Neapolitan pizza: history, tradition and... rules!

After talking about gourmet pizza, let's go back to the origins to tell the Neapolitan pizza, a &' culinary art that has its roots in the history of Naples.

Previously we talked about the best Neapolitan pizza, that of Salvo; today we will reveal the history, tradition and rules that make this delicacy so authentic and delicious.

The magic of &' authenticity

What is it that makes Neapolitan pizza authentic? #39 It's strict compliance with the rules and l&' use of high-quality ingredients, such as buffalo mozzarella and San Marzano

The tradition of leavening and cooking in a wood oven complete the magic, giving life to a crunchy and soft masterpiece.

The rules for the perfect Neapolitan pizza

The real Neapolitan pizza has rules for every aspect.

The ingredients must be of the highest quality, such as buffalo mozzarella from Campania and the San Marzano tomato. L&' dough follows a formula based on wheat flour, natural yeast, water and salt

The pizza has a precise size and shape: it must be round with a diameter of 35 centimeters or less, with a high, fluffy edge and a thin center.

The real magic happens in cooking, which takes place in a very hot wood oven (at least 430°C) for no more than 90 seconds, a few seconds to have a crunchy and soft delicacy at the same time.

The seal of authenticity: what does' DOC 'mean

The term “DOC”, or Controlled Denomination of Origin, is the seal of authenticity.

This stamp serves to protect high-quality traditional Italian products.

To obtain the “DOC” designation for a product, it is necessary to follow specific criteria: geographical origin, traditional recipe, state regulations and expert quality control.

The light and soft crust, the thin center and the fresh ingredients dance on your palate on a gastronomic tour of Naples. Neapolitan pizza is a feast for

Angela Cordioli

S&M