Pizza Napoli
Pizza with tomato sauce, mozzarella, anchovies, capers, and oregano.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pizza in Naples has ancient roots, evolving from flatbreads consumed in the region for centuries. The addition of tomatoes in the 18th and 19th centuries revolutionized the dish, leading to variations like the Pizza Marinara and eventually, the Pizza Napoli. It reflects the culinary traditions and resourcefulness of Neapolitan cooks.
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Pizza Napoli is more than just a dish; it's a symbol of Neapolitan culture and a culinary institution. It represents simplicity, quality ingredients, and communal dining.
Neapolitan Pizza Making
The art of Neapolitan pizza making, including the specific techniques for dough preparation and oven baking, is a UNESCO-recognized Intangible Cultural Heritage.
Pizza as a Social Event
Pizza is often enjoyed in a social setting, bringing people together for a casual and enjoyable meal. Pizzerias are popular gathering places for families and friends.
Regional Variations
While Pizza Napoli adheres to specific ingredients, variations exist across Italy, reflecting local preferences and ingredients.
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Pizza Napoli features a harmonious blend of savory, salty, and slightly acidic flavors. The combination of simple ingredients creates a complex and satisfying taste experience.
The tomato sauce provides a sweet and acidic base, while the mozzarella adds a creamy richness. Anchovies contribute a distinct saltiness and umami depth. Capers introduce a briny, slightly sour note that complements the other flavors. Oregano offers an herbaceous and slightly bitter counterpoint, tying all the elements together.
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Quality Ingredients
Use San Marzano tomatoes for the sauce, fresh mozzarella (preferably fior di latte), and high-quality anchovies. Fresh oregano is preferred over dried.
Proper Baking
Bake the pizza in a very hot oven (ideally wood-fired) to achieve a crisp crust and melted cheese without overcooking the toppings. A pizza stone or steel can help replicate this at home.
Dough Preparation
The dough should be made with minimal ingredients (flour, water, salt, yeast) and allowed to rise slowly for optimal flavor and texture.
Anchovy Handling
Drain anchovies well and use sparingly as they are very salty. High-quality anchovies will be more flavorful and less overly salty.
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