{"id":499,"date":"2009-01-26T09:52:10","date_gmt":"2009-01-26T09:52:10","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=499"},"modified":"2009-01-26T09:52:10","modified_gmt":"2009-01-26T09:52:10","slug":"pizzathat-wondrous-thing","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/01\/26\/pizzathat-wondrous-thing\/","title":{"rendered":"Pizza..that wondrous food…"},"content":{"rendered":"

\"pizza-oven-borgo-fontanile.jpg\"<\/a>\"pizza.jpg\"<\/a>copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking\u00a0
\nMy weekend was filled with pizza making in The Basic Art of Italian Cooking kitchen here in Italy, or should I say inside the kitchen and outside..as you can see, yours truly getting our new outside brick oven ready.. Nothing like the flavor of pizza cooked in a brick oven..
\n\u00a0 Pizza makes great food for a lazy Sunday afternoon dish..But it also provided us with a great way to work with the locally produced ingredients here in Abruzzo-the locally produced Pecorino D’Abruzzo to the fresh mozzarella produced in the little (nearby)\u00a0village of Rocca Di Mezzo. And a radicchio produced at this time of \u00a0the year in Treviso, Italy..a little far from Abruzzo but many local produce stores get theirs fresh from Treviso..makesa great topping for a pizza..
\nItaly rejoices in the pizza and has made pizza making an art as well..championships in pizza and many competitions in pizza making..to the World Championship pizza making team.. who would have thought that a food made by the poor\u00a0 people in Naples to make us of inexpensive ingredients-flour, yeast, tomatoes and make something substantive would become such a world renowned food…
\nSo many toppings, so difficult to choose from,,we chose to do an arugula with shaved parmigiano-reggiano cheese, then one with a tomato topping wiht the Vesuviana tomatoes from the Mt Vesuvio region (they are an interesting tomato and one\u00a0of the few varieties that grow without water. As a matter of fact the lesser amount of water they have the better they grow) with grated pecorino cheese.
\nThe Vesuviana tomatoes led me to the story told to me by my friend, Velia, who works with us at The Basic Art of Italian Cooking Culinary School in Orvieto..she told me that her grandmother used to use the Vesuviana tomatoes as an example of life ..they grow sweeter and better with the more hardship the soil around them\u00a0experiences since they grow better with drought. These are\u00a0a\u00a0tomato that grow without any water,\u00a0And she went on to explain how hardships in life grow your character, just like they grow the Vesuviana tomatoes..that with perfect soil conditions the Vesuviana do not grow successfully and are not as sweet and plump as they are when they suffer a drought or the hardship of not having enough water…a life lesson to learn from this delicacy and they are a superior tomato as well..not just your average tasting tomato..
\nThen there was Pizza Margherita for those that want the traditional tomato (using the Vesuviana tomatoes)\u00a0basil and mozzarella tomato..and since truffles are also found in many parts of Italy this time of year-a scamorza and shaved truffle pizza… and lastly we had to make a potato with fresh rosemary pizza since we have an over abundance of fresh, organic rosemary here in the garden..
\nPizza is best made\u00a0 fresh and is worth the extra time it takes…If you put your mind to it you can make a ball of dough in the morning before you head out to work, cover carefully with a towel and place in a warm place to let it rise..when you come home it will be ready to place in a pizza pan or pizza stone\u00a0stone\u00a0and add \u00a0topping. 10-15 minutes in the oven (can be\u00a0your own indoor oven)\u00a0and you have a quick, healthy meal..
\nPizza….can be used to teach healthy eating and a philosophy for life…a wondrous thing that pizza……
\nFind more pizza tips here: http:\/\/tinyurl.com\/djd29w<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking\u00a0 My weekend was filled with pizza making in The Basic Art of Italian Cooking kitchen here in Italy, or should…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,27,23,7,41,57,31,567,11,438],"tags":[69,140,244,223,90,75,143,568,12,129,13,425,569,570],"class_list":["post-499","post","type-post","status-publish","format-standard","hentry","category-abruzzo","category-caro-diariodear-diary","category-cooking-school-in-tuscany","category-cucina","category-entertaining","category-features","category-la-dolce-vita","category-pizza","category-recipes","category-umbria","tag-abruzzo","tag-dough","tag-flour","tag-mozzarella","tag-naples","tag-pecorino","tag-pizza","tag-quick-meals","tag-recipes","tag-tomato-sauce","tag-tomatoes","tag-truffles","tag-vesuvio","tag-yeast"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=499"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/499\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}