Cristina Bosetti2, Silvano Gallus, Antonia Trichopoulou, Renato Talamini, Silvia Franceschi, Eva Negri and Carlo La Vecchia
Istituto di Ricerche Farmacologiche "Mario Negri," 20157 Milan, Italy [C. B., S. G., E. N., C. L. V.]; Department of Hygiene and Epidemiology, University of Athens Medical School, GR 11527 Goudi, Athens, Greece [A. T.]; Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano (PN), Italy [R. T.]; International Agency for Research on Cancer, Lyon, France [S. F.]; and Istituto di Statistica Medica e Biometria, Università degli Studi di Milano, Milan, Italy [C. L. V.]
Abstract
The hypothesis that the Mediterranean diet has a beneficial role on the risk of cancers of the upper aerodigestive tract has been evaluated using data from three case-control studies conducted in Italy between 1992 and 2000. The first study included 598 cases with incident, histologically confirmed cancers of the oral cavity and pharynx and 1491 hospital controls admitted to the same network of hospitals as cases for acute, nonneoplastic diseases. The second one included 304 subjects with squamous cell carcinoma of the esophagus and 743 controls. The third one included 460 laryngeal cancer cases and 1088 controls. A score summarizing eight of the major characteristics of the Mediterranean diet was used. Odds ratios and corresponding 95% confidence intervals (CIs) for increasing levels of this score were estimated using unconditional regression models, adjusted for age, sex, study center, years of education, tobacco consumption, body mass index, and total energy intake. For all cancers considered, a reduced risk was found for increasing levels of the Mediterranean score: the odds ratios for subjects with six or more Mediterranean characteristics, compared with those with less than three characteristics, were 0.40 (95% CI, 0.26–0.62) for oral and pharyngeal, 0.26 (95% CI, 0.13–0.51) for esophageal, and 0.23 (95% CI, 0.13–0.40) for laryngeal cancer. All of the estimates were consistent in strata of the major identified risk factors for these neoplasms. This study provides evidence that an a priori defined nutritional pattern, which includes several aspects of the Mediterranean diet, favorably affects the risk of cancers of the upper aerodigestive tract.
Introduction
Several epidemiological studies have related various aspects of diet to the risk of various common neoplasms, including those of the upper aerodigestive tract (1 , 2) . However, most of these studies have addressed the association of individual foods or nutrients, and limited attention has been paid to the analysis of their joint effect by considering defined dietary patterns.
In particular, little is known on the possible influence of the Mediterranean diet on cancer risk. This diet, typical of southern European countries, has different variants, characterized, however, by some common features, including abundant plant foods, fresh and varied fruit as the main and usual dessert, high consumption of cereals, olive oil as the main source of fat, moderate consumption of wine mainly during meals, and relatively low intake of meat and dairy products (3 , 4) .
Growing evidence indicates that the Mediterranean diet has a beneficial influence on health (4, 5, 6) . Some studies have reported a reduction of risk for coronary heart diseases (7 , 8) and an improvement in survival (9, 10, 11, 12, 13) , and there are suggestions that such a diet could have some favorable effect on cancer risk as well (10 , 14) .
We have thus evaluated the hypothesis that the Mediterranean diet has a beneficial effect on the risk of cancers of the upper aerodigestive tract using data from three case-control studies conducted in Italy. A simple and intuitive score, summarizing eight of the major characteristics of this diet as proposed by Trichopoulou et al. (9) , was used to define a dietary pattern reflecting the Mediterranean diet. Such a score has been shown to be a favorable indicator of survival in elderly subjects.
Materials and Methods
The present analysis is based on data from three case-control studies of the upper aerodigestive tract cancers conducted in Italy, whose details have already been given (15, 16, 17) . Briefly, the first study was conducted between 1992 and 1997 in the provinces of Pordenone, Rome, and Latina and included 598 patients (512 men and 86 women) under 77 years (median age, 57 years) with incident, histologically confirmed cancers of oral cavity and pharynx and 1491 hospital controls (1008 men and 483 women) under 78 years (median age, 57 years; Ref. 15 ). The second one, conducted in the same period in the provinces of Milan, Pordenone and Padua, included 304 subjects (275 men and 29 women) with incident, histologically confirmed diagnosis of squamous cell carcinoma of the esophagus under 77 years (median age, 60 years) and 743 hospital controls (593 men and 150 women) under 77 years (median age, 60 years; Ref. 16 ). The third one was conducted between 1992 and 2000 in the provinces of Pordenone and Padua and the greater Milan area and included 460 patients (415 men and 45 women) with incident, histologically confirmed squamous cell carcinoma of the larynx under 79 years (median age, 61 years) and 1088 hospital controls (863 men and 225 women) under 79 years (median age, 61 years; Ref. 17 ).
In all studies, controls were subjects admitted to the same network of hospitals as cases for a wide spectrum of acute, non neoplastic conditions, not related to smoking, alcohol consumption, or long-term modifications of diet. In the oral and pharyngeal and esophageal cancer studies, controls were frequency matched with cases by 5-year age groups, sex, and study center, with a control-to-case ratio of 2 for males and 5 for females. Overall, 28% of the controls were admitted for traumas, 35% for nontraumatic orthopedic disorders, 16% for acute surgical conditions, and 21% for miscellaneous other illnesses, including eye, ear, nose, throat, skin, or dental disorders. In all studies, response rate was >95% for both cases and controls.
The interview-administered questionnaire included information on sociodemographic characteristics, anthropometric measures, lifestyle habits, including tobacco smoking and alcohol drinking, and personal and family medical history.
The subjects’ usual diet during the 2 years before cancer diagnosis or hospital admission (for controls) was investigated through a validated food frequency questionnaire (18 , 19) , including 78 foods and beverages, as well as a range of recipes, i.e., the most common ones in the Italian diet, grouped into seven sections: (a) bread and cereal dishes (first courses); (b) meat and other main dishes (second courses); (c) vegetables (side dishes); (d) fruit; (e) sweets, desserts and soft drinks; (f) milk and hot beverages; and (g) alcoholic beverages. Subjects were asked to indicate the average weekly frequency of consumption of each dietary item; occasional intakes (lower than once a week but at least once a month) were coded as 0.5/week. An Italian food composition database, integrated with other sources when needed, was used to estimate total energy intake (20) .
A Mediterranean diet score was defined a priori on the basis of eight characteristics of the traditional Mediterranean diet, as suggested by Trichopoulo et al. (9) : high monounsaturated/saturated fat ratio; moderate alcohol intake; high consumption of cereals; high consumption of legumes; high consumption of fruit; high consumption of vegetables; low consumption of meat and meat products; and low consumption of milk and dairy products. The cutpoints for the items considered were set to the median values among controls specific for sex. For each subject, a point was attributed in the presence of each characteristic, and none in the absence. For alcohol, a value of 1 was attributed to moderate drinkers, i.e. subjects with consumption below the median, and of 0 to those with consumption above the median, as well as to non drinkers. A Mediterranean diet score was then calculated by summing up the points for each of the eight items. Thus, a subject whose diet had all the characteristics of the Mediterranean diet had a score of 8, whereas a subject who had a diet with none of these characteristics had a score of 0.
ORs3 and the corresponding 95% CIs were estimated using unconditional multiple logistic regression models (21) , including terms for age (5-year groups), sex, study center, years of education (<7, 7–11, 12), tobacco consumption (never, ex-smoker, current smoker of <15, 15–24, 25 cigarettes/day), BMI (quintiles), and total energy intake (quintiles). Tests for trend were based on the likelihood ratio test between models with and without a linear term for the diet score.
Results
Table 1 shows the median weekly consumption of the eight dietary components included in the Mediterranean score among male and female controls and the OR for each of these items for cancers of the upper aerodigestive tract, comparing subjects over the median value of each item, to those below the median. The risk for cancers of the upper aerodigestive tract increased for no or high consumption of alcohol (OR = 4.26 for oral and pharyngeal, 6.04 for esophageal, and 2.77 for laryngeal cancer) and high meat and meat products intake (OR = 1.42, 1.50, and 1.53). A reduced risk, although estimates were not always significant, was found for high intake of monounsaturated/saturated fat ratio (OR = 0.72 for oral and pharyngeal, 0.73 for esophageal, and 0.97 for laryngeal cancer) and vegetables (OR = 0.79, 0.72, and 0.51 for the 3 cancers, respectively). No associations were observed for the other dietary items considered.
View this table:
Table 1 ORs and 95% CIs for cancers of the upper aerodigestive tract, according to eight items included in the Mediterranean diet score, Italy, 1992–2000
The ORs of cancers of the upper aerodigestive tract according to the Mediterranean diet score are given in Table 2 . A reduced risk of the three cancers considered was found for increasing levels of the Mediterranean score: the ORs for subjects with six or more Mediterranean characteristics, compared with those with less than three characteristics were 0.40 (95% CI, 0.26–0.62) for oral and pharyngeal, 0.26 (95% CI, 0.13–0.51) for esophageal, and 0.23 (95% CI, 0.13–0.40) for laryngeal cancer. The trends in risk were significant for all cancers considered. The continuous ORs for a unit increment of the Mediterranean score were 0.77 (95% CI, 0.71–0.83) for oral and pharyngeal, 0.72 (95% CI, 0.65–0.81) for esophageal, and 0.71 (95% CI, 0.65–0.78) for laryngeal cancer.
