A Serious Look at Pizza

pizza-napoletanaWe in Germany just saw the first week of spring-like weather this year. People were going nuts buying colorful tulips and daffodils at the corner flower shops, whose large inventory sprawled out onto the sidewalks. Office workers started taking their lunch breaks on the stairs outside of their workplaces to soak up the sun. And fair-weather joggers peeked out for the first time and hit the pavement. I, of course, thought of food. Fresh tomatoes and basil. These spell lots of beautiful things like caprese salads and delightful mozzarella-basil-tomato sandwiches, but combined with that fresh spring breeze that makes you want to go out and stand in the middle of the street and wave your arms around and shout melodiously to your neighbor at the end of the block, they spell Italy…namely, they spell pizza napoletana. Real pizza napoletana is difficult to find outside of Italy, and it is especially difficult to find in little Heidelberg (food snob much?). Lucky for us, the Italian government in all its sobriety has produced an important document detailing the history, features, and specific method of production of Specialita’ Traditionale Garantita “Pizza Napoletana.”  You can view it here: http://www.fornobravo.com/vera_pizza_napoletana/VPN_spec.html. I’m so delighted that the Italian government remains committed to retaining pizza as a national priority.


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