Where Was Modern Pizza Invented?

Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn’t gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States.

When was modern pizza invented?

Then, in 1889, modern pizza was born when pizzamaker Raffaele Esposito created the “Pizza Margherita” for the Queen consort of Italy, Margherita of Savoy. It contained only tomatoes, mozzarella, and basil to represent the colors of the Italian flag.

Who originally invented pizza?

That did start in Italy. Specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then.

Was pizza invented in Greece?

Although Italy has the fame for creating pizza the history of pizza dates back many hundred years to the ancient Greeks. The Greeks were known to baked large flat unleavened bread topped with oils, herbs, spices and dates. Their creation loosely resembled what is known today as pizza.

Who invented pizza Raffaele Esposito?

Raffaele Esposito was the most well-liked pizza maker in Naples and is credited with being the first person to make this pizza. Since it was so well-liked, he was called to make one of his infamous pizzas for the visit of King Umberto and Queen Margherita of Italy in the year of 1889.

Where did pizza originate in the US?

Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century and was popular among large Italian populations in New York City, Chicago, Philadelphia, Trenton and St. Louis.

Where did Italy get pasta from?

While some historians believe pasta originated in Italy, most are convinced Marco Polo actually brought it back from his epic voyage to China. The earliest known pasta was made from rice flour and was common in the east. In Italy, pasta was made from hard wheat and shaped into long strands.

Where did the Margherita Pizza originate?

The most popular account of the invention of the margherita pizza starts in 1861, which was the year Italy unified. In 1889, King Umberto I and Queen Margherita visited Naples, which had formerly been the capital of the southern kingdom.

Where did deep dish pizza originate?

You might be wondering, why is Chicago attached to the deep-dish pizza title? That’s because it was invented here and loved by so many. Ike Sewell and Ric Riccardo invented Chicago deep-dish pizza. These two used their love for business and Italian cuisine and opened Pizzeria Uno in Chicago in 1943.

Did Greeks or Italians invent pizza?

Italians Didn’t Invent Pizza

However, since Naples, Italy was founded as a Green port city, pizza was developed further in Italy. At first, it was bread with oil and herbs. It wasn’t until later that mozzarella and tomatoes were added. The modern pizza, as we know it today, became popular in the late 18th century.

Who invented pizza Greek or Italian?

But the modern birthplace of pizza is southwestern Italy’s Campania region, home to the city of Naples. Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city.

Was pizza invented in Turkey?

There are few hard facts in the history of pizza. The word probably shares its origins with the Greek pitta and the Turkish pide, which tells us that it belongs to a wide and ancient Mediterranean family of flatbreads.

Where in the world was the first pizza made?

Pie has been around since the ancient Egyptians.

The Romans must have spread the word about pies around Europe as the Oxford English Dictionary notes that the word pie was a popular word in the 14th century.

The early pies were predominately meat pies.

Pie came to America with the first English settlers.

Where did the first pizza come from?

What Haim opened was Anderson’s new film, “Licorice Pizza,” which adventure is fellow first-time actor Cooper Hoffman, son of Phillip Seymour Hoffman. Haim said casting Hoffman as Gary was a no-brainer, but the decision came late in the game

Where was the first pizzeria in the United States?

Quad City-style is an Iowa pizza with a thin dough that incorporates seasoning that is heavy on malt,lending a toasted,nutty flavor.

Sheet pizza is any thin-crust style baked on a baking sheet.

Sicilian pizza in the United States is typically a square pie with a thick crust.

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Where was the biggest pizza made?

Largest Pizza: The world record for the largest pizza ever made clocks in at an amazing 26,833 lbs and was 122′ 8″ in diameter. This enormous pie was made in Norwood, South Africa on December 8, 1990. Little Italy Menu. Since 1905 Gennaro Lombardi crafted pizza in the United States using his bakers trade he learned from Naples.

Who Invented Pizza First? 

