History of the pizza
Two are the fundamental ingredients: mozzarella and tomato.
The first one was work of the Longobardi, than as a result of the fall of the roman empire, carried with himself the 'bufala' that once gotten used between the Lazio and the Campania, it would have supplied the milk ones for the fabrication of the mozzarella.
The second was imported from the Perù in Europe from the Spanish colonizzatori and before was used like sauce cooked and then used to flavor the pizza. After them it begins them diffidenze, the tomato made its income prevails them in the Italian kitchen and in particular that Neapolitan.
The true Neapolitan pizza is been born around to the 1730 in the version marinara. Infact to Naples the botteghe begin to diffuse themselves specialistic in preparation of such plate becoming therefore one plate consumed from all the social classes. In the 1800 we know the pizza in the version Margherita that has taken the name in 1889 in occasion of a visit of the monarchs then. Infact, one tells that the better one pizzaiolo of the age: Raffaele Esposito, realized for the monarchs of Italy: King Umberto and Queen Margherita, three peaks:
- italian pizza Mastunicola (strutto, cheese, basil)
- italian pizza Marinara (tomato, garlic, oil, origano)
- pizza tomato e mozzarella (tomato, oil, mozzarella, basil)
Until 1900 the pizza and the pizzerie remain a only Neapolitan phenomenon, then after the second world war and on the wave of the emigration that the
pizza exits from the borders of the meridione in order to disembark to the North abroad and, becoming therefore a world-wide phenomenon. Hour as hour is loved from all, large and small, from Europe to the America to Japan and it is possible to taste it also in the best restaurants.