Good Lifestyle

"Pizza" is perhaps one of the few Italian words in the world to be really international. In America, Russia, China, Finland, Brazil, with the word "pizza" we intend everyone (more or less) the same thing: a tasty dough disk, with tomato and mozzarella. But what are the biggest differences between the real pizzamade in Italy And the American pizza? How to distinguish them? The answer in 6 simple differences.

Tradition

The pizza was born in Naples. And on this you don't discuss it. It was a commonly consumed street food from the people, that Pizzaiolo Raffaele Esposito transformed a tribute to the Regina Margherita, on the occasion of the visit to Naples of the King of Italy Umberto I of Savoy in 1889. With simple ingredients, almost a century and a half Fa, one of the best and most famous dishes in the world, which then Italian emigrants brought to America. In a few decades the Italians themselves opened pizzerias first on the east coast and then on the west coast of the United States (following the flow of the compatriots moving for work). Some of these historical activities still exist today in NY and California.

The dough

The first difference is in the dough. Or rather, in the ingredients of the dough. Italian pasta requires flour, water, yeast and salt. For the mixture of American pizza, more types of flours are added, for example, Manitoba (much stronger in the structure) or corn flour.

The sauce

Another difference in the preparation ABC is the sauce. The Americans, to which simple things never liked, instead of using a genuine tomato paste, prefer flavored and flavored sauces with other thousand ingredients.

Mozzarella or cheese

Mozzarella or cheese? Another eternal dilemma. For pizza you usually use a compact mozzarella that leaves no juices on the dough (risking softening it). In America, however, it is preferred to use a much drier, seasoned and savory spun of the one traditionally used in Italy.

Size matters

The most famous American pizza can be eaten in New York: a huge tasteful wheel that usually eats a slice. In Italy, instead, everyone has his pizza, smaller and personalized.

Cooking

Wood oven, electric oven, steam oven, coal oven? Traditionally in Italy the pizza is cooked in the wood oven and sometimes even in America there are pizzerias that - copying the Italian style - use the same type of cooking. But the most commonly pizza is cooked in electric ovens, steam or even coal.

Impregable condiments

Pizza with pineapple. Kiwi pizza. Coconut pizza and shrimp. With a dish that has now been adopted all over the world, you can only resign to the fact that everyone is reinvented as he likes. But there are pizzas that are true wounds in the heart.

Genuine condiments

If there is a way to distinguish true pizza from all the others is genuineness and simplicity. Few, simple, good ingredients, combined and worked with wisdom and love can only be the badge brand of an excellent pizza. In any part of the world it is realized.