Despite the fact that topped flatbreads were consumed in ancient Egypt and Rome, it is the Italians who are credited with being the first to develop pizza.Locals were obliged to discover quick and cheap methods to provide for their family throughout the 1700s and 1800s when Naples was a thriving coastal city, particularly along the beach, because of overpopulation and a predominantly outdoor lifestyle.Because of the few ingredients and the portability of pizza, it quickly became a popular dish, but it was seen as a street snack for the poor and inappropriate for the upper classes.They had no idea how this seemingly basic innovation would grow into a worldwide phenomenon, and they were wrong.

Where Was Pizza Invented? 

It is true that pizza originated in Italy, but it was not until the arrival of Neapolitans in the United States that this cheesy food began to gain widespread popularity.Italians began delivering their pies to customers in the United States in the 1940s, and Americans were immediately drawn to the distinctive flavors.Pizzerias began to appear in major cities such as Boston, Chicago, and St.Louis, however the first confirmed pizza parlour was built in New York City in 1905, according to historical records.Following Globe War II, the world began to yearn for all things Americana, propelling the popularity of pizza to unprecedented heights.

Chefs all over the globe began experimenting with this centuries-old masterpiece, reinventing it with regional flavors and ingredients, such as Sicilian-style pizza, to make it fresh and exciting again.Once considered an improper supper, pizza became an immediate sensation, spawning an avalanche of franchises and countless variations on the traditional dish to satiate desires.They originally opened its doors in 1966, and they’ve been serving up delicious pizza to the people of Chicago ever since!

Who Invented Pizza and Why: Fun Facts  

• When King Umberto I and Queen Margherita visited Naples in 1889, they were treated to the world’s first piece of pizza. The queen preferred her pizza with mozzarella, tomatoes, and basil, and this famous combination has been known as the Margherita pizza ever since. This meal is also known as the ″first pizza delivery″ because it was the first to arrive!
• In spite of the fact that it is uncertain who coined the term ″pizza,″ the earliest documented use is attributed to Gaeta, Italy, in 997 AD.
• The first documented Internet purchase occurred in 1994 when a pizza was bought online, marking the beginning of the modern era of online shopping. Americans consume 350 pieces of pizza per second, according to the latest statistics.

Grab a Slice From Salerno’s Pizza Today!

Now that you know who invented pizza, try our unique take on this traditional Italian dish. Check out our menu to discover a pie that will satisfy your tastes, and don’t forget to ask about our catering services for larger gatherings!

The True Story of Pizza

Pizza has a long and illustrious history.Throughout history, there have been several variations of pizza provided by various cultures, ranging from the Greeks to the Egyptians to the Persians to the Indians.Pizza, flatbreads, naan, and plakountos are all examples of early preparations that may be regarded relatives to the contemporary pizza; however, there is no consensus on which was the first or if any of them could even be considered antecedents to pizza in the first place.In actuality, pizza is believed to have originated in Naples, Italy, some decades after the tomato was originally brought to Europeans.At the very least, this was very certainly the first time the word ″pizza″ was used.

Originally considered a cuisine for the poor, the original Neapolitan pizza was offered on the streets with a wide variety of toppings to attract customers.As the dish gained in popularity, particularly among tourists visiting Naples, the world’s first Italian pizza restaurant, Antica Pizzeria Port’Alba, opened its doors in 1738 and began producing pizzas.When pizzamaker Raffaele Esposito invented the ″Pizza Margherita″ for Margherita of Savoy, who was the Queen consort of Italy at the time, the modern pizza was officially founded in 1889.

In order to mimic the colors of the Italian flag, it was made out of solely tomatoes, mozzarella, and basil.

The Story of Pizza in the United States

The origins of pizza in the United States may be traced back to Italian immigrants in New York.In 1905, Gennaro Lombardi founded the first pizza in what is now known as Little Italy, a neighborhood in the heart of Manhattan.Lombardi’s pizza, which was made in the traditional New York manner with a coal oven and thin crust, is credited with starting the entire lineage of NYC pizza.The pizzamakers taught at Lombardi’s eventually expanded throughout the city and opened second generation establishments that have survived to this day, including Totonno’s in Brooklyn in 1924 and John’s of Bleecker Street in 1929, among others.Pizza grew in other places as well, and its popularity began to spread beyond its Italian origins.

