the greasy, cardboard-flavoured pizza at your neighborhood fast
food chain — nothing can compare to the pizza served in Naples,
Italy, the place where pizza was invented.
All pizzas are made in front of you, by the 'pizzaiolo'
(pizza-maker) who masterfully rolls and stretches the dough with
a wooden paddle. Then, freshly made marinara — tomato and
oregano sauce — is poured over the dough, followed by generous
helpings of whole milk mozzarella and extra virgin olive oil before
being baked for three minutes. The pizzas are then served from oven
Neopolitan pizzas are known for the thin, crisp
crust that’s chewy in the centre and light flavours. No need
for a dozen different toppings; even with just a few ingredients,
everything is so fresh and the spices so perfectly mixed, you won’t
miss the usual pepperonis and anchovies (incidentally, Italian pizza
doesn’t use pepperoni — and if you ask for it, they’ll
serve green peppers instead).
The Italians are so proud of Neopolitan pizzas
that the government is pushing for strict regulations on how it
is made to ensure that its tradition is preserved. Some of the best
pizzeras in Naples
are the L'Antica Pizzeria da Michele (a casual restaurant where
you can enjoy your meal with beer), the Mimi alla Ferrovia and the
La Cantina di Triunfo (more formal restaurants with deep wine cellars).
Some restaurants offer pretty diverse pizza menus where you can
order additional toppings, but it’s still best to order the
classic pizza margherita — the recipe perfected over the centuries.
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