Author(s): Nikko Amandonico

Food & Cooking

La Pizza is a passionate account of the history of the Neapolitan pizza and the city itself. The pizza was born amid the poverty and exuberance of Naples. The classic Margherita and Marinara pizza are linked not only to the city's fresh produce of tomatoes, garlic, mozzarella, olive oil, and basil, but also to its history, religion, mythology, and street life. The author passionately relates the history of the pizza, from its origins as the food of the poor to its current status as the whim of the wealthy. 180 photographs beautifully evoke the street atmosphere, from the Vespas that swish by to the pizzerias where dough rises and wood burns steadily in the wood-fired ovens, where people flock at lunch time to eat the best pizza in the world. The book features 30 delicious recipes for all the classic, authentic pizzas you would expect, as well as modern twists, all based on genuine southern Italian ingredients.