Mouthwatering Pizza, an all time favourite, consists of a piece of flattened dough topped with a tomato sauce and mozzarella cheese. Hailing from Naples, Italy, the art of creating this delectable fast food wonder are numerous and controversial, but the Napoletane proudly deem their way the only way!
The Pizza Margherita, featuring the Italian colours green, white and red, is said to have been created in Naples to honour the visit of Queen Margherita of Savoy in 1889; juicy red tomato, creamy white mozzarella and topped with green basil.
Breaking the simplicity into a trademarked art, the Associazione Verace Pizza Napoletana stipulates that the true Neapolitan dish must adhere to strict rules in order to protect the product. A few of the regulations include:
- Fresh Basil, not too much
- Mozzarella – Preferred Certified Mozzarella di Bufala Campana DOP – cheese is made from high quality Buffalo milk from the Campana region.
- Tomatoes – Fresh San Marzano, DOP being the preference
- Olive oil – Extra Virgin
- Garlic, Oregano and Salt
- Use of rolling pin or machine to make the crust is forbidden
- Cooked on a stone surface in a 485° C wood oven no longer than 90 seconds!
- …and so much more
A pizza maker is called a Pizzaiolo; they are educated in the art of pizza making, must pass exams and complete an internship; they take great pride in their work. Our favourite pizzeria in Naples, Italy is the famous Pizzeria Trianon da Ciro. Established in 1923 they take pride in their specialty and are super friendly.
Now that you have delved into a little info about this truly mouthwatering wonder, I am sure you agree there is an art to the perfection of this simple pie! Hungry? Let us know your favourite pizzeria!
Great reading: Confessions of a Pizza Stalker – So you want to be a Pizzaiolo
AVPN Associazione Verace Pizza Napoletana
Pizza & Co, Lecce, Italy – as seen on Trip Advisor
Pizzeria Trianon, Naples Italy
Celebrity Cruises – Lawn Club Grill
Oh yeah! Italian Pizza, THE REAL DEAL….HMMMMMMM
Hi Mike and thanks! Yes, the real deal!
With a glass of Italian Wine – In Naples, likely a Lacryma Christi del Vesuvio D.o.c, a Caprese Antipasti of Mozzarella di Buffala with Roman Tomatoes and Fresh Basil – lets not forget the flavourful, rich, light olive oil..
In the Puglia region they also make a Limoncello type liquor out of creamy Pistachio as a digestivo.
I can literally taste it – Thank You for for awaking these wonderful memories up with your lovely blog.
Looks so tasty :O