Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
๐๐ก๐ ๐ญ๐ซ๐ฎ๐ญ๐ก ๐๐๐จ๐ฎ๐ญ ๐๐๐ง ๐๐๐ซ๐ณ๐๐ง๐จ ๐
Like all great quality products, San Marzano tomatoes are often subjected to counterfeiting.
The authentic product is only cultivated in 41 towns surrounding Vesuvius volcano, in the Campania region. The total production is 4 millions cans per year, while around 5.6 million live in Campania only - I tend to assume that they have some kind of priority when it comes about consuming the tomatoes they grow themselves ๐
So, how is it possible that the market is flooded with *real* San Marzano Tomatoes?
It's quite hard to defend ourselves as consumers, a bit of awareness is definitely needed!
1๏ธโฃ First of all, the denominations on the can MUST BE:
Pomodoro San Marzano dellโagro Sarnese-Nocerino.
Nothing else!
Be wary of denominations like "San Marzano style", "Type San Marzano" or crap like that, and avoid.
Remember that San Marzano is nowadays a DOP, which stands for Denominazione di Origine Controllata (Protected Designation of Origin) and it refers only to whole peeled tomatoes, canned or bottled. Therefore, there's nothing like San Marzano passata, chopped tomatoes, ketchup or whatever.
The DOP award is identified by the red & yellow stamp you see here. The second stamp belongs to the Consortium for the protection of the San Marzano tomato.
2๏ธโฃ Both of them MUST be printed on the can.
Lastly, consider that San Marzano is blโจdy expensive, because the whole production process is carried manually due to the peculiarities of the plant. If your average can of peeled tomatoes cost 1โฌ/$/ยฃ and next to it you spot a can of San Marzano that costs around the same price...mmmmmh....that smells fishy!
3๏ธโฃ Beware of too low a price.
Finally, my 2 cents:
Please do not think that you your pizza will turn out delicious only if you use San Marzano. Get a can of whole peeled tomatoes, find the best quality you can afford and be happy with that ๐
If you want to know how to use them to make a great pizza sauce, I've got you covered:
https://youtu.be/x9udSb4LE7k
https://youtu.be/x9udSb4LE7k
https://youtu.be/x9udSb4LE7k
6 - 2
What's your go-to pizza night beverage?
(Pics by Freepik.com)
5 - 9
OK so there is one eric ming who stole my book ๐ณ
I've found the plagiarised version on several publishing platforms, including Amazon. I got in touch with all of them and I was lucky enough to find the right people who worked on the issue. The book was taken down ALMOST all the platforms...
All but one: Amazon.
Their reply:
"We cannot take action on your report...The description of your copyrighted work does not match the content you reported as infringing."
So tell me, Mr Bezos: there's a son of a b**tch (yes, I speak French) who copy/paste my book everywhere, he doesn't even bother to change the title, which includes my own name in it...but my work doesn't match the book I'm reporting?
Noted ๐คฆ๐ปโโ๏ธ
Now, I can't afford to take my book off Amazon, of course, but at least I can try to sell it myself. So I added it to my website and now you can buy it directly from the homepage: fabioulouspizza.com/
Three major formats, so you can also upload it to your Kindle and read it from there.
Mr Bezos, one way or another I'm gonna getcha getcha getcha ๐ก
13 - 10
๐
๐ข๐จ๐ซ๐๐ข๐ฅ๐๐ญ๐ญ๐ ๐๐ ๐๐จ๐ณ๐ณ๐๐ซ๐๐ฅ๐ฅ๐ ๐ง
Do you know the difference?
I feel that there is a bit of confusion about this, so I thought to clear things up a bit.
First off, a micro lesson of Italian language: the verb "mozzare" means "to cut off." The dairyman cuts off a piece from a big batch, and that's a single "mozzare-lla."
When we talk about mozzarella, we're actually referring to the cutting technique used, the gesture of the artisan. However, this tells us nothing about the true nature of the cheese itself.
To describe it accurately, we need to add some details. For example, "Mozzarella di Bufala" is made exclusively with buffalo's milk.
Using cow's milk is a step toward making Fiordilatte, but it's not enough!
In fact, in 1996, Fiordilatte was given the STG label ("Specialitร Tradizionale Garantita," or "Guaranteed Traditional Specialty"), which ensures that its production method adheres to traditional procedures.
Two requirements must be met to define Fiordilatte:
๐ It must be made with cow's milk.
๐๐ป It must be produced using traditional methods.
In conclusion, while Fiordilatte is always mozzarella, not all mozzarella is Fiordilatte.
So, what's your favourite? Mozzarella? Fiordilatte? Mozzarella di Bufala? ๐ฎ
12 - 5
Which pizza-inspired dish do you enjoy most? ๐คค
7 - 2
How spicy do you like your pizza? ๐ฅ
(Pics by Freepik.com)
6 - 0
๐๐ก๐ ๐
๐๐๐๐ ๐ฌ๐ญ๐จ๐ซ๐ฒ ๐จ๐ ๐ฉ๐ข๐ณ๐ณ๐ ๐๐๐ซ๐ ๐ก๐๐ซ๐ข๐ญ๐ ๐
It's common knowledge: the queen of Italy, whose name was Margherita, invites a master pizzaiolo at the royal palace to bake a nice pizza for her. The pizzaiolo prepares a great pizza with tomato, mozzarella and basil, to represent the Italian flag and pay respect to Her Majesty ๐
It's a nice story, isn't it? Too bad it has been dispelled time and time again!
