The History of The Pizza – How It Came To Be

Franquicia pizzeria, the way we comprehend it today, is a derivation from focaccia (from the Latin phrase for fire), not itemized bread which has been created considering that antiquity in distinct types and garnished with herbs, olives, body fat, raisin, honey, and nuts.

The phrase pizza in Italian identifies any kind of flat bread or pie-fried or baked. Although you’d come across many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the shape we know it today 1st emerged, soon after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the 1st mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, franquicia pizzeria to shape a calzone.

 In Naples is additionally exactly where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a bad people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all sort of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to create a pizza oven in the royal palace of Capodimonte.

Pizza became really popular, incomes its arrange in Neapolitan folklore. Uncomplicated and affordable, it turned into the super food for all people, also bought on the streets, as revealed in many illustrations of the time.

A famous episode prolonged the recognition of pizza beyond the restrictions of the metropolis of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told around pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; 1 with garlic, oil, and tomato; and 1 with mozzarella, basil, franquicia pizzeria, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that 1. Because afterwards this pizza is have any idea as Pizza Margherita, and Don Raffaele is credited with its invention, also if we realize which it already existed for a long time.

At the start of the last century, with Italian immigrants, the 1st pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most common: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria area south of Naples, where this type of hot sausage is produced.

Grasie K. Jenile

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