Where to Eat in Italy: A Taste of Naples Best Pizza
What to OrderRanging from the size of a plate to that of Hummer wheel, Neapolitan pizza is pretty different from anything you might find elsewhere in Italy—not to mention what’s served up at American pizza chains. The "purest" form s the marinara, topped with only tomatoes, garlic, oregano, and olive oil.
- margherita, the classic made with red tomatoes, white mozzarella cheese, and a few leaves of fresh green basil—reflecting the three colors of the Italian flag
- capricciosa (the "capricious"), made with whatever the chef has on hand.
- siciliana with mozzarella and eggplant.
- diavola with spicy salami.
- quattro stagione ("four seasons"), made with produce from each one.
- salsiccia e friarielli with sausage and a broccolilike vegetable.
Special Ingredients & Wood-Burning OvenAn association of Neapolitan pizza chefs has standardized the ingredients and methods that have to be used to make pizza certified DOC (denominazione d’origine controllata) or stg (specialità tradizionale garantita):
- Locally grown San Marzano tomatoes are a must.
- The best pizza should come out with cheese bubbling and be ever-so-slightly charred around its edges.
- Only buffalo-milk mozzarella or fior di latte cheese should be used.
- The dough has to use the right kind of durum wheat flour and be left to rise for at least six hours.
Fodor's Choice Review: Da MicheleYou have to love a place that has, for more than 130 years, offered only two types of pizza—marinara (with tomato, garlic, and oregano) and margherita (with tomato, mozzarella, and basil)—and a small selection of drinks, and still manages to attract long lines . . . See full Da Michele restaurant review.
Other Top Naples Pizza Restaurant ReviewsAcunzo Friggitoria Pizzeria Giuliano I Re di Napoli Lombardi Ã Santa Chiara Marino Taverna Viola Trianon Triunfo
More on NaplesNaples Travel Guide Naples Restaurant Reviews Italian Travel Phrases Photo Credit: Campania Tourism.
Member Comments (1) Post a Comment
David and I ate at Da Michele when we were in Italy and Spain for five weeks this spring. The pizza touted by Elizabeth Gilbert in her book, Eat, Pray, Love, is indeed good and cheap--5 euros for the extra mozzarella margherita pizza. To see photos and read our review, see my blog http://tightwadtravel.blogspot.com/2011/05/sorrento-on-85-day-pizza-and-penises.html. If the link doesn't work, go to http://www.tightwadtravel.blogspot.com and scroll down to the article, "Pizza and Penises."
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