Sta su punjene kore - ivice pice punjene sirom?
Priča o punjenim korama pice zapravo je deo šire istorije same pice i kreativnih italijanskih pekarskih tradicija. Evo detaljnog objašnjenja.
1. Poreklo pice
Pica, kako je danas poznata, potiče iz Napulja, Italija iz 18. i 19. veka, kada su se obični pekari trudili da naprave jeftin i ukusan obrok za radnike. Prvobitna pica imala je tanko testo, malo sira i paradajza, i bila je praktična hrana “za poneti”.
2. Nastanak ideje punjenih ivica
Punjenje ivica je verovatno nastalo kasnije, kada su pekari i kuvari počeli da eksperimentišu sa kombinovanjem sira i testa:
- Cilj je bio poboljšati ukus i teksturu pice, tako da i rubovi imaju svoje mesto i ne budu samo tvrdi ili prazni.
- Dodavanjem sira u ivice, postigla se mekoća iznutra i blago hrskava korica spolja, što je povećavalo užitak pri jelu.
- Ovaj koncept se posebno razvio u restoranima i picerijama u Sjedinjenim Američkim Državama, gde su kreativne inovacije s picom vrlo brzo postale popularne.
3. Popularizacija u modernoj pici
Danas su punjene ivice posebno popularne u lancima pica u Americi i Evropi. Razvijene su različite varijante:
- Klasične sa sirom – najčešće mocarela ili kačkavalj
- Sa više sireva – kombinacije mocarele, parmezana i čedara
- Sa dodacima – šunka, slanina, povrće
- Veganske – sa biljnim sirom i bez mlečnih proizvoda
Punjenje ivica je zapravo praktičan način da celo testo postane deo užitka, a ne samo sredina sa nadevom i sosom.
Vremenska linija: od napuljske pice do modernih punjenih ivica
1. 1700–1800 – Napulj, Italija
- Nastaje prvobitna pica sa tankim testom, paradajzom i malo sira.
- Pica je jeftin obrok za radnike i siromašne slojeve.
2. 1800–1900 – Napulj i šire Italija
- Pica postaje popularna u gradskim pekarama.
- Počinju eksperimentisanja sa dodacima: sir, povrće, začini.
- Ivice pice su obično prazne ili tanke.
3. 1900–1950 – Italijanski imigranti u Americi
- Italijanski imigranti donose recept pice u Sjedinjene Države.
- Američke picerije počinju da eksperimentišu sa većim količinama sira i punjenjem ivica.
- Pojavljuju se prvi primeri “punjene kore” ili punjenih ivica.
4. 1980 – Nju Jork i Cikago, SAD
- Prve komercijalno poznate punjene ivice sa sirom postaju hit u lancima pica.
- Popularizuje ih Pica industrija, jer dodaje vizuelnu i ukusnu vrednost.
5. 1990–2000 – globalna ekspanzija
- Punjene ivice se šire po Evropi i Aziji.
- Razvijaju se različite varijante: više vrsta sira, šunka, povrće, čak i slatke verzije.
6. 2000–danas
- Punjene ivice su standard u modernim picerijama i domaćim receptima.
- Postoje i veganske i proteinske verzije.
- Ivice se često umacu u soseve, čime postaju kompletan užitak pice, a ne samo dodatak.
What are stuffed crusts - edges of pizza stuffed with cheese?
The story of stuffed pizza crusts is actually part of the wider history of pizza itself and creative Italian baking traditions. Here is a detailed explanation.
1. The origin of pizza
Pizza, as it is known today, originates from Naples, Italy in the 18th and 19th centuries, when ordinary bakers tried to make a cheap and tasty meal for workers. The original pizza had a thin crust, some cheese and tomato, and was a practical "to-go" food.
2. Origin of the idea of filled edges
The edge filling probably came about later, when bakers and cooks started experimenting with combining cheese and dough:
- The goal was to improve the taste and texture of the pizza, so that the edges have their place and are not just hard or empty.
- By adding cheese to the edges, softness was achieved on the inside and a slightly crispy crust on the outside, which increased the pleasure of eating.
- This concept developed especially in restaurants and pizzerias in the United States of America, where creative innovations with pizza quickly became popular.
3. Popularization in modern pizza
Today, filled edges are especially popular in pizza chains in America and Europe. Different variants have been developed:
- Classic with cheese - mostly mozzarella or cheese
- With more cheeses - combinations of mozzarella, parmesan and cheddar
- With extras – ham, bacon, vegetables
- Vegan - with plant-based cheese and without dairy products
Filling the edges is actually a practical way to make the whole dough part of the pleasure, not just the middle with filling and sauce.
Timeline: from Neapolitan pizza to modern stuffed edges
1. 1700–1800 – Naples, Italy
- The original pizza is created with thin dough, tomatoes and a little cheese.
- Pizza is a cheap meal for workers and the poor.
2. 1800–1900 – Naples and wider Italy
- Pizza is becoming popular in city bakeries.
- They start experimenting with additives: cheese, vegetables, and spices.
- The edges of the pizza are usually empty or thin.
3. 1900–1950 – Italian immigrants in America
- Italian immigrants bring the pizza recipe to the United States.
- American pizzerias are starting to experiment with larger amounts of cheese and filling the edges.
- The first examples of "filled crust" or filled edges appear.
4. 1980 – New York and Chicago, USA
- The first commercially known stuffed edges with cheese become a hit in pizza chains.
- They are popularized by the Pizza industry, because they add visual and tasty value.
5. 1990–2000 – global expansion
- Filled edges are spreading throughout Europe and Asia.
- Different varieties are being developed: more types of cheese, ham, vegetables, even sweet versions.
6. 2000–present
- Filled edges are standard in modern pizzerias and homemade recipes.
- There are also vegan and protein versions.
- The edges are often dipped in sauces, making them a complete delight of the pizza, not just an addition.
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