Established around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving 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 dense their population, and much of their living was done outdoors, in some cases in houses that were little more than a room," said Carol Helstosky, author of "Pizza: A Global History" and associate teacher of history at the University of Denver.
Unlike the rich minority, these Neapolitans required affordable food that could be taken in quickly. Pizza-- flatbreads with numerous toppings, eaten for any meal and sold by street vendors or casual dining establishments-- met this need. "Judgmental Italian authors frequently called their consuming routines 'disgusting,'" Helstosky noted. These early pizzas consumed by Naples' bad included the tasty garnishes beloved today, such as tomatoes, cheese, oil, anchovies and garlic.
Italy merged in 1861, and King Umberto I and Queen Margherita visited Naples in 1889. Legend has it that the traveling pair ended up being tired with their constant diet of French haute cuisine and requested a selection 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.) From then on, the story goes, that specific topping mix was called pizza Margherita.
Queen Margherita's true blessing might 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 dependable, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. The Neapolitans were coming for factory jobs, as did millions of Europeans in the late 19th and early 20th centuries; they weren't looking for to make a cooking statement. However fairly rapidly, the tastes and aromas of pizza began to fascinate non-Neapolitans and non-Italians.
The first recorded United States pizzeria was G. (for Gennaro) Lombardi's on Spring Street in Manhattan, licensed to sell pizza in 1905. (Prior to that, the meal was homemade or purveyed by unlicensed suppliers.) Lombardi's, still click here 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 piece in the area can be heated up, as any pizza fan understands. But 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 suburb, east to west, particularly after World War II, pizza's appeal in the United States grew. No longer viewed as an "ethnic" reward, it was increasingly identified as a quick, enjoyable food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.
"Like blue jeans and rock and roll, the rest of the world, including the Italians, picked up on pizza just because it was American," described Mariani. Worldwide stations of American chains like Domino's and Pizza Hut likewise flourish in about 60 different countries. Helstosky believes one of the quirkiest American pizza variations is the Rocky Mountain pie, baked with a supersized, doughy crust to save for last.
About Fireaway Pizza
Fireaway Pizza provide the most amazing pizza in London and the South East with beautiful fresh sauce, cheese, meats and vegetables, hand made pizza dough and an traditional 400 degree pizza oven that bakes your pizza to the very best level in only three minutes! www.Fireaway.co.uk have been loving our original Italian recipes provided by our grandmother so our pizza is absolutely delicious, these amazing traditional tastes originate from the Amalfi Coast and are here in the capital city and in the South-East of the UK in areas like Surrey and Guildford. So, it is simply a wonderful pizzaria experience; fresh pizza base and fresh toppings like mozzarella, pepperoni and over 20 vegetables like chillis and jalapenos, all cooked in an incredible four-hundred kiln in 3 minutes so amazingly fresh and on your plate in a tiny matter of minutes! Then after eating your pizza you can have some delicious desert which include wonderful sweet pizza pudding and also other treats like Oreo milk shake, so we produce all you need for a wonderful traditional taste experience.