Newsgroup: it.hobby.cucina
Titolo: Pizza question

What is the difference between Pizza Napoletana and Pizza Margherita?
Thanks.
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 Thanks.
le acciughe (alici) e l' origano 

 le acciughe (alici) e l' origano 
E' interessante da sapere che a Napoli la pizza napoletana non è 
universalmente conosciuta come napoletana. Io che vengo da circa 80km da 
Napoli sono cresciuto conoscendo la "napoletana", pomodoro aglio e 
origano, e la "marinara", pomodoro aglio origano e acciughe.
Arrivando a Napoli le prime richieste di "una napoletana, grazie" 
provocavano l'immancabile risposta "cca tutt' e ppizze so napulitane" 
cioè "qua tutte le pizze sono napoletane" sottintentendo "dato che siamo 
a Napoli". La pizza pomodoro aglio e origano viene invece comunemente 
riferita come "marinara" e se ci vuoi le acciughe chiedi "marinara con 
acciughe", io almeno dopo un po' mi sono adeguato a questo uso.


Thanks, Andrea. It looks to me as though both the Napolitana and Margharita
have pomodoro mozzarella aglio e origano, but the Margharita also has fresh
Basil. I've never had acciughe in a pizza. Is that mixed in with the
marinara?


 marinara?
Mmmm, I don't think so. Generally speaking fresh basil and oregano mixed 
is not a usual flavour, and is not so special for my personal preference.
Margherita => fresh basil and no oregano
Marinara => oregano and no fresh basil
Napoletana => every pizza ;-)

Napoletana => every pizza ;-)
this is only a Naple overview, in Naple there is not a Napoletana
pizza, but in the rest of Italy is a pizza with tomato and  anchovies
(in oil) sometimes also mozzarrarella (there are no standard in the
names of pizza, there are some difference between town to town, in my
area for exemple  mozzarella is always present in each pizza with
exception of marinara). The anchovies are not minced, some fillet are
sprinkled over the pizza. Normally,  like marinara, is used origano.
The Romana pizza is a Napolteana with capers (als this one, is not
called like this in all Italy but is very common  in the centre-north)

 sometimes also mozzarrarella 
Hi Nick, in order to be much more clear, mozzarrarella shoud be a very 
special cheese you can find nearby Ruggine's fridge only.

 Thanks.
Margherita pizza is just crust, tomato, mozzarella and a leaf of basil. In 
the north it's always easier to find margherita without the basil leaf, 
maybe they just forgot that.
Napoletana or Napoli pizza is crust, tomato, mozzarella, anchovies and 
oregano. Someone also puts garlic on Napoli pizza but it isn't mandatory.
One note: don't make confusion between the two meanings of Napoletana. It 
can mean a topping made of anchovies and oregano, as I wrote in this same 
post, or it can mean the pizza style which originated in Neaples around 
1800, the one with a very thick and soft edge and a tender crust that you 
can ply 1 or 2-fold.
-- 
  Vilco
Don't think pink: drink ros� 

 edge and a tender crust that you can ply 1 or 2-fold.
A note about Napoletana meant as the neapolitan style pizza: it has two 
versions, one is the marinara (tomato, capers, oregano, garlic without 
mozzarella) and margherita (tomato, mozzarella basil). So you can also get a 
Nargherita Napoletana, as opposed to a margherita made without following the 
rules of the "Pizza Napoletana STG" (Guaranteed Typical Specialty). Here in 
my town, but it's the same in almost all of Italy, the average pizza is way 
thinner than the neapolitan pizza, both in the edge and in the central part.


 Napoletana => every pizza ;-)
Mille grazie a tittu! I like a thin crisp crust with marinara, garlic,
mozzarella and spicy salumi (we call it pepperoni here in America)



margherita: bufala-pomodoro-basilico-olio
napoli: mozzarella-pomodoro-acciughe-origano-olio
marinara: pomodoro-aglio-origano-olio
that's all. 

special cheese you can find nearby Ruggine's fridge only.
LOL :-))

 that's all.
Thanks, again, Some Booka. Bufala in America? Impossible. Forget it. I like
a thin crust, but except for that, the Napoletana sounds like what I get.
Well, I haven't tried the anchovies.
