Where To Eat Pizza In Naples?

Located down one of the most characteristic streets in Naples, via dei Tribunali is Pizzeria Dal Presidente. This is one of those pizza places that draws crowds with prestige, heritage and flavor alike. A veritable institution in the production of the Italian pizza, this joint is typically swarmed with eager visitors.
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How do they eat pizza in Naples?

First, don’t expect your pizza to be pre-sliced. Unless you’re going to rip it apart, you’ll need to get out the knife and fork to cut your slice. Sometimes from there you can pick it up and fold it. Most Roman pizzas tend to be a thin crust, almost like a cracker, and good for this method.

1. In Napoli ( see our visit here ), you eat the entire pizza with a knife and fork (check out our favorite book on Napoli here –a great read).
2. There’s really no picking up a slice.
3. It’s just how everyone does it.
4. It’s the culture.
5. When we go to restaurants in the United States who claim to make Neapolitan-style pizzas, we appreciate it when we don’t have to request the pizza to not be pre-sliced.

I get that it’s American culture, but if I’m eating a Neapolitan-style pizza, I want to eat it in the Neapolitan style. We love that A16 doesn’t pre-slice their pizza, instead, they offer metal pizza scissors to cut slices, as well as regular utensils so you can eat it how you prefer.

A perfect compromise! The way we judge a good pizzeria or pizzaiolo is by their pizza Margherita. It’s a simple combination of buffalo mozzarella, tomato sauce, and basil. Simple and delicious. There are so many pizzerias in Napoli and each one is “the best,” so we tried Pizzeria Trianon on our last trip to Napoli.

It was recommended to us by a former local and of course, was very good. Perfect food for right off the airplane. Where to Find the Best Pizza in Napoli Another option is pizza al taglio or pizza by the slice. Taglo literally means to cut, so they cut a piece off of a long rectangular pizza several feet long and the price is determined by the weight. You can get one big slice or a bunch of small ones to try. If you’re in the United States, you’ll find this at one of the Eataly locations (at least we know they have it in Chicago).
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What is the posh part of Naples?

8. Posillipo, for an upper class experience – Posillipo, located in a southern area of Naples, is a wealthy neighborhood, It has some beautiful rocky beaches, some good restaurants and some upper class nightlife. Perched on a hillside rich with greenery, Posillipo was once called Pausilypon, which means respite from worry in ancient Greek, and that sums up its two-thousand-plus years of existence.

The Romans settled here in the first century AD, erecting affluent villas that faced the Bay of Naples and the island of Capri, a life-style that continues today. The terraces of the popular public park of Parco Virgiliano give perfect views of the sparkling sea, stunning coastline, and little bays. Its grounds offer play and sports facilities, an amphitheatre and a fountain.

Around the park’s entrance, shaded by a line of pine trees, the Posillipo Market sets out its stalls on Thursdays, selling everything from designer clothing to household fabrics. See what life was like for earlier residents of Posillipo with a look at what’s left of a Roman villa, baths and an amphitheatre at Pausilypon Archaeological Park, or view submerged buildings through the glass bottom of a boat at G aiola Underwater Park,

1. The artist J M W Turner sketched the beachside “Villas at Posillipo, Naples, including the Palazzo Donn’Anna and Palazzo della Rocella” in 1819.
2. Close to the Palazzo Donn’Anna, Villa Emma was owned by Sir William Hamilton, British ambassador to the King of Naples.
3. The small casino was named after his wife Emma Hamilton, muse of portrait painter George Romney, mistress of Admiral Lord Nelson, and a formidable woman in her own right.

In summer, Posillipo’s ancient theatre on the cliffs hosts wonderfully-atmospheric concerts and plays against the setting sun. If you visit at the opposite end of the year, you can browse the Christmas Market, one of several events raising money for local charities.

• If you’d prefer a more residential environment, opt for Posillipo.
• Hotels are more expensive, but you may consider a view of Vesuvius from your balcony to be worth paying for.
• If you’re on a budget, look for something cheaper elsewhere, but do take the bus to visit this peaceful place during your stay in Naples.