Following World War II, Ike Sewell, a Texan who had relocated to Chicago, opened Pizzeria Uno, where he pioneered the deep-dish style pizza that is being served today.Like Lombardi’s pies in New York, the new Chicago pie style quickly swept throughout the city.California was the first state to have its own style in the late twentieth century.

In what may be considered a return to the pre-modern pizza forms of 16th century Naples, toppings varied and included items such as goat cheese, truffles, artichokes, and other vegetables for a ″healthier″ California version, as well as elements like as bacon and other meats.It was Ed LaDou who came up with the idea for these new pies, and he was engaged by Wolfgang Puck to create pizzas for his new restaurant, Spago.After leaving Spago in the mid-1980s, LaDou went on to become a minority partner at California Pie Kitchen, where his BBQ chicken pizza became well known.

In Conclusion: The Last Slice

Whatever your pizza preferences, pizza is one of the most commonly consumed meals in the United States, regardless of where you live. In addition, the equipment used to make pizza has just as big of an influence on the final product as the materials required in order to produce a high-quality pie.

Learn more about the right pizza equipment for your foodservice operation.

Every pizzeria necessitates the use of a unique collection of solutions. Even home pizza cooks require a variety of pizza equipment for their endeavors. Take a peek at the Alto-Hartley Guide to Pizza Equipment to get some ideas for your next project.

Who Invented Pizza?

ARTS & CULTURE— Food

Have You Ever Wondered.

• Who was the inventor of pizza?
• How long has pizza been in existence?
• What was the location of the first pizza in the United States?

Mykah from Allison, Texas, provided the inspiration for today’s Wonder of the Day.″Can you tell me who developed pizza?″ Mykah wonders.Thank you for joining us in our WONDERING, Mykah!Mmmm…can you detect a scent?A hot pie rests on the counter, fresh from the oven and ready to be devoured.

The fragrance of heated bread, melting cheese, and boiling tomato sauce fills the air, enveloping your senses completely.Are you ready to tuck into your favorite of all foods?Are you ready to plunge in?

What exactly are we discussing?Of course, we’re talking about pizza!Some children enjoy meat, while others do not.Some children enjoy veggies, while others avoid them at all costs.Some children like seafood, while others believe that fish should be left in the water.But there is one thing that almost all children can agree on: pizza is fantastic!

What is the origin of this widely acclaimed dish?Pizza is frequently associated with Italian cuisine.Do the Italians, on the other hand, receive the credit?

Alternatively, did someone else create the first pizza?There isn’t a simple answer here.Different historians have come up with different conclusions.A great deal relies on your definition of ″pizza.″ Do you conceive of pizza as a flatbread that has been baked in a brick oven?

1. If this is the case, its origins can be traced back to ancient periods in the Middle East.
2. Flat bread was eaten by the ancient Babylonians, Israelites, and Egyptians, all of whom baked it in mud ovens.
3. Do you believe that a pizza must have toppings to be considered complete?
4. In such instance, it may be traced back to the ancient Greeks and Romans, among other civilizations.
5. They both ate flatbreads that had been prepared and were covered with olive oil and spices.

1. This dish is now referred to as focaccia bread.
2. What about the type of pizza that most people are familiar with?
3. Those pizzas with tomato sauce, cheese, and various toppings, you know the ones.

• That did begin in Italy, to be sure.
• In particular, baker Raffaele Esposito from Naples is frequently credited with creating the world’s first pizza pie.
• However, historians point out that street sellers in Naples had been selling flatbreads with toppings for many years before to it.

• According to legend, the Italian King Umberto I and his wife, Queen Margherita, paid a visit to Naples in 1889.
• Esposito was summoned to the location and requested to prepare a pizza for them.
• Fresh tomatoes, mozzarella cheese, and basil were strewn on the top of the pizza.
• That particular pizza is still referred to as Pizza Margherita today.
• Immigrants from Italy carried pizza with them when they settled in Spain, France, England, and the United States.

