The best pizza in the world is eaten in Naples, that’s for sure – every pizza fan know it. But being on the spot, you could be dizzy because of premises serving this dish is countless. Which one to choose? I present to you a subjective list of\u00a0six best Neapolitan pizzerias according to Italia-by-Natalia. In each of them, and I ate at least once. Prices, addresses, photos, waiting time for a table. Everything you need to know about pizza before traveling to Naples and the falling in February\u00a0the International Pizza Day!\u00a0See for yourself!<\/p>\n
To write how many times I was so far in Naples, I had to first count it. Well, it turned out that over four years was eight visits. Sometimes for a few days, sometimes just passing through, on one day, but always, without exception, such trip in my case ends (or begins) at the pizzeria. Just being in Naples would be a crime not to eat the most famous dishes of the world that here, in the shadow of Vesuvius, born many years ago. When exactly? It’s widely assumed, that this took place in 1889. The classic margherita<\/em> consisting of dough and tomato sauce mozzarella and fresh basil, the three components in the colors of the Italian flag sprinkled at the end of extra virgin olive oil, created by\u00a0man named Raffaele Esposito in honor of Queen Margherita\u00a0of Savoy in Italy and the King Umberto I, who came to visit. Esposito was working in the premises Pietro Il Pizzaiolo, now known as Pizzeria Brandi, so it shall be considered the place where born margherita.<\/p>\n Everyone knows margherita<\/em> baked wood-burning furnace, but few have heard about pizza fritta<\/em> – fried in deep\u00a0oil, which today is a typical item in the menu of Neapolitan street food, and in the years of WWII\u00a0and shortly after it was one of the main dishes eaten by starving community center, barely make ends meet. The same components that are used in the traditional pizzas, in the fitta<\/em>\u00a0are “closed” by\u00a0another layer of dough and the whole is thrown into the hot oil. Exactly. Oil, even in those difficult years was readily available and cheap, and cooked in such a way pizza is much more calories inside and thus satiated for longer. From experience I can say, that even very hungry, I always have a problem to eat whole one. You have to try fritta –<\/em> is delicious, crispy and golden color gives it an appetizing appearance. Note for foodies! Immediately after cutting, you can easily burn your tongue;) Below I’ve add a short video showing making proces of fritta in the famous pizzeria Starita a Materdei.<\/p>\nPizza<\/em> fritta<\/em> -fried gold of Naples<\/h2>\n