Naples, the third-largest city in all of Italy, has experienced harrowing hardships over the centuries due to the fear of volcanic eruptions from nearby Mount Vesuvius, high-poverty rates, and threats of disease. But through the turmoil, the city demonstrated resilience — and became the pizza capital of the world because of how relatively inexpensive it was to make. During his "pizza tour," Tucci first visits the city's last known authentic fried pizza maker at Pizza Frite de Fernanda. Resembling a modern-day calzone, pizza fritte was a common source of sustenance for the poor in years past and is made from bread, creamy ricotta, and salty pork lard.
From there, Tucci's next stop is Michelin-starred Pizzeria la Notzia, where chef Enzo Coccia creates a classic Margherita Pizza using the freshest buffalo mozzarella and tomatoes from the true San Marzano region. Coccia has been perfecting his pizza-making art for 40 years, and each golden-crusted masterpiece is cooked to perfection in just 45 seconds.
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