100% ITALIAN PIZZA
Original best Italian pizzas napoletana in Braintree Essex
"The pizza is an art that requires passion and love"
( Vincicoppolas )
CM77 8EU 01376 321143
Tomato mozzarella ham mushroom...
- MARINARA (Tomato – Origan -Garlick) £ 6,50
- MARGHERITA (Tomato – Mozzarella – Basil) £ 7,50
- SICILIANA (Tomato – Mozzarella – Capers – Anchovies – Black olives) £ 8,95
- NAPOLI (Tomato – Mozzarella – Anchovies) £ 8,95
- PROSCIUTTO (Tomato – Mozzarella – Ham) £ 8,95
- TONNO (Tomato – Mozzarella – Tuna – Red onion) £ 10,95
- DIAVOLA (Tomato – Mozzarella – Pepperoni chilli) £ 8,95
- BRESAOLA (Mozzarella – Bresaola - Cherry tomatoes – Rocket) £ 10,95
- PARMA HAM (Tomato – Mozzarella – Parma Ham – Rocket – Parmesan) £ 10,95
- 4 FORMAGGI (Gorgonzola – Mix cheese) £ 9,95
- REGINA (Tomato – Mozzarella – Ham – Mushroom) £ 8,95
- 4 STAGIONI (Tomato – Mozzarella – Ham – Mushroom – Olives – Artichokes) £ 9,95
- CAPRICCIOSA (Tomato – Mozzarella – Ham – Mushroom – Anchovies – Olives – Capers – Artichokes) £ 9,95
- VEGETARIANA (Tomato – Mozzarella - Mix Grilled Vegetable) £ 9,95
- CALZONE CLASSICO (Tomato – Mozzarella- Ham – Mushroom) £ 8,95
- PARMIGIANA (Tomato – Mozzarella – Aubergine) £ 8,95
- SONIA (Mozzarella – Prawns – Salmon – Cherry Tomatoes) Chilli) £ 11,95
- FRIARIELLI (Mozzarella – Salsiccia Piccante – Italian Broccoli (Rabe) Garlick – Fresh Chilli) £ 10,95
A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called " in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato(red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy.
The legend of pizza Margherita is considered a false history, as a pizza made with the same toppings was already present in Naples between 1796 and 1810, although it probably was not called "Margherita". In 1830, in the book , written by Riccio, it was described as a pizza with tomato, mozzarella and basil. In 1849 Emanuele Rocco recorded different pizza toppings like basil, tomatoes and thin slices of mozzarella; the mozzarella was thinly sliced, and arranged with a flower-shape over the tomato sauce, along with the basil leaves: this may be the real origin of the name Margherita (meaning ).
In 1866 Francesco De Bourcard, writing about the Naples traditions, described the most commonly used pizza toppings at that time, included the ones called today , and :
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History of Italian Pizza
In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish.The Associazione Verace Pizza Napoletana (the True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the "true Neapolitan pizza".
Pizza is sold fresh or frozen, either whole or in portions, and is a common fast food item in Europe and North America. Various types of ovens are used to cook them and many varieties exist. Several similar dishes are prepared from ingredients commonly used in pizza preparation, such as calzone and stromboli.
The history of pizza begins in antiquity, when various ancient cultures produced basic flatbreads with several toppings.
A precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.
The word pizza was first documented in A.D. 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there. This changed after World War II when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.
According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) When cooked, it should be soft, elastic, tender and fragrant.