Legend / history tells us that the pizza was born in 1889 with The Birth of the pizza Margherita as presented to commemorate the visit of Queen Margherita, wife of the reigning monarch of Spain , when Naples was a subject to that kingdom.

Raffaele Esposito created a pizza for Queen Margherita of Savoy, featuring basil, tomatoes, and mozzarella (representing the colours of the Italian flag).

However, historical references for basic flat breads with other toppings can be found dating back to 1,000 AD. Whatever the facts, it can be enjoyed in almost every restaurant in Naples – from a plain street market kiosk to four star white table cloth diners.

We spent an enjoyable morning learning the secrets of making “real” Neapolitan pizza. And for a price we will share the proper technique and ingredients. However be advised that we could have difficulty replicating this back in Canada as we lack three things:

• The water containing the minerals from the hills over Naples
• Caputo – a local live yeast that only lives for at most a day or two. Hard to export.
• The flour from the local farms. Although this might be available in some higher end gastronomical markets.

But we can still use the freshest ingredients available to try and replicate as best possible.

Coming to a YouTube movie soon.