The Classic Neapolitan Toppings
- Nov 26, 2024
- 4 min read
A Neapolitan Treasure
Neapolitan pizza is a culinary treasure that has earned global recognition for its authenticity and craftsmanship. It adheres to strict preparation guidelines to preserve its heritage and quality. While classics like Margherita and Marinara follow exacting standards, other iconic variations reflect regional creativity while staying rooted in tradition.
The Specialità Tradizionale Garantita (STG), or Traditional Specialty Guaranteed, is a European Union certification (https://eur-lex.europa.eu/eli/reg/2010/97/oj) that protects traditional food products by ensuring their authenticity and traditional preparation methods. Unlike other certifications tied to geographic origin, such as PDO (Protected Designation of Origin), STG focuses solely on the traditional recipe and production techniques, regardless of where the product is made. For Neapolitan pizza, the STG certification guarantees adherence to strict guidelines, including the use of specific ingredients like San Marzano tomatoes and mozzarella di bufala, as well as preparation methods, such as a high-temperature wood-fired oven. This designation preserves the cultural heritage of traditional foods while offering consumers a guarantee of quality and authenticity.
This article delves into the classic Neapolitan pizza toppings through the lens of history, ingredients, possible variations, and even vegan adaptations.
Table of Contents
Marinara
As the oldest certified STG Neapolitan pizza, the Marinara showcases the essence of simplicity. First prepared in the 1700s, it was named after sailors (marinai) who relied on its durable ingredients. The absence of cheese underscores its humble origins.
Ingredients: (following STG guidelines)
San Marzano tomatoes: 100g
Garlic: 1 clove, finely sliced
Oregano: 1 tsp
Extra virgin olive oil: Drizzle
Sea salt: Pinch
Possible Variations:
Add capers, anchovies or black olives (non-STG compliant), this variant is quite common especially in Caserta, close to Naples
Vegan-friendly in its traditional form
Margherita
The Margherita was officially recognized as part of Neapolitan pizza's STG certification. According to legend, it was created in 1889 by Raffaele Esposito in honor of Queen Margherita of Savoy. Its patriotic use of red (tomatoes), white (mozzarella), and green (basil) symbolizes Italy’s flag, cementing its status as an icon.
Ingredients: (following STG guidelines)
San Marzano tomatoes: 80g
Fresh mozzarella di bufala campana (or Fior di Latte): 80g
Fresh basil leaves: 4-5
Extra virgin olive oil: Drizzle
Sea salt: Pinch
Possible Variations:
Add parmesan cheese on the base (while not being STG-compliant, it's very common accross the world)
Replace mozzarella with burrata or stracciatella for a richer texture (non-STG compliant)
Use smoked mozzarella for a modern twist
Pepperoni
The spicy sausage topping has roots in Italy's salame piccante. It was popularized globally by Italian immigrants, blending tradition with American influences to create the pepperoni most well known internationally today.
Ingredients:
Tomato sauce: 100g
Fresh mozzarella: 80g
Spicy salami or ventricina: 10-12 slices (~50g)
Extra virgin olive oil: Drizzle
Possible Variations:
Without the mozzarella for a lighter version
Veganize with plant-based pepperoni and cheese
Salsiccia e Friarelli
This pizza reflects Naples’ agricultural heritage. The combination of friarelli (rapini or broccoli rabe) and Neapolitan sausage exemplifies the regional focus on seasonal ingredients.
Ingredients:
Tomato sauce: 80g
Fresh mozzarella: 80g
Italian sausage (salsiccia): 70g, crumbled
Friarelli (rapini): 70g, sautéed
Possible Variations:
Substitute friarelli with spinach
Veganize with plant-based sausage and sautéed kale
Capricciosa
The Capricciosa embodies the creativity of Naples’ pizzaioli. Named for its “capricious” array of toppings, it allows for personal expression while honoring tradition.
Ingredients:
Tomato sauce: 80g
Fresh mozzarella: 80g
Cooked ham: 50g
Artichokes: 3-4 quarters
Black olives: 4-5
Mushrooms: 40g, sliced
Possible Variations:
Use prosciutto crudo instead of cooked ham
Veganize with marinated artichokes, olives, mushrooms, and plant-based cheese
Calzone
The Calzone originates as a portable version of pizza for workers. Traditionally baked rather than fried in Naples, it showcases the adaptability of Neapolitan dough and fillings.
Ingredients:
Tomato sauce: 100g
Mozzarella: 80g
Cooked ham: 50g
Ricotta cheese: 70g
Black pepper: Pinch
Possible Variations:
Add sautéed spinach for a vegetarian option
Veganize with cashew ricotta and plant-based mozzarella
Quattro Stagioni
Inspired by the seasons, the Quattro Stagioni divides the pizza into quadrants, each representing spring (artichokes), summer (tomatoes), fall (mushrooms), and winter (ham or cured meat). Though not STG-regulated, it is a beloved expression of Italy's agricultural bounty.
Ingredients:
Tomato sauce: 80g
Fresh mozzarella: 80g
Cooked ham: 40g
Artichokes: 3-4 quarters
Black olives: 4-5
Mushrooms: 30g, sliced
Possible Variations:
Replace ham with prosciutto
Veganize with plant-based cheese and seasonal vegetables
Parmigiano, Prosciutto, and Rucola
This pizza balances hot and cold elements by pairing the richness of prosciutto and Parmigiano-Reggiano with the peppery freshness of arugula (rucola). Popularized as a more modern classic, it showcases Naples’ love of high-quality ingredients.
Ingredients:
Tomato sauce: 80g
Fresh mozzarella: 80g
Parmigiano-Reggiano: 30g, shaved
Prosciutto crudo: 50g
Fresh arugula: Handful
Olive oil: Drizzle
Possible Variations:
Replace prosciutto with bresaola for a leaner option
Veganize with plant-based cheese and marinated vegetables
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