View this table:
Table 2 ORsa and 95% CIs for cancers of the upper aerodigestive tract, according to the Mediterranean diet score, Italy, 1992–2000
The association between the Mediterranean diet score and cancers of the oral cavity and pharynx, esophagus, and larynx has been additionally analyzed in strata of selected covariates, including age, sex, tobacco smoking, and alcohol drinking (Table 3) . For all cancers considered, the estimates were consistent in subjects below and over 60 years in men and women, in nonsmokers (including ex-smokers since 20 years) and smokers (including ex-smokers since <20 years), and in drinkers of <28 drinks/week and of 28 drinks/week.
View this table:
Table 3 ORs and 95% CIs for cancers of the upper aerodigestive tract according to the Mediterranean diet score in strata of selected covariates, Italy, 1992–2000
Discussion
This study provides evidence that an a priori defined nutritional pattern, which includes several aspects of the Mediterranean diet, favorably affects the risk of cancers of the upper aerodigestive tract.
Among the components of the Mediterranean diet with a beneficial effect on cancers of the upper aerodigestive cancer are plant foods (6) . These imply a high intake of various micronutrients with known antioxidant and anticarcinogenic properties, including carotenoids, vitamins C and E, flavonoids, phytosterols, folates, as well as dietary fibers (5 , 22 , 23) , which have been associated, in variable degrees, to a reduced risk of cancers of the upper aerodigestive tract (1) .
Olive oil, largely consumed in the Mediterranean countries, has also been reported to have a favorable influence on various neoplasms (24) . Its protective effect on cancer risk has been explained by its antioxidant properties attributable both to oleic acid itself and to the presence of other nutrients such as vitamin E and polyphenols (25) . However, its beneficial influence on cancer risk could also be because olive oil is largely consumed with vegetables and pulses.
Cereals (including bread, pasta, rice, and potatoes) have usually been considered a healthy component of the Mediterranean diet. No consistent protective effect has, however, been reported on cancers of the upper aerodigestive tract (1) , probably on account of the fact that this group of foods includes refined carbohydrates, characterized by a high glycemic index and load. These, in turn, appear to increase cancer risk (26) .
Elevated alcohol consumption is strongly related to cancers of the upper digestive and respiratory tract (27 , 28) . Thus, in this population, characterized by particularly high levels of alcohol consumption, heavy alcohol drinkers were included with nondrinkers in the higher risk category.
With reference to meat and diary products, there are suggestions that foods of animal origin and animal fats could have a detrimental effect on these neoplasms (29) . The limited intake of animal foods and fats from animal sources, which characterizes the Mediterranean diet pattern, could also contribute to its favorable effect on cancers of the upper aerodigestive tract.
More than on a single dietary aspect, however, the interest of this study has to be related to the strong inverse relation given by the combination of various food items in a single score, previously related to a favorable health outcome and an improved survival in the elderly (9) . Such a score, however, does not necessarily represent the ideal Mediterranean diet. We preferred to use this simple, intuitive a priori score to estimate the risk attributable to a specific diet more than define a dietary pattern based, for example, on factor or cluster analysis, even if the latter may well have provided apparently stronger relations (30) . We have also avoided using a risk score derived from the combination of partial regression coefficients derived in a logistic model because this approach generates biased estimates of risk reduction and the fitting of the model is hampered by the high correlation among food groups (31) .
Among the limitations of our study are the potential biases of hospital-based case-control studies. To reduce any potential information bias, the questionnaire was administered to both cases and controls by the same interviewers, under similar condition, and information on alcohol, tobacco, and diet was satisfactorily reliable and reproducible (32 , 33) . Subjects with admission diagnoses related to tobacco smoking, alcohol drinking, and diet modifications were not considered as eligible controls. Among the strengths of the study there are the almost complete participation of cases and controls, the comparable catchment areas of study subjects and the accurate control for tobacco, as well as other potential confounding factors. The inverse relation with the comprehensive score used, moreover, was consistent across strata of the major identified risk factors for the neoplasms considered. Dietary information was collected using a satisfactory reproducible and valid food frequency questionnaire (18 , 19) , which allowed to adjust for total energy intake. The major strength of the study, however, is the application of an a priori and independently developed Mediterranean score to a population with a considerable variability with respect to this score.
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Mediterraneas
mediterraneans
sabato 28 giugno 2008
pizza
Here is the original document defining "Pizza Napoletana" for the EU.
MINISTRY OF AGRICULTURE COMMUNICATION:
Summary: Proposal of recognition of the Specialita' Traditionale Garantita "Pizza Napoletana"
Date: 24-5-2004
Declaration:
The Ministry of Agricultural received the petition to register the classification of Specialita' Traditionale Garantita for the product "Pizza Napoletana" as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquarter in Naples, in order to create this product classification, and to distinguish it clearly from other similar products and to protect the consumer. We verify that the petition of production has been requested in the Italian language and the creation of the product obtained "according to the Italian tradition" and will proceed with the publication of the text of the to methods of production.
Department of Agricultural Food Product Quality and Consumer Protection
Division QTC III
via XX September n. 20
00187 Rome
Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned petition will be proposed to the European Commission.
THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA "PIZZA NAPOLETANA"
Article 1. Name of the product
The classification of"Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer, with specific features specified as follows:
The Method
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The product is characterized both by the ingredient, means and technologies of production. In the designation "Pizza Napoletana" we define the following names: "Pizza Napoletana Marinara", "Verace Pizza Napoletana - Margherita Extra" and "Pizza Napoletana Margherita".
Article 2. Ingredients
The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil. Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for "Verace Pizza Napoletana - Margherita Extra" and mozzarella STG or fior di latte Appennino Meridionale and fresh basil for "Pizza Napoletana Margherita".
Article 3. Method of Production.
The preparation of "Pizza Napoletana" includes exclusively the following method of production used in a continuous cycle.
1) Preparation of the dough:
Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
The characteristic "merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo.
The preparation of the dough in the mixer should be done without causing the dough to become warm.
2) Dough Rising:
First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.
Second phase of the dough rising: once the individual dough balls are formed, they are left in "rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.
3) Forming the pizza base:
Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the work bench. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG." Specifically excluded is the use of a rolling pin and mechanical presses.
Features of the flour:
W
220-380
P/L
.50-.70
G
22
Assorbimento
55-62
Stabilita'
4-12
Caduta E10
max 60
Falling number
300-400
Dry glutine
9.5-11%
Protein
11-12.5%
Features of the Dough:
Fermentation temperature
25C
Final PH
5.87
TA
0.14
Density
0.79g/cc (+34%)
4) Method: Assembling a Pizza.
a)Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; in the same manner, scatter a pinch of oregano; chop a thin slice of peeled garlic, and add it to the tomato; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
b)Verace Pizza Napoletana - Margherita Extra:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella di bufala DOP so that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
c)Pizza Napoletana Margherita:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella STG, or fior di latte Appennino to that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
5) Cooking:
Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary movement and a quick shake, on to the cooking surface of the oven without disturbing the prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.
The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures.
It is important that the pizza is cooked in uniform manner across its entire circumference.
At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic peel, and places it on a flat, dry work surface.
Cooking time should not surpass 60-90 seconds.
After the cooking, the pizza should have the following characteristics: the tomato should have lost all excess water, and should be dense and consistent; the mozzarella di bufala DOP or the mozzarella STG should be melted on the surface of the pizza; the basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned.
The following temperature guidelines should be followed:
Cooking surface temperature: 485C about.
Oven dome temperature: 430C about.
Cooking time: 60-90 seconds.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.
Article 4. Traditional character:
The pizza, as represented by a base of dough on which you can place food and which functions as a plate, has been present in various forms in the excavations of almost every known ancient civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.
The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the America, in 1492 by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. We can take these as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.
The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".
The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.
Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term"Neapolitan pizzeria" in that they all recall in some manner their connection with Naples, where for almost 300 years this product has remained unchanged.
In May 1984, virtually all the old Napoletano Pizzaiuoli came together to draw up the method for the Pizza Napoletano, which was signed and officially recorded by the notary Antonio Carannante of Naples.
Article 5. Features of the final product
a. Description of the product:
"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with the central covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick), with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a "booklet".
b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a definite product from oven, soft to the touch and to the mouth. The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil.
Marinara, the green of the oregano and the white one of the garlic;
Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.
The consistency should be soft, elastic, and bendable. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the characteristic aroma -- perfumed and fragrant.
c. Chemical Analysis
Pizza Napoletana STG tipo Marinara
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
25.48
102
432.4
Proteine
4.04
16.16
68.5
Lipidi
3.48
31.31
132.8
Valore energetico/100 g
149.47
633.79
Pizza napoletana STG tipo Margherita
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.26
327.58
Proteine
8.05
32.21
136.6
Lipidi
7.39
66.56
282.21
Valore energetico/100 g
176.03
746.39
Pizza napoletana STG tipo Margherita extra
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.24
327.5
Proteine
8.32
35.28
149.58
Lipidi
8.39
75.52
320.2
Valore energetico/100 g
188.04
797.28
Article 6. Storage
The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark of a true"Pizza Napoletana"
Article 7. Signage and Brand
The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo described below:
The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizza containing the essential ingredient. A green border encircles the graphic. Under the graphic the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N.
