Neapolitan flatbread topped with tomato…

Neapolitan flatbread topped with tomato, mozzarella and fresh basil, whose colours echo the Italian flag. According to tradition, it was named in 1889 when the chef Raffaele Esposito prepared it for the visiting queen consort of Italy. Its dough is stretched by hand and baked for around ninety seconds in a wood-fired oven at very high temperature. In 2017 UNESCO recognised the art of its Naples makers as intangible heritage.

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