You’ve probably seen the word “Napolità” on menus at eateries or on vibrantly colored chip bags at the supermarket. But what exactly is Napolità? No, that doesn’t mean that “Neapolitan” is incorrect; instead, it means something completely different. Neapolitatà, or colorful food, is an Italian culinary tradition that dates back to Naples. You may transport yourself back to the bustling streets of Naples with every taste of Napolità food, which is known for its strong flavors, use of fresh ingredients, and casual style. Foods are simple yet have strong flavor profiles; they span from pizza and spaghetti to seafood and desserts. Napolità is a must-visit for those who love robust dishes and bold, uncomplicated flavors. This cuisine’s idea is to savor life’s modest pleasures and to cherish each moment, best enjoyed with company and a drink of wine or limoncello in hand. Napolità cuisine satisfies both the body and the mind.
The Origins of Napolità Pizza
Pizza Napolità originated in Naples, Italy, where flatbread with simple toppings has been made for millennia. About 1830, Antica Pizzeria Port’Alba first opened its doors and started selling pizza with cheese and tomato sauce. Naples saw the emergence of pizzerias as a result of the popularity of this straightforward cuisine.
Pizza had been ingrained in Naples culture by the end of the 1800s. It was sold on the streets and eaten for lunch, dinner, and breakfast. Queen Margherita of Savoy is credited with giving the classic Margherita pizza its name because she allegedly insisted on having tomato, mozzarella, and fresh basil on her pie.
During World War II, American GIs stationed in Naples brought their love of pizza back to the States. American variations of pizza, like deep dish Chicago, New York style, and artisanal California pizzas, arose as the dish gained popularity. However, a lot of people still think that the typical Neapolitan pizza—made with fresh basil, mozzarella di bufala, and San Marzano tomatoes—is the best pizza. It is baked in a wood-fired oven.
Use imported ingredients and bake on a pizza stone in a very hot oven (450 F or higher) to make authentic Napolità pizza at home. Allow the dough to rise for at least eight hours for maximum flavor and chewiness. Add the crushed San Marzano tomatoes, shredded mozzarella, fresh basil, olive oil, and salt.
What Makes Napolità Pizza Unique
Real Neapolitan pizza is made with only the best and freshest ingredients, and adheres strictly to the rules set forth by the True Neapolitan Pizza Association. For the dough, you’ll need San Marzano tomatoes, fresh basil, extra virgin olive oil, sea salt, and yeast. The only approved food is mozzarella di bufala, which is made from the milk of water buffalo. This is what defines a classic pizza margherita.
Pizza neapolitana is prepared in a wood-fired oven that takes 60 to 90 seconds to achieve 450°C. The high, dry heat leaves the inside of the crust light and airy, with a crisp, charred surface. The fast cooking prevents the fresh toppings from becoming cooked or melted.
Naples’ pizzaiolos, or pizza makers, are extremely proud of what they do. Carefully shaped and hand-kneaded, the dough is topped with an inventive assembly of components. Every pie is a work of art as well as a storehouse of cultural traditions. According to legend, margherita pizza was created as a tribute to Queen Margherita of Savoy’s 1889 visit to Naples.
When you sample a real Neapolitan pizza at home or when visiting Naples, you’ll understand why this well-known cuisine is recognized as a UNESCO Intangible Cultural Heritage. Authentic Neapolitan pizza is a treasure found all over the world, perfectly balancing wood-fired flavor, artisanal flair, and fresh ingredients.
Where to Find the Best Napolità Pizza in the US?
If you wish to sample authentic Napolità pizza in the United States, you must know where to look. Some are bringing the real deal from Naples, while others are honing their Neapolitan-style pies. Here are some of the best places to sate your Napolitano pizza craving:
Una Pizza Napoletana, New York City
After training in Naples, American chef Anthony Mangieri opened up Una Pizza Napoletana in New York City. Fresh mozzarella di bufala, San Marzano tomatoes, and dough are all imported straight from Naples. The pizzas are baked in a handmade Stefano Ferrara oven that reaches over 900°F, just like those in Naples. With just five pizza options, Una Pizza Napoletana lets the quality ingredients shine.
Pizzeria Delfina, San Francisco
Pizzeria Delfina was among the first in the US to be certified by the True Neapolitan Pizza Association. They use classic Neapolitan methods and ingredients to make classic pies, such the Margherita, in a sizable Acunto oven. The laid-back ambiance and reasonable costs of the restaurant allow you to experience true Naples without going over your budget.
Chicago’s Spacca Napoli Pizzeria
At Chicago’s Spacca Napoli, pizzaiolo Jonathan Goldsmith studied under Neapolitan masters, learning the art of crafting authentic pizza. With a 2,000-pound Stefano Ferrara oven and imported ingredients, he creates pizzas with a light, airy cornicione (the puffy edge) and a crisp yet foldable center. A favorite among Chicago’s numerous Italian-Americans, Spacca Napoli is one of the best pizzerias in the country.