Article 8. Monitoring
Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.
14 of the regulation (EEC) n. 2082/92.
MINISTRY OF AGRICULTURE COMMUNICATION:
Summary: Proposal of recognition of the Specialita' Traditionale Garantita "Pizza Napoletana"
Date: 24-5-2004
Declaration:
The Ministry of Agricultural received the petition to register the classification of Specialita' Traditionale Garantita for the product "Pizza Napoletana" as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquarter in Naples, in order to create this product classification, and to distinguish it clearly from other similar products and to protect the consumer. We verify that the petition of production has been requested in the Italian language and the creation of the product obtained "according to the Italian tradition" and will proceed with the publication of the text of the to methods of production.
Department of Agricultural Food Product Quality and Consumer Protection
Division QTC III
via XX September n. 20
00187 Rome
Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned petition will be proposed to the European Commission.
THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA "PIZZA NAPOLETANA"
Article 1. Name of the product
The classification of"Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer, with specific features specified as follows:
The Method
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The product is characterized both by the ingredient, means and technologies of production. In the designation "Pizza Napoletana" we define the following names: "Pizza Napoletana Marinara", "Verace Pizza Napoletana - Margherita Extra" and "Pizza Napoletana Margherita".
Article 2. Ingredients
The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil. Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for "Verace Pizza Napoletana - Margherita Extra" and mozzarella STG or fior di latte Appennino Meridionale and fresh basil for "Pizza Napoletana Margherita".
Article 3. Method of Production.
The preparation of "Pizza Napoletana" includes exclusively the following method of production used in a continuous cycle.
1) Preparation of the dough:
Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
The characteristic "merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo.
The preparation of the dough in the mixer should be done without causing the dough to become warm.
2) Dough Rising:
First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.
Second phase of the dough rising: once the individual dough balls are formed, they are left in "rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.
3) Forming the pizza base:
Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the work bench. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG." Specifically excluded is the use of a rolling pin and mechanical presses.
Features of the flour:
W
220-380
P/L
.50-.70
G
22
Assorbimento
55-62
Stabilita'
4-12
Caduta E10
max 60
Falling number
300-400
Dry glutine
9.5-11%
Protein
11-12.5%
Features of the Dough:
Fermentation temperature
25C
Final PH
5.87
TA
0.14
Density
0.79g/cc (+34%)
4) Method: Assembling a Pizza.
a)Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; in the same manner, scatter a pinch of oregano; chop a thin slice of peeled garlic, and add it to the tomato; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
b)Verace Pizza Napoletana - Margherita Extra:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella di bufala DOP so that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
c)Pizza Napoletana Margherita:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella STG, or fior di latte Appennino to that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
5) Cooking:
Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary movement and a quick shake, on to the cooking surface of the oven without disturbing the prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.
The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures.
It is important that the pizza is cooked in uniform manner across its entire circumference.
At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic peel, and places it on a flat, dry work surface.
Cooking time should not surpass 60-90 seconds.
After the cooking, the pizza should have the following characteristics: the tomato should have lost all excess water, and should be dense and consistent; the mozzarella di bufala DOP or the mozzarella STG should be melted on the surface of the pizza; the basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned.
The following temperature guidelines should be followed:
Cooking surface temperature: 485C about.
Oven dome temperature: 430C about.
Cooking time: 60-90 seconds.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.
Article 4. Traditional character:
The pizza, as represented by a base of dough on which you can place food and which functions as a plate, has been present in various forms in the excavations of almost every known ancient civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.
The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the America, in 1492 by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. We can take these as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.
The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".
The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.
Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term"Neapolitan pizzeria" in that they all recall in some manner their connection with Naples, where for almost 300 years this product has remained unchanged.
In May 1984, virtually all the old Napoletano Pizzaiuoli came together to draw up the method for the Pizza Napoletano, which was signed and officially recorded by the notary Antonio Carannante of Naples.
Article 5. Features of the final product
a. Description of the product:
"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with the central covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick), with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a "booklet".
b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a definite product from oven, soft to the touch and to the mouth. The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil.
Marinara, the green of the oregano and the white one of the garlic;
Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.
The consistency should be soft, elastic, and bendable. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the characteristic aroma -- perfumed and fragrant.
c. Chemical Analysis
Pizza Napoletana STG tipo Marinara
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
25.48
102
432.4
Proteine
4.04
16.16
68.5
Lipidi
3.48
31.31
132.8
Valore energetico/100 g
149.47
633.79
Pizza napoletana STG tipo Margherita
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.26
327.58
Proteine
8.05
32.21
136.6
Lipidi
7.39
66.56
282.21
Valore energetico/100 g
176.03
746.39
Pizza napoletana STG tipo Margherita extra
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.24
327.5
Proteine
8.32
35.28
149.58
Lipidi
8.39
75.52
320.2
Valore energetico/100 g
188.04
797.28
Article 6. Storage
The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark of a true"Pizza Napoletana"
Article 7. Signage and Brand
The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo described below:
The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizza containing the essential ingredient. A green border encircles the graphic. Under the graphic the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N.
Article 8. Monitoring
Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.
14 of the regulation (EEC) n. 2082/92.
Here is the original document defining "Pizza Napoletana" for the EU.
MINISTRY OF AGRICULTURE COMMUNICATION:
Summary: Proposal of recognition of the Specialita' Traditionale Garantita "Pizza Napoletana"
Date: 24-5-2004
Declaration:
The Ministry of Agricultural received the petition to register the classification of Specialita' Traditionale Garantita for the product "Pizza Napoletana" as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquarter in Naples, in order to create this product classification, and to distinguish it clearly from other similar products and to protect the consumer. We verify that the petition of production has been requested in the Italian language and the creation of the product obtained "according to the Italian tradition" and will proceed with the publication of the text of the to methods of production.
Department of Agricultural Food Product Quality and Consumer Protection
Division QTC III
via XX September n. 20
00187 Rome
Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned petition will be proposed to the European Commission.
THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA "PIZZA NAPOLETANA"
Article 1. Name of the product
The classification of"Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer, with specific features specified as follows:
The Method
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The product is characterized both by the ingredient, means and technologies of production. In the designation "Pizza Napoletana" we define the following names: "Pizza Napoletana Marinara", "Verace Pizza Napoletana - Margherita Extra" and "Pizza Napoletana Margherita".
Article 2. Ingredients
The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil. Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for "Verace Pizza Napoletana - Margherita Extra" and mozzarella STG or fior di latte Appennino Meridionale and fresh basil for "Pizza Napoletana Margherita".
Article 3. Method of Production.
The preparation of "Pizza Napoletana" includes exclusively the following method of production used in a continuous cycle.
1) Preparation of the dough:
Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
The characteristic "merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo.
The preparation of the dough in the mixer should be done without causing the dough to become warm.
2) Dough Rising:
First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.
Second phase of the dough rising: once the individual dough balls are formed, they are left in "rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.
3) Forming the pizza base:
Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the work bench. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG." Specifically excluded is the use of a rolling pin and mechanical presses.
Features of the flour:
W
220-380
P/L
.50-.70
G
22
Assorbimento
55-62
Stabilita'
4-12
Caduta E10
max 60
Falling number
300-400
Dry glutine
9.5-11%
Protein
11-12.5%
Features of the Dough:
Fermentation temperature
25C
Final PH
5.87
TA
0.14
Density
0.79g/cc (+34%)
4) Method: Assembling a Pizza.
a)Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; in the same manner, scatter a pinch of oregano; chop a thin slice of peeled garlic, and add it to the tomato; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
b)Verace Pizza Napoletana - Margherita Extra:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella di bufala DOP so that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
c)Pizza Napoletana Margherita:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella STG, or fior di latte Appennino to that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
5) Cooking:
Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary movement and a quick shake, on to the cooking surface of the oven without disturbing the prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.
The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures.
It is important that the pizza is cooked in uniform manner across its entire circumference.
At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic peel, and places it on a flat, dry work surface.
Cooking time should not surpass 60-90 seconds.
After the cooking, the pizza should have the following characteristics: the tomato should have lost all excess water, and should be dense and consistent; the mozzarella di bufala DOP or the mozzarella STG should be melted on the surface of the pizza; the basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned.
The following temperature guidelines should be followed:
Cooking surface temperature: 485C about.
Oven dome temperature: 430C about.
Cooking time: 60-90 seconds.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.
Article 4. Traditional character:
The pizza, as represented by a base of dough on which you can place food and which functions as a plate, has been present in various forms in the excavations of almost every known ancient civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.
The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the America, in 1492 by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. We can take these as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.
The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".
The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.
Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term"Neapolitan pizzeria" in that they all recall in some manner their connection with Naples, where for almost 300 years this product has remained unchanged.