However, it did not receive widespread acceptance until after World War II.It was at this point when returning soldiers began looking for the meals they had grown to like while serving overseas.The first pizza in the United States, G.Lombardi’s, opened its doors in 1905.

Gennaro Lombardi was the property’s owner.In New York City, he launched his restaurant at 53 1/3 Spring Street, which is now closed.It is still in operation today, with the same oven continuing in use, albeit in a different location.As of today, pizza is one of the most widely consumed foods in the United States as well as around the entire world.

Do you eat pizza on a regular basis?What are some of your favorite accoutrements?Do you believe that toppings such as pineapple should be included on pizza?Everyone has their own set of tastes and interests!Common Core, Next Generation Science Standards, and National Council for the Social Studies″>Standards: C3.D2.His.2, CCRA.L.3, CCRA.L.6, CCRA.R.1, CCRA.R.2, CCRA.R.10, CCRA.SL.1, CCRA.SL.2, CCRA.SL.3, CCRA.SL.6, CCRA.SL.1, CCRA.SL.2, CCRA.SL.1, CCRA.SL.2, CCRA.

Wonder What’s Next?

Are you prepared to stick it out for the long haul? Prepare yourself by loading up on carbs and drinking plenty of fluids before you hit the road. It’s possible that today’s Wonder of the Day will exhaust you…

Try It Out

• Mmmm! Are you starting to feel hungry? Take part in the following activities with a friend or family member and sink your teeth into them: Make a trip to your local food shop or supermarket with your class. What is the number of different sorts of pizza that you can find? You undoubtedly already know that pizza is one of the most popular dishes in the world, but did you understand just how widespread its popularity is? Keep an eye out for frozen foods and pasta sections where you may locate boxes of homemade pizza mix if you’re on the hunt for pizzas. However, you might be able to buy pizzas in the meat department, which is also where portable lunch-sized meals are available. In addition, you may frequently buy prepared, ready-to-eat pizzas in the deli sections of supermarkets. How many different sorts of pizzas did you come across in total?
• What toppings would you put on your ultimate pizza? Do you want some extra cheese? Pepperoni? Sausage? Onions? Peppers? Mushrooms? Take some time to plan out the perfect pizza, starting with the crust and working your way up. Do you have a preference for crust type? Is it better to be thick or thin? Fillings of cheese, herbs, and spices, or something else entirely? After that, think about the sauce you’d want to use. Do you want something hot and spicy? Is it sour or sweet? What do you think of the cheese? Is it possible to consume too much cheese? What sort of cheeses would you put on your pizza if you were making it? Mozzarella? Parmesan? Something a little more original? Finally, add your choice meats and veggies on the top of your pizza. Finished! When you’ve completed drawing the perfect pizza pie, show it to a trusted adult friend or family member and ask them to assist you in turning your vision into a handmade reality hot from the oven. Schedule time for you and your friends to bake pizza together, and then get to work.
• Have you ever been to a restaurant and watched a pizza being made? Instruct an adult friend or family member to assist you in locating a nearby pizzeria that would be willing to allow you to have a close-up look at the process of producing pizza from scratch. Possibly, you’ll be able to provide a hand in the process, as well! There’s nothing quite like getting your hands dirty and doing everything yourself, from mixing the dough to sliding the pizza into the oven. What’s more, the finest thing is. When it’s finished, you’ll be able to sample your labor of love.

Wonder Sources

• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)
• (accessed 25 June 2019)

Wonder Contributors

Please accept our thanks for the questions you sent concerning today’s Wonder subject from Kylee, Emma, Rosa mae, Gloria, and Mailee. Continue to WONDER with us! What exactly are you puzzling over?

