In the world of culinary traditions, few dishes evoke as much passion and debate as pizza. And when it comes to the art of pizza-eating, renowned chef Angela Hartnett has some strong opinions. In a recent interview, Hartnett, a Michelin-starred chef and proprietor of several acclaimed restaurants, shared her thoughts on the proper way to enjoy this iconic Italian dish.
The Fork Debate
For Hartnett, the use of a fork when eating pizza is nothing short of a culinary crime. "Once sliced into portions, you've got to eat it with your hands," she asserts. This preference for a hands-on approach is rooted in the traditional Neapolitan style of pizza, which is characterized by its thin, crisp base and is meant to be folded and enjoyed without utensils.
Toppings: A Matter of Taste
Hartnett's opinions extend beyond the eating style. When it comes to toppings, she draws a firm line at pineapple, chicken, and prawns. "That's an absolute travesty," she declares, adding, "I think it's wrong on every level." This stance reflects a deeper appreciation for the authenticity of Italian cuisine, which has recently been recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
The Parmesan Paradox
Hartnett's strong feelings about Parmesan cheese are equally intriguing. While she appreciates the fresh, grated variety, she takes a firm stance against pre-grated Parmesan, describing its taste as "stale, like old leather shoes." This preference for freshness and authenticity extends to her belief that we should all take the time to grate our own Parmesan, a practice that ensures a superior taste experience.
Spaghetti: Length Matters
Hartnett's advice doesn't stop at pizza. When it comes to cooking spaghetti, she recommends keeping it full length, sliding it directly into boiling water, and avoiding the common practice of refreshing it in cold water after cooking. "You lose the starch that you need for the sauce," she explains, offering a valuable tip for those seeking to perfect their pasta dishes.
Simplicity in Sauce
Hartnett's philosophy of simplicity shines through in her approach to pasta sauces. She suggests that two to three ingredients are more than enough to create a delicious sauce, recommending combinations like butter and olive oil, perhaps with a touch of herb, and saving fresh tomatoes for summer sauces. "You'd never go to Italy and eat tomatoes in December," she notes, emphasizing the importance of seasonal ingredients in Italian cuisine.
A No-Nonsense Approach
Hartnett's no-nonsense attitude is evident in her latest range for Waitrose, which is free from industrial ingredients often associated with ultra-processed foods. Her commitment to keeping things "normal" and her appreciation for simplicity and authenticity make her a trusted guide in the world of Italian cuisine.
In a world where culinary trends can sometimes veer into the bizarre, Hartnett's unwavering dedication to the traditional and the authentic is a refreshing reminder of the importance of culinary heritage.
