Neapolitan pizza
| 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 |
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| Art of Neapolitan ‘Pizzaiuolo’ | |
|---|---|
| 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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| Pizza |
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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. 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. 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.