 It might be copied worldwide but there is only one true Neapolitan pizza.
Italy has drawn up a series of rules that must be met for a Neapolitan pizza to be worthy of the name. The regulations are designed to protect and promote the original, traditional Neapolitan pizza. The proposed new law includes a step-by-step guide to the perfect pizza. It covers pizza shape, depth, toppings and even the way olive oil must be poured on top. "Pizza-making is an art, you need passion to make pizza," Alfredo Folliero, of the European Union Traditional Pizza Association said. "It's all in the dough and the rolling technique which has developed over hundreds of years," he added. The dough must bekneaded, shaped andcoaxedinto a perfectly round disc by hand. "Rolling pinsor other mechanical instruments are not permitted," the rules admonish. Drawn up by the Agriculture Ministry and professional Neapolitan pizza-makers, the guidelines were printed in the Gazzetta Ufficiale, a publication normally reserved for financial and legal notices. The eightarticlesand sixsub-clauseswill form the bible for pizza-makers in Naples - where Italy claims the pizza was born more than 300 years ago - and beyond. A true Neapolitan pizza must be cooked in a wood-fired oven and the final product must be soft, elastic and easy to fold in two, the guidelines say. If the law is approved, pizzas thatmake the gradewill be allowed to sport a prestigiousSTGlabel. (Agencies)
| 雖然世界各地都可以制作那不勒斯匹薩，但是正宗的只有一種。 意大利起草了一系列規(guī)定，只有符合這些規(guī)定的匹薩餅才有資格用那不勒斯匹薩這個(gè)名字。 設(shè)立這些規(guī)定是為了保護(hù)和推銷原汁原味的、傳統(tǒng)的那不勒斯匹薩餅。 被提議的新法律包括如何一步一步制作完美的那不勒斯匹薩。 它涉及到匹薩的形狀、厚度、匹薩表面上的配料、甚至包括橄欖油倒在匹薩表面的方法。 “匹薩餅的制作是一種藝術(shù)，你要帶著感情來(lái)做匹薩，”歐盟傳統(tǒng)匹薩協(xié)會(huì)的阿爾弗雷多·福列羅說(shuō)。 “精華都在生面團(tuán)和翻轉(zhuǎn)的技巧中，這些都經(jīng)過(guò)了幾百年的發(fā)展，”他補(bǔ)充說(shuō)。 生面團(tuán)必須經(jīng)過(guò)揉捏，成形，然后用手把它輕輕的放在一個(gè)很圓的碟子里。 新規(guī)定指出：“不允許使用搟面棍或其他機(jī)械工具。” 這個(gè)指導(dǎo)方針由意大利農(nóng)業(yè)部和職業(yè)的那不勒斯匹薩餅師共同起草，刊登在《政府公報(bào)》上，《政府公報(bào)》通常只刊登金融和法律通告。 八項(xiàng)章程和六個(gè)附屬條款將組成一部那不勒斯乃至世界各地匹薩餅師的圣經(jīng)，意大利聲稱那不勒斯為300多年前匹薩餅的發(fā)源地。 根據(jù)這個(gè)指導(dǎo)方針，一塊真正的那不勒斯匹薩餅必須用木炭烤箱烘烤，制成品必須松軟，有彈性，而且很容易折成兩半。 如果該法律通過(guò)的話，達(dá)到標(biāo)準(zhǔn)的匹薩將被允許掛上一個(gè)享有盛名的純銀標(biāo)志。 knead: 揉，捏
coax: 耐心地處理，輕輕地弄好
rolling pin: 搟面棍
article: （法律）條款
sub-clause: 附屬條款
make the grade: 達(dá)到標(biāo)準(zhǔn)
STG: （sterling的縮寫形式）純銀制的
（中國(guó)日?qǐng)?bào)網(wǎng)站譯）
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Updated: 2004-05-31 01:00
