Приготовьте собственную пиццу легко и интересно с помощью книги "The Little Pizza Cookbook". В комплекте с более чем 70 вкусными и легкими в употреблении рецептами эта книга превратит вашу домашнюю кухню в итальянскую пиццерию. От классической "Маргарита" до захватывающей современной пиццы, вы найдете начинки, которые подходят всем.
Cooking your own pizza is easy and lots of fun with the The Little Pizza Cookbook. Packed with more than 70 delicious, easy-to-follow recipes, this book will turn your home kitchen into an Italian pizzeria. From a classic margherita to exciting contemporary pizzas, you'll find toppings to suit everyone.
Pizza began life as a fast food, eaten hot on the backstreets of Naples. Today it is found all over the world, but it is still in Naples that skilled pizzaioli (pizza-makers) use wonderful local tomatoes, mozzarella cheese and basil to produce the finest of pizzas.
Pizza, in the sense of a flat bread covered with toppings, has probably been around since the ancient Greeks and Romans, and many regions developed their own versions. However, it is the pizza of Naples that has come to be regarded as the true pizza. The first Neapolitan pizzas were white, made with garlic, lard, salt and anchovies. It was the tomato that was to transform pizza and the Neapolitans were the first Europeans to embrace this new fruit, growing them from seeds brought from the New World. The first tomato pizza was probably the classic marinara.
By the mid-nineteenth century, pizzerias had opened in Naples and wandering vendors sold slices to people on the streets. A way of life was born for the Neapolitans and their pizza began to achieve wider notoriety, with visitors venturing into poor neighbourhoods to sample this new food. When Queen Margherita visited in 1889, she too wanted to try the famous pizza. A pizzaiolo named Raffaele Esposito was summoned and he created a pizza of mozzarella cheese, tomatoes and basil based on the colours of the Italian flag—later to be named after the Queen.
Pizza is the classic fast food and today in Naples traditional round pizzas are baked to order, then folded into quarters and wrapped in paper to take away. Elsewhere, it is more usual to find pizza a taglio—pizza that has been baked in a large tray and sold by the slice. Probably originating in Rome, pizza a taglio can be ordered by weight in many places and reheated as a snack or lunch.
Название: The Little Pizza Cookbook
Автор: Corinne Roberts (Publisher)
Издательство: Murdoch Books
Серия: The Little Cookbook
Размер: 54.7 MB
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