Authentic Neapolitan pizza

pizza napoletana

The traditional pizza

What makes a true ‘Pizza Napoletana’? in the age of social media, debates spring up around any suggestions that are out of line with what is traditional and ‘proper’: we forget that, in the kitchen, tradition is simply an innovation that turned out well at some point in the past and that there is no religion to abide by, no rituals that cannot be overturned. Pizza does, of course, have strict regulations, imposed by the Associazione Verace Pizza Napoletana and even Unesco has given the Pizza Napoletana heritage status for the following reason:

“For Unesco the skills surrounding pizza production, including acts, songs, visual expressions, local slang, the skill of handling the pizza dough, performing and sharing constitute an Intangible Cultural Heritage”.

The history of pizza

We must not forget that every recipe and every dish has a past made up of contamination and innovation, that over time becomes part of tradition, becoming a focus for discussion without making enemies on the grounds of treason. By this, we are referring to Neapolitan pizza’s most famous ingredient, the tomato. We have to remember that it was only in the 18th century that this ingredient became the emblem of Neapolitan cuisine: a plant originating in America, the tomato only became used in cooking after many centuries and had been used as a solely ornamental plant before then.

What is certain is that pizza is a typical product of Italian cuisine. In medieval times, the custom of putting tarts filled with meat or vegetables into bread ovens, before they had reached the optimal temperature, spread throughout the countryside. It was an ingenious invention, as the container – the bread dough – became edible and easily transportable. In the medieval period these kinds of tarts spread through Italy in a thousand different forms, defined by the dough used, their ingredients and dimensions. It is worth noting that in Scappi’s famous cookbook, a true handbook of Italian Renaissance cookery, the tarts made in Naples are characterized by their open nature, more of a support than a container; in other words, the ancestor of the pizza, which was already famous in the gulf’s city, long before the tomato arrived from the Americas.

Traditional pizza, gourmet pizza

ln the present day, pizza is enjoying a moment of extraordinary fame, as truly the most widespread street food in the world, in fact, there is not a corner on the planet that does not have its own pizzeria. And pizza chains – never Italian, unfortunately – are spreading all over.

The current fashion is for variation, whether through the use of specific varieties of flour, often traditional ingredients employed as specialities (tomato varieties, for example), or as a way of promoting local produce. In some cases, tradition is rigorously respected, in others innovation is preferred, where a new genre presides: the gourmet pizza.

Whatever the pizza, it is the king of local cuisine and if you crave an authentic Neapolitan pizza, come to our pizzeria Saporì: besides the quality of our ingredients and presentation, the panoramic views of the Gulf of Naples, Vesuvius and the islands create the perfect atmosphere for enjoying our authentic pizza. Taste it to believe it!

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