Campanica | Monitoring Italy's Campania region around Naples

YOU NEED TO EAT IT IN THE PLACE IT WAS INVENTED To understand [pizza], you go to Naples, and you eat pizza the way it's supposed to be, al portafoglio" says Daniele Uditi, Neapolitan-born master pizzamaker, — in the US for more than 15 years — referring to Neapolitan street pizza that is folded twice on its sides "wallet-style". "Neapolitan pizza is an artisanal product, so sometimes you don't find the perfect circle. I think it's a perfect representation of the city. Is not a perfect circle. Naples has good things and defects, but when you take a bite, everything makes total sense." A pizza chef's guide to the best pizza in Naples | BBC Travel