Napoli, or Naples, is not just a city; it’s a vibrant cultural hub known for its historical significance, stunning landscapes, and most notably, its extraordinary culinary traditions. Among the many gastronomic treasures this Italian city offers, two of the most iconic are the Napoli pizza and the calzone. These dishes, rooted in centuries-old traditions, represent the essence of Neapolitan cuisine, capturing the hearts and palates of food lovers around the world.
The Birthplace of Pizza:
Naples is universally recognized as the birthplace of pizza, a dish that has transcended borders to become a global phenomenon. The history of pizza dates back to ancient times, with flatbreads topped with various ingredients being consumed by civilizations such as the Egyptians, Greeks, and Romans. However, it was in Naples that pizza as we know it today began to take shape.
Origins and Evolution
The modern pizza originated in the 18th century when tomatoes, brought from the Americas, were combined with local flatbreads. Initially, the tomato-topped flatbreads were considered food for the poor, sold by street vendors to the working class. It wasn’t long before these humble beginnings evolved into a beloved staple of Neapolitan cuisine.
The Margherita pizza, arguably the most famous Neapolitan pizza, was created in 1889 in honor of Queen Margherita of Savoy. This pizza, topped with tomatoes, mozzarella cheese, and basil, was designed to represent the colors of the Italian flag – red, white, and green. The simplicity and balance of flavors in a Margherita pizza epitomize the Neapolitan approach to pizza making, focusing on high-quality, fresh ingredients.
The Art of Pizza Making
Making a true Neapolitan pizza is an art form governed by tradition and strict guidelines. The Associazione Verace Pizza Napoletana (AVPN), established in 1984, sets out precise standards for what constitutes a genuine Neapolitan pizza. According to AVPN, a true Neapolitan pizza must be made with specific ingredients, including Italian wheat flour, San Marzano tomatoes, fresh mozzarella, fresh basil, and extra-virgin olive oil. The dough must be kneaded by hand and baked in a wood-fired oven at temperatures exceeding 800 degrees Fahrenheit for no more than 90 seconds.
The result is a pizza with a soft, chewy crust, slightly charred from the intense heat of the oven, and topped with a harmonious blend of flavors. The San Marzano tomatoes, grown in the volcanic soil of Mount Vesuvius, provide a sweet and tangy base, while the fresh mozzarella adds creaminess, and the basil imparts a fragrant, herbal note.
Calzone: The Folded Delight
While pizza enjoys widespread recognition, the calzone remains a somewhat lesser-known but equally delicious counterpart. A calzone is essentially a folded pizza, stuffed with a variety of fillings and then baked to golden perfection. The word “calzone” translates to “trouser” or “stocking” in Italian, a nod to its shape resembling a folded pant leg.
Historical Roots
The calzone’s origins, like those of pizza, can be traced back to Naples. It emerged as a convenient, portable meal for workers who needed a hearty lunch that could be easily carried and eaten without utensils. This practical aspect of the calzone made it immensely popular among the working class in Naples.
Crafting the Perfect Calzone
Creating a perfect calzone involves a delicate balance of ingredients and techniques. The dough used for calzones is similar to that of pizza but is often rolled out slightly thicker to accommodate the fillings. Traditional fillings include ricotta cheese, mozzarella, cured meats like prosciutto or salami, and vegetables such as spinach or mushrooms. The calzone is then folded over, sealed at the edges, and baked until the crust is crispy and golden.
One of the key distinctions between a calzone and a pizza is the way the ingredients are combined. While a pizza has toppings laid out on the surface, a calzone’s ingredients are enclosed within the dough, allowing the flavors to meld together in a unique way. The enclosed nature of a calzone also helps to retain moisture, resulting in a juicy, flavorful filling.
Variations and Regional Twists
While the classic Neapolitan calzone remains a favorite, there are numerous regional variations and creative interpretations of this dish. In some regions of Italy, calzones are fried rather than baked, resulting in a crispier exterior and a rich, decadent flavor. These fried calzones, known as “panzerotti” or “frittelle,” are especially popular in southern Italy.
In addition to traditional fillings, modern calzones often incorporate a wide range of ingredients, from roasted vegetables and artisanal cheeses to exotic meats and seafood. This versatility makes the calzone a canvas for culinary innovation, allowing chefs to experiment with different flavors and textures.
The Cultural Significance of Pizza and Calzone in Napoli
Pizza and calzone are more than just food in Naples; they are integral to the city’s identity and culture. These dishes embody the spirit of Neapolitan cuisine, characterized by simplicity, freshness, and a deep connection to local ingredients and traditions.
Street Food and Social Life
In Naples, pizza and calzone are commonly enjoyed as street food, with numerous pizzerias and street vendors offering freshly made slices and calzones to passersby. The bustling pizzerias of Naples are lively social hubs where locals and tourists alike gather to savor these iconic dishes. Eating a slice of pizza or a calzone on the streets of Naples is a quintessential experience, offering a taste of the city’s vibrant culinary culture.
See Also: What is Papa Murphy’s Cookie Dough: A Simple Guide
Festivals and Celebrations
Pizza and calzone also play a prominent role in various festivals and celebrations throughout Naples. One such event is the annual Pizza Village, held along the city’s picturesque waterfront. This festival attracts pizza enthusiasts from around the world, featuring demonstrations by master pizzaioli (pizza makers), cooking workshops, and, of course, an abundance of delicious pizzas and calzones to sample.
Culinary Heritage and Global Influence
The significance of pizza and calzone in Neapolitan culture is recognized globally, with UNESCO designating the art of Neapolitan pizza making as an Intangible Cultural Heritage of Humanity in 2017. This prestigious recognition highlights the cultural and historical importance of these dishes and the craftsmanship involved in their preparation.
