Skip to main content

Reply to "Italy's 20 regions, dish by delicious dish"

4. Campania

Pizza Napoletana reinvented
In Campania -- Naples above all -- cooking is all about carbs, the white flour of a pizza base in particular.
"The word 'pizza' has wildly varying definitions depending on the sub-region and season," explains food journalist Katie Parla. "It can refer to a savory Easter bread or a pie for one, for example."
Pizza Napoletana is a thick-rimmed pizza built in a wood-burning domed oven, traditionally topped with cow's milk mozzarella, tomato sauce and another topping or two.
Parla points to culinary innovators such as Enzo Coccia at La Notizia (Via Michelangelo da Caravaggio 53, Naples; +39 081 714 2155), Frano Pepe at Pepe in Grani (Vico San Giovanni Battista 3, Caiazzo; +39 082 386 2718) and Francesco and Salvatore Salvo at Pizzeria Salvo (Largo Arso 10-16, San Giorgio a Cremano; +39 081 275 306) among those bringing new flavor and texture combinations to this Campanian classic.
FM
×
×
×
×
×
×