On the Pizza route, resist if you can

Welcome to Naples, the birthplace of pizza. Neapolitan pizzaiolos take their job very seriously - not the least because a certified pizza has to meet a long list of requirements, including the pH of the dough, the density of the cheese, and the shape of the pizza itself.

It is not for nothing that this Neapolitan art is listed as Intangible Cultural Heritage. Served in individual portions as per the Italian tradition, Neapolitan pizza has very few ingredients and a sandy, elastic dough that folds easily. Therefore, you don't need a fork and knife - you just eat it with your hands. Tomato sauce, cheese and basil are crucial.

After savoring Naples' greatest icon, take a walk to Castel dell'Ovo. Built in the early 6th century BCE, the castle hosts a permanent art exhibition and some temporary ones as well. Head off to the port, the gateway to the Mediterranean. This is where boats set sail for Capri, making the port a very busy place.

When in Rome, eat Roman Pizza

Rome is another destination where you can eat a special kind of pizza. In the Italian capital, the dough is much thinner and crispy; crusts are not scorched and the sauce and toppings are scarce. While Neapolitan pizza is baked in a wood oven, Roman pizza is usually baked in an electric oven. After a delicious meal, take the opportunity to explore the Eternal City. The Colosseum is a must-see, and so is the Fontana di Trevi. Click as many photos as you want - the statues deserve it - and don't forget to toss in a coin while making a wish.

Finally, you must visit Vatican City, which is within walking distance from downtown Rome. Stroll along St. Peter's Square, right in front of the eponymous Basilica. Enter the Basilica and marvel at Michelangelo and Raphael's art. Wrap up your tour at the Sistine Chapel, famous for its architecture and frescoes -painted by the aforementioned artists and by Botticelli and Perugino as well.

In Milan, Pizza is fashionable

The capital of Lombardy also has its own kind of pizza. Pizza al trancio is tall, soft, and slightly crispy on the base. Baked in an electric or wood oven, this round, crust-free pizza is usually topped with mozzarella, anchovies, oregano, and tomato. After eating one or more slices, head to Chiesa Santa Maria Della Grazie, famous for hosting Leonardo da Vinci's Last Supper. After admiring this Renaissance masterpiece, take some time to explore the Galleria Vittorio Emanuele II - one of the finest examples of iron-based architecture and the archetype of 19th-century shopping galleries.

To wrap up the Italian menu, try a calzone pizza. First created in Apulia, this folded dough disc can be found anywhere across the country. The topping includes mozzarella, tomato sauce, meat, and vegetables.

American Pizza