Established around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a flourishing waterfront city. Technically an independent kingdom, it was notorious 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 bit more than a room," stated Carol Helstosky, author of "Pizza: A Global History" and associate teacher of history at the University of Denver.
Pizza-- flatbreads with different garnishes, consumed for any meal and sold by street vendors or casual dining establishments-- met this need. These early pizzas consumed by Naples' bad included the tasty garnishes cherished today, such as tomatoes, cheese, oil, anchovies and garlic.
Italy merged in 1861, and King Umberto I and Queen Margherita checked out Naples in 1889. Legend has it that the traveling pair ended up being tired with their steady diet of French haute cuisine and requested for a variety of pizzas from the city's Pizzeria Brandi, the successor 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. (Perhaps it was no coincidence that her preferred pie featured the colors of the Italian flag.) From then on, the story goes, that particular topping mix was called pizza Margherita.
Queen Margherita's blessing could have been the start of an Italy-wide pizza fad. And yet, until the 1940s, pizza would remain little known 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 started to captivate non-Neapolitans and non-Italians.
The very first recorded United States pizzeria was G. (for Gennaro) Lombardi's on Spring Street in Manhattan, accredited to offer pizza in 1905. (Prior to that, the meal was homemade or purveyed by unlicensed suppliers.) 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 understands. Mariani credited 3 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, 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" reward, it was significantly recognized as a quickly, enjoyable food. Regional, distinctly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.
Postwar pizza finally reached Italy and beyond. "Like blue jeans and rock-and-roll, the remainder of the world, consisting of the Italians, detected pizza even if it was American," discussed Mariani. Reflecting local tastes, toppings can run the range from Gouda cheese in Curaçao to hardboiled eggs in Brazil. International stations of American chains like Domino's and Pizza Hut likewise prosper in about 60 various countries. Helstosky thinks 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 stated.
About Fireaway Pizza
We make the most tasty pizza in the capital and the South East with stunning freshly made ingredients, freshly kneaded pizza base and an original four-hundred degree pizza-oven that cooks your pizza to the absolute nicest standard in 180 seconds! Fireaway.co.uk have been using traditional recipes from Italty passed down from our grandmother so our food is just delicious, these amazing traditional tastes come from the Amalfi Coast and are now here in London and around the South-East of the United Kingdom in places like Streatham and Kent. So, it is really an amazing eating out experience; freshly produced dough and fresh toppings like mozzarella, pepperoni and over 20 vegetables like chillis and olives, all baked in a click here for more info brilliant 400 degree stone oven in just three minutes so beautifully fresh and on your plate in a tiny matter of minutes! Then after eating your meal you can eat some amazing pudding which feature incredible sweet pizza desert and more treats like Oreo milk-shake, so we provide all you would like for a superb authentic taste experience.