Pizza parigina

01 / ABOUT THE DISH

About the dish

Pizza parigina is a hybrid street food from Naples, a rectangular baked sandwich made with two distinct types of dough. The base is a soft, fermented pizza dough, while the top layer is a thin, buttery sheet of puff pastry. Between these layers, the filling typically comprises tomato sauce, cooked ham, and provola cheese. The item is categorised as a rustico and is a staple in Neapolitan rotisseries and bakeries, distinguished by the structural contrast between the bready foundation and the laminated, flaky upper crust. The development of this item is linked to the culinary influence of French chefs, known as monzù, who worked in the kitchens of the Bourbon aristocracy in Naples during the late 18th and early 19th centuries. The name parigina is a linguistic corruption of the phrase "p' 'a riggina," which in Neapolitan dialect means "for the queen," specifically referring to Queen Maria Carolina of Austria, the consort of Ferdinand IV of Bourbon. This dish represented a fusion of the common pizza dough used by the local population with the refined puff pastry techniques introduced by the French-trained court chefs. By the mid-20th century, the recipe transitioned from royal households to public bakeries, where it was adapted into a convenient, portable format for urban workers. Preparation requires stretching a standard pizza dough into a well-oiled rectangular baking tray to form the bottom layer. This base is topped with a layer of tomato concentrate or sauce, followed by slices of prosciutto cotto and smoked provola cheese. A pre-rolled sheet of puff pastry is then placed over the filling and the edges are crimped to seal the contents. A unique technical requirement of the process involves pricking the surface of the puff pastry with a fork to allow steam to escape and brushing it with an egg wash to achieve a deep golden finish. The pizza is baked at approximately 200°C until the bottom is fully cooked and the top has expanded into multiple crispy layers. Pizza parigina is eaten throughout the city of Naples as a snack, a quick lunch, or a component of a buffet. It is served in rectangular portions and is usually consumed at room temperature, which allows the provola cheese to set slightly and prevents the puff pastry from becoming overly greasy. In local rotisseries, it is frequently paired with other fried or baked items such as arancini or crocchè. Beverage pairings include dry white wines from the Campania region, such as Falanghina, or a cold pilsner, both of which provide a crisp acidity that cuts through the richness of the butter in the pastry and the smokiness of the cheese.