In May 1984, virtually all the old Napoletano Pizzaiuoli came together to draw up the method for the Pizza Napoletano, which was signed and officially recorded by the notary Antonio Carannante of Naples.
Article 5. Features of the final product
a. Description of the product:
"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with the central covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick), with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a "booklet".
b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a definite product from oven, soft to the touch and to the mouth. The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil.
Marinara, the green of the oregano and the white one of the garlic;
Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.
The consistency should be soft, elastic, and bendable. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the characteristic aroma -- perfumed and fragrant.
c. Chemical Analysis
Pizza Napoletana STG tipo Marinara
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
25.48
102
432.4
Proteine
4.04
16.16
68.5
Lipidi
3.48
31.31
132.8
Valore energetico/100 g
149.47
633.79
Pizza napoletana STG tipo Margherita
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.26
327.58
Proteine
8.05
32.21
136.6
Lipidi
7.39
66.56
282.21
Valore energetico/100 g
176.03
746.39
Pizza napoletana STG tipo Margherita extra
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.24
327.5
Proteine
8.32
35.28
149.58
Lipidi
8.39
75.52
320.2
Valore energetico/100 g
188.04
797.28
Article 6. Storage
The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark of a true"Pizza Napoletana"
Article 7. Signage and Brand
The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo described below:
The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizza containing the essential ingredient. A green border encircles the graphic. Under the graphic the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N.
Article 8. Monitoring
Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.
14 of the regulation (EEC) n. 2082/92.
Summary: Proposal of recognition of the Specialita' Traditionale Garantita "Pizza Napoletana"
Date: 24-5-2004
Declaration:
The Ministry of Agricultural received the petition to register the classification of Specialita' Traditionale Garantita for the product "Pizza Napoletana" as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquarter in Naples, in order to create this product classification, and to distinguish it clearly from other similar products and to protect the consumer. We verify that the petition of production has been requested in the Italian language and the creation of the product obtained "according to the Italian tradition" and will proceed with the publication of the text of the to methods of production.
Department of Agricultural Food Product Quality and Consumer Protection
Division QTC III
via XX September n. 20
00187 Rome
Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned petition will be proposed to the European Commission.
THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA "PIZZA NAPOLETANA"
Article 1. Name of the product
The classification of"Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer, with specific features specified as follows:
The Method
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The product is characterized both by the ingredient, means and technologies of production. In the designation "Pizza Napoletana" we define the following names: "Pizza Napoletana Marinara", "Verace Pizza Napoletana - Margherita Extra" and "Pizza Napoletana Margherita".
Article 2. Ingredients
The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil. Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for "Verace Pizza Napoletana - Margherita Extra" and mozzarella STG or fior di latte Appennino Meridionale and fresh basil for "Pizza Napoletana Margherita".
Article 3. Method of Production.
The preparation of "Pizza Napoletana" includes exclusively the following method of production used in a continuous cycle.
1) Preparation of the dough:
Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
The characteristic "merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo.
The preparation of the dough in the mixer should be done without causing the dough to become warm.
2) Dough Rising:
First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.
Second phase of the dough rising: once the individual dough balls are formed, they are left in "rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.
3) Forming the pizza base:
Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the work bench. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG." Specifically excluded is the use of a rolling pin and mechanical presses.
Features of the flour:
W
220-380
P/L
.50-.70
G
22
Assorbimento
55-62
Stabilita'
4-12
Caduta E10
max 60
Falling number
300-400
Dry glutine
9.5-11%
Protein
11-12.5%
Features of the Dough:
Fermentation temperature
25C
Final PH
5.87
TA
0.14
Density
0.79g/cc (+34%)
4) Method: Assembling a Pizza.
a)Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; in the same manner, scatter a pinch of oregano; chop a thin slice of peeled garlic, and add it to the tomato; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
b)Verace Pizza Napoletana - Margherita Extra:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella di bufala DOP so that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
c)Pizza Napoletana Margherita:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; using a spiraling motion, add salt on the surface of the tomato sauce; spread 80-100g of sliced Mozzarella STG, or fior di latte Appennino to that it forms a connect lath pattern on the surface of the tomato sauce; spread on the fresh basil leaves; using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
5) Cooking:
Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary movement and a quick shake, on to the cooking surface of the oven without disturbing the prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.
The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures.
It is important that the pizza is cooked in uniform manner across its entire circumference.
At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic peel, and places it on a flat, dry work surface.
Cooking time should not surpass 60-90 seconds.
After the cooking, the pizza should have the following characteristics: the tomato should have lost all excess water, and should be dense and consistent; the mozzarella di bufala DOP or the mozzarella STG should be melted on the surface of the pizza; the basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned.
The following temperature guidelines should be followed:
Cooking surface temperature: 485C about.
Oven dome temperature: 430C about.
Cooking time: 60-90 seconds.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.
Article 4. Traditional character:
The pizza, as represented by a base of dough on which you can place food and which functions as a plate, has been present in various forms in the excavations of almost every known ancient civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.
The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the America, in 1492 by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. We can take these as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.
The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".
The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.
Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term"Neapolitan pizzeria" in that they all recall in some manner their connection with Naples, where for almost 300 years this product has remained unchanged.
In May 1984, virtually all the old Napoletano Pizzaiuoli came together to draw up the method for the Pizza Napoletano, which was signed and officially recorded by the notary Antonio Carannante of Naples.
Article 5. Features of the final product
a. Description of the product:
"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with the central covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick), with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a "booklet".
b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a definite product from oven, soft to the touch and to the mouth. The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil.
Marinara, the green of the oregano and the white one of the garlic;
Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.
The consistency should be soft, elastic, and bendable. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the characteristic aroma -- perfumed and fragrant.
c. Chemical Analysis
Pizza Napoletana STG tipo Marinara
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
25.48
102
432.4
Proteine
4.04
16.16
68.5
Lipidi
3.48
31.31
132.8
Valore energetico/100 g
149.47
633.79
Pizza napoletana STG tipo Margherita
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.26
327.58
Proteine
8.05
32.21
136.6
Lipidi
7.39
66.56
282.21
Valore energetico/100 g
176.03
746.39
Pizza napoletana STG tipo Margherita extra
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.24
327.5
Proteine
8.32
35.28
149.58
Lipidi
8.39
75.52
320.2
Valore energetico/100 g
188.04
797.28
Article 6. Storage
The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark of a true"Pizza Napoletana"
Article 7. Signage and Brand
The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo described below:
The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizza containing the essential ingredient. A green border encircles the graphic. Under the graphic the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N.
Article 8. Monitoring
Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.
14 of the regulation (EEC) n. 2082/92.
pizza history
Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck."
The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.
In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.
6th Century B.C.
At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates.
3rd Century B.C.
Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones."
1st Century B.C.
In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:
"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."
1st Century A.D.
Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"
79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo.
16th Century
1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza.
17th Century
By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli."
18th Century
Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.
19th Century
1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.
In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.
Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum.
20th Century
NOTE: For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies - first the cheese, then the toppings, and then the sauce.
1905 - Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City at 53 1/2 Spring Street. Lombardo is now known as America's "Patriaca della Pizza." It wasn't until the early 1930s that he added tables and chairs and sold spaghetti as well.
1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno.
1945 - With the stationing of American soldiers in Italy during World War II (1941-1945) came a growing appreciation of pizza. When the soldiers returned from war, they brought with them a taste for pizza.
1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced in Worcester, Massachusetts by Frank A. Fiorello.
1950s - It wasn't until the 1950s that Americans really started noticing pizza. Celebrities of Italian origin, such as Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore" set America singing and eating pizzas.
1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food.
SOURCES:
Culinaria - The United States, A Culinary Discovery, by Randi Danforth, Peter Feierabend, and Gary Chassman, published by Konemann Publishing, 1998.
Goldberg's Pizza Book, by Larry Goldberg, published by Random House, 1971.
Let Eat - The History of Pizza, by Mani Niall, http://wwwpastrywiz.com/letseat/pizzza.htm, an internet web site.
Virgil's Aeneid, translated by John Dryden, published by Penguin Classics, 1997.
The Complete Book of Pizza, by Louise Love, published by Sassafras Press, 1980.
The History of Pizza, http://www.ghgcorp.com/coyej/, an internet web site.
The History of the Pizza Margherita, http://www.caboto.com/pizza.htm, an internet web site.
The Food Chronology, by James Trager, published by Henry Holt and Company, 1995.
The Pizza Express Cookbook, by peter Boizot, published by Elm Tree Books, 1976.
The Roman Cookery Book, a critical translation of The Art of Cooking by Apicius, translated by Barbara Flower and Elizabeth rosenbaum, published by Harrap, 1958.
The Wonderful World of Pizzas, Quiches, and Savory Pies, by Anna Ceresa Callen, published by Crown Publishers, Inc., 1981.
The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.
In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.
6th Century B.C.
At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates.
3rd Century B.C.
Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones."
1st Century B.C.
In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:
"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."
1st Century A.D.
Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"
79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo.
16th Century
1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza.
17th Century
By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli."
18th Century
Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.
19th Century
1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.