The influence of Neapolitan pizza and calzone extends far beyond the borders of Italy. These dishes have been embraced and adapted by cultures worldwide, resulting in countless regional variations and interpretations. From New York-style pizza to the stuffed calzones of Chicago, the legacy of Neapolitan cuisine continues to inspire and delight food lovers across the globe.
Making Napoli Pizza and Calzone at Home
For those who wish to recreate the magic of Neapolitan pizza and calzone at home, the process, while requiring some practice and patience, is immensely rewarding. Here, we provide a step-by-step guide to making authentic Napoli pizza and calzone in your own kitchen.
Ingredients
To make the dough:
500g Italian “00” flour
325ml lukewarm water
10g salt
2g fresh yeast or 1g dried yeast
For the pizza toppings:
San Marzano tomatoes, crushed
Fresh mozzarella, sliced or torn
Fresh basil leaves
Extra-virgin olive oil
Salt to taste
For the calzone fillings:
Ricotta cheese
Mozzarella, shredded or sliced
Prosciutto or salami, thinly sliced
Spinach, sautéed and drained
Mushrooms, sautéed (optional)
Salt and pepper to taste
Method
Prepare the Dough: Dissolve the yeast in the lukewarm water and let it sit for a few minutes until it becomes frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and gradually pour in the yeast mixture, mixing with your hands or a wooden spoon until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for at least 2 hours, or until it has doubled in size.
Shape the Dough: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into smaller portions (depending on how many pizzas or calzones you wish to make) and shape each portion into a ball. Allow the dough balls to rest for 15-20 minutes before shaping.
Prepare the Toppings and Fillings: While the dough is resting, prepare your pizza toppings and calzone fillings. For the pizza, crush the San Marzano tomatoes by hand and season with salt. Tear or slice the fresh mozzarella and have the basil leaves ready. For the calzone, mix the ricotta cheese with shredded mozzarella, season with salt and pepper, and prepare any additional fillings such as prosciutto, sautéed spinach, or mushrooms.
Shape and Assemble: Preheat your oven to the highest setting, ideally 500°F (260°C) or higher, and place a pizza stone or baking sheet inside to heat up. For the pizza, take one dough ball and stretch it out on a floured surface using your hands, working from the center outwards to form a thin, round base. Transfer the stretched dough to a piece of parchment paper or a pizza peel dusted with flour. Spread the crushed tomatoes over the base, leaving a small border around the edges. Add the mozzarella and basil, and drizzle with extra-virgin olive oil.
For the calzone, roll out a dough ball into a circular shape, slightly thicker than for pizza. Place the filling on one half of the dough, leaving a border around the edges. Fold the other half over the filling to form a half-moon shape. Press the edges together to seal, and crimp with your fingers or a fork to ensure it is tightly closed.
Bake: Carefully transfer the pizza or calzone to the preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. For calzones, ensure the crust is firm and the filling is heated through.
Serve: Once baked, remove the pizza or calzone from the oven and allow it to cool slightly before slicing. Garnish the pizza with a few extra basil leaves and a drizzle of olive oil if desired. Serve the calzone whole or sliced, with marinara sauce on the side for dipping.
The Enduring Appeal of Napoli Pizza and Calzone
The enduring appeal of Napoli pizza and calzone lies in their simplicity, versatility, and deep-rooted connection to Neapolitan culture. These dishes represent a culinary heritage that has been passed down through generations, reflecting the values of family, tradition, and the joy of sharing good food.
Whether enjoyed on the bustling streets of Naples or recreated in your own kitchen, the flavors and techniques of Neapolitan pizza and calzone offer a taste of Italy’s rich gastronomic history. As you savor each bite, you become part of a timeless tradition, celebrating the artistry and passion that define Neapolitan cuisine.
Conclusion
In a world where food trends come and go, the classic appeal of Napoli pizza and calzone remains unwavering. These dishes continue to captivate and inspire, reminding us that sometimes, the simplest ingredients and the most time-honored methods yield the most extraordinary results.
FAQs
Is calzone more unhealthy than pizza?
A calzone is often considered more unhealthy than pizza due to its preparation method and ingredients. Calzones typically contain more dough, which increases the calorie count. They are also usually stuffed with cheese, meats, and other fillings that can add extra fat and sodium. Additionally, calzones are often deep-fried or baked with a lot of oil, further increasing their calorie and fat content. However, the healthiness of either dish ultimately depends on the specific ingredients and portion sizes used.
What kind of pizza is a calzone?
A calzone is essentially a folded pizza that resembles a turnover. It originates from Italy and is made by folding a pizza dough over itself to encase the fillings, creating a half-moon shape. Inside, it contains typical pizza ingredients such as cheese, meats, and vegetables. The dough is sealed and then baked or fried. Unlike traditional pizza, which is open-faced, the calzone’s ingredients are enclosed within the dough, resulting in a different texture and taste experience.
What are the three types of Neapolitan pizza?
The three types of Neapolitan pizza are Pizza Margherita, Pizza Marinara, and Pizza Margherita Extra. Pizza Margherita features a simple topping of tomatoes, mozzarella cheese, fresh basil, and olive oil. Pizza Marinara is even simpler, topped only with tomatoes, garlic, oregano, and olive oil, without cheese. Pizza Margherita Extra is a richer version of the Margherita, made with higher-quality mozzarella di bufala (buffalo mozzarella) and San Marzano tomatoes, following strict guidelines to ensure authenticity. These variations highlight the traditional, high-quality ingredients of Neapolitan pizza.