But before I go, I would like to say “Buon giorno” to one of our subscribers, James Greer from Cleveland, Ohio, who writes:

Agostino,

Thanks. I did your Primavera pizza recipe. Incredible!!!! Happy family attached.

James Greer, Cleveland, OH

By the way do you have a good Neapolitan pizza dough recipe that I can use in my outdoor wood fired brick oven?  Thanks again you are the best. Really enjoy your passion.

Thank you for your note, James. It is always a pleasure to hear from my friends and subscribers from around the world. Keep your eyes on this blog for upcoming updates about your requested topic. You could also grab a copy of my newest e-book entitled, How to Make Neapolitan Pizza Dough – For Pizzerias, where you can find my tips, recommendations and even an anecdote or two about making the perfect authentic Neapolitan pizza dough.

Well, that’s it for today, I will see you all again very soon! Maybe even at your doorstep or neighborhood pizzeria. For now, this is your friend Agostino Vitiello saying “Ciao!”

In today’s society, tomato sauce and Italian cuisine have become as inseparable as fish and chips, bangers and mash, or peanut butter and jelly. But did you know that tomato sauce is actually a young addition to the entire Italian culinary heritage? It may be hard to believe at first, because nowadays almost every other Italian dish on the menu seems to use tomato sauce as its key ingredient. However, this fantastic component only became a staple in Italian cooking during the mid to late 16th Century.

Parma Ham, or Prosciutto as it is known in my native country of Italy, is a chewy, flavourful cut of ham originating from the northern regions of Italy (particularly in Parma). It is created through a process called dry curing, which involves the usage of salt and air to create the meat’s unique characteristic flavour. No cooking or any other form of heat is used in dry curing.

Now most of the fans of Italian cuisine already know about the merits of using basil and oregano. So widespread is the usage of these 2 herbs that they have come to be synonymous with the Italian flavour itself. However all the credit should not just go to these 2 stars of the show. Like any good movie, the supporting cast is equally as important, if not more so. This is where thyme comes in.

Thyme, though flavourful in itself, is not an overpowering herb. This makes it ideal for blending with other herbs and spices, as the harmonious balance of aromas creates an incomparable taste sensation. The versatility of this herb has earned it a reputation for mixing well with meat (particularly lamb), soups and stews. It also enhances the flavour

Thyme can be used in a variety of ways: some recipes call for entire bunches, others use sprigs (stem plus leaves), yet others simply use the leaves themselves. Different levels of flavour can be achieved depending on which part one chooses to use.

Thyme’s versatility also extends to its shelf life: it can be used both fresh and dried. Though naturally thyme is more flavourful when used fresh, it also retains its flavour better than many herbs when dried. The secret to unlocking its key characteristics if using the dried version is to ground it before adding it as an ingredient of pizza.
Aside from its qualities as a flavourful herb, thyme also contains a considerable number of health benefits. Did you know that before the advent of modern medicine, the oil from thyme was used as medication for bandages? Its antiseptic properties help fight many infections and aid in healing. To this day, thyme is still being used in all-natural, alcohol-free hand sanitizers. Thyme tea is also useful in alleviating many throat ailments such as cough and bronchitis. In many modern mouthwashes, thyme can be found as the main active ingredient.

With its many possible uses, thyme is a star in its own way: in the gardens, in the medical world, and of course in the kitchen. More importantly, thyme deserves to be recognized as an important herb in the making of pizza.

And that’s it for today’s article. Hopefully you’ve gained a new appreciation for this wonderful herb. Why don’t you try some thyme in your pizza today? Until next time, keep visiting my blog and my website for updates on the world of pizza. Subscribe to my Youtube channel as well, I’m working on several videos to help everyone enjoy creating the perfect authentic Neapolitan pizza. I hope to see you there in the near future. For now, this is your friend Agostino saying, “Ciao!”

Speaking of mothers, today’s topic is about a herb that according to legend was blessed by a very famous mother: I’m referring to Mother Mary. One well known story says that the Virgin Mary once spread her blue cloak over a white blossomed shrub while she rested. Instantly the white blossoms turned as blue as her cloak. This shrub came to be known as “The Rose of Mary” or quite simply, rosemary. Today, rosemary comes in a wide variety of colours, but it is still the Marian blue version which remains iconic.

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History

Oregano is a popular herb that originated in the Mediterranean region of Europe, including countries such as Greece, the Middle-East, and naturally my home country of Italy. It’s name came from the Greek words “oros” (meaning “mountain”) and “ganos” (meaning “joy”). Put them together, and oregano simply means “joy of the mountains”.

It is a perennial type of plant, growing between 20 to 80 centimetres tall. It’s distinctive feature is its small pink or purple flowers which have a somewhat sharp, spiky arrangement. Though these flowers are also edible, oregano tastes best when it is harvested before it gets a chance to produce flowers.

