Pizza has been an elemental part of Italy’s diet since the Stone Age, when it was baked under the rocks of a fire. Given the limited resources of the time, pizza was far more basic.
Seasonings evolved slowly, so these primitive pizzas were often eaten as plain flatbreads. In addition, they had not yet been given the term “pizza.” The evolution from these simple flatbreads to pizza as we know it today is missing a few links. What helped pizza bridge the time-gap and evolve into one of today’s most popular foods? Tomatoes! The tomato was an item of speculation and mystery up until the 16th Century. In fact, many Europeans thought the tomato to be poisonous. Poor citizens in the ghettos of Naples began adding tomatoes to their flatbreads in the mid 16th Century, sparking the birth of modern pizza. This Neapolitan pizza (pizza napoletana) was generally flavored with a combination of oil, cheese, lard, tallow, tomato, or anchovies. Despite these metamorphoses, purists recognized only two true pizzas: “marinara” and “margherita”. The marinara has toppings of tomato, garlic, extra virgin olive oil, oregano, and basil. The margherita is a creation of chef Rafaele Esposito who, in 1889, baked three pizzas for King Umberto I and Queen Margherita di Savoia. One pizza was topped with pork fat, cheese and basil; another was topped with garlic, oil, and tomatoes. The pizza containing Italy’s national colors was the Queen’s favorite: green basil leaves, white mozzarella, and red tomatoes. This creation was named in her honor. From this point in time, pizza exploded in popularity.
Learn More and have all the information you need at your fingertips with our fun and easy handbook!
La Vera Pizza Napoletana
Italians take pride in their pizza and have taken steps to preserve its integrity. Specific rules and procedures have been installed to protect the authenticity of Neapolitan pizza. L’Associazione Verace Pizza Napoletana (“The Real Neapolitan Pizza Association”) was founded in 1984. L’AVPN recognizes the Margherita and the Marinara as the ONLY authentic Neapolitan pizzas.
Hand selected Neapolitan pizzerias such as Da Michele, Port’Alba, Sorbillo, Di Matteo, Brandi, Trianon, and Umberto are encouraged to spread the AVPN philosophy. These pizzerias intend to go the extra mile by only using San Marzano tomatoes (from the slopes of Mount Vesuvius), and Mozzarella di Bufala Campana (made from the milk of water buffalo raised in Campania). Furthermore, olive oil and tomato sauce must only be applied in a clockwise direction. Making an authentic Neapolitan pizza is no easy task.
I didn’t realize that tomatoes were the defining change in pizza over the years! Pizza truly is one of the most versatile foods out there that you can customize to have almost anything that you want on it. I think that what makes it so great is that it provides a balanced meal that you can have made to fit all of your personal tastes, whatever they may be.
I agree. Like pasta! Pizza is a wonder food. It can be as healthy as anything you can imagine. Thanks for reading!
ed
It was good to know that back then, pizza was eaten as a source of nourishment in impoverished neighborhoods during winter times. It’s simply amazing to know how much the pizza world has evolved so much since then. Anyway, this is a good history to share with the rest of the family as I am planning to buy pizza for dinner tomorrow night. Thank you for sharing. It was awe inspiring.
Grazie! thanks for commenting! ed
It’s awesome that this article talked about pizza. I never knew that pizza has been already a long time favorite. Oh my, I am now starving and what I like to try is that pizza which named after the queen!