The History of Pizza – Greece to Naples to America

Despite the fact that Italy is credited with inventing pizza, the dish’s origins may be traced back hundreds of years to the ancient Greeks.A big flat unleavened bread covered with oils, herbs, spices, and dates was a common dish among the Greeks in ancient times.Their product had a vague resemblance to what we now refer to as pizza.The city of Naples is often regarded as the birthplace of the pizza.Of the past, pizza was considered to be the dish of the poorer classes in Naples.

They produced their own form of pizza at the time, which consisted of a thin flat bread covered with tomato sauce.This everything changed with a single outburst of Italian national pride.It is believed that Raffaele Esposito, an Italian baker in Naples, was responsible for creating the first Neapolitan pizza during a royal visit in the latter half of the nineteenth century.

The Italian Monarchs, King Umberto and Queen Margherita, were on a tour to the city of Naples at the time.Esposito wanted to wow the royal family while also demonstrating his patriotic pride in his nation, so he topped a pizza with tomatoes, mozzarella cheese, and basil, which matched the colors of the Italian flag, in order to do so successfully.Following Esposito’s success with the King and Queen, the story of his new product spread swiftly, and it was imitated by many others just as quickly.The new pizza was named Pizza Margherita, and it has since become the official pizza of the city of Naples.Geno Lombardi, an Italian immigrant who operated a small grocery store on Spring street in Manhattan, introduced tomato pies to the United States in 1905, when he baked them for his fellow Italian immigrants to consume at their workplaces during lunch.At some point, Lombardi realized that he was selling more pies than groceries, so he shuttered the store and opened the world’s first pizzeria in New York.

Known as Lombardi’s Pizza, it continues to operate today with the same oven and excellent pizza in the same location as it did in the early 1900s.Pizza did not become popular in the United States until after World War II, when pizzerias began to spring up in towns and cities all throughout the country.When the residents of Chicago arrived, they were looking for something a little heartier than the New York style pizza, and Ike Sewell knew precisely what they were looking for: deep dish pizza.

Despite the fact that it was baked in a deep round cake pan, this pie was heavy on the toppings, with the sauce on top and the cheese on the bottom.This pizza pie was a whole meal rather than a quick snack, and it kept you warm on those chilly winter days.Ike created Pizzeria Uno to show the world what a good pizza pie might be, and it didn’t take long for it to become as much a part of Chicago culture as Wrigley Field and the Cubs were.In 1982, California asserted a claim on the pizza world, a move that represented the desire for opulence and elegance on the part of Hollywood.

1. Spago, the restaurant owned by Wolf Gang members, collaborated with pizza maker Ed LaDou to create pizzas with opulent toppings.
2. LaDou had no limitations that kept him in check, and he was the one who increased the pizza’s size more than anybody else.
3. By the time LaDou departed Spago, he had designed 250 different pizzas for the restaurant’s menu.
4. As other countries have done in the past, the Japanese have recently delved into the process of creating their unique cultural imprint on pizza.
5. Okonomiyaki is a Japanese dish that is similar to pizza, but with some strange toppings for the western palate.

1. It is normally cooked on a griddle and served hot.
2. Since the first pies were baked in Greece, pizza has taken on a range of shapes and sizes.
3. Despite the variation, it has remained a staple of comfort food and appears to have no fixed bounds.

Raffaele Esposito

While my previous postings have focused on inspirational individuals who have achieved great prosperity and, as a result, have contributed significant sums of money to the underprivileged, this one will focus on ordinary people who have done extraordinary things.For those who are interested, I have already wrote about someone who has demonstrated great courage in standing out for a cause in which they believe.This individual, on the other hand, is a little different from those types of people.In spite of the fact that Raffaele Esposito has neither amassed a large sum of money and generously donated it to those in need, nor has he been compelled to bravely sacrifice his life for a cause in which he believes, he has had an enormous influence on our lives in a totally different, though no less profound, way.Raffaele Esposito is an Italian actor that was born many years ago.

He was the proprietor of a well-known tavern.His bar was known as the Pizzeria di Pietro e Basta Cosi (Pizzaeria of Pietro and Basta Cosi).During the nineteenth century, he was the proprietor of this bar.

