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The Neapolitan pizza, pasta soft and thin but with high sides (called “cornicione”), on a global scale, it is also understood as the quintessential Italian pizza.

Since February 5, 2010 is officially recognized as: Traditional Speciality Guaranteed the European Community.

In 2011, the Neapolitan pizza has been submitted by Italy as a candidate for recognition as a UNESCO Intangible Heritage of mankind.

The peculiarity of the Neapolitan pizza is mainly due to its pasta to be produced with a mixture similar to that for the bread – that is completely fat-free – soft and elastic, applied by hand in the form of a disc without touching the edges that form during cooking a typical “cornicione.”