BEST PLACES TO STAY IN NAPLES IN POSILLIPO

($$) BW Signature Collection Hotel Paradiso ($$) Residenza Flegrea ($) Casa Annamaria

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Where is the rich part of Naples?

Port Royal Amenities –

Beachfront, bayfront, and canal front homes Deep canals for boat access Port Royal Club membership with gourmet dining options and social events Pool and spa facilities Fitness Center

The Port Royal community holds the distinction of being one of the most expensive neighborhoods in Naples. It’s also one of the priciest areas in the country. This ultra-luxury community is about two square miles set between the Gulf of Mexico and Naples Bay.

1. Since it was constructed in the late 1950s, Port Royal has been one of Naples’ most famous communities.
2. These stately homes often vary widely in style and include at least four bedrooms and five bathrooms.
3. Prices can range from $10 million to $30 million or more.
4. Owners get access to the exclusive Port Royal Club, which offers gourmet dining, social events, and facilities like a heated pool, fitness center, spa, tennis courts, and more.

Port Royal real estate is conveniently located just a few minutes from the heart of downtown Naples, providing many nearby dining, shopping, and nightlife options. These include the well-known local seafood restaurant The Dock At Crayton Cove and the original Tommy Bahama restaurant.
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What is the most popular pizza in Italy?

Margherita – There’s not much more to say when it comes to this classic Italian pizza – it is quite simply the queen of the table. Whether in its simple version with mozzarella fiordilatte or mozzarella de bufala (in which case it would technically be called a Bufalina pizza), the Margherita pizza is undoubtedly the favourite pizza of Italian people,
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Do people in Naples eat pizza with a fork?

The rise of Neapolitan-style pizza, soft, pliable and blast-cooked to perfection in under 90 seconds, is the best thing to happen to British food in the past decade. Those slow-proved bases blistered with delicious char, topped with sweet San Marzano tomato pulp and a modest layer of imperious ingredients, are frequently incredible – the most fun you can have with food at circa £10.

1. From the Dusty Knuckle in Cardiff to Little Furnace in Liverpool, Cal’s Own in Newcastle to Bertha’s in Bristol, How to Eat – the series isolating the best way to eat our most beloved foods – salutes this flour-powered vanguard.
2. Is Neapolitan pizza unusually floppy? Undeniably.
3. The Associazione Verace Pizza Napoletana directs that a pizza should be no thicker than 4mm at its centre and, in its airy, chewy elasticity, the Neapolitan base is famed for its easy digestibility.

It is a revelation, despite some objecting to Nea-pizza on the basis that a slice cannot support its own weight. Such naysayers are more than welcome to continue to eat the many pizzas available, from Brooklyn to Bolton, that feature bases as sturdy and appetising as cardboard.

1. It leaves more gloriously limp, drooping Neapolitan pizza for the rest of us.
2. There is, however, one growing problem in this buffalo mozzarella-covered sphere, and that is a sudden voguish tendency – How To Eat is looking at you, the otherwise impeccable Honest Crust in Manchester – to send Neapolitan pizzas out from the kitchen unsliced.

Not just in restaurants, but in more chaotic street food environments, too. This leaves you in the unfortunate position of having to eat your pizza with a knife and fork or tear it by hand, which seems a barbaric way to treat such a precious item. It is authentic, apparently.

But does that make it right? Let How to Eat (HTE) cut to the chase on the Neapolitan slice. On knives, forks and pre-slicing “First things first,” announces Pizza Pilgrims’ website, “eating pizza with a knife and fork is a very Italian way to do things – so don’t feel like this is any kind of cop-out.” Indeed, there are those who see the New York “slice” and the habit that arose from that of pre-slicing whole pizzas in restaurants as an Italian-American invention, yet another strand of US cultural imperialism alien in Italy itself.

Most Italian sources agree that in restaurants, cutlery should be used to eat your (whole, unsliced) pizza, not your hands. That may seem weird for something we think of as street food, but it is not nearly as bizarre as the genuinely WTF method used in Naples by those eating pizza on the street.

