Neapolitan pizza embodies the essence of what authentic Italian pizza should be; soft, well cooked, fragrant and enclosed in a high, soft edge of crust. As a member of the Verace Pizza Napoletana Association, Via Tribunali respects the culinary discipline associated with making authentic Neapolitan pizza. Specific preparation, ingredients and method of cooking are essential to recreating the tradition of pizza as it began in Naples. Hand-kneaded dough, ingredients imported from Naples, and a wood-burning Vesuvius brick oven lend to the unique characteristics of Via Tribunali’s pizza.
Neapolitan pizza is steeped in traditions dating back to 1730 when the first Marinara pizza (tomato, olive oil and oregano) was made. The Margherita pizza (tomato, olive oil, mozzarella and basil) was introduced in honor of Queen Margherita di Savoia’s visit to Naples in the early 1800’s. From this point on, trattorie, or what would later be called pizzerie, became popular among “i Napoletani” (the people). By the late 1800’s, Neapolitan pizza spread throughout the world as a result of immigrants and trade influences.