Julie Andrieu puts her grain of salt: "Yummy, the pizza!"
It's hard to find a more universal regional recipe than pizza. Do you know that the tricolor "margherita" version was developed in the 18th century by a Neapolitan chef in honor of Queen Margaret of Savoy? Two centuries later, the French have become the second largest pizza consumers in the world. Beneath its appearance as a popular dish, sometimes the embodiment of junk food, pizza is becoming the gourmet dish of the moment, to the point that a ranking of the 50 best pizzerias in Europe makes it possible to separate the wheat from the chaff.
Jewel in Paris, in the 18th arrondissement, where Gennaro Nasti offers his "contemporary pizzas" holds first place for France. Fans also know Peppe, voted best pizza maker in the world last year. Its award-winning pizza, to be tasted in the 20th arrondissement of Paris, is made with Parma ham, provolone, mozzarella di bufala, grilled almonds, fig jam. In Marseille, pizza is a much more popular specialty than bouillabaisse. The best is to taste at La Bonne Mère, at Jérémy Piazza. But can we make a good homemade pizza? Yes, with fresh yeast or, better, homemade sourdough, organic T45 flour, possibly enriched with semi-wholemeal flour, and maturing the dough in the fridge for at least twenty-four hours. Pizza, a second best? Not so sure!
Find the videos "I like / I don't like" by Julie Andrieu by Julie Andrieu, new columnist for Notre Temps. In this episode, she talks to us about French cookies and... gastronomic snobbery:
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