The Neapolitan pizza is one of the most famous dishes in the world, has a soft, thin pasta and high sides (called “eaves”). This is the classic round pizza in the world is identified as the Italian pizza for excellence.
From 5 February 2010, the Pizza Napoletana is officially recognized as a traditional specialty guaranteed in the European Union.
Origins: The first pizzerias appeared in Naples in the nineteenth century, until the mid-twentieth century, were a unique phenomenon of this city. From the second half of the twentieth century the pizzerias have spread throughout the world, with the term “Pizza Napoletan”.
Recipes: The peculiarity of the Neapolitan pizza is due mainly to its dough which must be produced with a dough similar to that of the bread. In the narrowest tradition of Neapolitan cuisine only two variants are planned regarding the dressing. Some believe the ideal tomato for pizza is one of San Marzano.
- Pizza Marinara: with tomato, garlic, oregano and oil.
- Pizza Margherita: with tomato, mozzarella strips, diced mozzarella or Fior di latte Mozzarella, basil and olive oil.
Cooking: According to the rule that governs international standards to obtain the mark “Pizza Napoletana” must be cooking in a wood oven to about 485 ° C for about 90 seconds.