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Regarding Neapolitan Pizza “Pizza Napoletana”
Author(s) -
Morris Craig F.,
Ibba Maria Itria
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10052
Subject(s) - chemistry , european union , food science , business , international trade
Interest in regional cuisine is growing. One example is the Neapolitan pizza from central Italy, for which the European Union has granted official recognition. Here, we introduce and provide a brief discussion of the preparation and flour requirements of “Pizza Napoletana.”