In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.
Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum.
20th Century
NOTE: For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies - first the cheese, then the toppings, and then the sauce.
1905 - Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City at 53 1/2 Spring Street. Lombardo is now known as America's "Patriaca della Pizza." It wasn't until the early 1930s that he added tables and chairs and sold spaghetti as well.
1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno.
1945 - With the stationing of American soldiers in Italy during World War II (1941-1945) came a growing appreciation of pizza. When the soldiers returned from war, they brought with them a taste for pizza.
1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced in Worcester, Massachusetts by Frank A. Fiorello.
1950s - It wasn't until the 1950s that Americans really started noticing pizza. Celebrities of Italian origin, such as Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore" set America singing and eating pizzas.
1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food.
SOURCES:
Culinaria - The United States, A Culinary Discovery, by Randi Danforth, Peter Feierabend, and Gary Chassman, published by Konemann Publishing, 1998.
Goldberg's Pizza Book, by Larry Goldberg, published by Random House, 1971.
Let Eat - The History of Pizza, by Mani Niall, http://wwwpastrywiz.com/letseat/pizzza.htm, an internet web site.
Virgil's Aeneid, translated by John Dryden, published by Penguin Classics, 1997.
The Complete Book of Pizza, by Louise Love, published by Sassafras Press, 1980.
The History of Pizza, http://www.ghgcorp.com/coyej/, an internet web site.
The History of the Pizza Margherita, http://www.caboto.com/pizza.htm, an internet web site.
The Food Chronology, by James Trager, published by Henry Holt and Company, 1995.
The Pizza Express Cookbook, by peter Boizot, published by Elm Tree Books, 1976.
The Roman Cookery Book, a critical translation of The Art of Cooking by Apicius, translated by Barbara Flower and Elizabeth rosenbaum, published by Harrap, 1958.
The Wonderful World of Pizzas, Quiches, and Savory Pies, by Anna Ceresa Callen, published by Crown Publishers, Inc., 1981.
fettucini alfredo
ALFREDO'S HISTORY
Alfredo Di Lelio (Alfredo the first) in 1908 was just a young man with a great desire to work and a passionate
interest for the culinary art, who found his way to success and world fame starting from his parent's small restaurant.
It all began when his wife Ines gave birth to their first son. She was very weak after the childbirth, and she didn't feel like eating at all. Alfredo was terribly concerned and one evening he felt he must do something without delay.
He walked into the kitchen, firmly determined to prepare a dish which would both appeal to his wife and bring her, at the same time, the nourishment she needed. He thought of hand-made semolina noodles (lighter than flour noodles) prepared with excellent butter and fresh parmesan cheese. When the dish was ready, with a prayer to St. Anne, the protector of childbirth, he brought it to his wife, saying: "If you don't want it, I will eat it!!!". She accepted it, and she so thoroughly enjoyed it that she asked him to add it to the restaurant menu.
Alfredo's "majestic noodles" took origin from such auspicious circumstances, and they certainly represented a turning point in their inventor's life when he decided to open his own restaurant.
With his tireless work, he won the favour of his patrons who came to his restaurant in great number from all over the world. His most rewarding experience was his meeting with Douglas Fairbanks and Mary Pickford, the famous American movie stars, who visited Rome on their honey moon, during their first trip to Europe. They frequently enjoyed Alfredo's cuisine at lunch and dinner during their stay, and then, before departing, they gratefully decided to leave him a souvenir, and offered him a golden fork and spoon, which have since become the emblem of the restaurant. with the meaningful inscription: to "the King of Fettuccine". The world press picked up the news and turned it into a special attraction for numerous important personalities who flocked to Alfredo's restaurant, curious to taste such famous fettuccine, the delicious product of deep loving care
--------------------------------------------------------------------------------
ALFREDO II°
Over the years, Alfredo Jr., the son of the distinguished founder, took over the responsibility of the restaurant. With the experience he had acquired under his father's strict discipline, he played his role very successfully, thanks to his personal charm and his remarkable professionalism. He brought new energy and inventiveness to the art of being the King of Fettuccine.
He used to say: "The world keeps progressing, and we must stay in peace". He created new special dishes and he began bringing his "blondes" (as he affectionately called his fettuccine) to other countries as well. In time, he had the joy of becoming known no longer as King, but as Emperor.
ALFREDO III°
--------------------------------------------------------------------------------
From father to son, from son to grandson, Alfredo's has become a dynasty. Now it is Alfredo III who holds the sceptre, a proud and worthy successor of such a glorious tradition. In line with the teachings of his renowned predecessors, he has expanded the boundaries of his Empire, travelling all over the world, while always preserving intact the prestige and the originality of his in
heritance.
Alfredo Di Lelio (Alfredo the first) in 1908 was just a young man with a great desire to work and a passionate
interest for the culinary art, who found his way to success and world fame starting from his parent's small restaurant.
It all began when his wife Ines gave birth to their first son. She was very weak after the childbirth, and she didn't feel like eating at all. Alfredo was terribly concerned and one evening he felt he must do something without delay.
He walked into the kitchen, firmly determined to prepare a dish which would both appeal to his wife and bring her, at the same time, the nourishment she needed. He thought of hand-made semolina noodles (lighter than flour noodles) prepared with excellent butter and fresh parmesan cheese. When the dish was ready, with a prayer to St. Anne, the protector of childbirth, he brought it to his wife, saying: "If you don't want it, I will eat it!!!". She accepted it, and she so thoroughly enjoyed it that she asked him to add it to the restaurant menu.
Alfredo's "majestic noodles" took origin from such auspicious circumstances, and they certainly represented a turning point in their inventor's life when he decided to open his own restaurant.
With his tireless work, he won the favour of his patrons who came to his restaurant in great number from all over the world. His most rewarding experience was his meeting with Douglas Fairbanks and Mary Pickford, the famous American movie stars, who visited Rome on their honey moon, during their first trip to Europe. They frequently enjoyed Alfredo's cuisine at lunch and dinner during their stay, and then, before departing, they gratefully decided to leave him a souvenir, and offered him a golden fork and spoon, which have since become the emblem of the restaurant. with the meaningful inscription: to "the King of Fettuccine". The world press picked up the news and turned it into a special attraction for numerous important personalities who flocked to Alfredo's restaurant, curious to taste such famous fettuccine, the delicious product of deep loving care
--------------------------------------------------------------------------------
ALFREDO II°
Over the years, Alfredo Jr., the son of the distinguished founder, took over the responsibility of the restaurant. With the experience he had acquired under his father's strict discipline, he played his role very successfully, thanks to his personal charm and his remarkable professionalism. He brought new energy and inventiveness to the art of being the King of Fettuccine.
He used to say: "The world keeps progressing, and we must stay in peace". He created new special dishes and he began bringing his "blondes" (as he affectionately called his fettuccine) to other countries as well. In time, he had the joy of becoming known no longer as King, but as Emperor.
ALFREDO III°
--------------------------------------------------------------------------------
From father to son, from son to grandson, Alfredo's has become a dynasty. Now it is Alfredo III who holds the sceptre, a proud and worthy successor of such a glorious tradition. In line with the teachings of his renowned predecessors, he has expanded the boundaries of his Empire, travelling all over the world, while always preserving intact the prestige and the originality of his in
heritance.