๐๐ป Some writings exists, published before the visit of that pizzaiolo at the Royal Court, in which tomatoes and mozzarella were mentioned to be common toppings for pizza.
๐๐ป On top of that, the European Regulation that gave Neapolitan Pizza the Traditional Guaranteed Specialty award states that sometime in between 1796 and 1810, the pizzaioli in Naples were already used to make a pizza with tomato and mozzarella.
๐๐ป Lastly, american food historian Zachary Nowak has pointed out that the only Raffaele Esposito receiving a royal seal was indeed a wine dealer!
Oh well, looks like we've been lied all the time ๐ฑ
But ultimately, should we care too much about the a actual truth? Iโm pretty sure it won't affect the taste of the slice we are biting into.
9 - 0
๐๐๐ฏ๐ ๐ฒ๐จ๐ฎ ๐ฐ๐๐ญ๐๐ก๐๐ ๐ฆ๐ฒ ๐ฅ๐๐ญ๐๐ฌ๐ญ ๐ฏ๐ข๐๐๐จ? ๐บ
I think it's a good one. It gives you a glimpse of what happens in a real pizzeria and you will also see what's in common with your kitchen ๐
If you missed yesterday's premiere, catch up here:
https://youtu.be/whtj2YrKss4
https://youtu.be/whtj2YrKss4
https://youtu.be/whtj2YrKss4
8 - 0
๐ฅ ๐๐๐ฐ ๐ฏ๐ข๐๐๐จ ๐ข๐ง๐๐จ๐ฆ๐ข๐ง๐ ๐ฅ
'Fabio' is a shy little creature who feels most at ease in his natural habitat: the pizzeria. Only there can he truly express his innate talent for feeding others.
In the upcoming video, you can watch him in action as he creates delicious nourishment from scratch, showcasing his skills and displaying his beautiful black plumage. Or is it fur? ๐
'How to make commercial pizza dough' video is premiering this Saturday 24th @4PM UK time.
Make sure you watch this, set a reminder via this link:
https://youtu.be/whtj2YrKss4
https://youtu.be/whtj2YrKss4
https://youtu.be/whtj2YrKss4
10 - 0
I loved reading your preferences about pizza dessert, following the latest poll I shared๐๐ป
Now, I want to share my own idea with you guys: I called it Pizzamisรน, the missing link between pizza and tiramisรน!
It's a coffee-flavoured sweet dough, topped with mascarpone cream and shaved chocolate...although I don't usually have a sweet tooth, I totally fell in love with it ๐คค
What do you think of this idea? Would you like to try such a dessert?
This was considered worth an article on PMQ - Pizza Magazine.
In case you missed it, here's the link to read it online, just head to page 28 ๐
issuu.com/wtwhmedia/docs/pmq-september2023
6 - 2
Home bakers will find loads of tips, how-to's, and many pro tricks here. I always explain WHY I do WHAT, so you won't have to blindly follow a list of instructions.
Although I've built this channel with beginners in mind, I'm confident that even more experienced bakers will find useful advice.
๐๐ง๐ ๐๐จ๐ง'๐ญ ๐ฐ๐จ๐ซ๐ซ๐ฒ ๐๐๐จ๐ฎ๐ญ ๐๐๐ง๐๐ฒ ๐ญ๐จ๐จ๐ฅ๐ฌ ๐จ๐ซ ๐ฉ๐ซ๐จ-๐ฅ๐๐ฏ๐๐ฅ ๐ข๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ. ๐๐ฒ ๐๐ฉ๐ฉ๐ซ๐จ๐๐๐ก ๐ข๐ฌ ๐ญ๐จ๐ญ๐๐ฅ๐ฅ๐ฒ ๐๐๐, ๐๐ง๐ ๐ ๐ฐ๐จ๐ง'๐ญ ๐๐ฌ๐ค ๐ฒ๐จ๐ฎ ๐ญ๐จ ๐๐ฎ๐ฒ ๐๐ง๐ฒ๐ญ๐ก๐ข๐ง๐ ๐ฌ๐ฉ๐๐๐ข๐๐ฅ - ๐๐๐ซ๐ญ๐๐ข๐ง๐ฅ๐ฒ ๐ง๐จ๐ญ ๐๐ง ๐๐ฑ๐ฉ๐๐ง๐ฌ๐ข๐ฏ๐ ๐๐จ๐ง๐ข ๐จ๐ซ ๐๐จ๐ณ๐ง๐๐ฒ ๐๐จ๐๐๐๐จ๐ฑ ๐ฉ๐ข๐ณ๐ณ๐ ๐จ๐ฏ๐๐ง ๐
My name is Fabio. I am a professional pizzaiolo and instructor, and I teach people who want to level up their pizza game! I'm also an author: my book, called indeed "Fabioulous Pizza", became an Amazon Best Seller on the day it launched ๐
See you soon ๐
๐น๐๐๐๐