Oregano’s popularity in the world of pizza rose significantly after World War II. US soldiers, coming back from the war, brought back with them samples of what they called the “pizza herb”. Through the years, with the help of globalization, the taste of oregano (together with basil) has come to be known worldwide as a mainstay in Italian-American cuisine, helping shape its distinct characteristic and taste.

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Oregano’s Role in the Creation of Pizza

In a previous post, we discussed the history of pizza in Naples. It started out as a means for the poor citizens of the city to enjoy a relatively cheap, simple meal created with affordable ingredients such as dough and tomatoes.

According to Italian legend, oregano found its way into pizza Neapoletana when King Umberto I, together with his wife Queen Margherita di Savoia, would spend a summer holiday in Naples and order a pizza to be created for them, to sample this famous peasant dish made by local pizzaoli.

To honor the queen, a special pizza was created for the royal couple. Instead of the usual dough and tomato sauce combination, white mozzarella and fresh oregano was added – in order to create an image of the Italian flag. The queen was delighted with the dish and thereafter it came to become what we now recognize as Pizza Margherita.

(Eagle-eyed loyal subscribers to my blog will note of a similar legend in a previous post: that of  the origin of basil in the creation of pizza Neapoletana.)

Eventually, the use of oregano in pizza Neapoletana spread throughout the country, thus establishing its cultural and culinary significance in Italian cuisine. Clearly, it has earned it’s nickname as the mother of pizza spices.

Today, oregano is used in a variety of Italian dishes. From the previously mentioned pizza, to pasta, to salads, to meats and fishes, oregano’s versatility cannot be overlooked. Some would even use oregano in making tea, to maximize its many health benefits. Truly an amazing herb!

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Conclusion

Oregano remains as one of the links in the preservation of the original, authentic taste of pizza. Its rich history, coupled with its versatility, has firmly established its legacy as the mother of pizza spices. I am happy that in our world today, there is enough oregano to satisfy the palate of every genuine connoisseur of authentic Neapolitan pizza. Until next time, this is your friend Agostino Vitiello saying “Ciao!”

This contest is exclusive to all reader of The World of Pizza . Win a pizza and Peroni for 2 at Per Tutti, Manchester by answering this question:

Which of these beers is not Italian?

          a) Peroni

          b) Morreti

          c) Budweiser

Send the correct answer with your name and email address to theworldofpizza@gmail.com before the 31^st of March. The winner will be picked at random from all the entries and we will contact the winner via email on the 1^st of April!

With respect to the machines and appliances used over the centuries, the core of the pizza has remained unchanged. Below, I shall discuss a few factors wherein the methods may have evolved, but the output has remained the authentic Neapolitan pizza that we’ve come to know and love. I will also candidly explain how I feel about each and every factor, in order to give you an insight on how an authentic Neapolitan pizza chef sees these changes.

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1. Cooking Technique: The technique of cooking Neapolitan pizza in a wood oven was born during the 1800′s and continues to this very day. I must say that technology has been beneficial in this aspect because, as we have discussed in a previous article, now there is a viable modern substitute: the wood stove. However, not many people know about it.

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2. Creation of Pizza Dough: Neapolitan pizza dough has remained relatively unchanged in the last century, withstanding the test of time and evolution. The basic components are still water, flour, fresh yeast and salt. Though there are some who disagree with me and add oil to the mix, I maintain that the secret is not to add oil, sugar or whatever: the Neapolitan pizza dough is all about how it originated. This is the reason why today we have an institution that upholds the preservation of the authentic Neapolitan recipe, to enforce the traditions established by the past.

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3. Ingredients: For this factor, I am of the opinion that there have been advantages and disadvantages related to the creation of pizza. On one hand, logically speaking, in the beginning of the last century the products that made up the pizza were definitely of a superior quality than those we find in Italy today. They are what we would call nowadays as organic. Also, as trade was done only for small companies, there was much emphasis on producing ingredients of the highest quality. Nowadays, with the advent of large manufacturing companies, the quality of products has certainly decreased in order to promote commercialization.

On the other hand, commercialization has also produced some benefits for pizza makers, as it has enabled them to carry out their craft abroad and bring pizza to an international audience because in today’s market, you can find ingredients anywhere in the world. The only thing we must keep in mind is to invest in high quality products in order to make a difference in the market and be able to rediscover the flavours of the past for our consumers.

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4. Tools: Here I would have to state right away that thanks to technology, we now have a number of instruments such as the mixer, refrigerator, pizza blades, etc. that allow us to perform our work faster and more efficiently. Innovations in technology have also given us a quick way to give a standard addition to our product.

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And that’s it for today’s article. In conclusion, I feel that while technology presents many advantages and disadvantages in the creation of pizza, as long as we utilize technology properly, we will still be able to enjoy the authentic traditional Neapolitan pizza and recapture the flavours and tastes of years past. For now, this is your friend Agostino saying, “Ciao!”