venerdì 27 giugno 2008
Atto n. 1-00009 (procedura abbreviata)
Pubblicato il 17 giugno 2008
Seduta n. 21
DE CASTRO , SCARPA BONAZZA BUORA , ANDRIA , PIGNEDOLI , ANTEZZA , BERTUZZI , GUSTAVINO , MONGIELLO , PERTOLDI , RANDAZZO , PICCIONI , SANCIU , ALLEGRINI , MAZZARACCHIO , SANTINI , AMATI , BAIO , BALDASSARRI , BARBOLINI , BASSOLI , BASTICO , BERSELLI , BIANCHI , BLAZINA , BOSONE , BUBBICO , CARLONI , CARRARA , D'AMBROSIO LETTIERI , DELLA SETA , DI GIOVAN PAOLO , DONAGGIO , FIORONI , FLERES , FONTANA , FRANCO Vittoria , GHEDINI , GRANAIOLA , LATRONICO , LEGNINI , LIVI BACCI , LUSI , MALAN , MARINARO , MARINO Ignazio , MARITATI , MERCATALI , MORANDO , MORRA , NEGRI , NEROZZI , PEGORER , PERDUCA , POLI BORTONE , RAMPONI , RUSCONI , SACCOMANNO , SANGALLI , SBARBATI , SERAFINI Anna Maria , SERAFINI Giancarlo , SOLIANI , THALER AUSSERHOFER , TOMASELLI , VERONESI , VIMERCATI , VITA , VITALI , BELISARIO , DI NARDO , GIAMBRONE , CAFORIO , LI GOTTI , PEDICA , LICASTRO SCARDINO , STRADIOTTO , BONFRISCO , DE LILLO , VALLARDI , GHIGO
Il Senato,
premesso che:
l’alimentazione rappresenta un terreno d’incontro, di dialogo, di scambio e di sviluppo, determinante per l’importanza culturale ed economica che riveste in ogni singola regione del mondo;
nel percorso storico dell’alimentazione mondiale, il ritorno agli apprezzamenti antichi occupa nuovi spazi, in special modo nelle aree geografiche con più alti contenuti storico-culturali-tradizionali;
il modello di alimentazione della dieta mediterranea, quale parte dell’identità storica e culturale del Mediterraneo, non è solo un modo di nutrirsi, ma è espressione di un intero sistema culturale, improntato - oltre che alla salubrità, alla qualità degli alimenti e alla loro distintività territoriale - ad una tradizione millenaria che si tramanda di generazione in generazione;
la dieta mediterranea, nonostante i mutamenti delle abitudini alimentari e degli stili di vita che si sono verificati a partire dalla seconda parte dello scorso secolo, continua ad essere un punto di riferimento non solo nel Mediterraneo, ma anche in altre regioni del mondo;
la dieta mediterranea rappresenta una risorsa di sviluppo sostenibile molto importante per tutti i Paesi del Mediterraneo, per l’incidenza economica e culturale che riveste il cibo nell’intera regione e per la capacità di ispirare un senso di continuità ed identità per le popolazioni locali;
considerato che:
una delle missioni principali della Conferenza generale dell’Organizzazione delle Nazioni Unite per l’educazione, la scienza e la cultura (UNESCO) consiste nell’identificazione, nella protezione e nella tutela e nella trasmissione alle generazioni future dei patrimoni culturali e naturali di tutto il mondo;
il 17 ottobre 2003, nel corso della sua 32a sessione, l’UNESCO ha approvato a Parigi la “Convenzione per la salvaguardia del patrimonio culturale immateriale” entrata in vigore il 20 aprile 2006;
all’articolo 2 di tale Convenzione viene fornita la seguente definizione di Patrimonio culturale immateriale: «per “patrimonio culturale immateriale” s’intendono le prassi, le espressioni, le conoscenze, il know how - come pure gli strumenti, gli oggetti, i manufatti e gli spazi culturali associati agli stessi - che le comunità, i gruppi e in alcuni casi gli individui riconoscono in quanto parte del loro patrimonio culturale. Questo patrimonio culturale immateriale, trasmesso di generazione in generazione, è costantemente ricreato dalle comunità e dai gruppi interessati in risposta al loro ambiente, alla loro interazione con la natura e alla loro storia e dà loro un senso di identità e di continuità, promuovendo in tal modo il rispetto per la diversità culturale e la creatività umana»;
l’Italia è da tempo protagonista attiva per la promozione della dieta mediterranea a tutela dell’identità e della qualità delle produzioni agroalimentari mediterranee, quali sinonimi ed espressioni di un rapporto profondo delle comunità rurali con il territorio;
nell’ottobre 2005, a Roma, l’impegno italiano, già sancito in occasione della Conferenza Euro-Mediterranea dei Ministri dell’agricoltura del novembre 2003, è stato nuovamente rilanciato in occasione del 3° Forum EuroMed sulle culture alimentari, dove per la prima volta la comunità scientifica internazionale ha concordato di sostenere il riconoscimento della dieta mediterranea come patrimonio culturale intangibile dell’UNESCO;
il Parlamento italiano, con legge 27 settembre 2007, n. 167, ha ratificato la “Convenzione per la salvaguardia del patrimonio culturale immateriale” approvata dall’UNESCO il 17 ottobre 2003 nel corso della sua 32a sessione;
nel febbraio 2007, ad Ibiza, è stata sottoscritta la dichiarazione congiunta tra i Ministri dell’agricoltura di Italia e Spagna per la promozione della dieta mediterranea e a tutela della qualità e della concorrenzialità delle proprie produzioni alimentari;
nel VII Incontro dei Ministri dell’agricoltura e della pesca, membri del Centre International de Hautes Etudes Agronomiques Méditerranéennes (CIHEAM), svoltosi dal 3 al 6 febbraio 2008 in Spagna, a Saragozza, è stato assunto da parte dei Paesi partecipanti l’impegno a sostenere l’iscrizione della dieta mediterranea nella lista rappresentativa del patrimonio culturale e immateriale dell’umanità dell’UNESCO;
con decreto ministeriale 5 marzo 2008 è stato costituito, presso il Ministero delle politiche agricole alimentari e forestali, il comitato tecnico con il compito di seguire l’iter internazionale della candidatura della dieta mediterranea come patrimonio culturale immateriale dell’umanità dell’UNESCO, coordinare i soggetti incaricati di elaborare un dossier scientifico a sostegno della candidatura stessa, organizzare l’evento di presentazione della candidatura e le iniziative di comunicazione collegate;
nel marzo 2008, durante il VII Congresso della dieta mediterranea tenutosi a Barcellona, l’Italia ha ribadito l’importanza di avviare un’azione promozionale per la partecipazione e la condivisione della candidatura della dieta mediterranea nel Patrimonio dell’UNESCO da parte di tutti i Paesi che si affacciano sul Mar Mediterraneo;
nel mese di aprile 2008 i rappresentanti istituzionali di Spagna, Italia, Grecia e Marocco si sono riuniti a Roma dove hanno sottoscritto la “Dichiarazione di cooperazione”, che sottolinea le ragioni di un impegno comune per preservare e conferire continuità ad un patrimonio unico e straordinario e ribadisce che la candidatura della dieta mediterranea a patrimonio intangibile dell’UNESCO è aperta con invito a tutti i Paesi del bacino del Mediterraneo ad aderire al progetto;
considerato inoltre che:
il calendario per la pianificazione delle azioni del progetto per l’iscrizione della dieta mediterranea nella lista rappresentativa del patrimonio culturale immateriale dell’umanità prevede che, entro il 14 agosto 2008, sia inviato a Parigi il dossier della candidatura;
il dossier della candidatura sarà oggetto di esame da parte dell’Organo sussidiario entro il 15 maggio 2009;
la decisione finale del Comitato per la salvaguardia del patrimonio culturale immateriale sull’iscrizione della dieta mediterranea sarà presa entro il mese di settembre 2009,
impegna il Governo:
a proseguire con grande determinazione il lavoro intrapreso dal precedente Governo nel corso della XV Legislatura e a sviluppare - d’intesa con la Spagna, la Grecia e il Marocco e nel rispetto rigoroso delle scadenze previste per la redazione e la presentazione del Progetto di candidatura (14 agosto 2008) - tutte le iniziative necessarie per l’inserimento della dieta mediterranea nella lista rappresentativa del patrimonio culturale immateriale dell’umanità;
a predisporre - come previsto dagli articoli 11, 12, 13, 14, 15 della Convenzione per la salvaguardia del patrimonio culturale immateriale dell’UNESCO, di concerto con le Regioni, gli enti locali e le organizzazioni di settore - tutti i provvedimenti necessari per la salvaguardia e la valorizzazione della dieta mediterranea nel territorio nazionale, con particolare riferimento alla compilazione dell’inventario; all’inserimento della dieta nei programmi generali di pianificazione; alla designazione o istituzione di un organo competente per la sua salvaguardia; alla promozione di studi scientifici, tecnici ed artistici; alla formazione e alla documentazione; all’educazione e sensibilizzazione dei cittadini in generale e dei giovani in particolare; alle attività di capacity building per la salvaguardia del patrimonio culturale immateriale, specialmente in materia di gestione e ricerca scientifica; ai mezzi informali di trasmissione di saperi; alla partecipazione delle comunità, dei gruppi e degli individui alle attività di salvaguardia, trasmissione e gestione di tale patrimonio. A tal fine, il Governo presenterà al Parlamento, entro tre mesi, un Piano organico di interventi e iniziative per la salvaguardia e la valorizzazione della dieta mediterranea, prevedendo nella legge finanziaria per il 2009 le necessarie risorse.
