CHAMPAGNE MEETS THE BROTHERS PIZZA SALVO

Il Office of Champagne It is the representative office in Italy Champagne Committee, the French organization which is based in Epernay and brings together all the Maison Vigneron and the Champagne region.
The Bureau operates in Italy for thirty years and has as its fundamental mission the defense and promotion of the name Champagne on the Italian market, but at the same time a point of reference for fans and for all those wishing to approach the world of Champagne.

From this year the Bureau du Champagne Italy inaugurated The Bureau du Champagne LAB Dating, taste workshops designed to test the combination of food and champagne.
Through seminars throughout Italy, Dating want to strengthen the knowledge of the denomination at enthusiasts and novices and promote the Champagne culture as table wine.
The events are animated by Champagne Ambassadors, a network of professionals selected on the basis of a rigorous selection of the Comité Champagne, and members of Vivier Champagne, young journalists specialized in wine and food.

Monday 10 December it was Naples to host the meeting Champagne meets pizza presso la Pizzeria Salvo alla Riviera di Chiaia, The second room of the brothers Francesco and Salvatore Salvo – Opened at the end of July – who went place alongside the historical site of San Giorgio a Cremano.
The wine lesson was conducted by Nicola Roni, Italian Ambassador Champagne 2007, while the gastronomic narrative has been entrusted to journalist Luciana Squadrilli, pizza expert and author of two books on the subject.

Domenico Avolio, Director of the Bureau du Champagne

Nicola Roni, Italian Ambassador Champagne

Luciana Squadrilli, Journalist

CHAMPAGNE

The basic assumption is that we should not wait for a special occasion to drink Champagne!
Despite being particularly suitable for the celebrations, Champagne should not be consumed only in special circumstances. It allows a wide variety of food pairings, and, taking care to choose between various sizes of Maisons, you can find many labels by the excellent value for money.

The Champagne differ in many facets, including the varieties, thousandths, assemblies and the timing of maturation.
Most Champagne is created with a blend of the three main varieties Champenois (Chardonnay, Pinot Nero e Pinot Meunier) and said reserve wines "", or of previous harvests, assembled in varying percentages.

Pizza and Champagne are two planetary excellence (tra l’altro, the 7 December it celebrated the first anniversary of 'Art Pizzaiuolo Neapolitan as of Intangible Heritage of Humanity 'Unesco), two great products united by yeasts.
The pizza is no longer a humble product prepared without special attention, but a fruit plate of study and research.
The combination of pizza and champagne is not limited to only Neapolitan pizza, but it is intended also for other types: for instance the successful union between Champagne and Roman white pizza stuffed with mortadella.
The main feature of the Neapolitan pizza is being indivisible from the dressing, while in other types latter remains separated dall'impasto, so that it is almost a basic. By the combination of pizza and champagne, then we have to think not only about dressing but the whole, the pizza as a finished product.

I fratelli Salvo were among the first in the world to pizza makers pay great attention to the cellar, not surprisingly in their wine list there are several references to national and international effervescence.

Francesco Salvo

THE TASTING

For the Neapolitan evening organized by the Bureau of Champagne, Champagne just classics were chosen, assemblages of different vintages; So no vintage (produced with wines from a single harvest, without reserve wines).
Nello specifico, due Blanc de Blancs (100% Chardonnay), two assemblies of all three grape varieties and Pinot Noir rosé obtained by macerating.

The tasting began with two fried, which often serve as a starter in the Neapolitan pizzerias and which are among the flagships of the house Salvo: croquettes and potato omelette classic bucatini (prepared with bechamel, prosciutto cotto, pecorino romano Dop, mozzarella di bufala and smoked pepper).

Fritti: Crocchè and potato omelette bucatini

At the frying it was matched A. Bergere Blanc Brut Nature White, a medium-small Maison.
The Dosage (the addition of a small amount of liqueur, a compound of cane sugar and wine) and of 2 grams per liter, Wherefore allows you to feel the grapes almost pure.
The acidity and caressing bubbles cleanse the palate dall'untuosità frying.

