Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a successful waterfront city. Technically an independent kingdom, it was well-known for its crowds of working poor, or lazzaroni. "The closer you got to the bay, the more dense their population, and much of their living was done outdoors, often in houses that were little 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 needed inexpensive food that could be consumed rapidly. Pizza-- flatbreads with numerous toppings, eaten for any meal and offered by street vendors or casual restaurants-- met this requirement. "Judgmental Italian authors typically called their eating habits 'revolting,'" Helstosky kept in mind. These early pizzas taken in by Naples' poor featured the delicious garnishes precious today, such as tomatoes, cheese, oil, anchovies and garlic.
Legend has it that the taking a trip pair became bored with their consistent diet plan of French haute food and asked for an assortment of pizzas from the city's Pizzeria Brandi, the follower 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.
Queen Margherita's blessing could have been the start of an Italy-wide pizza trend. After all, flatbreads with garnishes weren't special to the lazzaroni or their time-- they were consumed, for instance, 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, though, immigrants to the United States from Naples were duplicating their reliable, crusty pizzas in New York and other American cities, consisting of 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 seeking to make a culinary statement. But fairly rapidly, the tastes and fragrances of pizza began to fascinate non-Neapolitans and non-Italians.
The very first recorded United States pizzeria was G. (for Gennaro) Lombardi's on Spring Street in Manhattan, certified to offer 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 custom: 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 flourished. No longer viewed as an "ethnic" reward, it was progressively determined as a quick, fun food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from grilled chicken to smoked salmon.
Postwar pizza lastly reached Italy and beyond. "Like blue jeans and rock-and-roll, the remainder of the world, consisting of the Italians, picked up on pizza even if it was American," described Mariani. Showing regional tastes, toppings can run the gamut from Gouda cheese in Curaçao to hardboiled eggs in Brazil. Yet international outposts of American chains like Domino's and Pizza Hut likewise grow in about 60 various nations. Helstosky believes among 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 and have it for dessert," she said.
About Fireaway Pizza
We make the most amazing pizza in London and the South East with stunning freshly sourced ingredients, hand-made pizza dough and an Italian four hundred degrees celsius oven that bakes your food to the absolute tastiest level in one hundred and eighty seconds! Fireaway Pizza have been utilizing authentic recipes from Italty passed down from our Nonna so our food is just click here so tasty, these incredible Italian tastes originate from our home in Italy and are now here in London and around the South-East of the United Kingdom in locations like Croydon and Southampton. So it is simply an amazing pizzaria experience; freshly made pizza base and fresh ingredients like cheese, meat and more than twenty vegetables like pineapple and sweetcorn, all baked in an amazing 400 degree kiln in just 3 minutes so beautifully cooked and on your plate in a tiny matter of minutes! Then after eating your meal you can have some delicious sweets which feature tasty sweet pizza pudding and also other treats like Oreo milk-shake, so we offer all you would like for a superb traditional taste adventure.