If Italy is the birthplace of pizza, Naples is its crib. The pizza we know today – a loaf with tomato sauce and cheese – became a popular dish in Naples in 1889, when the local pizza maker Raffaele Esposito was the Queen of Italy, Queen Margarita Sava. Margherita di Savoia made pizza. He only needs to add a few pieces of basil petals, and he has a Margherita pizza!
It is natural to have a delicious and simple food like pizza that is copied to the extent that it can be done. This is why one or the other form of pizza can be found in almost every part of the globe. I still remember that when I was 17 years old, I skipped an organized lunch in Vilnius, Lithuania, when I went to the school exchange in the Soviet Union, and had lunch at a place with the Latin letter "pizza". I am sure that the pizza I eat there and many other foods in the Soviet Union make me convinced that I should learn Italian rather than Russian. My friend Emily has a similar experience in finding the best pizza in Iceland. My point is that no matter where you travel, the best pizza is almost always in Italy.
I am not a pizza purist. Although I really like the original Margaret of Naples, I am still a fool of other forms. Sylvia once joked that I had my little things in the slice shop of the town through the snacks of St. Pizza. She is right.
This is my list of favorite pizza shops in Italy, from sitting down to the original slice on the trip [unfortunately, I have not been to Naples for many years, so we have to solve this problem for the rest of the time] Italy -Currently]. This short list does not pretend that the best pizzas I like are arranged in order according to my taste – comparing the classic Neapolitan Margaritas to Milan's fried panmaxtti is like a vintage wine and beer. This is just the beginning of a trip to Italy's pizza, destined to develop, and more importantly, development.
Like my waistline.
1] and 2] La Bella Nea / Vesuvius – L'Aquila
The history of these pizzerias is tangled and is the only real pizzeria for the pizza purists in Naples. Vesuvio is one of the earliest pizzerias in the city. La Bella Naples moved to the crowded suburbs and moved to the old location near the university and city hall when it was parked. The only real difference between the two is the size – Vesuvio is now bigger and more spacious, and La Bella Napoli's small room makes things more private, making you feel closer to the couple running it. Both can make beautiful pizzas with a selection of ingredients and a crust with a moderate amount of chewing.
Since the earthquake, Vesuvius has reopened [via Australia's District 1, Petino, AQ 67100, telephone 0862 313893]. I don't have any news about La Bella Napoli, but I know that its original location is completely forbidden.
3] Pisa Ciro-Rome
I instinctively resisted the chain, but Rome's Ciro is the best place in the Eternal City, when you just want to sit down with a friend and take a bite. The best chain is located next to the Sarah Umberto Prose Theatre. The pizza here is the kind that is famous in Naples, and the buffalo cheese is worth spending less. If you have never eaten buffalo mozzarella, order a fresh ball on the side [a triangle of crepe bread baked in a basket of wood oven]. If it rains all day and it is too wet to properly ferment the yeast, order one of the excellent pastas. My favorite is the egg pasta with zucchini, 蛤lam and pachino [cherry tomato].
Via della Mercede, 43-45, between the Popolo Square and the Trevi Fountain, and other locations.
The Trieste Beach franchise has been producing small round pizza for 40 years. Each small pizza is cooked on its own small dish and placed on a shelf like a crazy muffin tray. These little pizzas are a bit greasy [local olive oil] and a bit crunchy. I have been daydreaming since a friend dragged us onto a beach umbrella a mile away. Since then, the owner has opened another place in the new Portonuovo restaurant district in Henan [open night only].
On a hot winter evening, the small pizza here is as good as the beach franchise and pizza day trip at Lungomare Matteotti on Beach 102, and recently at CorsoManthoné at 27 o'clock [but only after 6 pm].
5] Louise Milan
Luini is a bakery behind the historic Rinascente department store, just a short walk from La Scala and Duomo. Foccaccia is good, but they are known for their panzerotti [fried pocket pizza]. For Milan's fashion and financial districts, panzerotti is pleasing and affordable. But be careful, because when you first bite into a tie, you might put a sauce or cheese oil on your tie or jacket.
There is no place to sit down, but the Holy Square. Fedele has several cement benches. [via S. Radegonda16.]
6] Il Canguro-Aquila and Pescara
In L' Aquila, there are a lot of great pizzas, but “The Kangaroo” is the only favorite pizza I can still find today – at least, L&A near L' Aquila has reopened a #39 Aquila Est highway exit. Fortunately, there is another one in Piazza Duca degli Abruzzi near my temporary residence in Pescara. Pizza is nothing more than a “country pizza” in Rome, where you pay by slice rather than by weight. The surface area of each slice is brick, the bottom is crisp and slightly chewy under the topping.
In addition to Margaret, they are also known for pizza with pachino tomatoes, smoked scamorza cheese, mushroom mushrooms and sausages, or mozzarella, mushrooms and black truffle sauce.
7] Lo Zozzone-Rome
Zozzone is hidden in a small street near Piazza Navona, a mixture of sandwich shops and pizzerias. They don't have real pizza, but use freshly baked crepes and any ingredients you point out to make all the sandwiches in front of you. The name – literally means "a big mess", probably because you will drip olive oil from the dried tomatoes or artichokes. Street food, they only have a few chairs and tables.
Via del Teatro Pace, 32 years old – Rome
8] Pane e Lavoro-L&Aquila
Pane e Lavoro is the best bakery pizza on L'Aquila. Round, as wide as a coffee can lid, with only a handful of peppers in the middle of the tomato sauce. This is the last stop on our family road trip. The bag is usually empty before we put it on the other side of the Gran Sasso underground tunnel.
Pane e Lavoro was the first old place I reopened after the earthquake.
And, we are just getting started.