I’m an expert and this is how to tell if what you are eating is authentic.
Food writer and Great British Bake Off 2019 winner, David Atherton, explained a traditional Neapolitan Margherita is protected by EU law to be made with Italian flour, tomatoes, and genuine mozzarella.
Hand-kneading the dough is a strict requirement and the diameter should be no larger than 35cm with a crust between one and two centimetres tall.
When it comes to eating a Cornish pasty, you should look out for the distinctive crimping down the sides, which traditionally served as a handle for the miner’s hands.
It should be filled with mince, potato, swede and onion. The beef should make up exactly 12.5 per cent of the filling with vegetables making up a quarter – seasoned with just salt and pepper.
He explained the New York bagel should always be boiled before being baked to create a distinctive soft texture while retaining a good chew and a golden crust.
He adds “If it’s not from New York , it’s just a roll with a hole.”
Alastair Unite, a spokesperson from from New York Bakery Co., which commissioned the research, said: “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’.
Food writer and Great British Bake Off 2019 winner, David Atherton, explained a traditional Neapolitan Margherita is protected by EU law to be made with Italian flour, tomatoes, and genuine mozzarella.
Hand-kneading the dough is a strict requirement and the diameter should be no larger than 35cm with a crust between one and two centimetres tall.
When it comes to eating a Cornish pasty, you should look out for the distinctive crimping down the sides, which traditionally served as a handle for the miner’s hands.
It should be filled with mince, potato, swede and onion. The beef should make up exactly 12.5 per cent of the filling with vegetables making up a quarter – seasoned with just salt and pepper.
He explained the New York bagel should always be boiled before being baked to create a distinctive soft texture while retaining a good chew and a golden crust.
He adds “If it’s not from New York , it’s just a roll with a hole.”
Alastair Unite, a spokesperson from from New York Bakery Co., which commissioned the research, said: “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’.
Category
😹
FunTranscript
00:00We're a nation that loves food and we love food from around the world.
00:03Today I'm going to share my knowledge of how to identify components
00:06that make foods as authentic as they can be.
00:09Roll that mouth-watering content.
00:13The Cornish pasty. Could you get more British?
00:16It's from Cornwall in southern England and it is the epitome of simple and hearty and delicious food.
00:22The crimping down the side of a Cornish pasty.
00:24This was for miners to hold on to it
00:26so they could eat their lunch without getting it dirty with their grubby hands.
00:30What is more New York than the bagel?
00:33Bagels are actually just another form of bread
00:34but what makes them different is they're boiled before they're baked
00:37which gives them that chewy texture.
00:39But if they're not from New York they're just a roll with a hole.
00:42The New York bagel has a lovely golden shine and they're really versatile.
00:45You can have them for breakfast, brunch, lunch, I even have them for supper.
00:50Pizza is loved across the world.
00:52I think you'd find it really hard to find someone that doesn't like pizza.
00:54Italy have lots of different styles of pizza.
00:57Probably the most authentic though is the Margherita from Naples.
01:01It's actually protected under EU law
01:02so it has to use Italian flour, Italian tomatoes, genuine Italian mozzarella
01:07and it has to be kneaded by hand
01:08and the rim of the crust has to be one to two centimetres high.
01:12Not too specific then.
01:15Now I'm not French but I think you pronounce it croissant
01:17and we all love that buttery flaky pastry.
01:20It's delicious.
01:21In France the best croissants ironically aren't actually crescent shaped.
01:25They're straight.
01:26This is because by French law if they've got margarine in them and not just butter
01:30they have to be crescent shaped
01:32but if they're all butter they're allowed to be straight.
01:36Tomato ketchup was commercialised by a big brand when canning was at its zeitgeist.
01:41You know when you've got a good tomato ketchup
01:42it's that ruby red colour that makes it really authentic.
01:46In my house there's a tomato ketchup and brown sauce split
01:48but I'm firmly on the tomato ketchup side and I'll put it on anything.
01:52Now I'm hungry, is it lunch time?
01:56you