LIBRERIA RINASCITA, Ascoli Piceno - ART OF THE NEAPOLITAN PIZZAIUOLO FROM TRADITION TO INNOVATION (THE) di MASI P. (CUR.)

<DescrizioneEstesa>Experimentation and a greater understanding of phenomena have always led to the discovery of new solutions to improve production techniques and meet the changing needs of consumers. This has also been the case for the art of the Neapolitan pizzaiuolo, which proudly forms part of the intangible cultural heritage of humanity. This book aims to provide answers to the many questions pizza enthusiasts may have regarding the innovations that have been introduced or may be in the near future. Why is there an interest in new flours, and what needs might they fulfil? Is it better to use compressed yeast or sourdough? What is the difference between short, medium, or long fermentation? What are the best ingredients for topping a pizza? How can one always have everything needed to make a pizza at home? What happens during the short time in which the pizza is cooking? Are wood-fired ovens the only way to achieve a soft and fragrant pizza? Is it true that pizzas and pizzerias have a significant environmental impact? Is there a way to enjoy a takeaway pizza that tastes just as good as one eaten in a pizzeria? To answer these questions the latest scientific findings have been used.