A margherita pizza, please.
mar-ghe-RI-ta — four syllables, stress on third. The 'gh' is hard, like 'g' in 'get'.
When ordering the classic Neapolitan pizza — tomato, fior di latte mozzarella, and fresh basil. The benchmark of any pizzeria.
The margherita is the most iconic Italian pizza, invented in Naples in 1889. Ordering it is a way to judge the quality of any pizzeria — the fewer ingredients, the more the dough and tomato must speak for themselves.
Una margherita con doppia mozzarella.
A margherita with double mozzarella.
Popular upgrade — more cheese, richer result
Una margherita DOP.
A DOP margherita.
'DOP' = protected designation of origin — buffalo mozzarella and San Marzano tomato
Una marinara, per favore.
A marinara, please.
Even simpler — tomato, garlic, oregano, no cheese. The oldest Neapolitan pizza.
The Neapolitan pizza is protected by an EU certification (STG — Specialità Tradizionale Garantita) and by the AVPN association. True Neapolitan pizza must be cooked at 485°C in a wood-fired oven for 60–90 seconds. Any longer means the fire is too low.