Replicating the flavors of Naples outside of Italy can be difficult without the right ingredients: properly milled flour, San Marzano tomatoes and buffalo milk mozzarella. When substitutions are made, the quality of the final product does not embody the true Neapolitan spirit of simple gourmet dining. Here’s a closer look at the incredible importance of these hand-selected ingredients for pizza and pasta that capture the flavors of Italy.
In Naples, pizzas are made with hand-tossed dough that can only be achieved through the mixture of simple yet very specific ingredients. The flavor and texture can be replicated, but this requires the exact mill of Italian flour, sea salt, and filtered water. To create the right sauces and flavors for pizza and pasta, it is necessary to select the best cheeses, tomatoes, and produce—preferably imported directly from Italy where possible.
Few ingredients per dish
The key to fine Italian cooking is the simplicity of the recipes. Pizza and pasta dishes both do not feature long lists of ingredients, so the ones that are selected must be perfect.
Quick cooking techniques
Neapolitan pizzas are cooked in extreme temperatures over a wood-fired surface, so there is no time to mask any imperfections through slow cooking. The hot oven only enhances the flavor of the toppings on each pizza, meaning that the ingredients should be authentic and high-quality.
Fiammé in Naperville has the best Italian ingredients for your hand-crafted pizza and pasta dishes. To taste the difference of high-quality ingredients cooked in a traditional Neapolitan style oven, call 630-470-9441 to make a lunch or dinner reservation.