Sorrento is surely one of the world’s most beautiful towns, built on a coast with breathtaking views and landscapes. On your Mediterranean voyage, Sorrento serves as the springboard to the Amalfi Coast, the gorgeous island of Capri and the ruins of Pompeii—and the perfect slice of pizza.
The picturesque region of Campania is not only home to 10 of the 58 UNESCO sites in Italy, but also known for its culinary delights, including gelato, limoncello, and the mouthwatering Gnocchi alla Sorrentina. However, if you could only eat one classic meal here, then it must be the traditional Neapolitan pizza, which was recognized as a UNESCO Cultural Heritage food.
The history of Neapolitan pizza dates back to the late 18th century in the city of Naples, Italy. It is said to have been created as a simple, affordable food for the working-class people of the city. The pizza was made with ingredients that were readily available, such as tomatoes, cheese, and bread dough.
Over time, Neapolitan pizza became popular among the wider population, and it wasn't long before it became a staple food in the city and beyond. During the late 19th and early 20th centuries, large numbers of Italian immigrants brought Neapolitan pizza to the United States and other countries, where it quickly became a beloved dish.
In the 1980s, the art of Neapolitan pizza making was recognized by the Italian government and the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) was established. The association defines specific guidelines for the preparation of authentic Neapolitan pizza, including the use of specific ingredients and techniques.
To make authentic Neapolitan pizza, the most important ingredient is the dough. It must be made from superfine flour, such as Type 0 or Type 00, that is stretched to a thinness of about 3 millimeters. The dough is kneaded by hand and twirled by pizzaioli who make the delicate process look effortless. Then the San Marzano tomatoes come into play to create that exquisite sauce. These are an heirloom variety of plum tomato that is sweeter than other tomato varieties. Finally, the trio of fresh basil, olive oil and delectable mozzarella top off the pizza.
These few, high-quality ingredients allow the flavors of the dish to shine, creating a delicious and satisfying meal.
Straight from the pizza oven to your table, the pie is a work of art. The crust is simultaneously doughy and charred, with the delicious flavor typical of breads baked in wood-fired ovens. The warm tomatoes and cheese merge with drizzled oil to melt seamlessly in your mouth. The distinctive flavors and textures will leave you craving a second and third slice.
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