Pizza a portafoglio, literally wallet pizza, involves folding your pizza in half and then quarters, so you can walk along eating your newly portable pizza like a crepe or kebab – held out away from your shirtfront, warn its advocates. This (what DIY calzone?) was the original way to enjoy this working-class street food, traditionalists insist.

But you can have too much tradition, HTE finds. The portafoglio method: traditional, maybe – but should pizza really be eaten while walking? Photograph: mathess/Getty Images/iStockphoto First, you should not be walking when eating a pizza of this quality. Pause and enjoy it properly in a leisurely manner, whether sat in a bus stop or at a restaurant table.

• Second, the portafoglio method (music to the ears of those who dismiss pizza as cheese on toast, no more than an open sandwich with good PR) surely gives you far too much of everything in every four-layer bite.
• Particularly at the pizza’s doughy edges.
• Flavourful as a good Neapolitan base is, who wants to eat four layers of undressed rim in one mouthful? That would be hideous.

True, you can avoid that by inverting the portafoglio triangle and eating it from the tip down – as some do – but does that not risk the contents falling out of the pizza’s bottom as you move? It must. Broken as Britain is in so many other ways, we should take pride in the fact that we have evolved a superior third way beyond cutlery or this portafoglio fallacy, by simply pre-cutting Neapolitan pizzas and then eating them slice by slice, by hand.

A big part of the joy of this product is precisely how tactile it is. You want to get hands-on with your pizza. You want to feel that hot, springy crust yielding between your fingers. You want to get up close and personal with each slice – its aroma, its vivid colours – rather than eating it at one prim remove with cutlery or wolfing it down as a fat, folded wodge of indistinguishable ballast.

The fold You must fold a Neapolitan pizza slice. Otherwise it is clearly going to flop and loll like a parched dog’s tongue, and all your toppings will drop off. Puffed-up and leopard-spotted, a slice of Neapolitan pizza may be beautiful, but it has all the structural integrity of a slinky.

The crimp, that half-hearted inversion of your slice, is not sufficient. That gully you create down the middle of your slice will not reinforce it. Conversely, Pizza Pilgrims’ advice to cut the pizza into four unmanageably large slices then fold each slice’s wings in by one-third to create a “pizza boat” is an over-engineered solution to a self-inflicted problem.

Instead, cut your pizza into six smaller sections so that you only need to fold each slice once, pinching the outer edges of the crust together to create, in essence, a folded sandwich from each slice. One that, if your pizza is a good one (its high-quality ingredients thinly sliced and evenly distributed, not left in a mountainous jumble), should mean you get a little bit of every ingredient in each bite.

1. If the centre of your pizza is extra-sloppy – and frequently it will be (that moist or umido centre is prized) – then you should also fold the tip of each slice in on itself by about 1cm.
2. That stops sauce spraying hither and tither, and flipping the tip also means each slice starts with an extra thick, juicy gobbet of pure pizza pleasure.

It also helps you retain your dignity as a human being. By flipping the tip you are not left a.) chasing that dangling, trembling tip around like some fairground game, or b.) getting your head under each high-held slice and eating it from the tip up, feeding it down your throat like a pelican. A slice of Neapolitan pizza may be beautiful, but it has all the structural integrity of a slinky. Photograph: Tony French/Alamy Stock Photo The crust Repeatedly, you see the argument advanced that Neapolitan pizza is unsuitable for slicing because it is so wet.

• If it is pre-cut, its molten topping will simply slide away.
• True, there may be spillages, ooze, a certain magma flow.
• But surely that is what the cornicione, that swollen outer crust, is for? Swiping through any rogue tomato, oil or mozzarella as you eat? The crust is certainly not to be discarded.
• In its rule book, the Associazione Verace Pizza Napoletana stipulates that it “should deliver the flavour of well-prepared, baked bread”.

