A culinary trip on a Vespa to discover the authentic pizza napoletana.
Featuring the recipes and techniques of eleven legendary Neapolitan pizza makers, this book reveals how to make authentic Neapolitan pizza at home. Wood-fired oven baking and fresh ingredients, such as San Marzano tomatoes, buffalo mozzarella, and extra virgin olive oil distinguish Neapolitan pizza from other pies.
Chefs Enzo De Angelis and Antonio Sorrentino guide readers down narrow streets into the neighborhoods of Naples, to hear the stories of the families who, generation after generation, were the creators of this culinary legend known and appreciated all over the world. Like Ciro Oliva, the owner of the pizzeria “Da Concettina ai Tre Santi,” carries on his family’s tradition of pay-it-forward pizza, where customers pay for pizza for the hungry. Or the story of Luigi Condurro, a sixth-generation pizza maker whose family invented the Cosacca pizza as a gift to Czar Nicholas II on his visit to Naples.
Enriched with anecdotes by the most revered pizza makers, this unique cookbook includes forty delicious, authentic recipes, including Pizza Capricciosa with mozzarella, ham, mushrooms, and black olives; Pizza Port’Alba with mussels, clams, shrimp, and tomatoes; and Pizza Pear with smoked mozzarella di bufala, gorgonzola cheese, slices of pork, and pear.
Complete with a practical dough tutorial for the home cook, this book is a must-have for Neapolitan pizza aficionados and novices everywhere.
The recipes and the tricks: the only book where you can find recipes and lots of tricks, suggested by the 11 most famous pizza makers, on how to make authentic Neapolitan pizza.
The trip: the book is also a journey through the fantastic landscape of the neighbourhoods of Naples and through the narrow streets of the town where the pizza has been invented.
Family stories: pizza is not only something to eat, it is also the story of the families who made Neapolitan pizza famous and appreciated all over the world.
Publicity: Pizza lovers will eat this up! This subject has an appeal to both genders since pizza is a feel-good food for all. Women’s magazines to include Redbook, Good Housekeeping, First, Woman’s Day, O The Oprah Magazine. Men’s publications to use recipes in Men’s Health, Men’s Journal, Men’s Fitness
Food publications to include Bon Appétit, Food Network Magazine, Delish, Saveur, Food Arts, Food & Wine Magazine, Martha Stewart Living
Appeal to Italian focused publications La Cucina Italiana, Tastes Of Italia, Italia! Magazine
Online: Food sections of top newspapers and syndicates to include Epicurious.com, behindtheburner.com, booksforcooks.com, delish.com, insatiablecritic.com. globalgourmet.com, wowowow.com, globalchefs.com, projetfoodie.com, mygourmetconnection.com, thenibble.com, seriouseats.com, thenewyorker.com, readersdigest, saveur.com, chefadventures.com, chow.com, eater.com, grubstreet.com, foodrepublic.com, etc.