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，是地中海最著名的风景区之一。它被人称颂为“阳光和快乐之城”。在这美丽的海边城市，有着更加让人着迷的意大利国宝美食——那不勒斯比萨，尽管配料十分简单，只有面团、橄榄油、盐、罗勒叶调味香料。虽然很多人都喜欢吃，但却很少有人能做出正宗的那不勒斯比萨。
那不勒斯比萨：意大利的灵魂
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.
获得欧盟“传统特产”认证的那不勒斯比萨，其历史可以追溯到18世纪。其中很著名的一种是玛格丽特比萨，始创于1889年，以玛格丽特女王的名字命名。据说这种比萨代表了当时意大利王国的三种颜色——红色来代表西红柿，白色来到代表干酪，绿色来自用作香料的罗勒叶。这三种颜色也是今天意大利国旗的颜色。在所有意大利餐厅或比萨店，几乎都能找到它。
Something about Naples pizza 关于那不勒斯比萨
Pizza is a kind of popular food. It comes from Italy. The pizza Capital of the world is Naples.
比萨是一种很流行的食物，它来自意大利，世界比萨智斗是那不勒斯。
The pizza in Naples has a “DOP” stamp of approval from the Italian government to authenticate it.
那不勒斯的比萨有意大利政府的原产地保护认证标志，以证实它的品质。
Pizza dough must be knead for five minutes.
做比萨的面团要揉5分钟。
Experts say Raffaele Esposito of Naples, Italy baked the first modern pizza in 1889.
专家们说意大利那不勒斯的拉弗雷·艾斯坡斯多在1889年烘焙出了第一张现代意义上的比萨。
Pizza makers mix flour, yeast, salt and water for the crust.
比萨制作者把面粉、发酵粉、盐和水和在一起做成饼皮。
Vegetariana Pizza use the tomato, capsicum, eggplant, zucchini, and mushrooms as the topping.
素比萨会铺上一层可口的辣椒籽、茄子、还有蘑菇等。
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.
那不勒斯素以比萨饼闻名，为确保制作方法符合传统，当地的比萨饼面团必须手工搓制，并使用橡木火烘烤。
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