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Pizza marinara

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Pizza marinara
Alternative namesPizza alla marinara
TypePizza
Place of originItaly
Region or stateNaples
Main ingredientsTomato sauce, extra virgin olive oil, oregano, garlic

Pizza marinara, also known as pizza alla marinara, is a typical Neapolitan pizza seasoned with tomato sauce, extra virgin olive oil, oregano, and garlic.[1][2][3][4] It is supposedly the oldest tomato-topped pizza.[5]

History

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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.[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 (p. 124), seemed to know the recipe with a different name, and to consider the addition of tomatoes an extra for both marinara and Margherita:

Recipe

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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.

See also

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Media related to Pizza marinara at Wikimedia Commons

References

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  1. ^ a b Associazione Verace Pizza Napoletana. "Regulations for obtaining use of the collective trade mark "Verace Pizza Napoletana" - (Vera Pizza Napoletana)" (PDF). Retrieved 16 April 2020.
  2. ^ Hertzberg, J.; François, Z.; Luinenburg, M. (2011). Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues. St. Martin's Press. p. 68. ISBN 978-1-4299-9050-9. Retrieved June 29, 2017.
  3. ^ Mitzman, Dany (5 August 2015). "The day I ordered pizza that 'doesn't exist'". BBC News. Retrieved 26 June 2017.
  4. ^ Whitson, C.; Gjesteland, T. (2015). Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite. Agate Publishing. p. 392. ISBN 978-1-57284-746-0. Retrieved June 29, 2017.
  5. ^ "La vera storia della pizza napoletana". Biografieonline.it. 2013-05-20. Archived from the original on 2013-06-29. Retrieved 2015-12-08.
  6. ^ Gemignani, T.; Morgan, D.; Peterson, S. (2012). Pizza: More than 60 Recipes for Delicious Homemade Pizza. Chronicle Books LLC. p. 41. ISBN 978-1-4521-1276-3. Retrieved June 29, 2017.
  7. ^ "The History of Pizza: How the Ancient Dish Became a Modern Staple". Yahoo Life. 2020-03-06. Retrieved 2023-12-26.
  8. ^ Hayes, Dayle; Laudan, R. (2009). Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Marshall Cavendish Reference. p. 813. ISBN 978-0-7614-7826-3. Retrieved June 29, 2017.
  9. ^ "Why This Style Of Pizza Making Earned UNESCO Heritage Status". Forbes. Retrieved 2023-12-26.
  10. ^ "The Art of Pizza". Smithsonian Magazine. Retrieved 2023-12-26.

Bibliography

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  • Francesco De Bourcard (2002). Usi e costumi di Napoli e contorni descritti e dipinti. Marotta & Marotta. SBN IT\ICCU\MOL\0069720