Glossy and fragrant, the best crust can be eaten on its own or used to mop up the oil from pizza’s ideal starter: a bowl of plump, buttery nocellara olives. (Yes, that is the most middle-class sentence you have ever read and is precisely why, come the revolution, HTE will be first up against the wall.) Additions A good pizza does not need any.

1. The tendency among heavy-handed pizzaiolo to drown already well-lubricated Neapolitan pizzas in a finishing flourish of olive oil is a good illustration of why you should not add more.
2. Similarly, from chilli flakes to freshly cracked black pepper, the common additions offered to pizza customers are likely, in one over-enthusiastic twist of the wrist, to ruin your meal.

If you are regularly eating Neapolitan-style pizzas whose flavours need punching up, then you need to find a better pizza operation – someone is slacking in the kitchen. Equipment The dead chill of porcelain kills pizza, causing it to cool too quickly.

• A wooden pizza board or the classic corrugated-cardboard takeaway box are far superior platforms.
• Both allow a pizza to breathe, but maintain its core warmth for a suitable duration.
• Other than that, all you need is a ready supply of paper napkins.
• Drink Something dry, lightly acidic and gently carbonated to briskly flush the mouth clean during what is a naturally oily meal: good Czech or German pils (Jever, Rothaus Tannenzäpfle); US-style pale ales; lightly sour, citrusy saisons; sparkling wine, such as a proper secco red lambrusco: dry and complex, very different from the sweet muck of yore, favoured by several pizza experts and enjoying a renaissance,

Tread carefully with soft drinks. All that mozzarella and tomato pulp can make pizza a sweet savoury dish, which can become cloying when partnered with cola, lemonade or such. Sparkling water or grapefruit juice heavily watered down with tonic water is preferable.
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Do they slice pizza in Naples?

What’s the Big Deal About NAples Pizza? – Let’s start with why pizza in Naples Italy is such a big deal. Because if you’re a pizza virgin, you may have no idea why one might fall so hard. Pizza Neapolitan or pizza Napolitana (Naples pizza) is truly unique.

First and foremost, The Dough is the headliner and takes center stage in the best pizza in Napoli — the crust is soft and chewy, never too hard and crusty.

Generally wood fired, its tomato bed is soft and pillowy, just the slightest bit gooey in the center, so it’s best eaten with a fork and knife. Pizza in Napoli is never sliced, It is either served whole and unsliced, or folded in quarters and put in a paper cone as a street food al passegio, Naples pizza is not smothered with shredded cheese and dripping with oil — it has just a few blobs of bufala mozzarella and several whole basil leaves (Margherita) adorning the middle. That’s it!! Simplicity.

Together the ingredients become something magical, a stark contrast to what we consider pizza in America. A Naples pizza is a purist’s dream. Its reputation as the best pizza in Italy, and hence the world, is well deserved. And once consumed, necessarily ruins the diner on pizza forever.
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Do people in Italy eat pizza with a fork?

Don’t Expect Your Pizza to Come Sliced – Picture yourself sitting down in a cozy restaurant after a long day of sightseeing. You’re famished, and the smells emanating from the wood-fired oven are making you salivate. The waiter heads your way with a beautiful margherita pizza in hand.

He puts it in front of you and you notice that it isn’t sliced, what now? Italians eat pizza with a fork and knife. Pizza is to be enjoyed straight from the oven and piping hot. Waiting for your dinner to cool down is just not an option – protocol says it should be enjoyed straight away. Therefore, if you grab a hot slice you’re begging for a burn.

Just cut it up with the knife and fork and spare yourself the inevitable pain. When eating pizza in Italy, it’s hard to go wrong. Whether you grab a slice al taglio and eat it by a fountain in a pretty piazza or you sit down in a cozy trattoria, you’re eating pizza in Italy and that’s all that matters.
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What drink is Naples famous for?

Equal parts elegance and chaos, Naples is an intriguing mix of Baroque churches, vibrant street life, and legendary traffic. While the visuals seduce, it’s the cuisine that exerts a magnetic force. Even in a gastronomic powerhouse like Italy, Naples stands tall.

