Since the end of 2009, Neapolitan pizza has become queen! An emblematic Italian pizza, it is the subject of careful preparation. European countries have granted it the status of a Traditional Specialty Guaranteed (TSG). An honor for this pizza, which celebrated its 120th anniversary last year. In 1899, Queen Margherita of Savoy visited a renowned Neapolitan pizzaiolo, informed of his reputation. He made her a pizza with the colors of Italy: green (basil), white (mozzarella), and red (tomato).
So what are the requirements for making Neapolitan pizza? The diameter of the pizza must not exceed 35 cm, and the garnished central part must have a thickness of 0.4 cm. A “Pizza Napoletana” is called “soft, elastic, and easily foldable.” It must also be cooked in a wood-fired oven and consumed as soon as it’s made. No freezing allowed! Pizzaiolos are free not to adhere to these manufacturing requirements. However, they will not be eligible to receive the TSG label.
Among the various pizzerias and pizzaiolos present in Nice, do you know any that produce Neapolitan pizza according to the rules of the art? Share your answers with us…
