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| Alternative names | Pizza napoletana (in Italian), pizza napulitana (in Neapolitan) |
|---|---|
| Type | Pizza |
| Place of origin | Italy |
| Region or state | Naples, Campania |
| Main ingredients | Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by the choice of toppings. |
| Variations | Pizza Margherita, pizza marinara |
| Art of Neapolitan ‘Pizzaiuolo’ | |
|---|---|
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| Country | Italy |
| Reference | 00722 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2017 (12th session of the Committee session) |
| List | Representative List of the Intangible Cultural Heritage of Humanity |
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Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges.[1] The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and the cheese is traditionally mozzarella di bufala campana or fior di latte di Agerola.[2][3] Pizza napoletana is a traditional speciality guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making (arte del pizzaiolo napoletano) is included on UNESCO's list of intangible cultural heritage.[4]
- ^ "How to Make Neapolitan Pizza". La Cucina Italiana. 16 June 2020. Retrieved 18 June 2024.
- ^ "Official Journal of the European Union". lex.europa.eu. 2008. Archived from the original on 9 October 2012. Retrieved 14 April 2021.
- ^ "Selezione geografica". Europa.eu.int. 23 February 2009. Archived from the original on 18 February 2005. Retrieved 2 April 2009.
- ^ "Naples' pizza twirling wins Unesco 'intangible' status". The Guardian. Agence France-Presse. 7 December 2017. ISSN 0261-3077. Archived from the original on 7 December 2017. Retrieved 7 December 2017.