Residents live under the cloud of active Mount Vesuvius; each meal might be the last, so every morsel is savored. Naples is now easier to reach thanks to United Airlines’ new daily nonstop service from Newark, making this culinary paradise more accessible than ever. (It’s the only nonstop from the U.S.) Here’s what to eat when in town.

The Best Pizza In Naples | Best Of The Best

Pizza: Invented at Pizzeria Brandi in 1889 to tempt the palate of Queen Margherita, the original Margherita pizza recipe stands intact. The simple yeast dough is topped with mozzarella cheese, San Marzano tomatoes, extra-virgin olive oil, and a few aromatic basil leaves.

• It takes only 90 seconds to cook in a blistering wood-burning oven, so you’ll have your first bite in no time.
• La Sfogliatella : Neapolitan pastries are revered throughout Italy.
• La sfogliatella is a plump, shell-shaped, crispy treat filled with lightly sweetened ricotta cheese.
• Try one at Scaturchio, where all baked goods are made according to traditional family recipes.

Amazing Wine: The Falanghina grape is cultivated near the coast, and this saucy white is the signature wine of Naples, which combines notes of stone fruit with earthy minerality. Locals drink it as a palate-limbering aperitivo. Experience a dash of la dolce vita as you sip your vino at Enoteca Belledonne,

Perfect Produce: Produce markets are one of the most colorful threads in this city’s epicurean tapestry, as Naples’ nutrient-rich volcanic soil is a springboard for edible creations. A visit to Pignasecca Market is pure public theater; you’ll get an authentic view of Neapolitan commerce in action as shoppers haggle for bargains.

Expect stalls to overflow with thorny artichokes in spring, San Marzano tomatoes in summer, and ripe figs in fall. Coffee: Neapolitan espresso is short, strong, and creamy. More than just a drink, it’s a ritual that’s deeply embedded in the culture. It is often chugged down on the fly ( al volo ) so while it’s savored, it’s not lingered over.

Founded in 1860, Gran Caffè Gambrinus is a characteristic spot to caffeinate. Pasta: Pasta is eaten in much of Italy, but in Naples it is always served al dente, (tender with a firm bite). While fresh pasta can be found, dried pasta made with semolina flour is favored. La Bersagliera serves a terrific plate; try the spaghetti with clams, seasoned with just a touch of olive oil, garlic, white wine, and parsley.

Gelato: Gelato is ubiquitous in Italy, but the abundance of superb fruit in Naples makes sampling fruit-flavored gelato a must. Casa Infante scoops a variety of seasonal flavors, including apricot, watermelon, and cherry — all in jewel tones that look like they could top a tiara.

Mozzarella di Bufala: Made from the milk of the water buffalo, this light and delicate cheese has little in common with the stringy mozzarella found in most parts of the world. Purchase some of the best at Grangusto, a gourmet market with an outstanding selection. Lemony Limoncello: Naples is the gateway to the Amalfi Coast, which is known for its stunning swath of sea and oversized lemons.

The zest of these lemons is the base for limoncello, a popular alcoholic beverage served chilled as a digestivo (which is typically served before or after a meal). Join the after-dinner crowd at Archeobar and sample this intensely flavored liqueur. Fresh Seafood: Located on the Bay of Naples, fish, crustaceans, and mollusks (still briny from the sea) are specialties here.
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What drink is Naples known for?

Southern Comfort: Naples Makes the Spritz Its Own Sold for one or two euros, the spritz, which at its most basic is a combination of bittersweet liqueur, sparkling wine and seltzer, has been dubbed “the champagne of the poor” – no wonder it has been the king of cocktails in Naples for at least a decade.

• Aperitif time – often starring a cool spritz – is the most relaxing, and thus most awaited, moment of the day.
• And Neapolitans have made an art of this pre-meal ritual.
• In a city that is known (although sometimes unjustly) throughout Italy as the city of the idle, the aperitif has come to symbolize living well, in the company of friends.

