Ciro Coppola, owner of 4 pizzerias in Italy, criticizes the excessive use of ingredients and advises ‘don’t invent anything, just follow the recipe’
The secret of Neapolitan pizza is its “simplicity”, but people “don’t believe it, they think it’s more difficult than it seems”, he revealed to ANSA, during the Barcelona Food Fair.
“You complicate your life”, always repeats Ciro Coppola, Neapolitan, co-owner of four pizzerias in Lombardy, advising young people to “don’t invent anything, just follow the recipe”.
According to the Italian “the most serious error occurs in the dough, which contains only water, salt, flour and yeast”, but there are those who add oil or even sugar, or leave the dough to ferment for 72 hours instead of 24 hours ” .
Furthermore, you can add “all the ingredients you want”, but the leading flavor continues to be the Margherita, which is the best-selling, and the marinara. For Coppola, when you add a lot of ingredients, it means making a lot of people happy.
According to him, behind a product “there is not only its preparation, but there is love and a whole territory”. “And in Naples you can smell the pizza.”
Antonia Ricciardi, AVPN ambassador in Spain, underlined the importance of cooking pizza in the oven between 400ºC and 500ºC and between 60 and 90 seconds, as well as asking to add “basil, not oregano, and never include pineapple ” . In turn, the flour must be Italian.
AVPN, which in 2017 managed to have the preparation of Neapolitan pizza declared an intangible heritage of humanity by UNESCO, was founded 40 years ago and has 1,074 affiliated pizzerias in 58 countries around the world, including Brazil, Venezuela and Chile.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
