Pizza Margherita Napoletana appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Pizza Margherita Napoletana · Naples
The canonical Neapolitan pizza is a thin, charred disc with a raised cornicione, dressed with San Marzano tomato, fior di latte or buffalo mozzarella and fresh basil, baked in a wood-fired oven at 485 degrees Celsius for 60 to 90 seconds.
Pizza margherita was formalised in Naples in 1889 when pizzaiolo Raffaele Esposito of Pizzeria Brandi served Queen Margherita of Savoy a pizza in the colours of the Italian flag. The Associazione Verace Pizza Napoletana (AVPN) codified its production rules in 1984 and the craft was inscribed on the UNESCO intangible cultural heritage list in 2017.
Where to eat in Naples:
- L'Antica Pizzeria da Michele
- Gino e Toto Sorbillo
- 50 Kalo di Ciro Salvo
- Pizzeria Brandi
- Concettina ai Tre Santi