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 infamous for its crowds 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.
Pizza-- flatbreads with numerous garnishes, eaten for any meal and sold by street suppliers or casual restaurants-- satisfied this requirement. These early pizzas taken in by Naples' poor featured the delicious garnishes precious today, such as tomatoes, cheese, oil, anchovies and garlic.
Italy unified in 1861, and King Umberto I and Queen Margherita visited Naples in 1889. Legend has it that the taking a trip set ended up being bored with their stable diet plan of French nouvelle cuisine and asked for an assortment of pizzas from the city's Pizzeria Brandi, the follower to Da Pietro pizzeria, founded in 1760. The range the queen took pleasure 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 favorite pie featured the colors of the Italian flag.) After that, the story goes, that particular topping combination was dubbed pizza Margherita.
Queen Margherita's true blessing could have been the start of an Italy-wide pizza craze. And yet, up until the 1940s, pizza would stay little known in Italy beyond Naples' borders.
An ocean away, however, immigrants to the United States from Naples were reproducing 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 culinary statement. Relatively quickly, the flavors and scents of pizza started to interest 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 location, "has the 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 understands. 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, migrated from city to suburban area, east to west, especially after World War II, pizza's popularity in the United States boomed. No longer seen as an "ethnic" treat, it was increasingly recognized as a fast, fun food. Regional, decidedly non-Neapolitan variations emerged, eventually consisting of 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, detected pizza just because it was American," explained Mariani. Reflecting local tastes, toppings 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 also 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 and have it for dessert," she said.
About Fireaway Pizza
www.Fireaway.co.uk cook absolutely delicious pizza in the capital city and the South-East of the UK with wonderful freshly made ingredients, freshly kneaded pizza base and an original four-hundred degree pizza-oven that cooks your pizza to the very finest standard in only three minutes! We have been loving our original Italian recipes provided by our family so our pizza is absolutely beautiful, these wonderful Italian flavours come from our home in Italy and are now available in London and in the South-East of the United Kingdom in places like Streatham and Kent. So, it is really a great eating out experience; fresh pizza dough and freshly sourced ingredients like cheese, meat and read more more than twenty vegetables like onions and jalapenos, all cooked in an amazing four-hundred kiln in 3 minutes so incredibly baked and with you in a small matter of minutes! Then after enjoying your pizza you can eat some nice desert which include superb sweet pizza desert and other treats like Oreo milk-shake, so we provide all you would like for a superb authentic taste experience.