Seduta n. 21
DE CASTRO , SCARPA BONAZZA BUORA , ANDRIA , PIGNEDOLI , ANTEZZA , BERTUZZI , GUSTAVINO , MONGIELLO , PERTOLDI , RANDAZZO , PICCIONI , SANCIU , ALLEGRINI , MAZZARACCHIO , SANTINI , AMATI , BAIO , BALDASSARRI , BARBOLINI , BASSOLI , BASTICO , BERSELLI , BIANCHI , BLAZINA , BOSONE , BUBBICO , CARLONI , CARRARA , D'AMBROSIO LETTIERI , DELLA SETA , DI GIOVAN PAOLO , DONAGGIO , FIORONI , FLERES , FONTANA , FRANCO Vittoria , GHEDINI , GRANAIOLA , LATRONICO , LEGNINI , LIVI BACCI , LUSI , MALAN , MARINARO , MARINO Ignazio , MARITATI , MERCATALI , MORANDO , MORRA , NEGRI , NEROZZI , PEGORER , PERDUCA , POLI BORTONE , RAMPONI , RUSCONI , SACCOMANNO , SANGALLI , SBARBATI , SERAFINI Anna Maria , SERAFINI Giancarlo , SOLIANI , THALER AUSSERHOFER , TOMASELLI , VERONESI , VIMERCATI , VITA , VITALI , BELISARIO , DI NARDO , GIAMBRONE , CAFORIO , LI GOTTI , PEDICA , LICASTRO SCARDINO , STRADIOTTO , BONFRISCO , DE LILLO , VALLARDI , GHIGO
Il Senato,
premesso che:
l’alimentazione rappresenta un terreno d’incontro, di dialogo, di scambio e di sviluppo, determinante per l’importanza culturale ed economica che riveste in ogni singola regione del mondo;
nel percorso storico dell’alimentazione mondiale, il ritorno agli apprezzamenti antichi occupa nuovi spazi, in special modo nelle aree geografiche con più alti contenuti storico-culturali-tradizionali;
il modello di alimentazione della dieta mediterranea, quale parte dell’identità storica e culturale del Mediterraneo, non è solo un modo di nutrirsi, ma è espressione di un intero sistema culturale, improntato - oltre che alla salubrità, alla qualità degli alimenti e alla loro distintività territoriale - ad una tradizione millenaria che si tramanda di generazione in generazione;
la dieta mediterranea, nonostante i mutamenti delle abitudini alimentari e degli stili di vita che si sono verificati a partire dalla seconda parte dello scorso secolo, continua ad essere un punto di riferimento non solo nel Mediterraneo, ma anche in altre regioni del mondo;
la dieta mediterranea rappresenta una risorsa di sviluppo sostenibile molto importante per tutti i Paesi del Mediterraneo, per l’incidenza economica e culturale che riveste il cibo nell’intera regione e per la capacità di ispirare un senso di continuità ed identità per le popolazioni locali;
considerato che:
una delle missioni principali della Conferenza generale dell’Organizzazione delle Nazioni Unite per l’educazione, la scienza e la cultura (UNESCO) consiste nell’identificazione, nella protezione e nella tutela e nella trasmissione alle generazioni future dei patrimoni culturali e naturali di tutto il mondo;
il 17 ottobre 2003, nel corso della sua 32a sessione, l’UNESCO ha approvato a Parigi la “Convenzione per la salvaguardia del patrimonio culturale immateriale” entrata in vigore il 20 aprile 2006;
all’articolo 2 di tale Convenzione viene fornita la seguente definizione di Patrimonio culturale immateriale: «per “patrimonio culturale immateriale” s’intendono le prassi, le espressioni, le conoscenze, il know how - come pure gli strumenti, gli oggetti, i manufatti e gli spazi culturali associati agli stessi - che le comunità, i gruppi e in alcuni casi gli individui riconoscono in quanto parte del loro patrimonio culturale. Questo patrimonio culturale immateriale, trasmesso di generazione in generazione, è costantemente ricreato dalle comunità e dai gruppi interessati in risposta al loro ambiente, alla loro interazione con la natura e alla loro storia e dà loro un senso di identità e di continuità, promuovendo in tal modo il rispetto per la diversità culturale e la creatività umana»;
l’Italia è da tempo protagonista attiva per la promozione della dieta mediterranea a tutela dell’identità e della qualità delle produzioni agroalimentari mediterranee, quali sinonimi ed espressioni di un rapporto profondo delle comunità rurali con il territorio;
nell’ottobre 2005, a Roma, l’impegno italiano, già sancito in occasione della Conferenza Euro-Mediterranea dei Ministri dell’agricoltura del novembre 2003, è stato nuovamente rilanciato in occasione del 3° Forum EuroMed sulle culture alimentari, dove per la prima volta la comunità scientifica internazionale ha concordato di sostenere il riconoscimento della dieta mediterranea come patrimonio culturale intangibile dell’UNESCO;
il Parlamento italiano, con legge 27 settembre 2007, n. 167, ha ratificato la “Convenzione per la salvaguardia del patrimonio culturale immateriale” approvata dall’UNESCO il 17 ottobre 2003 nel corso della sua 32a sessione;
nel febbraio 2007, ad Ibiza, è stata sottoscritta la dichiarazione congiunta tra i Ministri dell’agricoltura di Italia e Spagna per la promozione della dieta mediterranea e a tutela della qualità e della concorrenzialità delle proprie produzioni alimentari;
nel VII Incontro dei Ministri dell’agricoltura e della pesca, membri del Centre International de Hautes Etudes Agronomiques Méditerranéennes (CIHEAM), svoltosi dal 3 al 6 febbraio 2008 in Spagna, a Saragozza, è stato assunto da parte dei Paesi partecipanti l’impegno a sostenere l’iscrizione della dieta mediterranea nella lista rappresentativa del patrimonio culturale e immateriale dell’umanità dell’UNESCO;
con decreto ministeriale 5 marzo 2008 è stato costituito, presso il Ministero delle politiche agricole alimentari e forestali, il comitato tecnico con il compito di seguire l’iter internazionale della candidatura della dieta mediterranea come patrimonio culturale immateriale dell’umanità dell’UNESCO, coordinare i soggetti incaricati di elaborare un dossier scientifico a sostegno della candidatura stessa, organizzare l’evento di presentazione della candidatura e le iniziative di comunicazione collegate;
nel marzo 2008, durante il VII Congresso della dieta mediterranea tenutosi a Barcellona, l’Italia ha ribadito l’importanza di avviare un’azione promozionale per la partecipazione e la condivisione della candidatura della dieta mediterranea nel Patrimonio dell’UNESCO da parte di tutti i Paesi che si affacciano sul Mar Mediterraneo;
nel mese di aprile 2008 i rappresentanti istituzionali di Spagna, Italia, Grecia e Marocco si sono riuniti a Roma dove hanno sottoscritto la “Dichiarazione di cooperazione”, che sottolinea le ragioni di un impegno comune per preservare e conferire continuità ad un patrimonio unico e straordinario e ribadisce che la candidatura della dieta mediterranea a patrimonio intangibile dell’UNESCO è aperta con invito a tutti i Paesi del bacino del Mediterraneo ad aderire al progetto;
considerato inoltre che:
il calendario per la pianificazione delle azioni del progetto per l’iscrizione della dieta mediterranea nella lista rappresentativa del patrimonio culturale immateriale dell’umanità prevede che, entro il 14 agosto 2008, sia inviato a Parigi il dossier della candidatura;
il dossier della candidatura sarà oggetto di esame da parte dell’Organo sussidiario entro il 15 maggio 2009;
la decisione finale del Comitato per la salvaguardia del patrimonio culturale immateriale sull’iscrizione della dieta mediterranea sarà presa entro il mese di settembre 2009,
impegna il Governo:
a proseguire con grande determinazione il lavoro intrapreso dal precedente Governo nel corso della XV Legislatura e a sviluppare - d’intesa con la Spagna, la Grecia e il Marocco e nel rispetto rigoroso delle scadenze previste per la redazione e la presentazione del Progetto di candidatura (14 agosto 2008) - tutte le iniziative necessarie per l’inserimento della dieta mediterranea nella lista rappresentativa del patrimonio culturale immateriale dell’umanità;
a predisporre - come previsto dagli articoli 11, 12, 13, 14, 15 della Convenzione per la salvaguardia del patrimonio culturale immateriale dell’UNESCO, di concerto con le Regioni, gli enti locali e le organizzazioni di settore - tutti i provvedimenti necessari per la salvaguardia e la valorizzazione della dieta mediterranea nel territorio nazionale, con particolare riferimento alla compilazione dell’inventario; all’inserimento della dieta nei programmi generali di pianificazione; alla designazione o istituzione di un organo competente per la sua salvaguardia; alla promozione di studi scientifici, tecnici ed artistici; alla formazione e alla documentazione; all’educazione e sensibilizzazione dei cittadini in generale e dei giovani in particolare; alle attività di capacity building per la salvaguardia del patrimonio culturale immateriale, specialmente in materia di gestione e ricerca scientifica; ai mezzi informali di trasmissione di saperi; alla partecipazione delle comunità, dei gruppi e degli individui alle attività di salvaguardia, trasmissione e gestione di tale patrimonio. A tal fine, il Governo presenterà al Parlamento, entro tre mesi, un Piano organico di interventi e iniziative per la salvaguardia e la valorizzazione della dieta mediterranea, prevedendo nella legge finanziaria per il 2009 le necessarie risorse.
MED DIET BIDS FOR HERITAGE SPOT
Senate kicks off four- country UNESCO drive
(ANSA) - Rome, June 26 - Italy is spearheading an international campaign to win world heritage recognition for the famous Mediterranean diet.
Kicking off the drive on Thursday, the Italian Senate unanimously backed a motion committing the government to ''pursue with great determination'' the bid in which Italy is joined by Spain, Greece and Morocco in upholding ''a common cultural and culinary identity''.
The four countries are set to ask the United Nation's educational and scientific organization UNESCO to add the diet to its World Heritage List.
''The Mediterranean diet is a heritage that should be protected and shared,'' said the presenter of the motion, ex-farm minister Paolo De Castro.
''Science has long recognized the unusual health properties of the diet, which has strengthened and accompanied the common cultural identity of Mediterranean countries''.
''The diet is an integral part of the historical and cultural identity of the Mediterranean and an opportunity for growth for the countries in the area,'' he said.
