Neapolitan food is the result of “contamination” by other cultures: over the centuries, the Arabs, Normans, Spanish and French all ruled the city, each contributing to the city’s gastronomic culture. The result is a unique type of cooking that continues to be halfway between refined and popular folk style, in which the local produce of this fertile area is preparedusing elaborate recipes that often take a long time to prepare. The importation to Italy ofthe “New World” products in the sixteenth century: potatoes, peppers, beans, coffee and especially tomatoes, ingredients that are frequently used in Neapolitan cooking, was fundamental for the creation of the city’s traditional dishes.Neapolitan pizza is still widely regarded as the best in the world, probably because of the fresh ingredients available to Neapolitan pizzerias: herbs, garlic, and tomatoes grown in the rich volcanic ash of Vesuvius, and fresh mozzarella from water buffalo milk.

Wood-fired Oven:

"Only the finest ITALIAN ingredients are used."

"…real Neapolitan experience."

- SW Magazine

Considered a peasant's meal in Italy for centuries, modern pizza is attributed to pizzaiolo, Raffaele Esposito from Campania, Naples, Italy. On the 11th of June 1889, Esposito baked pizza especially for the visit of Italian King Umberto I and Queen Margherita. The pizza was very patriotic and resembled the Italian flag with its colours of green (basil), white (mozzarella), and red (tomatoes), and was favoured by the Queen. This pizza was named Pizza Margherita in honour of the Queen and set the standard by which today's pizza evolved and spread to Northern Italy and beyond and firmly established Naples as the pizza capital of the world.In keeping with traditional Neapolitan culture,Donna Margherita produces pizza using the same age-old techniques and ingredients, flown in especially from Naples, in an authentic wood-fired oven.