How many times have we looked at each other and said the fateful phrase: pizza tonight? How many times has pizza saved the evening, relationships and satisfied our hunger? For this reason and for a thousand other reasons, FICO, in collaboration with Rossopomodoro, dedicates the last week of August to the Pizza Festival.
First though, there are some things about pizza that you absolutely have to know!
Pizza: a long love story (in short)
The word "pizza" appeared for the first time written in the vulgar Latin of Gaeta in 997 in a lease.
Pizza as we know it today was born in Napoli, in the 16th century. The pizza, from "pitta" was just white. Seasoned with lard and coarse salt.
It was with the arrival of tomato in Italy, feared by many Europeans to be poisonous, that pizza turned red. Thanks to this crazy love the dish quickly gained popularity in the suburbs of Napoli. In 1700, the fame of the first shops-pizzerias reached the king of Napoli, Ferdinando di Borbone, who violated court etiquette by entering one of the most famous pizzerias. From that point on the pizzeria became a trendy place.
34 years later the marinara pizza was born: tomato, garlic, oregano and oil. The ingredients most easily stored by sailors during their travels.
And the margherita pizza? In 1889, the baker Raffaele Esposito made three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was the pizza that evokes the colors of the Italian flag - green (basil leaves), white (mozzarella) and red (tomatoes). This combination was called Pizza Margherita in her honor.
While there are other baked breads that still exist today:
- The Greek "pita" and the Turkish "pide"
- The Indian "paratha"
- The South-Asian "naan"
- The Alsatian "flammkuchen"
- The Finnish "rieska"
none are as famous around the world as our Neapolitan pizza!
Now that you know the theory, all you have to do is come to FICO to learn the practice.
Pizza Festival: August 24-30 at FICO
Five events not to be missed including cooking shows with the master pizza makers of Rossopomodoro, culinary encounters with the most famous pizzerias in Italy, and a real cooking school to learn all about Neapolitan pizza, from dough to the tomato.
Margherita inside: August 24th at 6 pm
Sign up for free cooking show: http://bit.ly/Margherita-dentro
Discover how the famous "Margherita inside" pizza is made with the pizzamaker Antonio Greco. A cooking show with tasting to learn all the secrets of pizza with dough made with tomato and mozzarella water.
Rossopomodoro pizza school: August 25th and 26th
Sign up for August 25th: https://www.eatalyworld.it/en/pizza-school-at-rosso-pomodoro_25
Sign up for August 26th: https://www.eatalyworld.it/en/pizza-school-at-rosso-pomodoro_26
Four Neapolitan pizza artists to learn all the secrets of true Neapolitan pizza. The master pizzamakers Paco Linus, Teresa Iorio, Marco Quintili and Vincenzo Capuano will be available for two days that will not only be culinary but also beneficial. The proceeds of the lessons will in fact be entirely donated to the non-profit organization Passo Passo, the Association that works for people with disabilities.
Pizza vs Pizza: August 29th at 6 pm
Join the popular jury: http://bit.ly/PizzaVSPizza
Two giants of pizza compete against each other. Rossopomodoro and Berberè together to present their personal and famous interpretations of Neapolitan pizza, heritage of humanity. On the one side the great Neapolitan Classic of Salvatore Tarantino, Salvatore de Crescenzo and Vincenzo Beato, winners of the Rossopomodoro Grand Cup 2018, and on the other the Calabrian-Bolognese pizza of contemporary pizza champions: the brothers Matteo and Salvatore Aloe, founders of Berberè.
How to make tomato sauce at home: August 30th at 3 pm
Sign up for the free cooking show: http://bit.ly/Festival-della-pizza-Le-conserve
Two hours to learn about tradition and get first-hand experience with the basic ingredients to make the best tomato sauce for the best Neapolitan pizza. Come and learn from the masters of Rossopomodoro, who will give you the recipe of the dish along with a collectible graphic and certificate of participation.
Now you're really ready to celebrate...pizza!