Established around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city. Technically an independent kingdom, it was infamous for its throngs of working poor, or lazzaroni. "The closer you got to the bay, the more thick their population, and much of their living was done outdoors, often in homes that were bit more than a space," said Carol Helstosky, author of "Pizza: A Global History" and associate professor of history at the University of Denver.
Unlike the rich minority, these Neapolitans required affordable food that could be taken in rapidly. Pizza-- flatbreads with various garnishes, consumed for any meal and sold by street vendors or informal dining establishments-- fulfilled this need. "Judgmental Italian authors frequently called their eating routines 'disgusting,'" Helstosky noted. These early pizzas taken in by Naples' bad featured the delicious garnishes precious today, such as tomatoes, cheese, oil, anchovies and garlic.
Italy combined in 1861, and King Umberto I and Queen Margherita checked out Naples in 1889. Legend has it that the traveling pair ended up being tired with their constant diet of French haute cuisine and requested for a variety of pizzas from the city's Pizzeria Brandi, the successor to Da Pietro pizzeria, founded in 1760. The variety the queen delighted in most was called pizza mozzarella, a pie topped with the soft white cheese, red tomatoes and green basil. (Perhaps it was no coincidence that her preferred pie featured the colors of the Italian flag.) From then on, the story goes, that particular topping mix was called pizza Margherita.
Queen Margherita's true blessing might have been the start of an Italy-wide pizza craze. After all, flatbreads with toppings weren't distinct to the lazzaroni or their time-- they were taken in, for example, by the ancient Egyptians, Romans and Greeks. (The latter consumed a variation with herbs and oil, similar to today's focaccia.) And yet, until the 1940s, pizza would remain unknown in Italy beyond Naples' borders.
An ocean away, however, immigrants to the United States from Naples were replicating their trusty, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. The Neapolitans were coming for factory tasks, as did countless Europeans in the late 19th and early 20th centuries; they weren't looking for to make a cooking statement. But fairly rapidly, the tastes and fragrances of pizza began to intrigue non-Neapolitans and non-Italians.
The first documented United States pizzeria was G. (for Gennaro) Lombardi's on Spring Street in Manhattan, certified to sell pizza in 1905. (Prior to that, the dish was homemade or purveyed by unlicensed vendors.) Lombardi's, still in operation today though no longer at its 1905 place, "has the exact same oven as it did originally," noted food critic John Mariani, author of "How Italian Food Conquered the World."
Debates over the finest slice in town can be heated, as any pizza fan knows. But Mariani credited three East Coast pizzerias with continuing to churn out pies in the century-old tradition: Totonno's (Coney Island, Brooklyn, opened 1924); Mario's (Arthur Avenue, the Bronx, opened 1919); and Pepe's (New Haven, opened 1925).
As Italian-Americans, and their food, moved from city to residential area, east to west, specifically after World War II, pizza's appeal in the United States expanded. No longer viewed as an "ethnic" reward, it was significantly recognized as a quick, enjoyable food. Regional, distinctly non-Neapolitan variations emerged, ultimately including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.
Postwar pizza finally reached Italy and beyond. "Like blue jeans and rock and roll, the rest of the world, including the Italians, picked up on pizza just because it was American," described Mariani. Showing regional tastes, garnishes can run the range from Gouda cheese in Curaçao to hardboiled eggs in Brazil. International outposts of American chains like Domino's and Pizza Hut likewise grow in about 60 various nations. Helstosky believes one of the quirkiest American pizza variations is the Rocky Mountain pie, baked with a supersized, doughy crust to save for last. "Then you dip it in honey click here and have it for dessert," she said.
About Fireaway Pizza
We create the most brilliant pizza in London and the South East with amazing freshly sourced toppings, freshly made dough and an authentic four hundred degree oven that cooks your pizza to the absolute finest standard in three minutes! www.Fireaway.co.uk have been loving our original Italian recipes provided by our family so our pizza is absolutely beautiful, these brilliant authentic flavours come from the Amalfi Coast and are now here in London and around the South East of the United Kingdom in locations like Croydon and Southampton. So it’s simply an amazing pizza experience; freshly made pizza dough and fresh ingredients like cheese, meat and more than twenty vegetables like pineapple and sweetcorn, all baked in a brilliant four hundred pizza oven in visit website here three minutes so wonderfully baked and with you in a small matter of minutes! Then after enjoying your meal you can eat some wonderful pudding which feature brilliant sweet pizza deserts and also more favourites like Oreo milkshakes, so we give all you require for a brilliant Italian dining adventure.