October 31, 2013 by Joanne T Ferguson
Well viewers, another month has passed and here we are at the International Food Challenge #3 — Italian Cuisine Campania Region recipes as started by Sara of Sara’s Kitchen and Shobana from Kitchen Secrets and Snippets; hosted by Priya of Priya’s Versatile Recipes.
What an interesting challenge this was and once again, I always enjoy learning something new when it comes to countries, cultures, and cuisines!
For those of you who may not be familiar with the geographical location of Campania, the region is located in southern Italy and is the second most populated region.
Photo Courtesy of Grocery Trekker
The capital city in the region of Campania is Naples.
Campania is know for its culture, architecture, archeological and ancients sites, especially Pompeii as well as for its cuisine.
While most people “associate” pizza with Italy, it is actually the ingredients or dishes that makes an Italian recipe regional; hence pizza is “specifically” a Neapolitan creation.
Per the challenge, Priya highlighted:
“Campania’s exuberant cuisine relies on sun-kissed vegetables and herbs, salty capers, dried pasta, and fresh farmhouse cheeses, chief among them water buffalo’s Mozzarella.”
In order to find one of my favorite toppings on pizza (mozzarella), one only needs to look in and at the Campania region.
Did you know the best mozzarella is Mozzarella di buffalo (buffalo mozzarella) and “is made according to strict production rules that comply with procedures fine-tuned by the Consorzio di Tutela (Consortium for the Protection of buffalo mozzarella)?”
“Only dairies that pass a demanding certification process obtain the DOP.”
“Denominazione di Origine Protetta”, means “Protected Designation of Origin seal.”
Photo Courtesy of Italia
There were several recipes provided to choose from for this month’s International Food Challenge #3 — Italian Cuisine Campania Region:
Did you know that mozzarella (which comes from the Italian word mozzare) means “to manually cut off the stretched curd using your index finger and thumb?”
I LOVE learning all food things new….YOU?
While I love Buffalo Mozzarella by itself, in salads or with my favorite prosciutto and aged balsamic vinegar, “if” it “has” to be cooked, pizza is the “most traditional” way!
As you know, I have been doing A LOT of “Thermomix” cooking and baking recently with heaps more posts coming to you!
One of the goals (based on health) was to see whether I could save time in making various recipes.
Today, as part of the challenge, I decided to try Aya’s from Sukarah …sweet stuff for your sweet tooth Thermomix Pizza Dough which is slightly adapted from Helene from Super Kitchen Machine’s Great pizza starts with Thermomix pizza dough recipe.
I was so glad I did as I have only recently milled my own oat flour and thanks to my Thermomix, I saved “heaps of time and money” in making this WONDERFUL Pizza Margherita for this International Food Challenge #3 — Italian Cuisine Campania Region.
Did you know it takes about 4 litres (~17 cups) of buffalo milk to yield about 1 litre (~4 cups) of mozzarella?
Did you know mozzarella is one of the few cheeses that actually improves with freezing?
I hope you too have learned something new today!
Did you know when you can’t wait to dig into a wonderfully cooked pizza such as my Pizza Margarita and burn the roof of your mouth, there is actually a word for that?
It is called pizza palette*.
I love trivia and learned through this International Food Challenge #3 — Italian Cuisine Campania Region that the Canadian version of Buffalo Mozzarella is sweeter than the Campania version due to?
a) apple cider vinegar is added to the leftover whey?
b) salt is added before the cheese is made?
c) rennet is added to the milk?
I’m not going to give away all the secrets to making Buffalo Mozzarella today, but I am curious what you think?
Have you ever had Buffalo Mozzarella before?
What would be your favorite was to enjoy it?
I hope you enjoyed this International Food Challenge #3 — Italian Cuisine Campania Region as challenged by Priya of Priya’s Versatile Recipes.
Look forward to next month’s International Food Challenge #4 — What country and or region would you like to see?
Anyone for a slice?
I CAN say Chef Georgio aka hubby says to share that this Pizza Margarita was very nice…very nice!
No, I am not repeating myself lol, as it must mean Chef Georgio devoured with love a second slice!
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