Pizza Margherita
Classic pizza with tomato sauce, mozzarella, and basil.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Pizza's origins can be traced back to ancient flatbreads, but the modern pizza evolved in Naples. In the 18th and early 19th centuries, it was a food for the poor, sold on the streets. The Margherita pizza, in particular, has a specific origin story tied to royalty.
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Pizza Margherita is deeply embedded in Italian culture, representing national pride and culinary simplicity. It's a symbol of Naples and Italian cuisine worldwide.
Royal Origin Story
Legend has it that in 1889, Queen Margherita of Savoy visited Naples. Raffaele Esposito, a pizzaiolo at Pizzeria Brandi, created three pizzas for her. The Queen favored the one with tomato, mozzarella, and basil, as its colors represented the Italian flag. He named this pizza 'Margherita' in her honor.
Neapolitan Tradition
In Naples, there are strict guidelines for making authentic Pizza Margherita. These guidelines, enforced by organizations like the Associazione Verace Pizza Napoletana (AVPN), dictate the ingredients, dough preparation, and cooking methods. It's a matter of pride and tradition.
Global Icon
Pizza Margherita is one of the most recognized and beloved pizzas globally. Its simplicity and deliciousness have made it a staple in pizzerias worldwide, often serving as a benchmark for quality and authenticity.
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Pizza Margherita is characterized by its simple yet harmonious combination of flavors, representing the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
The flavor profile is centered around the sweetness of the tomato sauce, balanced by the creamy and slightly tangy mozzarella cheese. Fresh basil provides a bright, aromatic counterpoint, contributing a slightly peppery and herbaceous note. The pizza dough, often leavened for a long period, adds a subtle chewiness and slightly nutty flavor that complements the other ingredients.
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Dough Matters
Use a high-quality '00' flour for the dough, which allows for a light and airy crust. Long fermentation (24-48 hours) develops flavor and improves digestibility.
San Marzano Tomatoes
Opt for San Marzano tomatoes for the sauce. These tomatoes are known for their sweetness, low acidity, and intense flavor. Crush them by hand instead of using a blender to preserve their texture.
Fresh Mozzarella
Use fresh mozzarella, preferably buffalo mozzarella (Mozzarella di Bufala Campana) for the best flavor and texture. Fior di Latte (cow's milk mozzarella) is also a good alternative.
Oven Temperature
Cook the pizza in a very hot oven (around 800-900°F or 425-480°C) for a short amount of time (60-90 seconds) to achieve a slightly charred crust and perfectly melted cheese. A pizza stone or steel can help replicate these conditions in a home oven.
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