PIZZA AND BUBBLES
Until a few years ago the combination of pizza and bubbles seemed absolutely impossible.
Pull the elegance of a sparkling wine in a simple and popular dish? Never!
The only bubbles usually identified as an accompaniment for the mythical leavened dough were those of Gragnano (in Campania) or beer.
With the evolution of a product pizza increasingly studied and elaborated, Also pairing has changed, leaving more and more space to the most noble bubbles.
It is from this background that matches Tania Mauri and Luciana Squadrilli, food writers pizza passionate, already authors of the site Pizza on the Road and the book La buona pizza.
Their latest work is titled Pizza and Bubbles, and is a collection of portraits that bring together 10 pizza and many winemakers; each pair is joined by a common denominator.
In the volume we are of different origin craftsmen, different styles of pizza and international bubbles.
The wine making combinations were made of Alfonso Isinelli, curator of the guide The best 99 Champagne house di.
Pizza and Bolle was presented Thursday 6 December in the home of 'True Neapolitan Pizza Association in Via Capodimonte. A moderate the meeting, the food and wine journalist Laura Gambacorta.
Speakers included some of the pizza makers from Campania protagonists of the book: Isabella De Cham, Ciro Oliva and Ciro Salvo.
Ciro Oliva, face and soul of pizzeria Concettina ai Tre Santi, It is the Irreverence.
For the combination Pizza wraparound young pizza maker in the Health District and bubbles "is his death"!
From Concettina the Three Saints has made a great deal of research and investment work is on wine than on oil, so that this year the pizzeria won the special prize in the Gambero Rosso as the best card of the drinks in the guide Pizzerie d’Italia 2019.
As the local symbol in the book you have chosen the Pizza Marinara, to which it has been matched with the champagne The Fontinette Domaine Novack.
Isabella De Cham It represents Creativity, but also the power of ideas.
The Neapolitan pizza maker, all'Avpn formed and experienced just by Ciro Oliva, in his club of Health dominated the girl power (the team is all female) It serves only fried pizza, following the tradition that this product brought forward – from World War II onwards – mainly by women.
His forte is the fried pizza Donna Isabella, con provola affumicata, caciocavallo, rucola, lemon zest, basilico, sale e pepe.
Isinelli wanted to combine the Scugnizza wines of Spanish Manuel Valenzuela, whose winery Barranco Oscuro is located in Andalusia, between the Sierra Nevada and the sea.
The marriage between frying and bubbles is the ones that work, because the effervescence degrease the palate.
Ciro Salvo personifies the Technical, a gift that over the years has earned him numerous awards including that of Master of the mix.
The patron of 50 Kalò (which this year also has a second office in London), while he is heir to a lineage of pizzaioli, It wanted to go beyond tradition and family teachings.
He began experimenting in the 90s, when there was no talk of search.
Its intent is to make a pizza that is equal to 365 giorni all’anno, whose pleasure is sustained after the tasting, with good digestion.
The focus is the dough, but also the topping has its importance.
The recipes change every season. It is unusual to find condiments seafood, but Ciro wanted to create the yellow pizza with tuna, prepared with yellow tomatoes piennolo, mozzarella di bufala campana Dop, of tuna fish fillets, green beans in olive oil and lemon (to which Isinelli has matched the champagne Éliane Delalot)
Also great fries, among which we find the omelette bucatini.
The beverage department 50 Kalo is among the best stocked in the city of Naples, and it includes still wines, sparkling wines and craft beers.
The other masters of Campania Pizza and bubbles are mentioned in Franco Pepe and Antonio Starita.
The book includes illustrations by Marianna Dioguardi.
Tania Mauri - Luciana Squadrilli (with the collaboration of Alfonso Isinelli), Pizza and Bubbles, Impromptu Publishing