Marguerita Pizza
Classic pizza with tomato sauce, mozzarella cheese, and fresh basil.
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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Legend has it that the Margherita pizza was created in 1889 by Neapolitan pizzaiolo Raffaele Esposito of Pizzeria Brandi, to honor Queen Margherita of Savoy. The colors of the pizza – red (tomato), white (mozzarella), and green (basil) – were chosen to represent the Italian flag.
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The Margherita pizza is more than just a dish; it's a symbol of Italian culinary tradition, simplicity, and national pride.
National Identity
The colors mirroring the Italian flag have made the Margherita pizza a powerful symbol of Italian identity and patriotism. It is often seen as the quintessential Italian pizza.
Culinary Simplicity
The Margherita embodies the Italian culinary philosophy of using few, high-quality ingredients to create a delicious and satisfying dish. This simplicity has made it universally appealing.
Family and Sharing
Pizza, including the Margherita, is often enjoyed as a shared meal with family and friends, fostering a sense of community and togetherness in Italian culture.
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The Margherita pizza is known for its simple yet vibrant flavor profile, dominated by fresh, high-quality ingredients.
The sweetness of the tomato sauce provides the base, balanced by the creamy, milky flavor of the mozzarella cheese. Fresh basil adds a peppery, aromatic counterpoint, contributing a refreshing herbal note. The crust provides a slightly chewy and subtly savory element, tying all the flavors together. The olive oil adds richness and depth.
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Use San Marzano Tomatoes
San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius, are considered the gold standard for pizza sauce due to their sweetness and low acidity.
Fresh Mozzarella is Key
Opt for fresh mozzarella (fior di latte) or buffalo mozzarella (mozzarella di bufala) for the best flavor and texture. Avoid pre-shredded mozzarella, as it often contains additives that prevent it from melting properly.
Don't Overload the Pizza
The Margherita is all about simplicity. Avoid adding too much sauce or cheese, as this can make the crust soggy.
Bake at High Heat
Baking the pizza at a high temperature (450-500°F or 232-260°C) helps to create a crispy crust and melty cheese.
Fresh Basil After Baking
Add the fresh basil leaves after the pizza comes out of the oven to preserve their flavor and vibrant green color.
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