Ananász, csirkemájas ragu vagy szarvaspörkölt, mi kell még egy igazán jó pizzához? Ha az olaszokat kérdezed, máris sikeresen elvágtad magad, étkezésben nem ismernek viccet, még kevésbé pizzában.
Bár üdülőhelyek környékén becsúszhat egy-egy egzotikus sültkrumplis darab, a tradíciók erősen tartják magukat. Kezdjük egyből a decemberben EU védelem alá került pizzákkal, aztán jöhet a többi, amíg degeszre nem esszük magunkat.
A nápolyi pizza
A Stg [specialità tradizionale garantita] vagy TSG [Traditional Speciality Guaranteed] védjegy három nápolyi fajtát illet meg:
- pizza marinara, amibe fokhagymát raknak (paradicsom és oregánó mellett)
- pizza Margherita, ami paradicsom, mozzarella és bazsalikom feltétekkel készül
- pizza Margherita extra, amire csíkokra vágott mozzarellát raknak.
A nápolyi pizza szabványos hozzávalói: durum liszt, friss élesztő, víz, tengeri só, extra szűz olivaolaj, mozzarella di buffala és San Marzano paradicsom (amit maximum 8mm vastagra szabad vágni). A tészta nem lehet vastagabb 3 milliméternél, a széle (pereme) pedig 1 és 2 cm közötti. Miután kézzel (!) kinyújtottad a tésztát, már csak egy kőtömböt kell kerítened és már készítheted is rajta a nápolyi pizzát – egy fa tüzelésű kemencében. (Vegyél példát a Da Micheleről!)
Gyakori pizzafajták
Persze, ha pár év után ráuntál az egyszerű, de annál finomabb EU-szabvány pizzádra, akkor van még választék a klasszikus pizzafajták között, szigorúan a következő fő összetevőkkel:
- Quattro stagioni (négy évszak): paradicsom, mozzarella, articsóka, gomba, oliva (fekete) és sonka (prosciutto cotto)
- Quattro formaggi (négy sajtos): paradicsom, mozzarella, emmentáli, gorgonzola, juhsajt
- Parmigiana (padlizsános): paradicsom, mozzarella, padlizsán, bazsalikom, parmezán
- Romana: mozzarella, paradicsom, oregánó, szardella
- Capricciosa: sonka, gomba, articsóka, oliva (fekete), mozzarella, paradicsom
Kellő gasztrosznobizmussal mostantól lehet fikázni a pizzériákat, de nem ragaszkodunk hozzá. Ha viszont máshogyan készítitek a klasszikusokat, ne csodálkozzatok, ha lecsap rátok a Pizzarendőrség! ;)
Lentebb még vitatkozhatunk arról, hogy a puha (nápolyi) vagy a ropogós pizza-tészta a jobb (ez utóbbi Lazio, Róma környékén népszerűbb), esetleg a vékony, vagy a vastag? Én már csak a vékony puhára szavazok :-D
photo credit: Gartpa, Iced Soul


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