In the trendy neighborhood of Vomero, high above the historic center of Naples, I find Gorizia Pizzeria, the oldest pizzeria in this part of the city. Established by Salvatore Grasso in 1916, this landmark prides itself on creating the same quality of pizza since its opening. As the young pizzaiolo inserts a pizza into the hot oven, I notice the flaming fire inside as well as the rack of firewood at his feet.
Authentic Pizza Napoletana must be baked in a wood-fired oven at an average temperature of 800° Fahrenheit. These high cooking temperatures create “leopard spots,” small dime-sized spots on the end crust, as well as “char,” a slightly blackened crust bottom. Both distinct features are evidence of a true Neapolitan pizza, and my Margherita pizza meets the criteria. Delizioso!
Have you had an authentic margherita pizza in Napoli?
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Grazie and Ciao
For more about Naples and my experiences on the Amalfi Coast, check out My Amalfi Coast Love Affair, in paperback, Kindle, and now, also as an audiobook, on Amazon, Audible, and iTunes.