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Neapolitan Margherita pizza is a simple yet delicious dish that originated in Naples, Italy but now is loved by people all over the world. Whether you are enjoying it at a small trattoria in a charming Italian village or at a bustling pizzeria in a big city, you’ll remember (and crave) it forever.
Pizza Legends
Neapolitan Margherita pizza is a delicious style of pizza that originated in Naples, Italy. It’s named after Queen Margherita of Savoy. According to legend, the “Italian flag inspired” pizza was created by a Neapolitan pizza maker, Raffaele Esposito in 1889 during the queen’s visit to the city. He topped the pizza with tomato sauce, mozzarella cheese, and fresh basil, and presented it to the queen. The queen was so impressed with the pizza that it became known as the “Pizza Margherita.” Facts. The more you know.
All about pizza
A classic Neapolitan Margherita pizza is so simple yet so delicious. It is traditionally made with tomato sauce, mozzarella cheese, basil, and olive oil. As a Canadian, the idea of only having a Margherita pizza is perhaps, a bit boring but in Italy, that could not be further from the truth.
One of the things that makes a classic Margherita pizza so good is the use of high-quality ingredients. In Italy, they use locally grown tomatoes that are ripe and flavourful, as well as fresh mozzarella cheese (buffalo or cow). The basil leaves are fresh and fragrant, and the olive oil is such good quality. Since all of the ingredients are so delish on their own, the result of combining them is a pizza that is bursting with flavour and has a perfect balance of sweetness, acidity, and richness. You do not miss the toppings in fact, you’re glad they’re not there to distract from the perfection of simplicity. It’s an amazing out of body experience, please try it.
Another factor that contributes to the goodness of a classic Margherita pizza in Italy is the way it is cooked. In Italy, pizzas are typically cooked in a wood-fired oven, which imparts a unique smoky flavour and a crispy, chewy crust. The high heat (usually around 900ºF) cooks the pizza in just seconds so that also means you don’t have to wait long before shovelling it into your face.
If you’re dining at a pizzeria, it’s expected for each person to order a whole pizza for themselves (don’t worry – you’ll finish it all). Neapolitan pizza is very thin and typically comes unsliced – be prepared! I’ve seen so many reviews of tourists trying this style of pizza and being disappointed (somehow?? It’s so delicious?? I can’t). Please just don’t try to pick it up with your hands – use your fork and knife. It’s so saucy and thin, it pretty much has to be eaten this way. Just go for it.
L’Antica Pizzeria da Michele
We were only in Naples for a couple days but we made sure to try out two very famous Neapolitan pizzerias. First we tried L’Antica Pizzeria da Michele. This ultra-famous spot is where the lovely Julia dines in the movie Eat, Pray, Love. If you’ve seen the, you’ll recall she and her friend order a second pizza each because it’s so good. Yeah, can confirm. At this pizzeria, they only serve classic marinara or margarita pies – please don’t go expecting toppings. But again, you won’t need them.
We had such a wonderful experience here from the moment we arrived. Expect a line, no matter the time of day. We went at about 3pm, got our ticket and waited about 20 minutes until our number was called. Luckily we were sat in the original part of the pizzeria, next to the oven and were able to watch the pizzaioli work their magic. It’s so much fun to watch them expertly craft the pizzas at lightning speed. We were seated communally, next to two other tourists and a single Neapolitan man. We watched the man closely and made sure to mirror his pizza-eating moves (fold the pizza over on itself and slice off a mouthful). The pizza was perfect – so cheesy and flavourful. Even though this pizzeria is so famous, it hasn’t affected the pizza or atmosphere negatively one bit. Go here.
Gino e Toto Sorbillo
Since Gino e Toto Sorbillo is also very well known, you can expect to wait in line at this pizzeria as well. We got lucky and arrived just as it opened for lunch and got the very last table. The atmosphere is lively and the menu here is extensive. You can get so many different toppings, it’s hard to choose.
Now, I know I said the last pizza was perfect. But somehow this one is more than perfect? I can’t explain it but the pizza at was just a wee bit past perfection. At Sorbillo’s, we tried one Margherita pizza and one with some form of cured meat. Both were delicious but again, the Margherita reined supreme for it’s uncomplicated yet divine flavour. Definitely go here too.
I barely scratched the pizza-surface of Naples and the city is home to a number of pizzerias that serve up delicious, wood-fired pizzas. I can’t wait to go back to Naples one day and try so many more. After visiting Naples, I can confidently say that it’s the city where I have eaten the best pizza of my life. Ti amo Napoli, a presto.
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