Nilma Dole
What’s the best type of cheesy pizza that has nutrition coupled with
taste and spice? The Pizza ai Quattro Formaggi dished out by Harpo’s
Pizza kitchen has perfected the art of a delicious cheesy pizza to make
you want more.
The Pizza ai Quattro Formaggi is made with four types of delicious
cheeses - the shredded pecorino cheese, gorgonzola cheese, graviera or
Gruyre (Swiss Cheese), and fontina or asiago cheese.
Pecorino cheese is part of the family name of hard Italian cheese
made of sheep’s milk. The word ‘pecora’ literally translates into
‘sheep’. Its mature type the Pecorino Romani is probably the most
popular outside Italy, known mostly in the USA which has been a vital
export cheese market since the 19th century.
Gorgonzola cheese is a vein-like Italian blue cheese made from
unskimmed cow’s milk which can be buttery or firm, crumbly and rather
salty. From the Middle Ages, this cheese was popular but only in the
eleventh century did it become a greenish-blue mould.
 The name ‘Gorgonzola’ was christened as it was reported to have
originated from a small town near Milan, in 879 AD but this theory has
long been disputed.
Graveria or Gruyere is kind of a Swiss cheese that is hard and yellow
made from cow’s milk. It originated from the town of Gruyeres in
Switzerland and has been named after it as well. Gruyère is sweet but
slightly salty, with a flavour that varies widely with age. It is often
described as creamy and nutty when fresh, becoming more assertive,
earthy, and complex with age.
Fontina is a cow’s milk Italian cheese being made in the Aosta Valley
in the Alps since the 12th century. The original Fontina cheese from
Italy is fairly pungent and has quite an intense flavour, although
cheeses labeled Fontina that are produced in other countries tend to be
much milder.
Asiago cheese is an Italian cheese that according to the various
aging methods can opt for its different textures ranging from smooth for
the fresh Asiago cheese (Asiago Pressato) to a crumbly texture for the
aged cheese (Asiago d’allevo) of which the flavour is reminiscent of
sharp Cheddar and Parmesan. It can also be melted on a variety of dishes
and Asiago is treated as interchangeable with the parmesan and romano in
some cuisines.
Making the perfect pizza, these ingredients are whipped together with
1/2 cup tomato sauce or chopped canned tomatoes, 1/4 pound shredded
mozzarella and one black olive. The art of making this four cheese pizza
is that the chef spreads the tomato, and sprinkles it with the cheese
making the pizza look almost white.
The garnishing is then done with olives and baked in an oven at an
optimum temperature. The Pizza ai Quattro Formaggi is a firm favourite
amongst Harpo’s Pizza lovers making it a must-have pizza.
Try out a fab pizza from Harpo’s by filling in the coupon below:
Winners of Harpo’s pizzas this week:
1. M. Prajunarathne, Rajagiriya,
2. S. Jayawardena, Ja-Ela,
3. H. K. Dissanayake, Kottawa. |
