What is Neapolitan pizza?
Neapolitan pizza (known abroad as Italian pizza or napolitan pizza) is perhaps the most famous Italian food in the world.
Origins
Origins of the Neapolitan pizza
Some speculate that Neapolitan pizza is an evolution from Jeyoun, a dish from the Turkish region of Çanakkale, which also contains a part of hops in the dough.
The first bibliographic information on Neapolitan pizza dates back to the early 18th century, when Vincenzo Corrado described the Neapolitan tradition of seasoning pizza and macaroni with tomato (imported about two centuries before from America, but initially used as an ornamental plant).
It is interesting to note that the first Neapolitan pizza, whose birth dates back to between 1715 and 1725, did not contain mozzarella (although it had already existed for about 400 years).
The first pizzerias were born in 1800 and remained an exclusive to the city for about 100 years, after which they were distributed in the surrounding area.
Nutrition
Nutritional properties of Neapolitan pizza
Neapolitan pizza is considered a "single dish". It has a high caloric intake, supplied mainly by carbohydrates, followed by lipids and finally by proteins.
The carbohydrates are above all complex and made from the starch in the flour. The nature of fatty acids, on the other hand, changes according to the filling. Even if the detail is not visible in the table, given the chemical nature of the ingredients (in particular the mozzarella), we can define with certainty that while the pizza marinara contains almost exclusively monounsaturated chains, the margherita pizza contains a higher percentage of saturated fatty acids. Furthermore, the addition of mozzarella leads to an increase in cholesterol.
Both pizzas contain a significant amount of fiber.
Regarding the vitamin profile, a good content of niacin (PP) emerges; the level of vitamin A and equivalents is also discreet (from tomato and mozzarella, even if the values are not mentioned in the table).
As for minerals, sodium and potassium levels are considerable.
Neapolitan pizza is not suitable in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. For all others, it should be consumed about 3 times a month. These recommendations are not related to the nutritional composition of the food itself, but rather to the medium portion. In fact, a commercial pizza (marinara or margherita) weighs about 350 g and provides 850-950 kcal. Considering that the diet of an average adult contains about 1800-2200 kcal, a Neapolitan pizza would supply almost half of the total daily energy; definitely too much.
Neapolitan pizza contains gluten and does not lend itself to celiacs; the daisy is also a source of lactose, sometimes responsible for food intolerance.
The marinara is a vegetarian and vegan food, while the margherita is accepted only by lacto-vegetarians.
| Value for 100g of Pizza with Tomato and Mozzarella | Value for 100g of Pizza with Tomato | ||
| Edible part | 100% | 100% | |
| water | 39, 3g | 41, 0g | |
| Protein | 5, 6g | 7, 1g | |
| Limiting amino acid | / | Lysine | |
| Total lipids | 5, 6g | 6, 6g | |
| Saturated fatty acids | - g | - g | |
| Monounsaturated fatty acids | - g | - g | |
| Polyunsaturated fatty acids | - g | - g | |
| Cholesterol | - mg | 0, 0mg | |
| Carbohydrates available | 52, 9g | 41, 4g | |
| Starch | 36, 4g | 35, 0g | |
| Soluble sugars | 12, 9g | 2, 9g | |
| Total fiber | - g | 2, 7g | |
| Soluble fiber | - g | 0, 78g | |
| Insoluble fiber | - g | 1, 93g | |
| Alcohol | 0.0g | 0.0g | |
| Power | 271, 0kcal | 243, 0kcal | |
| Sodium | - mg | 775, 0mg | |
| Potassium | - mg | 209, 0mg | |
| Iron | tr | 1.5mg | |
| Football | 12, 0mg | 22, 0mg | |
| Phosphorus | 48, 0mg | 40, 0mg | |
| Magnesium | - mg | 17, 0mg | |
| Zinc | - mg | 0, 46mg | |
| Copper | - mg | - mg | |
| Selenium | - µg | - µg | |
| Thiamine | - mg | 0, 06mg | |
| Riboflavin | - mg | 0.05 mg | |
| Niacin | - mg | 2, 1mg | |
| Vitamin A retinol equivalent | - mg | - mg | |
| C vitamin | 0, 0mg | 0, 0mg | |
| Vitamin E | - mg | - mg | |
Features
Characteristics of Neapolitan pizza
The Neapolitan pizza is circular in shape (about 30-35 cm in diameter), with a thinner dough in the center (about 3 mm) and high edges, called "cornices (1-2 cm). The dough is made from wheat flour (type 0 or 00 or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water (without added fat).
To obtain a satisfactory result in leavening it is necessary to use a flour with a high gluten content (similar to that used for bread making).
The kneading procedure must be done by hand or with machines that work at low speed. After rising, the dough should be portioned and spread by hand, without automation, obtaining discs.
The seasoning, both for the marinara and the margherita, starts with the addition of tomato sauce or fresh pieces (preferably from the San Marzano variety, typical of the volcanic plains south of Vesuvius) and continues as follows:
- For the sailor:
- minced garlic,
- dry oregano
- extra virgin olive oil.
Note : garlic and oregano, if burned, give the pizza an unpleasant smell and taste. This is why some pizza chefs prefer to put them on the pasta before the tomato or add them directly to the sauce (as a seasoning).
- For the daisy:
- mozzarella in pieces (made with water buffalo milk bred in the swamps of Campania and Lazio in semi-wild state; alternatively you can use the fior di latte)
- after cooking, extra virgin olive oil and fresh basil.
The Neapolitan pizza is cooked for 1 'or 1'30 "at about 485 ° C (905 ° F), in wood-fired stone ovens. When cooked, the Neapolitan pizza should have a soft, elastic, tender and fragrant texture.
Long leavened pizza 24 hours
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What recognition does Neapolitan pizza enjoy?
- In 2010 the Neapolitan pizza was defined by UNESCO as "Intangible Heritage of Humanity".
- In 2011 the Neapolitan pizza earned the title "Traditional Guaranteed Specialty" (TSG). This certification attests to the objective presence of specific characteristics that differentiate it from all other products in its category; it also guarantees that its raw materials, composition or production method have remained unchanged for a minimum period of 30 years. In collaboration with the AVPN, it has established a specific production disciplinary.
- San Marzano tomatoes are DOP foods (Protected Designation of Origin).
- Campania buffalo mozzarella is a PDO and TSG food.
Note : the promotion and protection of Neapolitan pizza (as well as affiliated pizzerias) and the professional training of pizza makers is the mission of the True Neapolitan Pizza Association (AVPN - 1984, Naples).
variants
Variations of Neapolitan pizza
The Neapolitan pizza, which as we have said is strictly of the margherita or marinara type, is now seasoned in different ways to offer numerous alternatives: capricious, four seasons, diavola, four cheeses, etc.
The "calzone", which in the common imagination represents an alternative to pizza, is instead the same food to which a different shape is given (folded back on itself, closing a filling).
