Pizza, much more than (just) fast food

As there are different people in the world, there are many different flavors: some prefer salty, others prefer sweet, and there are few who do not like one of the most famous and widespread dishes in the world, prepared in thousands of ways – pizza. I only know one that doesn’t drool, and we convinced her to give it a try.

This pizza remains one of the most popular dishes in the world, which is confirmed by a recently published list of final dishes selected by Lonely Planet, which ranked ninth out of five hundred Neapolitan Margaret dishes from Naples, the city where the first pizza was born.

The word pizza was first mentioned in 997 in the northwestern city of Naples, similar dishes were already known in ancient Greece, and the pizza that we know today originated at the turn of the eighteenth and nineteenth centuries. From the food of the poor, it has grown into a universal dish. According to Euromonitor, the global pizza industry was worth more than 115 trillion euros last year.

The preparation of Neapolitan pizza has been under UNESCO protection since last year and has paved the way for Michelin stars, and all this requires us to consider pizza no longer (only) as a fast food. – Up to 72 hours of dough rising.

The word pizza was first mentioned in 997 in a city northwest of Naples.  Photo: Leon Fidek/Delo

The word pizza was first mentioned in 997 in a city northwest of Naples. Photo: Leon Fidek/Delo

Pizza is not heavy and does not stay in the stomach

“We can’t talk about fast food here, not least because dough as an essential part of pizza takes a long time to prepare. Extended fermentation is a specialty of flakes: the dough doesn’t rise in the stomach and doesn’t stick to it,” he explains. Barbara Zimic, the owner of the first real Neapolitan pizzeria in our country – Ferras. Up to twenty-seven pages with instructions on how to prepare real Neapolitan pizza, denizens pay attention to every detail, so Verace is very proud of our AVPN certification. When they actually decided to open a pizzeria, she and her partner knew they were 100% committed to it. At that time it was not clear to them whether there was no Neapolitan pizzeria in our country because there was no demand, or because no one had passed on the chip in its pure form to us. The types of guests who had been waiting for their guests for a few days after opening at Streliška in Ljubljana (their pizzerias can also be found in Vienna, Maribor and Nova Gorica) confirmed that the problem was supply, not demand.

Barbara Zimic says her favorite is a margarita.  Photo: Leon Fidek/Delo

Barbara Zimic says her favorite is a margarita. Photo: Leon Fidek/Delo

This is also confirmed by some other pizzerias in our country, which have moved away with a different width from the classic Italian crunchy pizza with thin dough or the American pizza with thick dough and a lot of cheese. One such food is Gostilnica 5-6 kg in Ljubljana, where, together with a Neapolitan pizza baker, they wrote a recipe for a unique version, from specialties of flour to even fermentation for a longer period of time on a chip. owner Barbara Ribe He states that the dough rises within three to five days, and differs from a wafer being soft or “rubbery” and baked for a maximum of ninety seconds at 430°C, as the dough is not rubbery.

In the hostel 5-6 kg in Gornji trg they made a gourmet dish of pizza.  Photo: Blush Samik/Delo

In the hostel 5-6 kg in Gornji trg they made a gourmet dish of pizza. Photo: Blush Samik/Delo

“We made the recipe based on the experience of what Slovenes like. With high-quality ingredients from Italy and after regular visits to the birthplace of pizza, we treat it in such a way that pizza is a gourmet dish.” Because they know what they are going to get. Among their favorite dishes are dune dough, royal pie and pizza with truffle, but many guests still swear by the classic, that is, the margarita.

waving secret

The most famous pizza with tomato, mozzarella and basil is said to be named after Queen Margherita of Savoy, who wanted to try a dish that could be found everywhere, but not on the royal menu, when visiting Naples. Barbara Zimić admits her favorite is a margarita, and the eater notices it wrong at first. “Because every ingredient feels satisfying, you can taste it right away if something is wrong. The easiest way to cover bad ingredients in a pizza is to over-fill it.” Pancakes feature a small number of high-quality ingredients. In some Neapolitan pizzerias, faithful to tradition, they still serve only marinara – with peeled tomatoes, garlic, oregano and margaritas.

The secret of the wafer also lies in the special baking oven and picobak, which is skilled in the special preparation and firmness of the dough, and not all the air must come out of it to form a distinctive feature. It’s the first piccolo in Veras Fabio Carusowho studied with one of the greatest professors in Naples Giovanni Santarbey or pizzaioluas the Italians call these masters.

Only the letter, as well as the photo and a few other details of the pizza separates her sister, Albinso. The inspiration for preparing this in Rustica was obtained from two parties, in Italy and England. Pineapple dough is made from several types of lighter flour, the most important of which is the aforementioned pizza preparation. They should rest and ripen for at least 48 hours in special conditions, crispy on the outside and tender on the inside. “Pince-nez specializes in fillings, both in quality and quantity, as the crunchy dough is an excellent basis for various fillings – the most famous being the pinch-nez with roasted potato slices and kajmak, we actually made it with carniolan sausage and cabbage.” Jani Zubancic, the owner of Rustika, who has her own tong shop in Trubarjeva in Ljubljana. Pinsa can be sweet. Grease it with real chocolate and sprinkle with ground hazelnuts and meringue.

Started in 1974

Sweet is also blueberry juice, a cult drink in Parma, as well as lemonade, which was once the only non-alcoholic drink served in our country’s first pizzeria. In 1974, the oven smelled like the first pizza. Parma was not only the first pizzeria in our country, but also boasts the name of a pizzeria with the oldest traditions in the former Yugoslavia, and perhaps even in Eastern Europe, adds its owner. Gor Kadunk, which at the same time monitors Foculus. “All Paths Lead to Parma” with its famous bar, bar stools, collage and articles about the pizzeria on the walls, as well as pizza that has not changed in nearly 45 years.

Parma was not only the first pizzeria in our country, it also boasts the name of a pizzeria with the oldest traditions of the former Yugoslavia.  Photo: Uroš Hočevar / Delo

Parma was not only the first pizzeria in our country, it also boasts the name of a pizzeria with the oldest traditions of the former Yugoslavia. Photo: Uroš Hočevar / Delo

“The oven is the same, but completely renovated, and the dough is taken care of by Mrs. Jovanka, in a group called Pape Kakobak, who has been in Parma from the start,” Kadunk says. What has changed is the use of organically grown flour, while the quality of the ingredients is a tradition they continue. They may be visited occasionally by tourists because of their reputation, and they are happy to serve locals the same taste of pizza as they have been for decades, awakening a sweet nostalgia.

Small or large, with thick or thin dough, plump or modest – everyone can find what they like best. Opinions about good pizza are hard to reconcile, so this Campus pizzeria came up with the idea of ​​making your own pizza. Write your name on a small piece of paper and select the components you want it to contain. Anna Juna From the campus he explains that for the first time, guests usually overfill the pizza, but eventually discover their favorite combination.

Illyria with eggs in parma pizza.  Photo: Uroš Hočevar / Delo

Illyria with eggs in parma pizza. Photo: Uroš Hočevar / Delo

Even bad pizza can be good

As the director of the first real pizzeria in Naples, Slovenia notes, the pizza offer in Slovenia is at a high level, it is difficult to find a very bad pizzeria. Perhaps we can’t quite compare ourselves to the Italians or the Japanese, who have the most reliable Neapolitan pizzerias as well as their neighbours. “I hope we’ve made pizza a different way than just fast food. If we succeed, our goal will be achieved,” says Barbara Zimich. There is supposed to be a saying that bad pizza doesn’t exist. “I agree: Even bad pizza (can be ) to be good.”

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