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It has been claimed the pizza marinara was introduced around the year 1735 (in 1734 according to European Commission regulation 97/2010), and was prepared using olive oil, cherry tomatoes, basil, oregano, and garlic at that time, [6] [7] and that historically it was known to be ordered commonly by poor sailors, and made on their ships due to it being made from easily preservable ingredients.
An often recounted story holds that on June 11, 1889, to honour the queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the "pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the flag of Italy.
Pizza: Place of origin: Italy: Region or state: Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by the choice of toppings. Variations: Pizza Margherita, pizza marinara
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. [1] [2] Variations include capers, olives, spices, and a dash of wine.[3] [4] Widely used in Italian-American cuisine, [5] it is known as alla marinara ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives ...
Spaghetti al nero di seppia, spaghetti al pomodoro, spaghetti aglio e olio, spaghetti all'amatriciana, spaghetti all'assassina, spaghetti alla carrettiera, spaghetti alla chitarra con pallottine, spaghetti alla chitarra con sugo di agnello, spaghetti alla chitarra con ricotta, salsiccia e zafferano, spaghetti alla cipolla, spaghetti alla ...
1989 commemorative plaque in Naples marking the 100th anniversary celebration of the creation of pizza Margherita Uncooked pizza Margherita on a pizza peel. Pizza Margherita, also known as Margherita pizza, [1] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte ...
Pizza bianca Type Flatbread Place of origin Italy Region or state Rome, Lazio Pizza bianca is a type of flatbread originating in Rome, Italy. It is a plain yeast flatbread which more closely resembles focaccia than typical cheese-topped pizza. It can be split and filled with ingredients such as prosciutto, Parmesan cheese or rocket and is typically served hot. In 2019 the government of Italy ...
The oldest Italian book on cuisine is the 13th century Liber de coquina (Cookbook) written in Naples. Dishes include "Roman-style" cabbage ( ad usum romanorum ), ad usum campanie which were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, a torta , compositum londardicum , dishes similar to dishes the ...