Topped with red tomato， white mozzarella and green basil， the Margherita， one of the pillars in the Neapolitan pizza family， was designed to bring to mind the colors of the Italian national flag.
Naples supposedly invented the dish back in the 1700s. With its unique artistic value as well as its cultural heritage， the Neapolitan not only sets the standard for what a good pizza is， but also represents the pizza culture of Italy.
那不勒斯披萨家族的当家之作――玛格丽特披萨，以红番茄、白干酪和绿色的罗勒为馅料。这种馅料的颜色搭配让人联想到意大利国旗。
据推测，那不勒斯披萨的制作历史可追溯到18世纪。那不勒斯披萨凭借其独特的艺术价值和文化内涵，不仅为好披萨定下了标准，更代表了意大利的披萨文化。
Hand-crafted art
出自双手的艺术
Unlike most mass-produced pizzas， preparing a Neapolitan requires pizza makers follow an exact formula and be skillful in spinning the pizza dough. Additionally， pizza makers should include natural Neapolitan yeast and extra virgin olive oil in the dough preparation process.
To ensure their products are quality， pizza makers bake their pies in ovens fired by oak wood to bake dough that has fermented for 24 hours， ensuring each Neapolitan pizza has an elastic， crispy and tender crust and aromatic toppings.
不同于批量生产的披萨，制作那不勒斯披萨需要遵循精准的配方，要想让生披萨面团起丝也要掌握特殊的技巧。此外，披萨饼师傅还要用天然的那不勒斯酵母与特级初榨橄榄油来发面和面。
为了确保披萨的质量，师傅们会将生面团发酵24小时后再放入烤箱，然后用橡木火烘焙。只有这样，每一个那不勒斯披萨才能面饼筋道、外皮酥脆香嫩、馅料芳香可口。
Pizza culture
披萨文化
“You have to bear in mind that while in the majority of Italy this pizza is an artisanal product， in the US it is more related to ‘junk food’，” European nutritionist Giuseppe Russolillo told the BBC.
Italians view their pizza as a national icon and source of pride. For some， being a pizza maker isn’t frowned upon， but something to be celebrated.
“In Italy， when you say， ‘Hey， I am a pizza maker.’ it’s a job that’s very respected and very well-paid，” pizza chef Graziano Bertuzzo told NPR. Whereas in the US， he says， it is more common to see “a 17-year-old boy going to a local pizza shop and slapping an apron on and throwing some sauce and cheese on a pizza."
欧洲营养学家朱塞佩・鲁索利洛在接受BBC采访时说：“大家应该知道大多数意大利披萨都是手工艺品，而美国披萨往往是‘垃圾食品’。”
意大利人将披萨视为他们的民族标志和骄傲。对一些人来说，成为一名披萨饼师傅不但没什么不好，反而是一件值得庆祝的事。
正如披萨师格拉齐亚诺・贝尔图左在接受NPR采访时所说：“在意大利，如果你说：‘嗨，我是一名披萨师傅。’ 那你正在做着一份受人尊敬且收入颇丰的工作。而在美国，你在披萨店里更常见到的是那些拍拍围裙，把果酱和干酪扔在披萨上的十七岁大男孩。”
