Settebello @ SLC

As Sushi is to the Japanese, Pizza is one of the greatest export of Italy to the rest of the world. However, it was so mixed with local cultures, one often gets disappointed when they go to Italy and tastes the “original”. Thus, Associazione Verace Pizza Napoletana is born.

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AVPN

Vera Pizza Napoletana

The VeraPizza Napoletana Brand, internationally registred by Associazione
Verace Pizza Napoletana, certifies that the pizzeria which shows it outside,
realizes a excellent product of Neapolitan tradition, according with the international AVPN disciplinary.

What is a true Neapolitan Pizza?

Old Neapolitan pizza masters, given the spreading of fast-food chains and the large use – sometimes inappropriate – of the denomination “Original Neapolitan Pizza”, decided to found an association based on a protocol in order to protect and increase the value of the pizzas produced and processed according to the old Neapolitan traditions and customs.

Thus, in June 1984, Antonio Pace decided to put in writing his idea and set precise rules for the preparation and processing of “veraci” (original) pizzas. As far as the protocol, he was supported by the experience of old pizza masters.

In 1984 Antonio Pace and Lello Surace reunited the most important and famous pizzamaker of the time to write down the fundamental rules in order to recognize and differentiate the True Neapolitan Pizza from the other type of pizza, giving it the maximum dignity. Since then, the International Regulation has been the heart of the Associazione Verace Pizza Napoletana, which protect the tradition of this old recipe and spead its secrets, defending its uniqueness and peculiarity.

At last, we have the original repice written down by old generation of pizzamakers. In a nutshell, the Neapolitan pizza is roundish, with a diameter of 30-35cm; it should present a raised edge (the famous “cornicione”), swollen and free from burns; the pizza must be soft and elastic.

The cooking

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Wood-fired Oven

The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°. With these temperatures, just insert the pizza for 60-90 seconds. The pizza will cook evenly across the entire circumference.

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Traditional Pizza Oven

The oven at Settebello was handmade by artisan oven makers in Napoli, Italy. The floor of the oven is made with “Biscotto di Sorrento” and each brick is hand pressed in Salerno, Italy. The mortar holding the bricks together is made with volcanic sand from Mt. Vesuvius. A handmade artisan oven can properly cook a Pizza Napoletana in about one minute reaching temperatures of around 1000 degrees.

Using a wood (or aluminium) pizza peel, and a little flour, the “pizzaiolo” (pizza maker) transfers the garnished pizza using a rotary movement. The pizza slides rapidly with a quick wrist movement performed by the pizzaiolo on to the cooking surface of the oven. The cooking of the Vera Pizza Napoletana must be done exclusively in a wood fire.

The condiments

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Settebello

Pizza Napoletana is made with a soft dough and takes about one minute to cook in a wood-burning oven. Because of this, Pizza Napoletana has several distinctive characteristics. Pizza in Napoli is soft and foldable and can be considered “wet” by American standards, for this reason the people in Napoli generally eat their pizza with a knife and a fork. Blackened char spots on the pizza crust is a tell-tale sign of Pizza Napoletana that has been cooked in a blistering hot, wood burning oven. Each pizza is an individual work of art.

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The stuff you put on it

The true Neapolitan pizza must be garnished with ingredients from Campania regions. The oil used must be the extra virgin oil, and it’s possible to choose between mozzarella and fiordilatte DOP.

First rate ingredients are essential in creating an authentic pizza Napoletana. Whenever possible the actual ingredients used in pizzerias in Napoli are imported. When importing is not a possibility Settebelle search for the highest quality American products to complete our pizzas. Below is just a sampling of where some of their products come from.

  • Flour – Napoli, Italy
  • Prosciutto Cotto – Parma, Italy
  • Tomato – San Marzano (Napoli), Italy
  • Prosciutto Crudo – Parma, Italy
  • Parmesan Cheese – Modena, Italy
  • Pancetta – Salumi, Seattle, WA
  • Salame – Fra’ Mani Berkeley, CA
  • Finnochiona – Salumi, Seattle, WA
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Pine nuts

The signature Settebello was topped with Crushed Tomatoes, Pancetta, Wood Oven Sausage, Roasted Mushrooms, Toasted Pine Nuts, Mozzarella, Basil, Extra Virgin Olive Oil. It was moist and base was a bit chewy, but I loved it.

Other stuff

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Rucola

They serve other stuff besides pizza. Italian salad made with the same quality ingredients, like buffalo cheese, parmigiana and locally sourced rockets.

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Salad

I loved a Rucola –  Baby Arugula, Lemon Juice, Extra Virgin Olive Oil, Sea Salt, Fresh Ground Pepper – whenever I can, the caramelised balsamic vinegar and parmigiana cheese were perfectly matched with the bitter, fresh taste of the rockets.

Service was prompt, the pizza was the main draw. Skip the delivery, it is located nicely downtown.

Settlebello
260 S 200 W
Salt Lake City, UT 84101
801-322-3556

http://settebello.net/

Date Visited : Apr 2018

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