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.
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.
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’.
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.
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