The history of Naples pizza goes back to the eighteenth century. Margarita pizza is one the famous in Naples pizzas, established in 1889, with margarita the queen`s name. It is said that this kind of pizza represented the kingdom of Italy three colures: red from tomatoes: white from cheese; green for perfume from the basil leaves. These 3 kinds of color are the color of the national flag in Italy today. Now this pizza can be found in almost all Italian restaurants or pizza shops.
The pizza Margherita may have set the standards, but there are numerous popular varieties of pizza made in Italy today. Pizza from a pizzeria is the recognized round shape, and made to order and always cooked in a wood fired oven. Regional varieties are always worth trying such as Pizza Marinara, a traditional Neapolitan pizza has oregano, anchovies and lots of garlic. Pizza Napoli Tomato mozzarella and anchovies. Capricciosa: a topping of the mushrooms, prosciutto, artichoke hearts, olives and 1/2 a boiled egg! Pizza Pugliese makes use of the local capers and olives of the area while Pizza Veronese has mushrooms and tender Prosciutto crudo. Pizzas from Sicily can have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.
Besides regional styles, there are several kinds that are popular throughout Italy. Quattro Formagi uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano. Italian tuna, packed in olive oil, is also a popular a pizza ( similar to the Capricciosa ) that represents the four seasons and makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes. In Liguria, you may find pizza topped with basil pesto and no tomato sauce. Of course there are a few hundred to discover and all of the them are delicious, not to mention the other members of the pizza family.
那不勒斯是意大利南部的第一大城市，是地中海最著名的風景區之一。它被人稱頌為“陽光和快樂之城”。在這美麗的海邊城市，有著更加讓人著迷的意大利國寶美食——那不勒斯比薩，盡管配料十分簡單，只有面團、橄欖油、鹽、羅勒葉調味香料。雖然很多人都喜歡吃，但卻很少有人能做出正宗的那不勒斯比薩。
那不勒斯比薩：意大利的靈魂
There are not too many nations to say that their national dish has become an international phenomenon. Italy has two such dishes, pasta and pizza. In America, pizza usually falls into two categories: thick and cheesy Chicago style or thin and more traditional New York pizza. In two categories: Italian pizza and the rest of the world. It might seem silly considering the basic ingredients, but it is one taste of a true Italian pizza. You will never feel the same about this simple and delicious food again.
Pizza in its most basic form, as a seasoned flatbread, has a long history in the Mediterranean. Several countries including the Greeks and Phoenicians ate a flatbread, made from flour and water. The dough would be cooked by placing on a hot stone and then seasoned with herbs. The Greeks called this early pizza as plankuntos and it was basically used as an edible plate when ate stews or thick broth. It was not yet what we would call pizza today, but it was like modern focaccia. These early pizzas were eaten from Rome to Egypt, Babylon and were praised by the ancient historians Herodotus and Cato the Elder.
獲得歐盟“傳統特產”認證的那不勒斯比薩，其歷史可以追溯到18世紀。其中很著名的一種是瑪格麗特比薩，始創于1889年，以瑪格麗特女王的名字命名。據說這種比薩代表了當時意大利王國的三種顏色——紅色來代表西紅柿，白色來到代表干酪，綠色來自用作香料的羅勒葉。這三種顏色也是今天意大利國旗的顏色。在所有意大利餐廳或比薩店，幾乎都能找到它。
Something about Naples pizza 關于那不勒斯比薩
Pizza is a kind of popular food. It comes from Italy. The pizza Capital of the world is Naples.
比薩是一種很流行的食物，它來自意大利，世界比薩智斗是那不勒斯。
The pizza in Naples has a “DOP” stamp of approval from the Italian government to authenticate it.
那不勒斯的比薩有意大利政府的原產地保護認證標志，以證實它的品質。
Pizza dough must be knead for five minutes.
做比薩的面團要揉5分鐘。
Experts say Raffaele Esposito of Naples, Italy baked the first modern pizza in 1889.
專家們說意大利那不勒斯的拉弗雷·艾斯坡斯多在1889年烘焙出了第一張現代意義上的比薩。
Pizza makers mix flour, yeast, salt and water for the crust.
比薩制作者把面粉、發酵粉、鹽和水和在一起做成餅皮。
Vegetariana Pizza use the tomato, capsicum, eggplant, zucchini, and mushrooms as the topping.
素比薩會鋪上一層可口的辣椒籽、茄子、還有蘑菇等。
Naples is well Known for pizza. According to tradition , Neapolitan pizza dough should be kneaded by hand and cooked in a stone oven with oak-wood fire.
那不勒斯素以比薩餅聞名，為確保制作方法符合傳統，當地的比薩餅面團必須手工搓制，并使用橡木火烘烤。
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