is by tradition the home of pizza. It is the birthplace
of the Pizza Margherita, which traditionally is made
with mozzarella cheese, pomodoro (tomato) and basil
-representing, respectively, the red, white, and green
of the Italian flag. The pizza was named when it was
served to Queen Margherita during a visit to the city.
La vera pizza ("true pizza") is made in a
wood-burning oven similar to a Tandoori oven. There
is a certification body that issues recognition to pizza
places around the world that have been deemed to make
true Neapolitan pizza.
Melanzane alla parmigiana is a bake of
layers of fried slices of eggplant (aubergine, very
often coated in egg and flour, or in a light batter),
alternated with mozzarella, tomato sauce and parmesan
(parmigiano) cheese (a less common version does not
Naples offers several kinds of unique
pastry, the most famous of which is perhaps the babà,
followed by choux (Neapolitans write it as sciù)
and the Pastiera, a cake prepared for Easter. The babà
(also known as savarin) is a mushroom-shaped piece of
leavend sweet pastry, soaked with an orange flavoured
mixture of ruhm and water. Choux is a small "bubble"
of leavened pastry stuffed with light cream, usually
coffee or chocolate flavored. The Pastiera is a cake
with a complicated recipe, varying by the county in
which it is prepared. The ingredients are typically
annealed grain, eggs, and sometimes cream (it is sometimes
made with boiled rice instead of grain in the area of
Salerno), in a sort of short crust pastry with strips
of pastry on the top making a sort of grid. Another
typical Neapolitan pastry is the Sfogliatella (riccia
Naples is also known for its ice cream
(in Italian gelato).
Neapolitan food forms the basis
for much Italian-American cuisine.