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Saturday, February 25, 2012

Naples - the Birthplace of Pizza - Wine-Knows Travel

Sharing a snippet from my favorite travel maven. I learned a few things from this latest post, Naples - the Birthplace of Pizza:

Wine-Knows: Fine Wine & Gourmet Food Journeys for the Discerning Traveler:

"I am told by professionals that one of the secrets of a perfect pizza is the oven. Not only must it be wood-fired (which adds complex flavors), but a faultless pizza must also be cooked at temperatures as high as 700-800 degrees. At this heat pizzas only need to bake one minute. In Napoli, less is more with toppings. You’ll never see a combo. Simplicity reigns supreme and most shops feature only one or two toppings…usually as separate pizzas and not together. San Marzano tomatoes, discussed a few days ago, are the basis for the sauce, however, many pizzas do not have a sauce.

A jug of wine and thou…and a slice of pizza from Napoli."

'via Blog this'

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