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The art of pizza in Naples


The edible emblem of Naples? Pizza of course! Pizza made with tomato, mozzarella, extra virgin olive oil and basil and cooked in a wood-burning oven.
Whilst you'll find traditional Neapolitan pizza on the menu in restaurants throughout the Campagna region, there's nothing quite like a Margherita made in one of Naples' historic pizzerias.
So if you're a pizza fan, at least once in your life, you must have a pizza from Da Michele. Much loved by pizza fundamentalists, this tiny little restaurant only makes two varieties of pizza: Margherita and Marinara. Although Michele Condurro opened his first pizzeria in 1906, it was in 1930 that he moved to the current premises in Via Cesare Sersale. 5 generations of pizza chefs have learnt their art from Michele: the art of making amazing pizza with just a few, high quality ingredients and dough which has risen - to perfection!

 

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