Being Italian, a post dedicated to the Pizza isn’t a coincidence, but a duty, especially if it is the Real “Pizza Napoletana”.
The pizza is a delicacy typical of Neapolitan cuisine, today, in conjunction with the pasta, it’s the most famous of Italian cuisine, both in Italy and abroad.
The peculiarity of the Neapolitan pizza is due mainly to its pasta that must be produced with a mixture similar to that for bread, with fats free, which makes it soft and elastic, stretched out in the form of disc without touching the sides that will form in cooking a typical “ledge” of 1 or 2 cm while the pasta at the center will be about 3 mm high. A quick passage in a very hot oven should leave it soft and moist, not overcooked.
In the strictest Neapolitan tradition it is provided only two variants regarding the seasoning; The pizza marinara (tomato, garlic, oregano and olive oil) and the Pizza Margherita (San Marzano tomatoes, mozzarella STG strips, diced mozzarella or Fior di latte, basil and olive oil).
According to a survey carried out by the Neapolitan newspaper “Il Mattino”, here suggested the best pizzerias in Naples:
1. ACUNZO – Via Cimarosa 60
2. CIRO A SANTA BRIGIDA – Via Santa Brigida (no civic number)
3. DA ATTILIO – Via Pignasecca 20
4. DA GENNARO -Via Ascanio 43
5. DA MICHELE – Via Cesare Cersale 1
By Manuel Villa
