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pizza with tomato, mozzarella and fresh basil

In 1889, the classic pizza neapolitana was invented by Raffaele Esposito of Naples' Pizzeria Brandi, with its patriotic red, white and green, and delivered one to Queen Margherita of Savoy (1851-1926), who was visiting the city at the time. She was so charmed that she wrote a note, praising the simple but delicious pizza, and the delighted Esposito named his creation in her honour.

Queen Margherita of Savoy

There are two kinds officially recognized as a traditional local speciality by the EU: one made with tomato (San Marzano, of course), sliced mozzarella di buffalo, basil and extra-virgin olive oil, and the pizza margherita extra made the same way, but with the mozzarella in fillets.

Margherite ('daisies') are ridged shell pasta, not be confused with the Sicilian margherita corleonese, which are similar to lasangette.


Pizzas, Focacce & Flatbreads


Text © Dana Facaros & Michael Pauls

Images by PD Art, Sami Keinänen