Alternative names | Pizza napoletana (in Italian) |
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Type | Pizza |
Place of origin | Italy |
Region or state | Campania |
Main ingredients | Pizza dough (wheat flour, natural yeast, sour dough or brewer's yeast, sea salt, water), tomatoes (San Marzano or pomodorino del Piennolo del Vesuvio), mozzarella (bufala campana or fior di latte di agerola) |
Variations | Pizza Margherita, pizza marinara |
Art of Neapolitan ‘Pizzaiuolo’ | |
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Country | Italy |
Reference | 00722 |
Region | Europe and North America |
Inscription history | |
Inscription | 2017 (12th session of the Committee session) |
List | Representative List of the Intangible Cultural Heritage of Humanity |
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Pizza |
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Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is a style of pizza made with tomatoes and mozzarella cheese.[1] The tomatoes must be either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese must be mozzarella di bufala campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state,[citation needed][clarification needed] or fior di latte, a cow's milk mozzarella created according to the procedure for which it was registered as a traditional speciality guaranteed (TSG).[2][3] Pizza napoletana is a TSG product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.[4]
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