Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Saturday, October 1, 2011

La Pizza a Cheese 2011



The president of the AssociazioneVerace Pizza Napoletana talking about PIZZA

One of the highlights of visiting CHEESE in Bra, Italy this fall was to train (for two hours) with people from the Verace Napoletana Pizza Association. You could say it was a dream come true for me to meet with these fine people. Why, you may ask. I have had a passion for pizza-making for such a long time. Those who know me, know this. In fact, very often I invite my friends and family for pizza because I really enjoy baking and eating pizza. My Man’oushé book started with a dream of going to Italy and doing a thorough study on the pizza. One sees the grass greener on the other side always, yet I was wise enough to carry out this dream in my own country in search of all the baked foods in a typical street corner Lebanese bakery. The Verace chef showed us how to make the pizza according to the standards and regulation set by the association. I met a chef lately in Lebanon, owner of da Giovanni and Marguerita. I told him of my meeting with Verace, he did not believe me at first. Later, he was convinced. We shot a segment for Helweh wa Moora (who's name now has changed to Helweh Beirut) one week later for me to stay in the pizza-making mood. The show focused on how to make the best pizza (straight from a fellow who comes from Napoli), stay tuned... Giovanni and I had so much fun that we both forgot that the LBC crew was there, as we talked and talked and talked...He is special!

I was chosen to try because I asked so many questions
The dough is garnished with canned San Marzano tomatoes, buffalo cheese, fresh basil leaves, with a drizzle of olive oil
Before
After
Pizza Marinara

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