EU introduces strict code on…how to make Napoletana pizza
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FRENCH PRESS REVIEW: In a bid to protect Europe’s culinary delights, the European Commission is ‘codifying’ certain dishes. Unless they are prepared ‘just so’, they won’t be given the coveted ‘Traditional Specialty Guaranteed’ label (TSG).
Le Figaro leads with this example of red tape in a tangle! Napoletana pizzas must henceforth be prepared in a certain manner in order to be classed as the real deal by the EU. So pizzerias beware – this is what’s required. The pizza must have no fat and key ingredients must include pealed raw tomato as well as mozzarella cheese. What would chefs the length and breath of Europe do without such guidelines? And if you’re still confused as to how to proceed, it is decreed that the pizza must measure no more than 35cm in diameter and it *must not* be thicker than 3cm at its centre. Anything else is not the real deal. Finally, an authentic napoletana must be baked in a wood fire grill at 485 degrees for 90 seconds.
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