Rude Food by Vir Sanghvi: Another one bites the crust

Naples may not be the real birthplace of pizza but they know how to do it right. No slicing, no fancy toppings, no textured cheese. The rest of us only drool

I have been going to Italy — which I love — for longer than many readers of Brunch have been alive. And yet, somehow I had never been to Naples, one of Italy’s most famous cities.

The two classic varieties of pizza made in Naples are Margherita and Marinara. (ADOBE STOCK)

Pizzas made in Naples have raised edges and a moist centre. (ADOBE STOCK)

Italians eat pizzas with their fingers, sometimes with each slice folded up to four times. (SHUTTERSTOCK)

In Naples, pizzas are baked in a hot oven for just one minute at a temperature of around 500° c. (SHUTTERSTOCK)

Most Italians turn their noses up at Chicago’s Deep Pan pizza, an American favourite. (SHUTTERSTOCK)