Although it is unclear whether you are aware of this, or whether you were aware of it previously, Raffaele Esposito is largely regarded as the father of contemporary pizza.Now, let us take a step back in time to analyze what drove Raffaele Esposito to achieve this status in the first place.The year 997 AD is the first time we have definitive evidence of the term pizza being used.This occurred in the Italian town of Gaeta, and then within a short period of time in a number of other sections of the country, particularly in the central and southern regions.It is believed that pizza came from the focaccia, which was a flat bread known to the Romans as ″panis focacius,″ or ″flat bread.″ The Romans topped their focaccia with a variety of ingredients such as olive oil or indigenous spices, which may still be seen on our pizzas today.However, Italy’s version of focaccia, particularly the focaccia from Naples, which was topped with tomato, cheese, and other ingredients, quickly gained widespread popularity.

This is when Raffaele Esposito comes in to play a role.Raffaele Esposito was the most well-known pizza maker in Naples, and he is recognized with being the first person to create this particular type of pizza in Naples.In 1889, he was commissioned to prepare one of his iconic pizzas for the arrival of King Umberto and Queen Margherita of Italy, and he delivered one of his infamous pizzas to the royal couple.

In all, he made three distinct pizzas, one of which was decorated with tomatoes, mozzarella cheese, and basil to resemble the colors of the Italian flag (red, white, and green).Raffaele Esposito’s pizza was so good that Queen Margherita wrote him a letter praising him and remarking that his pizzas were ″outstanding.″ Raffaele Esposito used her letter to market his pizza and his restaurant, which he later opened in her honor.He even titled his pizza ″Pizza Margherita″ after the queen, in honor of her.This occurrence, according to legend, sparked a global craze for pizza that has seemingly endured to this day.

1. It was Raffaele Esposito’s trials with ingredients, as well as his presentation of the meal for the queen, that contributed to the dish’s widespread acceptance.
2. His pizzeria, which is still in operation today, is now known as Pizzaria di Brandi (Pizzaria of Brandi).
3. The letter from Queen Margherita is still on display in the restaurant to recognize Raffaele Esposito’s accomplishments.
4. While Raffaele Esposito may not have accomplished anything extraordinary, such as donating big quantities of money or advocating for people’s rights, he has had an impact on our lives in a different way than others.
5. He is credited with inventing pizza, which is now one of the most popular dishes in the United States.

1. Consequently, I feel that Raffaele Esposito is someone who has made a positive contribution to our lives and so deserves to be featured on this list.

The History of Spaghetti

1. The origins of spaghetti, as well as why there are so many various varieties of pasta, are also topics on which many people have pondered at some point.
2. Different shaped and weighted pastas have distinct tastes because each one is capable of absorbing a wide range of different sauces and dipping them in them.
3. The texture of the pasta, as well as the type of sauce used, have a significant impact on the gastronomic experience, even if the only difference appears to be the shape of the pasta.
4. A more robust pasta, such as rigatoni, can withstand a heavier sauce, but a delicate pasta, such as angel hair, requires a much lighter sauce to avoid being overpowered.
5. If you’re wondering what the distinction is between spaghetti and other forms of pasta, consider the following: Spaghetti is a type of pasta that is particularly popular in the United States.

• To pique your interest, we’ve included a brief history of pasta, including the origins of spaghetti, as well as a few recipes that you can make and enjoy right at home.

The History of Spaghetti

1. However, while some historians think that pasta originated in Italy, the majority of people believe that Marco Polo brought it back from his epic expedition to China.
2. Rice flour was used to make the oldest known pasta, which was popular in the eastern hemisphere.
3. Pasta was traditionally manufactured in Italy from hard wheat that was molded into long strands, putting this ancient delicacy considerably closer to the modern-day spaghetti.
4. The oldest Italian variant, on the other hand, was most likely closest to vermicelli (a pasta term that translates into English as ″tiny worms.″) in appearance.
5. Spaghetti is derived from the Italian word Spago, which means ″string″ or ″twine″ in English translation.

