Neapolitan chefs know better than anyone how to make pizza
This spectacle looks very poetic: under canopies, special ovens are set up, around which masters in bright clothes work their magic to prepare the best pizzas. They stretch the dough, deftly tossing it from one hand to another, swiftly arrange the toppings, drizzle the flatbread with oil, and instantly send the prepared dish into the oven.
Why is it believed that Neapolitan chefs know better than anyone how to make pizza? Why was the Association of Neapolitan Pizza founded here, which carefully ensures that only a flatbread made in Naples or using only strictly defined ingredients bears this name? And what is this dish in its traditional (and most correct) version?
No matter what recipes with pictures the internet offers us today, no matter how many attractive toppings are described in them, real pizza is very tasty, but at the same time extraordinarily simple.
There are two classic varieties of this dish. The most modest is 'Marinara', made with tomatoes, garlic, thyme, and olive oil. 'Margherita' differs in that slices of mozzarella cheese are added to the already listed ingredients – and no sausage, seafood, pineapple, or other trendy additions. Of course, this does not mean that only such pizza is made in Naples. But all variations appeared much later, while the classic is only one.
There are many versions of the origin of Neapolitan pizza, which one is true – perhaps no one will say. But the story of the Margherita pizza is reliably known.
The Italian queen once summoned a famous chef to the court to prepare a new dish. The master did his best and presented a flatbread with the colors of the Italian flag, depicted using tomatoes, basil, and mozzarella. The queen liked the dish very much, it was named in her honor, and became so popular that it could be bought on every corner in Naples.
However, the situation has not changed: there are many pizzerias in this city, so to visit here and not try the famous dish is simply unforgivable.
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