Delicious Pizza Varieties: Margherita, Marinara, and Fritta
Indulge in the iconic Pizza Margherita with San Marzano tomatoes and mozzarella Campana, explore the flavorful Pizza Marinara with garlic and oregano, and experience the crispy delight of Pizza Fritta, a Neapolitan specialty. Discover the essence of Italian pizza culture in these three delectable variations.
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Presentation Transcript
There are different variations of pizza, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients: tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle1 of Parmesan Cheese on top. 1. sprinkle: spruzzatina
It must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella Campana, the DOP (PDO in English) version can be made with buffalo mozzarella cheese, 'Mozzarella di Bufala Campana'.
Another variant is the pizza marinara, which is made with tomato, garlic2, oregano and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (TSG) product in Europe. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years. 2. garlic: aglio
Pizza Fritta is a traditional Neapolitan speciality that enjoys a cult-like reverence amongst the locals. The concept is simple - seal the toppings between two layers of pizza dough and deep fry it until it becomes crispy. Eat and watch the calories counter go through the roof! 3. layer: strato 4. deepfry: friggere 5. crispy: croccante
