A food expert has shared how to identify authentic dishes and products such as a New York Bagel, a Cornish Pasty and an Italian pizza
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TV baker David Atherton shares his food knowledge
Food connoisseur David Atherton, who triumphed in Great British Bake Off 2019, has shared insights on how to distinguish real dishes and products from their subpar copies, down to the precise size of an original Italian pizza base. Regional delights like pastries, pies, sauces, and oils often have rigorous rules dictating their preparation.
A traditional Neapolitan Margherita pizza is safeguarded by EU legislation requiring it to be created using Italian flour, tomatoes, and genuine mozzarella, according to the food writer. Manual kneading of the dough is compulsory; the diameter shouldn’t exceed 35cm, and the crust ought to be between 1cm and 2cm tall.
Folks munching on a Cornish pasty should note its distinctive crimping along the sides, a feature which once served as a handle for miners. Filling ought to consist of mince, potatoes, swede, and onion. With the beef constituting exactly 12.5% of the filling and vegetables taking up a quarter the seasoning should solely be salt and pepper.
New York bagels, he says, should always undergo boiling prior to baking. This process ensures a rare soft texture while retaining satisfying chewiness and a golden crust. He wittily points out that: “If it’s not from New York , it’s just a roll with a hole.”
Atherton revealed that croissants didn’t make their way to France until the 19th century, having originated in Vienna and these days, the finest all-butter French pastries are actually straight, not curved, as per French law.
He also shared that a genuine pork pie should hail from Melton Mowbray, while authentic Italian pasta should only ever consist of durum wheat, water and salt with an egg thrown in occasionally.
Shoppers can also determine if olive oil is the real deal if the bottle specifies that the olives have been pressed just once, without any heat. The colour of the oil is another giveaway, with a golden hue indicating a mild flavour profile. Furthermore, the ingredients on a true ketchup label should always include vinegar.
Adding to David’s insights, a survey of 2,000 adults discovered that 62% think it’s crucial that the food they consume is true to its country of origin. This is because it tastes best in its traditional form (59%) and authenticity is typically associated with high quality (46%).
Over a third (35%) have looked into the origins of food to ensure what they’re eating is accurate. The statistics also revealed that Brits indulge in cuisine from three different cultures each week on average.
Exactly half confidently claim to be well-versed in authentic foods from around the globe. And more than a quarter (27%) enjoy asking locals about their food while on holiday to brush up on their knowledge.
According to a survey by OnePoll, 46% of people believe that the variety of food is the best part of going on holiday. In addition, 46% would love to travel to Italy to taste an authentic pizza, and over three in 10 (31%) are keen to visit New York for a famous bagel.
Alastair Unite, a spokesperson from New York Bakery Co. , which commissioned the research, stated: “We’re on a mission to champion authenticity. That’s why we’ve teamed up with David Atherton as the nation’s ‘Chief Authenticity Expert’.”
“Our know-how, combined with his baking expertise, means together we can show people what to look for when buying favourite foods such as bagels, pizza, pasties and pies.”
“Amongst the factors to consider are history and heritage, iconic flavours and the baking method (think boiled and baked) to provide top-tier texture.” This campaign proves how Brits want to eat authentic quality food. We’ve developed this handy guide to help remind shoppers what to look out for.”
Here’s how to tell if these foods are authentic:
- NEW YORK BAGEL Chewy texture, boiled and baked, golden crust.
- ITALIAN PIZZA diameter of 35 centimetres and no higher than two centimetres tall.
- CORNISH PASTY thickly crimped sides.
- PORK PIE from Melton Mowbray.
- FRENCH CROISSANT straight not crescent shaped.
- ITALIAN PASTA made from Durum wheat.
- OLIVE OIL made using no heat.
- KETCHUP with added vinegar.