According to tradition a real pizza must use a base of flour mixed with water from the 'Serino' which passes through Naples, be sprinkled with pure olive oil from the trees of the Campania coast or the Cilento National Park and be colored with mature tomatoes grown between rivers 'Sebeto' and 'Sele'.

It should also be covered in mozzarella from Mondragone, flavored with basil grown only on the 'window sills of Napoli' and finally cooked in an open oven as big as a room and burning local wood.

Check the authenticity of your pizza as the waiter takes your order.

Our man in the know has prepared a list of the top pizzeria establishments in Naples. In other words, the best places to sample the traditional Neapolitan pizza in its place of origin.

And in no particular order, the list is something like this:

• Acunzo Vomero, via Cimarosa 60
• Pizzeria Gorizia Vomero, Via A. Albini 18/20
• da Ettore Via Santa Lucia, 56
• Di Napoli Via Marca'Antonio, 21. Fuorigrotta
• La Notizia Via Caravaggio, 53-55
• Lombardi Via Foria, 12
• Mattozzi Via Filangieri, 16
• Pellone Via Nazionale 93
• Cafasso Via Giulio Cesare, 156-158
• Di Matteo Via dei Tribunali, 94

Pizza toppings and telling the difference ...