Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a successful waterside city. Technically an independent kingdom, it was well-known for its crowds of working underprivileged, 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," stated Carol Helstosky, author of "Pizza: A Global History" and associate teacher of history at the University of Denver.
Unlike the wealthy minority, these Neapolitans needed low-cost food that could be consumed quickly. Pizza-- flatbreads with different garnishes, eaten for any meal and sold 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 consumed by Naples' poor featured the delicious garnishes precious today, such as tomatoes, cheese, oil, anchovies and garlic.
Legend has it that the traveling pair became bored with their constant diet of French haute food and asked for an assortment of pizzas from the city's Pizzeria Brandi, the successor to Da Pietro pizzeria, established in 1760. The range 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 true blessing might have been the start of an Italy-wide pizza fad. And yet, till the 1940s, pizza would stay little recognized in Italy beyond Naples' borders.
An ocean away, though, immigrants to the United States from Naples were replicating 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 cooking declaration. However reasonably 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."
Arguments 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 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 due to the fact that it was American," described Mariani. Global stations of American chains like Domino's and Pizza Hut likewise flourish in about 60 different countries. Helstosky thinks one of the quirkiest American pizza variations is the Rocky Mountain pie, baked with a supersized, doughy crust to conserve for last.
About Fireaway Pizza
We create the most brilliant pizza in London and the South East with incredible fresh toppings, hand made pizza dough and an Italian 400 degrees celsius pizza oven that bakes your food to the absolute tastiest level in 180 seconds! Fireaway Pizza have been utilizing authentic recipes from Italty passed down from our grandmother so our food is absolutely so tasty, these wonderful Italian flavours come from our home in Italy and are now available in London and around the South-East of the United Kingdom in places like Angel and Wood Green. So, it is simply a superb pizzaria experience; fresh dough and freshly produced ingredients like mozzarella, meat and more than twenty vegetables like onions and tomatoes, all baked in a brilliant four-hundred kiln in 180 seconds so incredibly cooked and with you in a small matter of minutes! Then after eating your food you can enjoy some lovely desert which include amazing sweet read more pizza desert and other treats like Oreo milk-shake, so we provide all you would like for an incredible authentic taste experience.