• It is customary in Italy to cook spaghetti (and all pasta) only till al dente (which literally translates as ″to the teeth″) in order to get a little chewy texture rather than an excessively soft consistency.
• Because of its form and texture (which is neither too light nor too heavy), spaghetti can readily withstand a tomato-based sauce as well as a sauce made with extra virgin olive oil.
• In many households, spaghetti is served with meat or vegetables and a sauce, and the dish is finished with a liberal sprinkle of freshly grated Parmesan or Pecorino Romano cheese.

Spaghetti Fun Facts 

1. The origin of pasta is debated among historians; while some say it originated in Italy, the majority believe Marco Polo brought it back after his epic expedition to China.
2. Made from rice flour, the earliest type of known pasta was popular throughout Asia.
3. Originally manufactured from hard wheat and formed into long strands in Italy, pasta was far closer to the modern-day spaghetti than it had been previously.
4. The original Italian form, on the other hand, was most likely closest to vermicelli (a pasta word that translates into English as ″tiny worms″).
5. It is believed that the name spaghetti derives from the Italian word Spago, which means ″string″ or ″twine.″ To achieve a somewhat chewy texture rather than an overly soft consistency, spaghetti (as well as every other pasta) is often cooked only to al dente (which literally translates as ″to the teeth″).

• A tomato sauce and an extra virgin olive oil-based sauce are both easily handled by spaghetti due to its form and texture (which is neither too light nor too heavy).
• Freshly grated Pecorino Romano or Parmesan cheese is commonly sprinkled on top of spaghetti after it has been served with meat or vegetables and a sauce.

Magical One Pan Spaghetti 

1. This is a quick and easy spaghetti dish that is both delicious and entertaining to make.
2. Everything—including the uncooked spaghetti—cooks in the same pan at the same time.
3. Yes, with this recipe, there is no need to cook the noodles separately from the other ingredients.
4. This dish is quick and simple to prepare, and it is also tasty!
5. Ingredients: uncooked spaghetti (around 12 ounces) 12 ounces of ripe cherry tomatoes, halved; 1 medium onion, finely chopped; 3-4 cloves of minced garlic, finely chopped 13 tablespoons red pepper flakes a couple of basil leaves, shredded 3 tablespoons Extra Virgin Olive Oil Olive oil is a kind of oil that comes from the olive tree.

• To taste, coarsely powdered sea salt is added.
• 4 and a half cups of water Freshly grated Parmesan cheese, as well as a few basil leaves for garnishing the dish Directions: In a large pan, combine all of the ingredients, including the raw spaghetti, until well combined.
• The spaghetti should be flat on the plate.
• The spaghetti should be broken in half if your pan isn’t big enough.
• On a high heat, bring the ingredients to a rolling boil.

As the liquid comes to a boil, use tongs to turn the spaghetti.When the pasta is al dente and the water has completely gone, the dish is finished.Observation: If the pasta appears to be a little dry, add around 14 cup of more water and continue to cook until the pasta is perfectly al dente.Yes, it really is that straightforward.Serve the spaghetti on a plate and garnish with fresh basil leaves and grated parmesan cheese.

Spaghetti alla Puttanesca 

1. This pasta dish is topped with a sauce that is a combination of extra virgin olive oil, capers, and anchovies, and it is really delicious.
2. So, if you’re in the mood for a wonderful dish of spaghetti that’s different from the others, this simple to make recipe could be the one for you.
3. Ingredients: 1 pound uncooked spaghetti (not boiled) 1/4 cup extra virgin olive oil of superior grade 5 garlic cloves, peeled and cut a third of a teaspoon of red pepper flakes chopped anchovies (5-7), half-cup kalamata olives (sliced in half), 5-7 anchovies, chopped capers (about 3 tablespoons) 1 big (28 ounce) can of crushed tomatoes, drained and rinsed coarse sea salt, to your liking 1/2 cup fresh parsley, finely chopped Directions: Bring a big pot of water to a rolling boil on the stovetop.
4. Season the water generously with salt and boil the pasta according to package recommendations.
5. Remove the spaghetti from the heat when it is al dente, reserving a little amount of the starchy water for later use.

