Bellillo's Margherita pizza in Naples.
I know: you'll all think I have little imagination when it comes to photography... But what can I do if my travels take me to Naples every Monday?
Obviously, maybe not every week (but almost) I go out to eat an original pizza.
For example, I enjoyed this one at Bellillo and the pizza was a Margherita with Bufala DOP (organic tomato, buffalo mozzarella from Campania DOP (Caseificio Pagliuca), parmesan cheese (aged 24 months), Ancino verde EVO oil (Uliveti Castel San Martino) and basil).
It was really delicious.
Do you like pizza?
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Neapolitan pizza, with a soft and thin dough, but with high edges, is the version of the round pizza prepared in the city of Naples. It is considered, on a global scale, as the Italian pizza par excellence. Since 5 February 2010 it has been officially recognized as a Traditional Specialty Guaranteed by the European Union and in 2017 the art of the Neapolitan pizza maker, of which Neapolitan pizza is a tangible product, was declared by UNESCO as an intangible heritage of humanity.
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