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| Type | Pizza |
|---|---|
| Place of origin | Italy |
| Region or state | Naples |
| Main ingredients | Tomato sauce, extra virgin olive oil, oregano, garlic |
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Pizza marinara, also known as pizza alla marinara, is a style of pizza in Neapolitan cuisine seasoned with only tomato sauce, extra virgin olive oil, oregano and garlic. [1] [2] [3] [4] It is supposedly the oldest tomato-topped pizza. [5]
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. [8] [9] [10] The historical account of the pizza marinara's creation and its association with sailors rests predominantly on oral and traditional retellings rather than documented, empirical evidence.
Francesco de Bourcard, writing in his 1866 book Usi e costumi di Napoli (Customs and Traditions of Naples), Vol. II (page 124), seemed to know the recipe with a different name, and to consider the addition of tomatoes an extra for both Marinara and Margherita:
Le pizze più ordinarie, dette coll'aglio e l'olio, han per condimento l'olio, e sopra vi si sparge, oltre il sale, l'origano e spicchi d'aglio trinciati minutamente. Altre sono coperte di formaggio grattugiato e condite collo strutto, e allora vi si pone disopra qualche foglia di basilico. Alle prime spesso si aggiunge del pesce minuto; alle seconde delle sottili fette di mozzarella. Talora si fa uso di prosciutto affettato, di pomidoro, di arselle, ecc. Talora ripiegando la pasta su se stessa se ne forma quel che chiamasi calzone. | The most ordinary pizzas, called "with garlic and oil", are seasoned with oil, and on top a sprinkling of, besides salt, finely minced oregano and garlic cloves. Others are covered with grated cheese and seasoned with lard, and then a few leaves of basil are laid on top. To the first ones often small fish are added; to the latter thin slices of mozzarella. Sometimes they use sliced prosciutto, tomatoes, wedge clams, etc. Sometimes, folding the dough on itself, they form what they call calzone. |
According to the Associazione Verace Pizza Napoletana: [1]
Using a spoon place the pressed, peeled tomatoes in to the centre of the pizza base, then using a spiralling motion, cover the entire surface of the base with the sauce excluding the crust (the addition or substitution of peeled tomatoes with fresh tomatoes is allowed).
Remove any hard or dry sections of the clove of garlic and slice finely. Scatter the slices using the same circular motion over the tomato. Scatter a pinch of oregano in an orderly manner over the surface.
Using a traditional copper oil canister or inert food storage with spiralling motion, starting from the centre and moving out, pour extra virgin olive oil over the pizza.
In pizzerias in the area of Rome, the recipe is commonly modified with the addition of salted anchovies.
Media related to Pizza marinara at Wikimedia Commons
Neapolitan sauce, also called Napoli sauce or Napoletana sauce, is the collective name given to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta.
Pizza is a traditional Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
New Haven–style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza, it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably regarded by national critics.
Spaghetti alla puttanesca is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers and garlic, with vermicelli or spaghetti.
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Sofrito, sofregit, soffritto, or refogado, is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
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Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
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Carne pizzaiola or carne alla pizzaiola, sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan and Apulian tradition that features meat cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano and basil.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Tutta Bella Neapolitan Pizzeria is an Italian restaurant chain with six locations in Washington, United States. The first location was founded in 2004. The restaurant specializes in "authentic" Neapolitan pizza and is certified by the non-profit Associazione Verace Pizza Napoletana which certifies pizzerias that use traditional ingredients and processes. Tutta Bella was the first restaurant in the Pacific Northwest to receive such certification.
Acunto Napoli Ovens is an Italian artisanal pizza oven manufacturer based in Naples, Italy. It was founded in 1892 by Vincenzo Acunto and is currently operated by Gianni Acunto.
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