Despite having won over Naples, the spritz is an alcoholic aperitif that many believe has its origins in Veneto, a region of northeastern Italy. As the story goes, the drink was developed at the start of the 19th century, when the Veneto area was part of the Austrian Empire, and Austrian soldiers had the habit of diluting the strong Venetian wine with a splash (“spritzen” in German) of seltzer, a very carbonated water.

And so the famous spritz was born (and is still served this way in some areas of Italy). The spritz, and the associated practice of aperitivo, a pre-dinner cocktail served with snacks, further evolved in northern Italy with the invention of various bitter liqueurs like Campari and Aperol in the 19th and 20th centuries.

The wine was replaced by Prosecco and bitter liqueur was added to the mix, resulting in something more along the lines of a wine-cocktail. Meanwhile, down south, Neapolitans have long made aperitifs with light sparkling wine that has been diluted with gassosa, a sweet and sparkling soft drink, and garnished with slices of percoca, or peach.

• At most bars, a sea of delicious snacks accompanies this classic aperitif:, frittata di maccheroni (a fried pasta omelet), and fried or baked small pizzas.
• Rarely does the spritz come with something sweet, although we have seen some inviting sfogliatelle at a few bars.) In the early 2000s, many Neapolitan bars switched over from serving the traditional wine aperitif to the spritz, allowing for a fusion between northern drinks and southern snacks.

The success of the spritz was immediate – the city turned an Aperol-tinged shade of orange. But what makes aperitivo special in Naples is that it’s all about sharing pleasures with friends and meeting new people while sipping on something delightful. Theoretically the word aperitif derives from the Latin aperitivus (“that which opens”).

1. An aperitif, then, must be capable of stimulating the appetite, i.e.
2. Opening” the feeling of hunger, and should be served before lunch or dinner.
3. But even though the name implies that it’s a pre-meal drink, you can find Neapolitans enjoying a spritz and some snacks at all hours of the day, on any day of the week.

For many, it has even become a low-cost alternative to a meal (as opposed to merely whetting the appetite). One of the most celebrated spritz bars in the city is Peppe Spritz, a spot on Piazza Bellini that’s particularly popular with Neapolitan students.

Brothers Peppe and Giulio own the bar and can often be found on the premises with friendly smiles and a few kind words. Peppe’s real name is Giuseppe Pianese, but everyone knows him by his nickname, Peppe Spritz; in fact, he’s an icon in Naples, having been named in dozens of videos about the city and even in a song by the famous Neapolitan singer Daniele Sepe.

“Peppe is the soul of the historic city center,” says 26-year-old Eduardo Gargiulo, a local tour guide. He’s at the bar for his friend Federica’s graduation party. “Peppe’s spritz is always the first drink of the evening for young people in the neighborhood,” he continues, “because it loosens the tongue and allows for chance meetings.” In other words, Peppe’s spritz is a 21st-century liquid cupid.

Peppe and Giulio are continuing the work of their father, Amedeo Pianese, a bartender with a passion for art. In 1989, he opened a bar, at the time called Caffè dell’Epoca, between Port’Alba and Piazza Bellini, and close to both the music conservatory and the academy of fine arts. He loved talking with teachers at the academy and even tried his hand at some small works of art.

“A professor told him frankly: Amedeo let it go,” Peppe recounts. “Better that you work as a bartender and not an artist.” The success of the spritz was immediate – the city turned an Aperol-tinged shaded of orange. Peppe sells his spritz, prepared with Aperol, Prosecco, ice and soda, and garnished with a slice of orange, for €2.

My spritz,” says Peppe, “is a real revolution because it’s the best quality at a bargain price. And it goes perfectly with the typical Neapolitan tarallo and frittata di maccheroni.” A similar type of clientele, mainly young students, frequents Cammarota Spritz, one of the oldest and most popular spritz bars in Naples.

Located in the Spanish Quarter, next to the iconic yet overcrowded restaurant Nennella, it also draws in many tourists. The place evolved from a simple wine shop where customers could have a pre-dinner or pre-theater glass of wine into a full-blown spritz spot – at only €1 per glass, it’s the perfect spritz for all budgets.

