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Napolitàa pizza or Napoletana pizza is a type of pizza that originated in Naples, Italy. This type of pizza is made with simple and fresh ingredients: basic dough, raw tomatoes, fresh mozzarella, fresh basil, and olive oil. No fancy toppings allowed!
One of the characteristic features is that there is often more sauce than cheese. For this reason, the center of the cake remains moist or soggy, which is not conducive to serving through feta. For this reason, Neapolitan pizzas tend to be quite small (10 to 12 inches), making them more the size of a personal pizza.
Neapolitan pizza is baked for no more than 90 seconds, even at very high temperatures (800 to 900 F).
Napolità Pizza, as we know it today (tomato and cheese dough), was invented in Naples. Until the 1700s, tortillas existed, but they were never supplemented with tomatoes, which is now a characteristic feature of pizza.
Tomatoes were introduced to Europe from Peru in the 16th century by explorers. However, many Europeans believed that tomatoes were poisonous until poor farmers in Naples began filling their tortillas with them at the end of the 18th century. The dish quickly became popular. Many visitors to Naples even look for poorer areas to try this local delicacy.
There is no cheese on the marinara pizza. It got its name because it was traditionally prepared by “la marinara” (the sailor’s wife) for her husband when he returned from fishing in the Gulf of Naples.
The baker Raffaele Esposito, who works in the Neapolitan pizzeria “Pietro… e basta così,” is usually blamed for making the Margherita pizza. In 1889, King Umberto I and Queen Margrethe of Savoy visited Naples. Esposito baked a pizza for them, named after the queen, whose colors correspond to the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). The Neapolitan pizza is now considered traditional.
According to the rules proposed by the Associazione Verace Pizza Napolità, authentic Neapolitan pizza dough is made with wheat flour, natural Neapolitan yeast or brewer’s yeast, salt, and water. The dough is always free of fat and sugar. The regulations state that the dough should be made mainly from medium-firm (W-value 250-320, 11-13.5% protein), fine wheat flour, with no more than 20% of the flour being strong flour (W-value over 350). After the end of World War II in Italy, when strong flour was imported from Canada as part of the Marshall Plan, this strong flour became known as Manitoba flour.
The dough must be kneaded by hand or with a low-speed mixer. After impregnation, the dough must be shaped by hand without the aid of a rolling pin or other machine and must not be thicker than 0.12 inches (3 millimeters). The pizza should be baked in a wood-fired oven at 905°F (485°C) for 60–90 seconds.  When cooked, it should be soft, firm, tender, and tasty.
There are several varieties, the original of which is called “Margherita pizza”, with tomatoes, mozzarella, basil, and extra virgin olive oil (EVOO), sometimes sprinkled with Parmesan. Other options include the marinara pizza with tomatoes, garlic, oregano, and EVOO and the pizza Margherita DOP with tomatoes, buffalo mozzarella from Campania, basil, and EVOO.
UNI and traditional specialization guaranteed
Napolitàa Pizza has obtained the protected status of an Italian standardization organization managed by the Associazione Vera Pizza Napoletana (AVPN). There is a protected designation for pizzerias that meet strict requirements and follow the Neapolitan tradition in the art of pizza.
The Pizza Napoletana is a product with Guaranteed Traditional Dishes (GTS) in Europe. The De GTS certification confirms that a given food has objectively specific characteristics that distinguish it from all others in its category and that the raw materials, composition, or production method remain unchanged for at least 30 years.
Since February 5, 2010, Napoletana pizza has been recognized by the European Union as a traditional guaranteed dish.
Architectural Wonders: Historic Buildings of Naples
The architecture of Naples is a testimony to its rich history. From the grandeur of the Royal Palace of Naples to the narrow streets of the historic center, the city’s buildings reflect its diverse cultural influences.
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The charm of the streets of Naples
Walking through the streets of Naples is like stepping back in time. Cobblestone streets, colorful facades, and bustling markets create a magical atmosphere that captivates any traveler.
In short, Napolita is a city that offers a fascinating mix of history, culture, cuisine, and architecture. Whether you enjoy a slice of authentic Neapolitan pizza or admire baroque art, the charm of the Neapolitan will enchant your heart. Plan a visit to this Italian gem and immerse yourself in its vibrant, timeless charm.
Neapolitan cuisine often raises many questions, especially for those who are unfamiliar with its bold flavors and history. Here are some of the most frequently asked questions about this popular Italian prize.
What makes Neapolitan cuisine unique?
Neapolitan cuisine is characterized by the use of fresh, local ingredients and techniques that maximize flavor. Features include:
San Marzano tomatoes: grown in the shadow of Mount Vesuvius, these tomatoes are considered the best for making tomato sauces and are essential for Neapolitan pizza and pasta dishes.
Mozzarella di Bufala: Made with buffalo milk instead of cows, this mozzarella is creamy, decadent, and perfect for caprese salad or pizza.
Garlic and olive oil are widely used, especially in pasta dishes, soups, and salads. Fresh basil and oregano are also popular herbs.
Seafood: On the coast of the Tyrrhenian Sea, there is fresh seafood such as mussels, mussels, octopus and local fish.
Slow cooking: Techniques such as searing meat for hours on end result in a bright, complex flavor. Letting tomato sauce simmer throughout the day will give you a spicy, rich sauce.
What are the dishes you should try?
You can’t go wrong with pizza, especially the Pizza Margherita with tomato sauce, mozzarella and fresh basil. Pasta dishes such as spaghetti alle vongole with clam sauce or Neapolitan lasagna are in abundance. Don’t miss the Parmesan, fried eggplant with tomato sauce and cheese. Panetone, a sweet bread with candied citrus zest, is the perfect dessert.
What wine goes well with Neapolitan cuisine?
Full-bodied red wines such as Aglianico, Piedirosso and Taurasi pair with the hearty dishes of Napolita. For seafood, try the crispy phalangina or the white dish Greco di Tufo. And no meal is complete without limoncello, a lemon liqueur, for the digestif. Greet!
And that’s why Napolità is much more than pizza and pasta. This vibrant city in southern Italy is an assault on the senses in the best sense of the word. The bright colors, the wonderful smells that come from the small family restaurants, the sounds of laughter and conversations that fill the streets – all this creates a unique atmosphere of the Neapolitan language. Napolità will enchant you whether you choose to spend your time discovering historic ruins, admiring the blue sea, shopping for locally made goods, or just taking in the vibrant environment while sipping cappuccino. \