Margherita Pizza
Classic Neapolitan pizza with tomato sauce, fresh mozzarella, basil, and olive oil.
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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The Margherita pizza is said to have originated in Naples in 1889, when Queen Margherita of Savoy visited the city. A pizzaiolo, Raffaele Esposito, created three different pizzas for her, and she supposedly preferred the one with tomatoes, mozzarella, and basil, as it resembled the colors of the Italian flag.
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The Margherita pizza is an iconic symbol of Italian culinary tradition and national pride, deeply ingrained in the country's culture.
Simplicity and Quality
The Margherita pizza embodies the Italian appreciation for simple, high-quality ingredients. It showcases how a few carefully chosen elements can create a truly exceptional dish.
Neapolitan Tradition
It's a cornerstone of Neapolitan pizza-making, representing the artistry and heritage passed down through generations of pizzaiolos.
National Symbolism
The pizza's colors (red, white, and green) are a deliberate nod to the Italian flag, making it a powerful symbol of national identity.
Social Gathering
Pizza is often enjoyed in a social setting, bringing people together to share a meal and conversation, reinforcing community bonds.
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The Margherita pizza offers a simple yet harmonious blend of fresh and bright flavors.
The sweetness of the tomato sauce provides a base note, complemented by the creamy, mild flavor of fresh mozzarella. The basil contributes a peppery, slightly sweet, and aromatic element. A drizzle of olive oil adds richness and ties all the flavors together. The crust provides a slightly charred, savory foundation.
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Use San Marzano Tomatoes
San Marzano tomatoes are considered the gold standard for Neapolitan pizza sauce due to their sweetness and low acidity.
Fresh Mozzarella is Key
Opt for fresh mozzarella, preferably buffalo mozzarella (mozzarella di bufala), for its superior flavor and texture.
Don't Overload the Pizza
Margherita pizza is all about simplicity. Avoid adding too much sauce or cheese, as this can make the crust soggy.
High Heat is Essential
Cook the pizza at a high temperature (ideally in a wood-fired oven) for a short amount of time to achieve a crispy crust and perfectly melted cheese.
Fresh Basil After Baking
Add the fresh basil leaves after the pizza comes out of the oven to preserve their aroma and flavor.
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