My spritz was born by chance thanks to passing tourists,” says Armando, the owner. “They asked if I could combine one of my sparkling wines with Aperol.” Armando is famous for his drawn-out cry of “Preeegooo.” He’s a friendly presence at the cash desk, glad-handing customers. Another important figure is uncle Lello, the man in charge of the spasso (the peanuts) and the taralli.

We also recommend the panino napoletano, a warm sandwich that, like the spritz, is a bargain at €1. For something a bit more upscale, we visit the Apperò outposts in the well-to-do neighborhoods of Vomero and Chiaia. The bar offers a wider variety of spritzes beyond that made with Aperol, including a Campari spritz and AperTass, which replaces the bitter liqueur with Tessoni’s cedrata soda, a non-alcoholic drink made from Diamante citrons.

1. Each spritz is available in three sizes, priced respective at €2, €4 and €6.
2. Lo spasso è gratis” (“The peanuts are free”) reads a sign; the peanuts are in fact stored in large jute sacks, which customers can access freely.
3. These two spots are most packed on the weekends with locals imbibing either a morning or evening aperitif.

Forcella Spritz, a spritz bar recently opened in the historic district of Forcella, right next to the famous murals of San Gennaro by Italian street artist Jorit Agoch, is probably one of the best spots for a limoncello spritz, a new creation that has taken the city by storm.

Although the famous, made from lemons grown on the Amalfi coast, is a digestif rather than an aperitif, that hasn’t stopped Neapolitans from mixing two parts limoncello with two parts soda and three parts Prosecco to make a locally inspired spritz. While many Neapolitans make their own limoncello at home, there’s something special about enjoying this liqueur in spritz form at a nice table in the historic center, surrounded by revelers – it’s a drink that calls for company.

Published on April 22, 2019 : Southern Comfort: Naples Makes the Spritz Its Own
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What is the original pizza place in Naples?

Antica Pizzeria Port’Alba is a pizzeria in Naples, Italy, which is widely believed to be the world’s first pizzeria.
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Is Neapolitan pizza chewy or crispy?

1. Neapolitan Pizza – According to popular belief, the first pizza was made in Naples, Italy, sometime during the 1800s. The storied history gives Neapolitan pizza the reputation of being the “original” Italian pizza crust. To achieve its signature light, slightly crispy texture, Neapolitan pizza must meet a very specific set of requirements.

A true Neapolitan dough is hand-kneaded (mechanical preparation is prohibited), no more than 35 centimeters in diameter, and no more than one-third of a centimeter thick at the center. It is baked in a wood-fired, domed oven. Margherita and Marinara are classic Neapolitan pizza styles, showcasing the impossible-to-replicate, “authentic Italian pizza” flavor and texture of Neapolitan crust baked in a wood-fired oven.

RELATED ALIVE & KICKIN’ PRODUCT: Classic Neapolitan Dough Balls
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What is the most popular pizza in Italy?

Margherita – There’s not much more to say when it comes to this classic Italian pizza – it is quite simply the queen of the table. Whether in its simple version with mozzarella fiordilatte or mozzarella de bufala (in which case it would technically be called a Bufalina pizza), the Margherita pizza is undoubtedly the favourite pizza of Italian people,
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What is the most famous type of pizza in Italy?

1. Pizza Napoletana – Born in Napoli, is one of the most famous types of Italian pizza. Protected by a Traditional Specialty Guaranteed (TSG) certification, this style must be made in a very particular way. The dough is comprised of wheat flour, yeast, salt, and water and is left to rise for up to 24 hours.

1. It’s shaped by hand into a flat, round disk, about 3 millimeters thick.
2. After that, it’s topped with ingredients and baked for 90 seconds in a blisteringly hot (around 900°F) wood-burning oven.
3. The result is a soft, elastic heart with a tall, fluffy crust called the cornicione in Italian.
4. You can find this variety at your local Eataly’s La Pizza & La Pasta restaurant.

Fun fact: In 2017, the art of making pizza Napoletana was added to !
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