Margarita Pizza

Bann

Bann

Doris Day meets Lady Gaga
PREMO Member
MMDad said:
I had it in Italy. Weird, the Italians claimed to have invented it. BTW, it's pizza Margherita.
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That's because the Margherita pizza was named for the Queen consort, Margherita of Savoy.
In June 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the "Pizza Margherita," a pizza garnished with tomatoes, mozzarella cheese, and basil, to represent the colors of the Italian flag. He was the first to add cheese.

History of pizza - Wikipedia, the free encyclopedia
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Margherita is one type of Neapolitan pizza
Pizza - Wikipedia, the free encyclopedia
Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[6] According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[7] When cooked, it should be crispy, tender and fragrant.

There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.
The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.
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Bann

Bann

Doris Day meets Lady Gaga
PREMO Member
thurley42 said:
Beat me to it....


The pizza wasn't created in NY, it was created in Naples.

In 1889, during a visit in Naples, Queen Margherita of Savoy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita.

Pizza - Wikipedia, the free encyclopedia
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:yay: Should have read ahead!

I spent 5 years living in Naples when I was a kid - I grew up on those pizzas! One day, I'll get back & have the real deal. :yahoo:
 
migtig

migtig

aka Mrs. Giant
Carrabba's always has it on their menu. :shrug: I always thought it was an Italian speciality pizza, not a Yankee thing. Especially since it originated in Napels and was named after Queen Margherita over a hundred years ago.
 
GWguy

GWguy

*
migtig said:
Carrabba's always has it on their menu. :shrug: I always thought it was an Italian speciality pizza, not a Yankee thing. Especially since it originated in Napels and was named after Queen Margherita over a hundred years ago.
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Not so much a Yankee thing as an Italian thing. Very high population of Italians in NY and NJ, and they are always in competition with each other for the best food. Fugetaboutit.

TPD said:
Will be in NYC in a couple weeks - will give it a try!
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I'm heading up this weekend for my usual indulgence in pizza and bagels and White Castle.... :lol:
 
N

normalgirl

New Member
You might want to try La Tabella, the Italian restaurant in the Wildewood Retirment Village. Ask for AJ, the Chef.... sure he could hook you up with one if it is not on the menu!!
 
libertytyranny

libertytyranny

Dream Stealer
Bann said:
:yay: Should have read ahead!

I spent 5 years living in Naples when I was a kid - I grew up on those pizzas! One day, I'll get back & have the real deal. :yahoo:
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I don't remember eating pizza..but I SURE remember eating "road kill" and eating in restaurants with roaches as big as my head crawling on the walls..:killingme
 
S30trbo

S30trbo

New Member
If you all want authentic Neapolitan pizza go to 2Amys this is the closest to the real Margarita pizza in my opinion. Forget local pizza joints, pizza chains, "Italian" chain restaurants this my friends IS the real deal! This is knife and fork pizza nothing compared to Italian-American pizza.

You will not be disappointed! :yahoo:

In 1998 the Italian government formally recognized Neapolitan pizza as a traditional food worthy of preservation and granted it D.O.C (Denominazione di Origine Controllata) status, which specifies the legally permitted ingredients and methods of preparation necessary to produce authentic Neapolitan Pizza. Only soft-grain flour, fresh yeast, water, and sea salt may be used for the dough, and only Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings. Fresh garlic may only be used on the Pizza Marinara. All Neapolitan pizzas must be cooked in a wood-burning oven. The Verace Pizza Napoletana Association was established to protect and promote authentic Neapolitan pizza and defend its Neapolitan origins and traditions. As a member of the Association, we abide by these strict requirements and serve D.O.C. pizza. We hope you enjoy it.
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Joe
 
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