在意大利，圍繞著食物有一些不成文的規(guī)定是必須要遵守的，例如，意大利人在上午11點(diǎn)之后不喝卡布奇諾咖啡，肉醬面永遠(yuǎn)不會(huì)出現(xiàn)在意大利人的餐桌上，以及意大利披薩上絕對(duì)不可以加菠蘿！

But 2024 might just be the year that pineapple pizza cracks Italy, thanks to Gino Sorbillo, the renowned Naples pizzaiolo (pizza maestro) who has added the dreaded “ananas” to his menu in Via dei Tribunali, the best known pizza street in the world capital of pizza.
但2024年有些規(guī)矩要被打破了，這要?dú)w功于知名那不勒斯披薩大師吉諾·索比略。索比略在世界披薩之都最著名的披薩街Via dei Tribunali的菜單上增加了令意大利人“望而卻步”的菠蘿披薩。

Sorbillo’s creation, called “Margherita con Ananas” costs 7 euros ($7.70). But this isn’t your regular Hawaiian: it is a pizza bianca, denuded of its tomato layer, sprinkled with no fewer than three types of cheese, with the pineapple cooked twice for a caramelized feel.
索比略制作的"Margherita con Ananas"披薩售價(jià)7歐元。這可不是普通的夏威夷披薩：這款披薩去掉了番茄層，撒上至少三種芝士，而且菠蘿經(jīng)過(guò)兩次烹飪，帶有焦糖感。

索比略的菠蘿披薩制作方法

The pineapple is prebaked in the oven and then cooled. Then he adds smoked provola (a local cow milk cheese from Campania), extra virgin olive oil, and fresh basil, before popping the pizza in his woodfired oven.
菠蘿在烤箱里預(yù)烤，然后冷卻。然后，加入煙熏Provola（坎帕尼亞當(dāng)?shù)氐呐Ｄ棠汤遥丶?jí)初榨橄欖油和新鮮羅勒，將披薩放入木柴烤箱。

As it comes out of the oven, he scatters “micro shavings” of two types of smoked cacioricotta cheese around the crust: one from Sardinian goats, and another from buffalos in the nearby Cilento area.
當(dāng)披薩出爐時(shí)，會(huì)在餅皮上撒上兩種熏干酪的“碎屑”：一種撒丁島山羊干酪，另一種奇?zhèn)愅兴８衫摇?/em>

“消除食物偏見(jiàn)”

Sorbillo, a third-generation pizzaiolo, told CNN that he created it to “combat food prejudice.”
作為傳承三代的披薩大師，索比略告訴美國(guó)有線(xiàn)電視新聞網(wǎng)（CNN），制作這款菠蘿披薩是為了"消除食物偏見(jiàn)"。

“Sadly people follow the crowd and condition themselves according to other people’s views, or what they hear,” he said.
索比略說(shuō)："可悲的是，人們往往隨大流，讓別人的觀點(diǎn)影響自己?！?/p>

“I’ve noticed in the last few years that lots of people were condemning ingredients or ways of preparing food purely because in the past most people didn’t know them, so I wanted to put these disputed ingredients – that are treated like they’re poison – onto a Neapolitan pizza, making them tasty.”
"我發(fā)現(xiàn)，在過(guò)去幾年里，很多人都在抨擊某些食材或烹飪食物的方法，純粹是因?yàn)檫^(guò)去大多數(shù)人都不了解它們，所以我想把這些有爭(zhēng)議的、被人們視如毒藥的食材放到那不勒斯披薩上，讓它們變得美味?！?/p>

菠蘿披薩讓意大利人不淡定了

Tasty or not, pineapple on pizza is anathema to most Italians, and his pizza – which he launched on social media this week – hasn’t gone down well with many. It has, Sorbillo said, started “uproar” with insults on social media, and his pizza even being discussed on national TV.
當(dāng)索比略本周在社交媒體上曬出這款披薩后，并不怎么受歡迎。索比略說(shuō)，社交媒體上的攻擊引發(fā)了“軒然大波”，他的披薩甚至登上了電視臺(tái)。

One person wrote on X: 'Pineapple on pizza is horrible.'
一位網(wǎng)友在X上寫(xiě)道：“披薩上的菠蘿太可怕了?！?/em>

But another said: 'I'm actually starting to love pineapples on pizza.'
但另一位網(wǎng)友表示：“我真的開(kāi)始喜歡披薩上的菠蘿了?！?/em>

A third wrote: 'Putting pineapple on pizza is like putting banana in spaghetti.'
還有人稱(chēng)：“把菠蘿放在披薩上就像把香蕉放在意大利面里。”

But Sorbillo says that those who’ve been curious enough to try it have been favorable.
但索比略說(shuō)，那些因?yàn)楹闷娑鴩L試過(guò)的人都很喜歡。

“Before I launched it on social media, I put it on the menu without saying anything for a couple of weeks, and lots of people ordered it, even Neapolitans,” he said.
“在我發(fā)布社交媒體之前，這款披薩已經(jīng)在菜單上幾個(gè)星期了。很多人都點(diǎn)了它，甚至是那不勒斯本地人?！?/p>

“But Italy is split in half about it. And not just Italy. There’s a load of arguments that have opened up about it. I think people in general are not curious. They are mistrustful of anything different.”
“但意大利對(duì)此一分為二。不僅僅是意大利。有很多關(guān)于菠蘿披薩的討論。我認(rèn)為人們普遍缺乏好奇。他們不信任任何不一樣的東西。”

Barbara Politi, a food journalist who rushed straight to Naples to try it, was positive.
美食記者芭芭拉直接趕往那不勒斯嘗試，結(jié)果令她很欣喜。

“It’s good, fresh, I’m in favor of it,” she said. “Did you know that pineapple has been part of Europe’s food culture since Christopher Columbus tasted it in Guadeloupe in 1493 and brought it back?
“這款披薩很不錯(cuò)，味道新鮮，我很喜歡。你知道嗎，自從1493年哥倫布在瓜德羅普品嘗菠蘿并將其帶回歐洲以來(lái)，菠蘿一直是歐洲飲食文化的一部分。”

 

英文來(lái)源：CNN
編輯：董靜