These and a few other pizzerias may provide you with the spirit of authentic Napolità pizza, even though the US lacks Naples’ warm Mediterranean climate. After you bite into anything and close your eyes, you’ll be able to briefly see yourself strolling through Naples’s back streets. Love is that!
5 Most popular Nepolita Pizza
1. Canotto Pizza
Canotto is a more contemporary take on Italian pizza that stands out for having an inflated rim full of giant bubbles. It is not necessary for the crust to be extremely thick or heavy because the cornicione, or rim or edge, needs to be full of air. Hydration is key to a puffy cornicione; it should be at least 70%.
Unlike the simple yeast used for a conventional Neapolitan pizza, biga or poolish starters mature more slowly, which facilitates easier digestion of the dough. The dough for Neapolitan pizza must be created the same day, whereas canotto pizza dough can be proofed for 48 or 72 hours to develop an airy structure and distinct aroma.
2. Pizza Vinnese
While utilizing a component that is unusual for authentic Italian cuisine—Vienna sausage—pizza viennese appears to deviate from the traditional Italian pizza variety. Usually, the base of the pizza is covered with tomato sauce, then bits of Vienna sausage and mozzarella.
Most Italians would tell you that pizza viennese, which originated in Naples, where pizza was first conceived, is especially well-liked by children, who make up the majority of its clientele. There is another version of this pizza that calls for french fries.
3. Pizza Carrettiera
Pizza carrettiera, an Italian pizza, is usually topped with tomato sauce, salsiccia, pepperoncini, rapini, and provolone cheese that has been smoked. Known as pizza salsiccia e friarielli, or pizza topped with rapini and sausage, this variety of pizza is one of the most well-liked in Naples.
There’s nothing better than rapini and fresh Italian pork sausage combined, according to the well-known Campanian saying “A sasicc è a mort re friariell.” Usually, the pizza is topped with Add extra virgin olive oil and fresh basil leaves as a garnish.
4. Pizza Montanara
The dough for this pizza is deep-fried, then marinara sauce, mozzarella, and basil are added, and the pizza is finished off in the oven. The last step is meant to produce a light, airy crust with a nice crunch and give the pizza a slightly toasted, smokey flavor.
Despite its seemingly contemporary appearance, this deep-fried pizza specialty is actually an old Italian pizza variant that is said to have sprung from the mountains that surround Naples. The pizza’s origins are reflected in the word “montanara,” which means “coming from the mountain” or “mountain-style pizza.”
5. Pizza Fritta
Naples is the birthplace of the popular Italian street meal known as pizza fritta, or fried pizza. To make pizza fritta, a dough similar to conventional pizza dough is rolled out and given more time to rise, which gives the dough a fluffier and lighter feel. The classic pizza toppings—tomato sauce, mozzarella cheese, ham, mushrooms, or vegetables—are then layered inside the crust.
The dough is gently folded over to contain the ingredients, and then the pizza is deep-fried in hot oil until it crisps and turns golden brown. Pizza fritta is usually eaten with a piece of oiled paper while still hot from the fryer. Occasionally, toppings like fresh basil, grated Parmesan cheese, or olive oil can be added over top.
At this point, you know the basics of napolità. You know it’s delicious Italian ice cream with an interesting history from Naples. However, napolità is far more than just a taste. It has to do with community, artistic expression, and cultural legacy. When you enjoy a cool scoop of napolità, think of the generations of Neapolitans who have gone through the same situation. Just one scoop required a great deal of skill and attention to detail. Above all, think about how so simple an object can have such a deep connection to a place and its people. Napolità is lovely, but its influence is considerably more profound. Go outdoors now and take a look for yourself! Enjoy your food!
What makes a pizza a Neapolitan pizza?
This kind of pizza is made with fresh, basic ingredients including raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. Unusual toppings are not allowed! Its unique characteristic is that it tends to have more sauce than cheese.
What is the secret of Neapolitan pizza?
The Salvo brothers’ method for making Neapolitan pizza calls for cooking it for exactly one and a half minutes at 400 degrees in a wood-fired oven with low domes and a tiny vent. According to Ciro Oliva, his secret is to bake the pizza right in front of the oven.
What is the difference between Neapolitan pizza and regular pizza
The Distinction Between Neapolitan and New York Style Pizza
Sugar and yeast, or a heavier kind of flour, are ingredients in New York pizza. In Neapolitan pizza, dry mozzarella is used instead of fresh mozzarella, and butter is added to most tomato sauces, making the toppings more substantial.