A. Bergere Blanc Brut Nature White

A seguire, a recipe made by the brothers Except in collaboration with the chef Salvatore Bianco (Restaurant The Commander Hotel Romeo, Michelin Star), the Tomato Pizza: tomato Corbara, San Marzano DOP tomatoes in brine, tomato datterino dried in the oven, grilled tomato, cream of smoked tomato, Vesuvius piennolo tomatoes marinated in olive oil and basil. In this case, the tomato is the absolute protagonist, in different types and machining.
È bene ricordare che, although it is now commonly considered almost essential ingredient for pizza, the tomato is not the oldest condiment for pizza, which came into being as Mastunicola, namely topped with lard, pecorino and basil.

Tomato Pizza: tomato Corbara, San Marzano DOP tomatoes in brine, tomato datterino dried in the oven, grilled tomato, cream of smoked tomato, Vesuvius piennolo tomatoes marinated in olive oil and basil

In abbinamento, Pommery Blanc de Blancs. Here goes a larger home, with higher assembly capacity. The dosage is up to 12 grams per liter.
The nose is more delicate than the previous wine, with a predominance of white flowers. In the mouth, acidity, significant mineral sensation, closing slightly mandorlata bittering.
excellent persistence.

Pommery Blanc de Blancs

For the third taste, l’accoppiata Margherita (with San Marzano tomatoes and mozzarella Dop Agerola) and Cosacca (corbarino with tomato and pecorino bagnolese).
Two pizzas similar to each other (Wherefore allows the combination to the same wine), but each with its own characteristics.
Each of the two pizzas is linked to a legend. The Margherita was born in 1889 to honor the Italian Queen Margherita of Savoy, as the birthplace of Cossack are said to be related to 1844, Year of the visit of the Russian tsar in Naples; the generous sprinkling of pecorino pizza that covers the recalled snow Russia.

Margherita

Cosacca

In abbinamento, Joseph Perrier Cuvée Royale Brut (35% Chardonnay, 35% Pinot Nero, 30% Pinot Meunier, with about 20% of reserve wines.
It is a very large Maison. This Champagne intense golden yellow color has a beading very fast. Here the Meunier is predominant; Chardonnay gives elegance, Pinot Noir and Pinot Meunier volume immediacy, readiness.
A smooth wine, round and enveloping.

Joseph Perrier Cuvée Royale Brut

After the classic pizzas, seasonal: Broccoli, arancia, crumble bake olives and pork cheeks and pelatello Friarielli, prosciutto crudo, provolone seasoned and dried figs.

Friarielli, prosciutto crudo, provolone seasoned and dried figs & Broccoli, arancia, crumble bake olives and pork cheeks

For this pairing has been served Collard-Picard Cuvée Prestige, the most mature of the evening champagne (50% Chardonnay 25% Pinot Noir and 25% Pinot Meunier). The base is the 2007, with vintages 2004, 2005 and 2006.
The nose product maturity is evident, with notes of candied citrus.
Ideal for pairing with two pizzas with intense flavors.

Collard-Picard Cuvée Prestige

To close a dessert but not a classic great very pleasing to us partenopei, the Fried pizza filled with buffalo ricotta, mozzarella di bufala affumicata, cicoli pork and ground pepper.
Emblem of the Neapolitan street food, after World War II the fried pizza was prepared by women in the narrow streets with improvised stove and sold "today at 8" (On credit, payment after one week).
That called "complete" also the tomato as an ingredient.
Of tradition now it remains only the recipe, because the raw materials are carefully selected.

Fried pizza

For the latter pairing, a rosé obtained by macerating 100% Pinot Nero, Roger Pouillon et Fils Brut Rosé.
coppery color, very fine perlage, the nose has notes of raspberry, strawberry and red fruit jam.

Roger Pouillon et Fils Brut Rosé

In Conclusion, marriage between Champagne and pizza is one of those highly successful.

Pizzeria Francesco & Salvatore Salvo
Palazzo Ischitella – Via Riviera di Chiaia 271, Naples
such. 081/3599926
www.salvopizzaioli.it

Office of Champagne
such. 02/43995767
www.champagne.fr/it/comite-champagne/bureau/bureau/italia