Spoiler: if it’s not from Naples, it’s just bread with stuff on it.
Pizza is everywhere.
You’ll find it in Tokyo, São Paulo, New York, and even at gas stations in the middle of nowhere. But there’s only one place where pizza is not just food — it’s sacred.
Welcome to Naples, the fiery, chaotic, delicious birthplace of the most iconic dish in the world: Pizza Napoletana.
Let’s rewind the oven and dive into how this legendary street food conquered the planet — and why the original is still the best.
🌋 Where It All Began: Naples, 1700s
Naples in the 18th century was buzzing. Poor, loud, full of life — and full of hungry people needing cheap, fast, satisfying food. Enter: a round, doughy creation topped with tomatoes, garlic, oil, and sometimes anchovies. Folded in half, eaten on the street, hot and fast.
This was pizza’s first form — a humble street food for the working class. Nothing fancy. Just soul.
🍅 And the tomatoes? They were a new import from the Americas — and they turned out to be a culinary revolution.
👑 The Queen’s Bite: Pizza Margherita (1889)
Here’s the moment pizza became royalty:
In 1889, Queen Margherita of Savoy visited Naples. A local pizzaiolo named Raffaele Esposito prepared three types of pizza for her. One of them had tomato (red), mozzarella (white), and basil (green) — the colors of the Italian flag.
She loved it. He named it after her.
Pizza Margherita was born — and the rest is history.
🍕 That single pizza put Naples on the culinary map forever.
🔥 What Makes Neapolitan Pizza So Special?
UNESCO even declared it "Intangible Cultural Heritage." That’s how serious this is.
The Sacred Rules of the Neapolitan Pizza:
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The dough: Made with just water, flour, salt, and yeast. No shortcuts. Fermented for 24+ hours.
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The oven: Wood-fired, at 485°C (905°F), cooking the pizza in under 90 seconds.
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The size: Soft, round, never crispy, and about 30cm in diameter.
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The texture: Puffy crust (cornicione), soft center, slight char. Foldable, not stiff.
And never — ever — topped with pineapple.
We’re begging you.
✈️ Where to Eat the Real Deal in Naples
If you're traveling with Tour Guide Erik, we’ll take you to the pizzerias that started it all — and help you taste history with every bite.
Here are a few legendary spots:
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L’Antica Pizzeria Da Michele – the “Eat Pray Love” pizza (yes, that one).
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Sorbillo – where the line is long but the flavor is eternal.
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Di Matteo – street pizza at its finest. Order a pizza fritta too.
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Starita – so good it made Sophia Loren weep (probably).
📸 Pro Tips for First-Timers
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Order a Margherita or Marinara (no cheese!) for the most traditional experience.
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Eat it with your hands, fold it like a wallet (portafoglio) if needed.
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Don’t rush. Neapolitan pizza is a moment, not a meal.
One bite, and you’ll understand:
Pizza didn’t just come from Naples. It belongs to Naples. 🇮🇹
🎥 Want to See It in Action?
Follow @baccotours for behind-the-scenes pizzeria tours, pizza-making classes, and mouth-watering reels of authentic Neapolitan pizza being born in 90 blazing seconds.
Coming to Naples?
Let us take you to the oven’s edge — with real stories, real flavors, and the kind of pizza you’ll dream about for the rest of your life.
