Pizza Mandolino

The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the Americas, in 1492 by Cristopher Colombus. It was the Genoan navigator that brought the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declared that the tomato was used for preparing pizza and macaroni, aiding in creating two products for both the good fortune of Naples worldwide cooking. We can consider these important events as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.

The first pizzerias were unquestionably born at Naples, Italy and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The popularity of the Naples pizzeria began to expand when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more famous pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".

The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) reminisce the flag of the Italy.

With time, Pizzerias have spread all over Italy and overseas, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term "Neapolitan pizzeria" in that they all remind in some way their roots in Naples, where for almost 300 years this product has remained unchanged.

In May 1984, virtually all the old Napoletani Pizzaioli came together to draw up the method for the Pizza Napoletana, which was signed and officially recorded by the notary Antonio Carannante of Naples.

The classification of "Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer.

"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The pizza is characterized both by the ingredient, means and technologies of production. The main types of "Pizza Napoletana" are "Pizza Napoletana Marinara", "Pizza Napoletana Margherita Extra" and "Pizza Napoletana Margherita".

The ingredients that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil. Other applied ingredients may include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for"Pizza Napoletana Margherita Extra" and mozzarella STG or Fior di Latte Appennino and fresh basil for "Pizza Napoletana Margherita."