Traditional versus modern Pizza Margherita — which wins?

I've now had Pizza Margherita prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises aged balsamic in the way ingredient simplicity and quality are the guiding principles. The rich and umami character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Neapolitan pizzeria context for the traditional version adds meaning that plating alone can't provide. sparkling mineral water with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.