Margherita, capricious, seafaring. The names change but the authenticity always remains the same. Lhe Pizza Napoletana is a tradition that has ancient origins. Having become one of the most sought after and above all the most imitated dishes of Italian cuisine, it is a real heritage of our gastronomy. Its origins date back to the eighteenth century. It is said that Vincenzo Corrado wrote a treatise on the eating habits of the Neapolitans, including pizza and tomato. The first pizzerias were opened in the Neapolitan city around the eighteenth century. From that moment they soon proliferated throughout Italy and then in the world. And then there are many variations. But the purists of true Neapolitan pizza praise those considered among the best: the Margerita, the Regina of the pizzas and the Marinara.
Neapolitan pizza, the awards
Did you know, then, that since February 2010 pizza is considered a guaranteed "Traditional Specialty" of the European Union. AND still that in 2017 the art of the Neapolitan pizza maker was declared an intangible heritage of humanity by UNESCO? So ready to prepare the real Neapolitan pizza? The international specification adopted byTrue Neapolitan pizza association is characterized by the various rules to be respected. Rules and procedures, handed down by generations of Neapolitan pizza makers, to give dignity and gratitude to this typical dish of Neapolitan cuisine. A way to defend tradition, to protect its uniqueness and characteristics.
Among these that the pizza must be rounded, with a diameter that must not exceed 35 cm. And again the edge must be raised, by about 1-2 cm. And then that the real Neapolitan pizza must be soft and fragrant.
So here's a video that talks about how to make the real Neapolitan pizza. Are you ready to heat up your ovens? Here are our suggestions for a dish of great quality and goodness. To prepare the pizza Diego Viola, a great master of Neapolitan Pizza. The video is made by our partner "I love Italian food". In addition to the recipe, also carefully follow the various steps of preparation and the times required for leavening. The result will be truly exceptional.
Here are the ingredients: 1000 gr of flour, 600 gr. Of water, 2 g of dry yeast, 30 g of salt. For the seasoning: tomato sauce, mozzarella, fresh basil, extra virgin olive oil. You can decide the quantities for the dressing.
Here is the video recipe:
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