This February 9 is a delicious occasion to celebrate one of the most loved dishes in the world. It was in 2017 when pizza was declared Intangible Heritage of Humanity by UNESCO, due to its role in social life and the transmission of this culinary art between generations.
Pizza is a traditional food that has gained popularity around the world and has become a favorite option to share with friends and family on all occasions. She is the ideal protagonist when we meet. Pizza is called “pizza” all over the world and is synonymous with friends and happiness.
Today in our country we have the widest variety, from the traditional mozzarella to the most innovative options such as vegan, NY style, sourdough, with or without pineapple, with cold or hot fainá (above or below, not matter). There are pizzas for all tastes.
What are the most popular varieties in Argentina?
Clearly it might be an endless discussion however there are some varieties that are particularly popular among Argentines. According to a study carried out by Apyce, the Association of Pizzerias and Empanada Houses of the Argentine Republic, “muzzarella” pizza is the favorite flavor for all Argentines, whether large or small.
Speaking of large pizzas: the mozzarella pizza is the most popular in Argentina, consumed by 33.83% of the population. It is followed by Neapolitan pizza with 11.83% and ham and bell pepper with 8.11%. The ham pizza is also a popular choice with 5.87%.
As for the small pizzas: the fugazza with cheese is the second choice of Argentines with 10.36%. They are followed by ham and bell pepper pizza with 10.23% and Neapolitan pizza with 10.09%.
And as if to continue celebrating, we are sharing some easy recipes for you to put into practice… or if you prefer, order them from your friend pizza maker. But first we will tell you how to make “quesofu”, a vegan cheese made from tofu.
how to make cheesefu
Ingredients:
– 300 g de tofu
– 2 cups of water (approx 400 to 500 ml)
– 150 ml of oil
– 50 g cheese-flavored nutritional yeast
– juice of half a lemon
– 70 g of cassava starch
– 20 g of salt
Preparation
Crumble the tofu and mix it with the rest of the ingredients. Process or blend until there are no more starch clumps or tofu chunks. It will be quite a liquid cream. Take the preparation to a pot (if possible, non-stick) and heat over high heat without stopping stirring until it thickens well. It has to reach a chewy texture similar to melted cheese.
Ready! It can be stored in the refrigerator in an airtight container for up to 10 days. It can be baked on a pizza or heated on a griddle or skillet.
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