Where can you find the best pizza on earth? In Italy you will say, that's not even a question! But, in which part of Italy do you think you can eat the best pizza? As Flavours new cooking holiday destination is Amalfi we couldn't resist doing some further research on specialties of the surrounding region it belongs to, Naples! Today's post is brought to you by the Australian journalist and travel expert Megan who gives us some insight on how to get the most authentic pizza experience in Naples. Enjoy!
You can’t travel to Naples, Italy, without packing on a few pounds, as you can’t claim to have traveled here without having tasted their pizza. In fact, pizza pilgrims from all over the world let their taste buds lead them here – to the birthplace of the original pizza pie.
In Naples, everyone loves pizza. Furthermore, everyone believes they know pizza; the crust; the ingredients; the sauce. There are hundreds of specialty restaurants which make pizza and nothing else, and when walking the streets of Naples your senses become overwhelmed.
Pizzas range from the size of a plate to that of a Hummer wheel, and are very different to anything you will find anywhere else in the world – and even throughout Italy for that matter! Forget everything you think you know about pizza from American fast food chains; a trip to Naples is discovering pizza in its purest form – a form which doesn’t involve pineapple, tinned tomatoes or thick cheese stuffed crusts!
|This one was closer to the size of a Hummer wheel!|
Special ingredients along with a wood-burning oven are traits of authentic Neapolitan pizza. The traditional wood-burning ovens used today are identical to those used several hundreds of years ago, producing an entirely different taste to that of an electric or gas oven used in many fast food chains. Strict protocols are in place for oven sizes and temperatures, enforced by the Associazione Verace Pizza Napoletana. Pizza is more than just a dish in Naples. It is an art form.
Locally grown tomatoes, bubbling cheese, and slightly charred edges are all pre-requisites of Neapolitan pizza. Don’t expect to have a choice of cheese – only buffalo-milk mozzarella or fior di latte cheese is used.
Dough is left to rise for 6 hours, and this thin dough produces a thin, soft and crunchy crust. A leopard-spotted bottom and a soupy centre is the mark of a true Neapolitan pizza. Long wooden paddles are moved in and out of traditional wood-burning ovens at an incredibly fast pace; a pizza will take between 60 and 90 seconds to cook – fast food at its finest!
|Fast food at it’s finest!|
Wondering what to try? Marinara is the most basic form of pizza, topped with only tomatoes, garlic, oregano and olive oil. Margherita is your classic pizza topped with red tomatoes, white mozzarella cheese and fresh basil – this actually reflecting the colors of the Italian flag! Capricciosa is a mix of whatever ingredients are at the chef’s disposal at the time; siciliana made with mozzarella and eggplant; diavola with spicy salami; and salsiia e friarielli a combination of sausage and a vegetable similar to broccoli.
The beauty of Naples is that the pizza is phenomenal and available all year round, however travel during September when you can experience the annual Pizza festival.
Are you hungry yet? If are tempted to have an authentic Italian food experience have a look at our cooking holidays in Amalfi.
Megan is an Australian Journalist who has been travelling and blogging around the world for the last 7 years to inspire others to embark on their own worldwide adventure! Her husband Mike is an American travel photographer, and together they have made the world their home.Meg has recently launched “Mapping Megan”, an up and coming travel blog which aims to give you the best tips and advice on travelling, volunteering, living, working and holidaying abroad. She hasn’t been everywhere, but it’s on her list!