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Il 17 gennaio si celebra la Giornata mondiale della pizza. La data è stata scelta in onore di Sant’Antonio Abate, patrono dei pizzaioli.
La festa è stata istituita nel 2017, dopo l'inserimento dell'arte della sua preparazione nel patrimonio culturale dell’umanità Unesco.
Ed i segreti della pizza perfetta lui li conosce tutti. Perché Antonio Colucci, 30 anni, originario di Napoli, è un vero maestro. E' il pizzaiolo del ristorante napoletano Verace di Paradiso che nel 2018 si è aggiudicato un Guinness World Record con 10'170 pizze sfornate in 24 ore; e che nel 2020 ha vinto la sfida delle Margherite di Patti Chiari.
La sfida delle margherite
Patti chiari 17.01.2020, 21:05
"I miei segreti? Ci vuole anzitutto un prodotto unico. Noi napoletani ci mettiamo acqua, farina e passione. Usiamo la mozzarella napoletana tagliata a mano che ci arriva in acqua, basilico fresco, pomodoro San Marzano ed olio extravergine d'oliva. Per stenderla usiamo il palmo della mano. A Napoli la stendiamo con lo schiaffo, che è un'antica tecnica partenopea. Ed infine va in forno a 390°C per 90 secondi", spiega Colucci.
Pizza: napoletana o romana?
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