Topped with red tomato， white mozzarella and green basil， the Margherita， one of the pillars in the Neapolitan pizza family， was designed to bring to mind the colors of the Italian national flag.

Naples supposedly invented the dish back in the 1700s. With its unique artistic value as well as its cultural heritage， the Neapolitan not only sets the standard for what a good pizza is， but also represents the pizza culture of Italy.

那不勒斯披薩家族的當(dāng)家之作——瑪格麗特披薩，以紅番茄、白干酪和綠色的羅勒為餡料。這種餡料的顏色搭配讓人聯(lián)想到意大利國(guó)旗。

據(jù)推測(cè)，那不勒斯披薩的制作歷史可追溯到18世紀(jì)。那不勒斯披薩憑借其獨(dú)特的藝術(shù)價(jià)值和文化內(nèi)涵，不僅為好披薩定下了標(biāo)準(zhǔn)，更代表了意大利的披薩文化。

Hand-crafted art

出自雙手的藝術(shù)

Unlike most mass-produced pizzas， preparing a Neapolitan requires pizza makers follow an exact formula and be skillful in spinning the pizza dough. Additionally， pizza makers should include natural Neapolitan yeast and extra virgin olive oil in the dough preparation process.

To ensure their products are quality， pizza makers bake their pies in ovens fired by oak wood to bake dough that has fermented for 24 hours， ensuring each Neapolitan pizza has an elastic， crispy and tender crust and aromatic toppings.

不同于批量生產(chǎn)的披薩，制作那不勒斯披薩需要遵循精準(zhǔn)的配方，要想讓生披薩面團(tuán)起絲也要掌握特殊的技巧。此外，披薩餅師傅還要用天然的那不勒斯酵母與特級(jí)初榨橄欖油來(lái)發(fā)面和面。

為了確保披薩的質(zhì)量，師傅們會(huì)將生面團(tuán)發(fā)酵24小時(shí)后再放入烤箱，然后用橡木火烘焙。只有這樣，每一個(gè)那不勒斯披薩才能面餅筋道、外皮酥脆香嫩、餡料芳香可口。

Pizza culture

披薩文化

“You have to bear in mind that while in the majority of Italy this pizza is an artisanal product， in the US it is more related to ‘junk food，” European nutritionist Giuseppe Russolillo told the BBC.

Italians view their pizza as a national icon and source of pride. For some， being a pizza maker isnt frowned upon， but something to be celebrated.

“In Italy， when you say， ‘Hey， I am a pizza maker. its a job thats very respected and very well-paid，” pizza chef Graziano Bertuzzo told NPR. Whereas in the US， he says， it is more common to see “a 17-year-old boy going to a local pizza shop and slapping an apron on and throwing some sauce and cheese on a pizza."

歐洲營(yíng)養(yǎng)學(xué)家朱塞佩·魯索利洛在接受BBC采訪時(shí)說(shuō)：“大家應(yīng)該知道大多數(shù)意大利披薩都是手工藝品，而美國(guó)披薩往往是‘垃圾食品?！?/p>

意大利人將披薩視為他們的民族標(biāo)志和驕傲。對(duì)一些人來(lái)說(shuō)，成為一名披薩餅師傅不但沒(méi)什么不好，反而是一件值得慶祝的事。

正如披薩師格拉齊亞諾·貝爾圖左在接受NPR采訪時(shí)所說(shuō)：“在意大利，如果你說(shuō)：‘嗨，我是一名披薩師傅。 那你正在做著一份受人尊敬且收入頗豐的工作。而在美國(guó)，你在披薩店里更常見(jiàn)到的是那些拍拍圍裙，把果醬和干酪扔在披薩上的十七歲大男孩。”