Slice of pizza paradise as Naples fetes UNESCO triumph
Slice of pizza paradise as Naples fetes UNESCO triumph
“After 250 years waiting, the pizza is a UNESCO heritage! Congratulations Naples!” cried pizza maker Enzo Coccia, as crowds in the street outside the Sorbillo pizzeria erupted into cheers.
It didn’t matter that the cultural body’s World Heritage Committee was still a few hours away from making it an “intangible heritage“: there was no chance the world-famous dish could lose.
The day before Thursday’s much-awaited announcement, discs of floury dough flew through the air as jubilant pizzaioli feted the art of pizza making — from the wooden ovens used, to the spectacular handling of the mix to “oxygenate” it.
Passing families and youngsters whizzing by on scooters stopped to grab fresh slices dripping melted mozzarella as a man with a guitar burst into one of the songs dedicated to the Italian delicacy.
Dozens more chefs were expected to hand out free pizza to locals and tourists in the southern city after the decision, which paid homage to pizza’s key social as well as cultural role.
“Down the centuries, the Neapolitan art of pizza making has been based on a few key elements: water, flour, salt and yeast — and the excellent produce from the Campania countryside,” Coccia said.
“But it is also the hands, heart and soul of the pizzaiolo which allow us to make magic,” he added, describing the stretching and turning of the dough as “a love and passion that we transmit to others.”
The pizza’s humble ancestor, a plain affair usually tarted up with a bit of lard, was born less as an act of love than as a cheap, easy and fast way to feed the city’s army of poor in the 18th century.
“In around 1750 the first pizza appeared in the taverns, after which people began to specialize as ‘pizzaioli’ (pizza chefs),” said historian Antonio Mattozzi.
“By the end of the 18th century, the first pizzerias were born.”
But despite being an immediate hit with the locals, pizza failed to take off outside the city at first, he said.
It took Queen Margherita’s love of the classic tomato, mozzarella and basil version to fire up the imagination and taste buds of diners far and wide — at least that is how the story goes.
Hoping to win the hearts of the commoners, the queen asked in 1889 to try their favorite dish. And while she was unconvinced by anchovy and Parmesan-topped versions, the basil delight won her over.
Legend has it the winning combination was put together by pizza maker Raffaele Esposito, who baked it in the royal pizza oven in the grounds of the stunning hill-top Capodimonte Palace.
The Margherita offered to the queen was recreated Tuesday in the 300-year old oven by pizzaioli who hold no truck with modern toppings like pineapple and are on a mission to defend the real thing.
“We are honored to pass on secrets and tips,” Gino Sorbillo said.
“Each one of us might have a small detail that makes a difference, but we share them so that across the world those who want to make good Neapolitan pizza can do so.”
He said there were “youngsters from every culture who get in touch with us asking to learn, even sending us photographs of their pizza attempts online saying ‘what did I do wrong?’“
But fellow pizza maker Antonio Starita was not convinced that tips were enough, insisting that “to learn the art, you need to do long apprenticeships in pizzerias.”
Culture Minister Dario Franceschini, digging into a hot slice straight off the royal peel, said that while “pizza has become a universal patrimony, many around the world don’t even know it is Italian.”
“This UNESCO decision will establish the truth once and for all: that pizza is a global food — but it was born in Naples, and in this very oven.”
Temperature Restaurant: Farah Al-Ohali offers Saudis a new take on comfort food
- Al-Ohali has unusual offerings that could be called the ultimate comfort food
- She credits her Kuwaiti genes for her innate desire to explore new palates and cuisines
DAMMAM: Turning up the temperature this summer in Al-Khobar is a “modern home cuisine” restaurant, founded and run by a young Saudi-Kuwaiti female chef, Farah Al-Ohali. Temperature is just seven months old, but Sharqawis are already familiar with Al-Ohali’s unusual offerings that could be called the ultimate comfort food.
The 22-year old credits her Kuwaiti genes for her innate desire to explore new palates and cuisines.
“The dining scene in Kuwait is much more developed; and people are much more open to experimenting with their palates, compared to other GCC countries,” she told Arab News. Coming from a family of innovative cooks — her aunt is known to cook up a notoriously delightful kabsa with turkey, instead of the traditional chicken — Al-Ohali has always loved cooking and would spend hours preparing and hosting elaborate dinner parties for friends and family.
In 2015, Al-Ohali left for Florence, to pursue the culinary arts professionally. She enrolled in an intensive certification program, learning techniques for over 250 dishes, assisting the chef in his kitchen, and working in a high-pressure environment. Coming back to the Kingdom, Al-Ohali was happy to cook for her family, but they weren’t impressed.
“The butter, cream, and flour characteristic to [what they thought] of Italian cooking was missing and they hated the ‘Italian’ I made for them,” she said with a rambunctious laugh. And thus began her journey to adapt flavors to the Saudi culture.
Her research was simple: She just asked Saudis what they ate and why they liked eating a particular dish. From there, she started an Instagram-based business and a pop-up food kiosk for public events. Some of her most popular creations have been chicken tenders in a waffle cone; nachos with chutney; mac and cheese grilled sandwiches; and coffee-marinated brisket sandwiches. Before long, Al-Ohali was approached by a marketing and talent management agency who helped her set up the restaurant.
Now, Al-Ohali is the creative force and chef behind Temperature (the most important element of every dish). The ambience reflects her effervescent personality: a snazzy beverage bar, bistro-style furniture and fittings, and rose, gold and green accents.
The breakfast menu is Al-Ohali’s personal favorite and it’s easy to see why.
First, we tried The Anita, a grilled brioche sandwich brim-full of layers of beetroot pesto, basil pesto, labnah, kashkawan and mozzarella cheese. Elevating a standard pesto sandwich, The Anita is worthy of weekend-morning indulgence. Plus points too for its Instagram-worthy pink hues.
“I use simple flavors that you would eat at home, but they are paired unusually with an ingredient that is not commonly used here or with an ingredient that you wouldn’t think of normally using,” Al-Ohali explained.
The Mushroom on Toast bears testament to her approach. Brioche bread topped with mushrooms, an in-house special cream, parmesan, arugula, sunny-side-up eggs, and, finally, balsamic vinegar drizzle. The tart vinegar offsets the sweet mushroom cream and creates an interesting fusion of flavors.
The Messy French, a crunchy brioche bread with salted caramel and maple syrup served with ice-cream, makes for a perfect accompaniment to the hazelnut latte. The menu is limited, but you can be assured that ,whatever you order, your expectations of comfort food are elevated a notch or two.
The Temperature is definitely on the rise.