Neapolitan: Pizza with a Past世界文化遺產之頂級美味拿坡里披薩
Learn about the rise of one of the world's most popular pizzas.
As far as pizza goes, it's one of the most popular kinds of all time. But when you go for a slice, do you know the history behind your pie? Get to know a little about this fan favorite—Neapolitan.
就披薩來說，它是有史以來最熱門的種類之一。但是當你選擇了這片披薩時，你知道它背後的歷史嗎？讓我們來了解一下披薩控的最愛 —— 拿坡里。
Neapolitan pizza gets its name from the Italian city it was born in: Naples. The ingredients are pretty basic. Take some pizza dough, tomatoes, mozzarella, basil, and olive oil, and you've got yourself a pie. But the real secret is in the sauce. In order for a Neapolitan to be truly authentic, there should be more sauce than cheese. This means the middle can become kind of soft and wet, making Neapolitan pizzas difficult to serve by the slice. Maybe that's why they're usually served smaller than other pizza pies, maxing out at around 10 to 12 inches.
Neapolitan pizzas, like all pizzas, owe their existence to European flatbread. In Naples, farmers began topping their bread with tomatoes in the 18th century. It wasn't until 1889 that baker Raffaele Esposito first made the classic Neapolitan style pizza, the Margherita. He named it for the queen, and gave it the colors of the Italian flag, with red tomatoes, white cheese, and green basil.
就像所有的披薩一樣，拿坡里披薩的出現要歸功於歐式扁麵包。在拿坡里，十八世紀的農夫們開始在他們的麵包上放上番茄。直到 1889 年烘焙師拉斐爾‧埃斯波西托才做出第一個經典的拿坡里風味披薩 —— 瑪格麗特披薩。他以女王的名字為披薩命名，並且用紅色的番茄、白色的起司和綠色的羅勒賦予它義大利國旗的三種顏色。