The government responded to the motion by pledging to take ''all the necessary measures to safeguard and boost the Mediterranean diet''.
During the debate on the motion, a Senator representing Italians abroad argued that attaining UNESCO status for the Med diet would help ''fend off the watered-down clones assailing its integrity worldwide in this age of killer fast food'' while a Senator from Campania said the laurel would help ''resurrect'' the image of the region where many of the best examples of the diet's prime ingredients originate.
The UNESCO list is famous for its historic and cultural sites but in recent years the UN body has opened its register to include ''intangible heritage'', such as endangered languages or vanishing traditions.
The Mediterranean diet is aiming for inclusion in this new category, which is so far home to music, dance and oral traditions from around the world.
The four Mediterranean countries involved in the scheme will shortly set up work groups to identify the cultural, historic, manufacturing, social and gastronomic reasons for the diet's inclusion on the list.
The final dossier for the joint candidacy will be unveiled in Rome at a special conference next month.
The proposal will be handed over to UNESCO by August 14 and the body then has until winter of 2009 to reach its decision.
The UNESCO bid has wide backing in Italy.
The head of the Italian Confederation of Farmers (CIA) Giuseppe Politi said it was an ''excellent idea''.
''The Mediterranean diet is a valuable asset that should be safeguarded and shared,'' he said.
''This campaign not only recognizes the characteristics of a healthy diet but will also help promote the history and culture of all Mediterranean countries''.
Michele Carruba, a top nutritionist and director of Milan University's Obesity Studies Centre, said the initiative was ''fitting and extremely important''.
''It seems right that a recipe for longevity should be considered the heritage of all humanity,'' he said. ''It has been scientifically proven that those who follow the diet live longer and develop fewer diseases''.
The benefits of the Mediterranean diet were first hailed over 60 years ago, when a US scientist stationed in Salerno started examining the correlation between health and food.
But it was not until the 1990s that the diet achieved widespread recognition, despite several important corroborating studies in between.
Today, the low-fat, high-fibre Mediterranean diet is considered one of the best recipes against health problems such as arthritis, obesity, diabetes, asthma and cardiovascular disease.
Cereals, olive oil, certain fish, such as anchovy and tuna, and a high fruit and vegetable intake, including tomatoes, broccoli and blackberries, are thought to be among its important features.
(ANSA) - Rome, June 26 - Italy is spearheading an international campaign to win world heritage recognition for the famous Mediterranean diet.
Kicking off the drive on Thursday, the Italian Senate unanimously backed a motion committing the government to ''pursue with great determination'' the bid in which Italy is joined by Spain, Greece and Morocco in upholding ''a common cultural and culinary identity''.
The four countries are set to ask the United Nation's educational and scientific organization UNESCO to add the diet to its World Heritage List.
''The Mediterranean diet is a heritage that should be protected and shared,'' said the presenter of the motion, ex-farm minister Paolo De Castro.
''Science has long recognized the unusual health properties of the diet, which has strengthened and accompanied the common cultural identity of Mediterranean countries''.
''The diet is an integral part of the historical and cultural identity of the Mediterranean and an opportunity for growth for the countries in the area,'' he said.
The government responded to the motion by pledging to take ''all the necessary measures to safeguard and boost the Mediterranean diet''.
During the debate on the motion, a Senator representing Italians abroad argued that attaining UNESCO status for the Med diet would help ''fend off the watered-down clones assailing its integrity worldwide in this age of killer fast food'' while a Senator from Campania said the laurel would help ''resurrect'' the image of the region where many of the best examples of the diet's prime ingredients originate.
The UNESCO list is famous for its historic and cultural sites but in recent years the UN body has opened its register to include ''intangible heritage'', such as endangered languages or vanishing traditions.
The Mediterranean diet is aiming for inclusion in this new category, which is so far home to music, dance and oral traditions from around the world.
The four Mediterranean countries involved in the scheme will shortly set up work groups to identify the cultural, historic, manufacturing, social and gastronomic reasons for the diet's inclusion on the list.
The final dossier for the joint candidacy will be unveiled in Rome at a special conference next month.
The proposal will be handed over to UNESCO by August 14 and the body then has until winter of 2009 to reach its decision.
The UNESCO bid has wide backing in Italy.
The head of the Italian Confederation of Farmers (CIA) Giuseppe Politi said it was an ''excellent idea''.
''The Mediterranean diet is a valuable asset that should be safeguarded and shared,'' he said.
''This campaign not only recognizes the characteristics of a healthy diet but will also help promote the history and culture of all Mediterranean countries''.
Michele Carruba, a top nutritionist and director of Milan University's Obesity Studies Centre, said the initiative was ''fitting and extremely important''.
''It seems right that a recipe for longevity should be considered the heritage of all humanity,'' he said. ''It has been scientifically proven that those who follow the diet live longer and develop fewer diseases''.
The benefits of the Mediterranean diet were first hailed over 60 years ago, when a US scientist stationed in Salerno started examining the correlation between health and food.
But it was not until the 1990s that the diet achieved widespread recognition, despite several important corroborating studies in between.
Today, the low-fat, high-fibre Mediterranean diet is considered one of the best recipes against health problems such as arthritis, obesity, diabetes, asthma and cardiovascular disease.
Cereals, olive oil, certain fish, such as anchovy and tuna, and a high fruit and vegetable intake, including tomatoes, broccoli and blackberries, are thought to be among its important features.
domenica 22 giugno 2008
la targa ciao italia e' arrivata
grazie al presidente ciaoitalia e a tutto il suo staff per averci regalato questo riconoscimento
lunedì 9 giugno 2008
grazie a ciao italia/thanks to ciaoitalia
Dal profondo del cuore voglio ringraziare l'Associazione Ciao Italia, il Presidente e tutto lo staff che ne fa parte, un ringraziamento speciale alla Signora caterina, per il lavoro importantissimo che svolge.
Se oggi In Arabia saudita c'e' CIAOITALIA e' grazie al presidente che mi ha dato la possibilita' di credere in un progetto serio e ambito.
cerchero' nel mio piccolo di portare la cucina italiana in questo Paese.
questi sono i progetti in cantiere;
A-scuola di cucina femminile, dovrebbe partire a ottobre 2008 con l'appoggio del consolato.
b- convegno sul tema il bio, in collaboarazione con saporbio di Marco Columbro, la Nazionale italiana di calcio, il Ministero delle politiche agricole, Ciaoitalia, il consolato generale di Jeddah,il Dott. Giulio Tarro, questo progetto e' im via di oprganizzazione, quanti interessati or che vogliono contribuire con collaborazione e aiuto per la buona riuscita, sono benvenuti. Questo e' un paese povero di cultura ma che ha sete di cultura,sarei lieto di avere un vostro supporto.
c- congresso Ciaoitalia, idea.
d-stage in giro per il mondo, un idea di scambio personale per dare piu' prfessionalita' ai giovani che lavorano presso i ristoranti CIOITALIA, idee in fase di sperimantazione.
grazie a tutti e vi auguro un buon lavoro.
Se oggi In Arabia saudita c'e' CIAOITALIA e' grazie al presidente che mi ha dato la possibilita' di credere in un progetto serio e ambito.
cerchero' nel mio piccolo di portare la cucina italiana in questo Paese.
questi sono i progetti in cantiere;
A-scuola di cucina femminile, dovrebbe partire a ottobre 2008 con l'appoggio del consolato.
b- convegno sul tema il bio, in collaboarazione con saporbio di Marco Columbro, la Nazionale italiana di calcio, il Ministero delle politiche agricole, Ciaoitalia, il consolato generale di Jeddah,il Dott. Giulio Tarro, questo progetto e' im via di oprganizzazione, quanti interessati or che vogliono contribuire con collaborazione e aiuto per la buona riuscita, sono benvenuti. Questo e' un paese povero di cultura ma che ha sete di cultura,sarei lieto di avere un vostro supporto.
c- congresso Ciaoitalia, idea.
d-stage in giro per il mondo, un idea di scambio personale per dare piu' prfessionalita' ai giovani che lavorano presso i ristoranti CIOITALIA, idee in fase di sperimantazione.
grazie a tutti e vi auguro un buon lavoro.
venerdì 6 giugno 2008
Sapor Bio 2008
Sapor Bio è...gusto, cultura, spettacolo
un evento che racchiude
ed armonizza il mondo BIO-ecologico, dello spettacolo e dell'eno-gastronomia
SaporBio quest'anno coinvolgerà
i più importanti comuni della Versillia.
con un ricco programma di intrattenimento
e http://www.saporbio.com/pdf/presentazione-saporbio.pdf
momenti di divulgazione della cultura bio
e di educazione all'ecosostenibilità del sistema
soon in Jeddah
un evento che racchiude
ed armonizza il mondo BIO-ecologico, dello spettacolo e dell'eno-gastronomia
SaporBio quest'anno coinvolgerà
i più importanti comuni della Versillia.
con un ricco programma di intrattenimento
e http://www.saporbio.com/pdf/presentazione-saporbio.pdf
momenti di divulgazione della cultura bio
e di educazione all'ecosostenibilità del sistema
soon in Jeddah
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