WHEN PIZZA MEETS PUCCINI IT’S TIME TO MANGIARE

The birth of something new is always exciting.

Don’t take it lightly because one of the main events of YOUR life would be your own birth. To start a real new event in life has this tantalizing effect that lays under your skin and has to come out.

A NORMAL DAY IN HOLLAND
A NORMAL DAY IN HOLLAND ?

Vincent has this buzz under his skin and it shows when he tells about his plans of letting pizza and Puccini meet. Growing up as a kid with a mother in the style of Bianca Castafiore ……. ehhh … the opera singer from Herge’s “Kuifje” or better known as “Tintin”. Her input of creativity , enthusiasm and the love for Italy was fed to him  from day one. She being a professional schooled classical singer and not afraid for some alternative stuff is part of his plans.

THE MAN WITH HIS PLAN
VINCENT THE MAN WITH HIS PLAN

Vincent being tall, a little shy and with a slight stutter is a 24 year old kid, at least to me he is a kid.  But with that comes a package of a kind face and attitude sauced with personality. He worked his way on the culinary path through some good Rotterdam establishments, such as the Italian “Trattoria Borgo d’Aneto”, and lesser places such as “Lantaarn Venster” cinema cafe. In these places he worked his but off, learned and moved on, meanwhile studying “Water management’.

I WAS JUST LOOKING AT A DREAM MACHINE
I WAS JUST LOOKING AT MY DREAM MACHINE

Now Mom as being Puccini and son as Pizza are combining forces in their home garden. On Wednesday evenings they entertain guests during their “MANGIARA’S”, with aria’s from famous opera’s while making and telling all about the original pizza from Napoli. Man and child are enjoying it, getting their hands dirty with a smile and creating a pizza of their own. All with original Italian ingredients, such as the Tipo 00 flour of Molino Grassi, which is not a hard type grain as Vincent explains but has a lot of gluten that will makes your dough more flexible. Getting the taste for entertaining they are planning now to set up their own restaurant in the vicinity of the Dutch village Bergen. This seems a real challenge with all the Dutch regulations, financing and to get an actual place up and running. So this is a project in the making, a thing still to be born for now only alive in their minds, and yours.

A BIBLE FOR THE NAPOLITAN PIZZA LOVER
A BIBLE FOR THE NAPOLITAN PIZZA LOVER

The original approach to the Napolitan pizza according to Vincent.

The dough for about 25 pizza’s, though you could make less:

1800 gram flour

3 to 4.5 grams of yeast, depending on ambient temperature

50 grams of salt, yes this number is correct, 50 grams !!!

Dilute the salt in 1/2 a liter of water

Crumble the fresh yeast in, or the dry yeast

Mix in 1/3 of the flour, stir well

Knead with the rest of the flour and add water until a flexible dough

Let it rise for 10 hours !!!

For the tomato sauce

Use tinned tomatoes, the plumped type, “San Manzano”

Put in a bowl and squeeze until fine with your hands  add some salt….. and your ready

For the topping

The original is of course ‘the Margherita” created by Rafaele Esposito in 1889

Form a 21 cm disk by hand of a dough ball 1/2 the size of a tennis ball

Top with 2 tablespoons of sauce

Tear 1/2 a “Buffalo” mozzarella and decorate

Grate some Pecorino, a hard Italian cheese on top

Some fresh basil leaves to finish

Bake in the oven on the highest possible temperature

 

Once you made your own pizza you’re hooked for life

Enjoy, the Dutch Cook

 

If you want info or attending a MANGIARE check their facebook

The products from MOLINO GRASSI from Italy

 

 

 

 

 

 

 

 

 

 

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