True Neapolitan Pizza? An art you learn when still a child. The Associazione Verace Pizza Napoletana and the historical Molino Caputo, will organise for the event "Lilliput - Il Villaggio Creativo" funny labs to teach children how to prepare this famous Neapolitan food.
The young participants to this event, that will take place at the Città della Scienza from the 31st of May to the 3rd of June 2012, will be involved by master pizza-makers in the preparation of Pizza, following all the different steps of the making.
AVPN partners will also hand down the history of Pizza and fundamental rules to make the True Neapolitan Pizza. The association pays attention to new generations and promotes the need to pass on guiding principles of food education, starting by the choice of base ingredients.
Children will learn also that the taste of Pizza and its being or not digestible depend on quality of products used and by traditional ways of preparation, as shown in the rules of True Neapolitan Pizza which AVPN has spread in the last 30 years.
In order to make a True Neapolitan Pizza, indeed, it is needed at least of eight hours of natural rising, not in the fridge, and at most 3 grams of yeast per one liter of water.
In this sense it is fundamental the collaboration with the Molino Caputo, one of the historical firm of Neapolitan area, which has always been inspired by food tradition of Campania region and by the respect for a sane and genuine diet.
And with respect to this tradition the firm is introducing innovations to warrant consumers high quality products, as in the case of die contracts. Thanks to deals with partner farms, Molino Caputo manages to follow the wheat from fields to flour sacks. The working is based on selections of seeds and wheats on the fields, and carries on with a constant monitoring, until the achievement of the final product. The result is to ensure consumers and artisans genuine wheat and excellent quality in products.
The young participants to this event, that will take place at the Città della Scienza from the 31st of May to the 3rd of June 2012, will be involved by master pizza-makers in the preparation of Pizza, following all the different steps of the making.
AVPN partners will also hand down the history of Pizza and fundamental rules to make the True Neapolitan Pizza. The association pays attention to new generations and promotes the need to pass on guiding principles of food education, starting by the choice of base ingredients.
Children will learn also that the taste of Pizza and its being or not digestible depend on quality of products used and by traditional ways of preparation, as shown in the rules of True Neapolitan Pizza which AVPN has spread in the last 30 years.
In order to make a True Neapolitan Pizza, indeed, it is needed at least of eight hours of natural rising, not in the fridge, and at most 3 grams of yeast per one liter of water.
In this sense it is fundamental the collaboration with the Molino Caputo, one of the historical firm of Neapolitan area, which has always been inspired by food tradition of Campania region and by the respect for a sane and genuine diet.
And with respect to this tradition the firm is introducing innovations to warrant consumers high quality products, as in the case of die contracts. Thanks to deals with partner farms, Molino Caputo manages to follow the wheat from fields to flour sacks. The working is based on selections of seeds and wheats on the fields, and carries on with a constant monitoring, until the achievement of the final product. The result is to ensure consumers and artisans genuine wheat and excellent quality in products.
Saturday 19 May 2012
