naples (at Lombardi a Santa Chiara you should go there) was from a pizzeria sans certification𠅋ut if your pizzeria is AVPN certified, the odds say you’re probably making uitstekend pizza. And if that’s the case, what’s wrong with a couple of rules?


The Unbreakable Rules of Pizza and the Group That Makes Them

33 years ago in the birthplace of pizza, a few people decided that there was a right way and a wrong way to make a pie.

I ate some great pizza in Northampton, Massachusetts last weekend at a place called Joe’s Café. I know: “great pizza” and “western Mass” aren’t exactly synonymous. But the few times a year I’m in Northampton I make it a point to pop by Joe’s for a “Joe’s Special” (green peppers and pepperoni) and a $13 carafe of Burgundy that can best be described as wine.

What sets Joe’s apart is the style of pizza they sling. Part New England bar pizza, part Greater Boston-style Greek pizza, and part St. Louis pizza, Joe’s pies don’t offer any truths about the pizza of a specific region. They’re amorphous. What they do offer is an admission: pizza is universal, and this polyamorous union of dough varietals taking place in the Pioneer Valley is proof.

While this writer likes very much the idea of a pizza that borrows from three separate traditions, there are some people who are serious about the singular nature of their pizza. Profoundly serious.

Cue the Associazione Verace Pizza Napoletana—the True Neapolitan Pizza Association.

Die Associazione Verace Pizza Napoletana was established in 1984 in Naples, Italy with this mission:

"To promote and protect in Italy and worldwide the &apostrue Neapolitan pizza&apos (&aposverace pizza napoletana&apos), i.e. the typical product made in accordance with the characteristics described in the International Regulations for obtaining a collective brand mark &aposTrue Neapolitan Pizza.&apos"

In die Associazione’s 11 page, six article constitution they lay out several pizza maxims:

First (both in constitution and philosophy), a pie worthy of the AVPN seal of approval must be one of two things: marinara (tomato, oil, oregano𠅊nd not that dry stuff sitting in the back of your cupboard𠅊nd garlic) or Margherita (tomato, oil, mozzarella or fior di latte, grated cheese and basil).

The pizza must be cooked in a wood-fired oven, and that oven, which must be a double-dome-style oven, must be built to the specifications that the constitution claims have been “unchanged for centuries.” The end product must be �sy to manipulate and fold,” and the crust should taste like “well-prepared, baked bread.” For the marinara, the red of the tomato must present itself, and the oil and oregano and garlic must be “perfectly amalgamated.” For the Margherita, the mozarella must be evenly distributed across the pie, and the green of the basil must darken a bit during the bake. These rules are, however, malleable:

The association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association&aposs committee as stipulated in the first 𠇍isciplinare” of the “Verace Pizza Napoletana”

The rules of gastronomy, people. Insert :tears of joy: emoji.

And the requirements continue. There are rules about the kind of flour one can use (wheat flour type �,”) rules about the kind of water one can use (𠇏it for human consumption”—thanks guys𠅌ontain no gas, have a pH of 6.7, be between 20-22 degrees Celsius, and be “moderately hard”) there are rules about the kind of salt one can use (sea salt) and there are rules about the kind of yeast one can use (𠇌ompressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams.”)

You also have to use specific tomatoes (a few D.O.P.s are acceptable) and mozzarella. And you should be vigilant about which oil you use (make sure it’s resistant to high temperatures). But wait, there’s more: If your basil isn’t fresh, you’re not making werklike Neapolitan pizza. If your oregano isn’t Origanum vulgare from the Labiatae family, you’re not making werklike Neapolitan pizza. And if you’re not letting your panetti (dough balls) rise in a mattarelle (a case to hold dough balls, usually made of wood), you’re most certainly not making werklike Neapolitan pizza.

It all seems overwhelming, especially if the pizza is already good enough to speak for itself. To understand why so many pizzaiolos subject themselves to such strict standards, I called up Clementina and Alessandro Scelsi, the owners of an AVPN certified pizzeria in Belfast, Maine called Meanwhile in Belfast (yes, there is world class pizza to be eaten in Maine).

Clementina and Alessandro are both from Italy𠅌lementina from Salerno Alessandro from Torino. Alessandro maak die pasteie en hy het sy AVPN -sertifisering in Napels gekry en Clementina bestuur die onderneming. Hulle is beide baie ernstig oor pizza, en net so ernstig oor die AVPN -sertifisering.

Ek dink dit is wonderlik omdat dit verseker dat die pizza eg bly, sê Alessandro. Dit is moeilik in die state, want alles word aangepas en veramerikaniseer. Dit is goed, maar ons wil outentiek wees en pizza maak soos dit 300 jaar gelede in Napels gemaak is. AVPN help ons om by die reëls te hou en outentiek te bly. ”

Clementina het soortgelyke gevoelens.

𠇍ie AVPN -sertifisering help ons om die Napolitaanse pizza -tradisie en -kultuur te versprei. As ons by ons restaurant instap, voel dit asof u in 'n restaurant instap asof u in Italië was. Ons bevorder graag die Italiaanse leefstyl, gesond, eenvoudig en skoon. Alles is outentiek, van nuuts af gemaak, op bestelling gemaak. ”

Clementina sê sy en Alessandro wat albei in DC gewoon en gewerk het voordat hulle uiteindelik in Maine gaan woon het omdat hulle hulle aan Italië herinner het.

In Maine is daar 'n oorvloed vars en organiese produkte, sowel as vis en vleis wat plaaslik verkry word, sê sy. 𠇊's in Italië, in Maine, kan ons saam met boere werk en ons spyskaart beplan volgens wat beskikbaar en vars is. ”

Die AVPN -sertifisering beskerm 'n voedseltradisie, en dit is 'n goeie ding, maar ek het nog steeds gewonder of die sertifisering, veral in die Verenigde State, meer as 'n bemarkingsinstrument was as enigiets anders.

“ Op 'n manier sê ” Alessandro. Maar die sertifisering kan ons beslis ook help om mense te laat glo dat daar 'n organisasie is wat 'n paar reëls probeer volg om 'n heerlike pizza te maak. ”

'N Pizzeria hoef nie 'n AVPN -sertifisering te hê om goeie pizza te maak nie, maar die beste pizza wat ek in Napels geëet het (by Lombardi in Santa Chiara moet jy daarheen gaan) was van 'n pizzeria sans -sertifisering, maar as jou pizzeria is AVPN -gesertifiseer, die kans is seker dat u waarskynlik sal maak uitstekend pizza. En as dit die geval is, wat is dan verkeerd met 'n paar reëls?