Next Stop on Our “Eating Italy” Tour: Campania
The next stop in my Eating Italy series- where I cook a dish from each of Italy’s twenty regions – is Campania. As the home of Naples, it had to be the classic pizza napoletana: the dish that most people around the world associate with Italy. With San Marzano tomatoes, buffalo mozzarella, and basil, its colours represent the Italian flag.
In 1889, Regina Margherita of Savoy visited Naples, and it is said that she wanted to try humble Neapolitan street food. Raffaele Esposito, who ran Pizzeria di Pietro e basta così (“Pietro’s Pizzeria and that’s enough”) was invited to make pizza for her and he reportedly served three different types: a simple pizza with tomato, garlic and oregano; a pizza with anchovies; and a pizza with tomato, mozzarella, and basil. The latter was said to be the queen’s favourite and was named in her honour.
Antica Pizzeria da Michele
On a recent visit to Naples, I visited L’Antica Pizzeria Da Michele – the iconic pizzeria that has been running since 1870 and appears in Eat, Pray, Love. Whilst it now has 70 locations worldwide, its pizzeria in Naples remains authentic – and is well worth a wait in the queue. Da Michele was named the best artisanal pizza chain in the world in 2025.
There are only four pizzas on the menu – la marinara (tomato, oregano, garlic, olive oil); la margherita (tomato, fior di latte cheese, olive oil, basil); la cosacca (tomato, pecorino cheese, olive oil, basil); and la marita (half margherita and half marinara). All pizzas are only €6. Perhaps it was because I was in Naples – the birthplace of pizza – but it truly was one of the best pizzas of my life.
Campania is also home to Mount Vesuvius, whose volcanic soil produces tomatoes which are widely considered the best in the world, including the San Marzano tomato. Naturally sweet, low in acidity, and with fewer seeds than other tomatoes, the San Marzano is ideal for pizza napoletana.
Ingredients (for 2 pizzas):
- 500g 00 flour, plus extra for dusting
- 325ml lukewarm water
- 5g yeast
- 10g sea salt
- Tinned San Marzano tomatoes (or any good quality, tinned tomatoes if San Marzanos aren’t available)
- Dried oregano
- Buffalo mozzarella
- Fresh basil
- Extra virgin olive oil
Method:
- To make the dough, first add the salt and lukewarm water to a bowl. Add the yeast and leave for a couple of minutes until it dissolves and bubbles.
- Gradually mix in the flour until a soft dough forms. Knead by hand for around 20 minutes or in a stand mixer for 10 minutes.
- Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel. Leave to prove for at least 2 hours. The longer you leave it to prove, the better.
- Once the dough has proved, divide it into two pieces. Roll it out to shape it into a pizza base on a lightly floured surface. Place each base on a baking tray dusted lightly with flour. Cover with a tea towel, and leave to prove for a further hour.
- Preheat oven to 250°C / 480°F.
- Spread a couple of spoonfuls of the tomatoes on each base (if the tomatoes are still whole — use a blender so that you have more of a sauce). Sprinkle with dried oregano, then add the mozzarella and some basil leaves.
- Bake for 8-10 minutes, until the crust is golden and the mozzarella has melted.
- Drizzle with some extra virgin olive oil and enjoy!
Buon appetito a tutti!
Follow Natalia on Instagram @buonappetitotutti for more Eating Italy adventures!
