Authentic Neapolitan pizza is a classic that everyone should try, if only because it was the inspiration for all other types of pizza known today. Although some variants of this dish currently do not resemble the original, simple Neapolitan pizza is still very popular due to its unique taste and careful way of making. In addition to the most recognizable types, such as Margherita, many others have been created, enriched with meat or vegetable additives, with various sauces, for cheese fans or vegetarians.
Pizza unlike any other?
Various types of meat are used for pizza, including salsiccia, pepperoni or salami. The original salami is an Italian cold meat made from donkey meat. It has an unusual, slightly spicy-sour aftertaste. By combining it with the delicate taste of cheese and tomato sauce, you can treat your taste buds to a unique feast. The effect is enhanced by the addition of chilli peppers and Parmesan cheese. The best pizza in Larnaca will mean something different to everyone, but Salamara will certainly win the hearts of many people. It is worth remembering where pizza came from and how it evolved. In the eighteenth century, it became a very popular street dish, because it was cheap and could be eaten quickly on the way to work, it was eaten by poor people.
Earlier, it was also a delicacy of the poor for many years, it was often prepared for soldiers, it was known in Greece, Rome, in Armenian, Iranian, Persian and Egyptian cultures. The basic flavors of pizza were made from a pie and a few herb and vegetable toppings, and dishes with “horse cheese”, small fish and herbs were a delicacy. The situation changed in the nineteenth century, when pizza found its way to the royal court. It was then that the Margherita pizza was created, named after Queen Margherita of Savoy, for whom the baker Raffaele Esposito prepared a pie in the colors of the Italian flag. It is thanks to it that today you can order Neapolitan pizza with delivery and enjoy its taste at home.
Ingredients and preparation
Salamara consists of tomato sauce, fresh mozzarella, Parmesan cheese, salami napoli and chilli peppers. There are certain guidelines that an authentic Neapolitan pizza should meet. To make it, use juicy San Marzano tomatoes, which grow in volcanic fields south of Vesuvius, and creamy mozzarella di bufala Campana, made from the milk of buffaloes grazing in semi-wild conditions in the marshes of Campania, or mozzarella made from cow’s milk fior di latte. Of course, the type of flour is important. Pizzerias in Larnaca use type 0 or 00 flour and extra virgin olive oils. The dough consists of water, salt, yeast and flour. Neapolitan pizza should rise for a minimum of 8 hours. After rising, the dough is portioned into balls and the pancakes are formed by hand. Air is “pushed” from the center of the dough to the edges, making the center of the pizza thin and the edges becoming fluffy and risen.
Originally, the pizza had to be baked in a wood-fired oven, which reaches the required temperature of about 485 degrees Celsius, and the baking time was 60-90 seconds. Salamara pizza, in addition to traditional ingredients, contains salami napoli with a characteristic red color. Cured meat is traditionally produced in the south of Italy, especially in the Campania region. Its taste is enhanced by hot chilli peppers, which also bring many health benefits, and hard, rennet cheese – Parmesan cheese.
Worth the sin…?
Salamara pizza from the Pizza 485 menu will appeal primarily to people who are not afraid of spicy flavors, for whom traditional pizza containing only tomato sauce and cheese is not enough. Its taste is distinct and spicy, so it will certainly not be a choice for everyone. It will also work well for those who want to taste a pie containing a wealth of original Italian ingredients. It will not be as caloric as some dishes served by pizzerias in Larnaca, which contain more toppings, especially cheese, but more caloric than Margherita. This queen of pizzas provides about 220-230 kcal in 100 grams, to which you have to add the calorie content of the rest of the ingredients in Salamara pizza. Salami napoli contains about 340 kcal in 100 grams, chilli peppers – about 40, and Parmesan cheese – about 430. However, it should be remembered that chilli and Parmesan cheese are additives used in quite small quantities, so it is worth trying this pizza.
Salamara is the answer to the needs of people for whom the taste of traditional Neapolitan pizza is too delicate. It is impossible to pass by it indifferently, because from the very beginning it also tempts with the unique smell of ingredients.