The Margherita: the pizza that never loses its crown

When it comes to pizza, heated debates and diverse opinions arise: more cheese? Pineapple? Thin or thick crust? But there is one thing that unites chefs, foodies, and lovers of fine dining: the Margherita pizza is the essence of what a pizza should be. Its history, ingredients, and even modern variations keep it as the undisputed queen. In this article of over 1000 words, optimized for SEO, we will explore the origin of the Margherita, the perfection of its ingredients, the variations that have emerged, the attempts to dethrone it, and the best places in the world to enjoy it.

A royal origin

Legend has it that in 1889, in Naples, pizzaiolo Raffaele Esposito created a pizza in honor of Queen Margherita of Savoy. He chose ingredients representing the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). This is how the Margherita was born, not just as a dish, but as a national and cultural symbol. Since then, its fame has grown to become the ambassador of Neapolitan pizza.

Today, its importance is such that Neapolitan pizza is recognized as Intangible Cultural Heritage by UNESCO, and the Margherita is the standard-bearer of that tradition.

The ingredients of perfection

Authentic Margherita pizza is an exercise in simplicity and excellence. Unlike other pizzas loaded with toppings, here every ingredient has absolute protagonism:

• Dough: made with Italian type 00 flour, slowly fermented to achieve an airy and light texture, with a crust (cornicione) that is both fluffy and crispy.
• Tomato sauce: made with San Marzano tomatoes, grown on the slopes of Mount Vesuvius, offering sweetness and low acidity.
• Mozzarella di bufala campana: creamy, fresh, and slightly tangy, capable of melting delicately without losing its structure.
• Fresh basil: aromatic and vibrant, adding a herbal touch that balances the richness of the mozzarella and the intensity of the tomato.
• Extra virgin olive oil: crowning the pizza with a golden shine and fruity notes.

The key lies in purity: the Margherita relies on the quality of its ingredients. No tricks, just culinary honesty.

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Variations and reinterpretations

Although the original recipe remains untouchable, the Margherita has inspired versions worldwide. These reinterpretations aim to respect its essence while adding their own twist:

• Extra Margherita: with double mozzarella or fresh burrata, ideal for those seeking more creaminess.
• Gourmet Margherita: incorporates confit cherry tomatoes, smoked mozzarella, or purple basil for a more sophisticated touch.
• Vegan versions: replace mozzarella with plant-based cheeses made from cashews or soy, maintaining the freshness of the tomato and basil.
• Contemporary Margherita: some chefs experiment with whole wheat dough or naturally fermented dough, providing more flavor and digestibility.

These variations confirm that the Margherita is as versatile as it is universal, but always recognizable.

Attempts to dethrone it

With the rise of gourmet pizza, eye-catching and sometimes extravagant creations have appeared: pizzas with black truffle, foie gras, seafood, activated charcoal crusts, kombucha-fermented dough, or even edible gold sheets. There are also fusion pizzas combining other cuisines: sushi pizza, Tex-Mex pizza, or Southeast Asian-inspired flavors.

These creations are interesting and visually impressive, but they rarely manage to surpass the Margherita. Why? Because while these creations amaze in the moment, the Margherita conquers in a timeless way. It’s like comparing fireworks to sunlight: the former dazzles briefly, the latter illuminates life completely.

Where to eat the best Margherita

To try the Margherita at its finest, the inevitable destination is Naples, the birthplace of pizza. There you will find culinary temples such as:

• L’Antica Pizzeria da Michele: famous for its simplicity and authenticity; for many, the best Margherita in the world.
• Sorbillo: a Neapolitan institution with generations of tradition.
• Di Matteo: popular among locals and visitors alike, known for its light dough and intense flavor.

Beyond Italy, the Margherita has conquered cities like New York, Tokyo, Barcelona, and Buenos Aires, where talented pizzaiolos reproduce the Neapolitan tradition with great respect. Still, purists insist that nothing compares to a Margherita fresh from a wood-fired oven in Naples.

In the digital world, the Margherita pizza is also a search queen. Terms like best Margherita pizza, origin of Neapolitan pizza, or where to eat pizza in Naples are highly sought after. This article aims not only to share culinary knowledge but also to serve as a guide for pizza lovers seeking reliable references.

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The lesson of the Margherita

The Margherita pizza demonstrates that greatness lies in simplicity. It’s a reminder that cooking does not always need excess or spectacle, but honesty: good ingredients, precise technique, and respect for tradition.

That is why, even as trends invent new crowns for other pizzas, the Margherita maintains its throne. Because it is not just a recipe: it is the essence of pizza, a queen that has delighted palates for over a century and will continue reigning in the heart of global gastronomy.

Mini ranking of the most beloved pizzas by Italians

1. Pizza Margherita
   The undisputed queen. Simple, balanced, and a symbol of Italy. For many, the perfect pizza.
2. Pizza Marinara
   Another classic Neapolitan pizza, even older than the Margherita. Only tomato, garlic, oregano, and olive oil. Its simplicity conquers purists.
3. Pizza Quattro Stagioni
   Represents the four seasons with its ingredients: artichokes, mushrooms, cooked ham, and olives. Very popular in trattorias across Italy.
4. Pizza Capricciosa
   Similar to Quattro Stagioni but with more freedom in ingredients: mozzarella, artichokes, mushrooms, ham, olives… each pizzeria adds its own touch.
5. Pizza Diavola
   One of the favorites outside Naples. Contains mozzarella, tomato, and spicy salami (similar to pepperoni but more intense). Perfect for those who enjoy a fiery touch.
6. Pizza Quattro Formaggi
   A delight for cheese lovers. Combines mild and strong cheeses, usually mozzarella, gorgonzola, fontina, and parmesan.
7. Pizza Napoletana (DOC)
   Recognized and protected by the European Union as a “Traditional Specialty Guaranteed,” with strict rules regarding wood-fired ovens, ingredients, and cooking times.

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