The canonical Neapolitan pizza: a thin charred disc with a raised cornicione, dressed with San Marzano tomato, fior di latte mozzarella and basil, baked in a wood-fired oven at 485 degrees Celsius.
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.
Experience a spectacle of history, nature, and archaeology. Visit the famous city of Pompeii, see the archaeological zone preserved by the eruption of Vesuvius, and cl...
From the birthplace of pizza to hidden gems of Neapolitan cuisine, this tour promises a delectable and unforgettable experience that you must not miss. Remember: in Na...
Experience a cooking class in Naples and learn how to create authentic Neapolitan pizza from expert pizzaiolos (pizza makers). Enjoy your creations with a starter and a drink.