Italy
Photo: Bex Walton, CC BY 2.0, croppedPizza napoletana
/ˈpittsa napoleˈtaːna/PEET-tsah nah-poh-leh-TAH-nah
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- When
- Lunch & dinnerLate night
- Taste
- Savory
- Made with
- Wheat & flourDairy & cheese
History
Flatbreads with toppings were sold on the streets of Naples by the 18th century as cheap food for the city's poor, eaten folded and on foot. Tomato, which arrived from the Americas, became the classic topping. Legend says that in 1889 the pizzaiolo Raffaele Esposito made a pizza of tomato, mozzarella and basil for Queen Margherita, in the colours of the Italian flag, and named it after her; historians doubt the details, but the Margherita and the garlic-and-oregano marinara are the two classics. A true Neapolitan pizza has a soft, thin centre, a puffy charred rim and bakes in about 90 seconds in a wood oven. The EU protects the name, and UNESCO listed the pizzaiolo's art in 2017.
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