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...