Typical dish of Naples
Pizza Marinara
Pizza Marinara features a thin, well-aerated disk of dough with slightly puffed edges and golden spots from the wood-fired oven. The bright red tomato is dotted with slices of garlic and dried oregano, while a drizzle of olive oil glistens on the surface. With each bite it is crisp at the edges and soft in the center, releasing an intense Mediterranean aroma. It is the quintessential simple pizza, perfect for an informal dinner or a late-night snack in the alleys of Naples.
Season: Tutto l'anno€4–7
Why it matters
Marinara is one of the most authentic symbols of the Neapolitan pizza-making tradition. With just a few essential ingredients, it tells the story of the city’s popular cuisine: economical, straightforward, and deeply tied to the flavors of the territory. It is the perfect example of how Naples transforms simplicity into gastronomic identity.
Origin story
Its origins date back to the 18th–19th century in the first pizzerias of Naples. The name does not come from seafood but from the sailors who, returning to the port, ate it for its simplicity and for ingredients that were easy to preserve, such as garlic, tomato, and oregano. Since then it has remained one of the oldest pizzas and one of the most faithful to tradition.
Typical ingredients
pomodoroagliooriganoolio extravergine d'olivaimpasto per pizza
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