I recently went to Naples and IMO the secret to just how amazing everything tastes there is the quality of produce.
I don't know whether you can even export it - I don't know whether that kind of quality travels.
On the Netflix show ugly delicious one of the chefs explain supposedly in Naples chefs will choose their mozzarella freshness by the hour (e.g. 6 hours or 12 hours) but to make "authentic" Neapolitan pizza with Neapolitan mozzarella you're not going to get Mozzarella fresher than 7 days old...
> I recently went to Naples and IMO the secret to just how amazing everything tastes there is the quality of produce. I don't know whether you can even export it - I don't know whether that kind of quality travels.
Bingo. Produce and ingredients are generally very high quality in Italy, because people care about and make their purchases based on that, rather than simply looking at how much they're getting at a given price and how good it looks on the shelves.
yes -- but on the same show they highlighted people making ridiculous high quality fresh naples-style pizza in other countries other than italy - japan, denmark, etc.
the cheese is the hardest part of the pizza to replicate outside of italy for sure, you can easily buy high quality imported olive oil, flour, and san marzano tomatos.
yeah the guy from Denmark resorted to making his own mozzarella by rearing his own cows - hence the point about exporting.
Japan have decent local dairy (Hokkaido milk) and their overall attitude to produce is similar to Italy which probably is a big contributor to their food culture
On the Netflix show ugly delicious one of the chefs explain supposedly in Naples chefs will choose their mozzarella freshness by the hour (e.g. 6 hours or 12 hours) but to make "authentic" Neapolitan pizza with Neapolitan mozzarella you're not going to get Mozzarella fresher than 7 days old...