If you decide to spend your holidays in Naples and its surroundings, you need to stop and let your senses be upset by the ancient artistic tradition of Neapolitan pizza. No, don't look up at the sky, talking about "the art of pizza making" is not us, but UNESCO, which, in 2017, recognized this trade as an intangible cultural heritage of humanity. And then some little advice to fully enjoy this experience. If you decide to spend your holidays in Naples and its surroundings, you need to stop and let your senses be upset by the ancient artistic tradition of Neapolitan pizza. No, don't look up at the sky, talking about "the art of pizza making" is not us, but UNESCO, which, in 2017, recognized this trade as an intangible cultural heritage of humanity. And then some little advice to fully enjoy this experience. First of all, when possible, approach the counter in the piazza and follow the pizza preparation steps. From when you take the leavened dough, which is spread on a perfect disk, and then down, all by rain, all the ingredients. Until you get on the wooden shovel, which brings the pizza into the oven. We borrow the words of UNESCO to make you understand the importance of sharing the moment of preparation "the culinary know-how linked to the production of pizza, which includes gestures, songs, visual expressions, local jargon, ability to handle the dough of pizza, performing and sharing is an indisputable cultural heritage ”. Second fundamental rule, written deliberately underlined because it remains impressed. There is a huge difference between pizza and Neapolitan pizza. Do not expect crunchiness, little seasoning or stringy pasta: the Neapolitan pizza is very soft, with a thin thin disk and the high and soft cornice (if it seems too high it is not a pizzaiuolo error, it is often filled with ricotta!). Even if what usually leaves you most upset is finding yourself in front of the "wheel of a cart": in our part pizzaiuoli are rather generous and your pizza will be bigger than the plate. How to choose pizza from ever richer menus? Well, in this case a lot depends on your tastes. We recommend starting with the classic marinara or margherita, so as to discover the flavor of the centuries-old tradition they represent. Then dive into more or less known experiments. Some types of pizzas begin to be particularly appreciated, such as pizza with pistachio and mortadella pesto or one with pumpkin flowers (ciurilli) and ricotta cheese tufts. For those who want to dare a little more, they can let themselves be tempted by the fried pizza, which is substantial and full of every good thing. Whatever pizza you choose, the important thing is that there are ingredients from the territory, that you use evo oil and mozzarella, or buffalo mozzarella, and that during cooking you don't burn the bottom too much. In this case we advise you to have it redone or you will taste the taste of smoke. Last tip: the Neapolitan pizza should be eaten with your hands. Cutlery fork and knife, the whole slice is part of the pleasure. If you are sitting in a pizzeria you can cut the pizza in four, or in smaller wedges if it is more convenient, fold the cornice in two and start eating from the tip. If you are standing on the street, the pizzaiuolo will serve you the "pizza in the wallet", that is the pizza folded on itself in four, until you get a single big slice. In this case we suggest you pay special attention to the tomato: by keeping it closed in the pizza it keeps its heat, a minimum of foresight or near water and your tongue will thank you forever. Enjoy your pizza, it will be bigger than your plate. How to choose pizza from ever richer menus? Well, in this case a lot depends on your tastes. We recommend starting with the classic marinara or margherita, so as to discover the flavor of the centuries-old tradition they represent. Then dive into more or less known experiments. Some types of pizzas begin to be particularly appreciated, such as pizza with pistachio and mortadella pesto or one with pumpkin flowers (ciurilli) and ricotta cheese tufts. For those who want to dare a little more, they can let themselves be tempted by the fried pizza, which is substantial and full of every good thing. Whatever pizza you choose, the important thing is that there are ingredients from the territory, that you use evo oil and mozzarella, or buffalo mozzarella, and that during cooking you don't burn the bottom too much. In this case we advise you to have it redone or you will taste the taste of smoke. Last tip: the Neapolitan pizza should be eaten with your hands. Cutlery fork and knife, the whole slice is part of the pleasure. If you are sitting in a pizzeria you can cut the pizza in four, or in smaller wedges if it is more convenient, fold the cornice in two and start eating