10 maggio 2022
Zenzero has always stood out for the variety of particular and innovative pizzas it presents on the menu, for the search for ingredients and for the combination of them. We can certainly admit that our workhorse are the original pizzas but this should not diminish the value of traditional and classic pizzas. We could all admit that the real pizza is the one with tomato and mozzarella. Well, Zenzero has always considered it important that even the simplest pizzas are made with good, quality ingredients and above all that they are not taken for granted, since they represent a great historical and cultural value of our country. In fact, the Margherita pizza itself has undergone several changes over the years. The history of pizza over the centuries is long, complex and uncertain, but we can state that the first written mention of pizza Marinare dates back to 1734, while that of pizza Margherita to the years 1796-1810. In June 1889, to honor the Queen of Italy Margherita of Savoy, the chef Raffaele Esposito prepared the "Pizza Margherita", a pizza topped with tomatoes, Fior di latte mozzarella and basil, to represent the colors of the Italian flag. Until the beginning of the twentieth century, pizza and pizzerias remained a purely Neapolitan phenomenon, after which pizza and pizzerias spread throughout Italy. Initially for our Margherita pizza we used the Piennolo del Vesuvio tomato, which is one of the oldest and most typical products of Campania agriculture, also known for their "al piennolo" preservation, that is a technical characteristic for binding some bunches together of ripe cherry tomatoes, to form a large bunch which is then suspended in ventilated rooms, thus ensuring optimal conservation of the precious harvest until the end of winter. Over the months the cherry tomato, while losing its turgor, takes on a unique and delicious flavour. Over time and the difficulty of preserving these tomatoes also causes the fact that we are not in Campania - in fact the peculiarities of this tomato are deeply linked to the pedoclimatic factors typical of the geographical area in which the tomato is grown where the soils, of volcanic origin, are made up of pyroclastic material originating from the eruptive events of the Somma-Vesuvio volcanic complex - we decided to change the type of tomato to use for our Margherita, and now we use a Sicilian tomato from the Pachineat company (see article dedicated to the tomato to learn more), to whom we have dedicated our Margherita pizza that you will find on the menu as Pachineat. Zenzero has always kept a certain number of classic pizzas on the menu, these have undergone changes over the years and have been customized according to the vision of the pizza maker. Today we could say that in addition to the classic pizzas par excellence, Zenzero has invented pizzas that have become classics for the environment and the place it represents, such as the and Burrata with burrata, datterini tomatoes, Cantabrian anchovies and basil and the Colonnata with lard, fior di latte, datterini tomatoes, courgette flowers and rosemary. Among the other classic pizzas that we have on the menu are the Neapolitan, which we call Capperi e Acciughe in the Pisan way, made with Petrilli tomato sauce, parmesan, anchovies, capers and oregano; the PerDiana which is a reinterpretation of the marinara pizza, prepared with raw Marinda sauce, lemon zest from the Amalfi Coast and basil.