• After that, drain the pasta.
• While the pasta is still boiling, begin preparing the sauce by heating the olive oil in a large saucepan over medium heat until shimmering.
• Then, for only a couple of minutes, sauté the garlic, red pepper flakes, and anchovies, being careful not to burn the garlic in the process.
• After that, add the olives and capers and toss everything together.
• Now, add the tomatoes and reduce the heat to a low heat to maintain a simmer.

Season with salt and stir in 12 ounces of parsley.Combine the pasta and sauce in a large mixing bowl.If the sauce looks to be too dry, a small amount of the conserved cooking water can be added, since the starch in the water will not cause the sauce to become too thin.Prepare the dish as directed, garnishing with more parsley and freshly grated parmesan, and serving it immediately.

Spaghetti with Ricotta and Lemon

1. Who doesn’t adore a rich, creamy ricotta cheese like this?
2. And when you add the zinginess of fresh lemon to the mix, you have a pasta dish that is almost ideal in every way.
3. Ingredients: 1 pound of uncooked spaghetti 1 cup ricotta cheese 1/2 cup extra virgin olive oil of superior grade 1/2 cup parmesan cheese, finely grated 1 medium lemon Zest of 1 medium lemon 1 medium lemon squeezed into a cup coarse sea salt (sea salt flakes) (to taste) ″Pepper″ is an abbreviation for ″peppercorn″ (to taste) Flakes of red pepper (to taste) 4-6 people can be served with this recipe.
4. basil leaves that have been freshly torn Parmesan cheese, freshly grated Directions: Bring a big pot of salted water to a full boil in a separate saucepan.
5. Cook the pasta according to the package directions after adding it to the pot.

• When the spaghetti has finished cooking, drain it, but save 1 cup of the pasta water for later use if desired.
• Toss the spaghetti back into the pot.
• Combine the oil, ricotta, parmesan, lemon juice, and lemon zest in a mixing bowl until well combined.
• Once everything is well-combined, season with salt, pepper, and red pepper flakes to taste.
• Toss the spaghetti with the ricotta mixture and approximately 14 cup of the reserved pasta water until everything is fully combined.

If the pasta is too dry, a little extra of the conserved water can be added to it.Add a drizzle of extra virgin olive oil, freshly torn basil leaves, and grated parmesan cheese to finish off the dish.Enjoy!Come to Mi’talia for lunch, dinner, or a weekend brunch if you’re looking for a delicious spaghetti and meatball meal, as well as a variety of other fantastic Italian meals cooked with our distinct chef-inspired flare.You’ll find our delightful Italian environment to be invigorating, our food to be both wide and inventive, and our service to be faultlessly efficient.

At 5958 South Dixie Highway in Miami, we are open Monday through Friday.In order to make a reservation, please contact 305.885.4008

History of Chicago Deep-Dish Pizza

1. Some of Chicago’s most well-known attractions include the Willis Tower, jazz, its closeness to Lake Michigan, Wrigley Field, the Chicago Bears, and the Bean, among many more attractions.
2. However, one of its most renowned characteristics (in our fully impartial view) would have to be Chicago deep-dish pizza, with all of the history and cheesy-goodness that comes with it!
3. Continue reading to find out more about the history of this popular meal.

A Brief History of Pizza Itself

Image courtesy of verchmarco on Flickr. The following is a timeline of how pizza has changed over history:

Pizza in the Ancient World

1. So, what exactly is pizza, and where did it originate?
2. As it turns out, the oldest recorded instance of pizza was in the shape of flatbread as far back as 600 B.C.
3. (if not much earlier).
4. It was common for this flatbread to be topped with herbs, veggies, and olive oil.
5. Several various cultures, including the ancient Egyptians, the Romans, and the Greeks, considered this to be a good dinner option.

Pizza in Italy

1. Tomatoes were first brought to Italy by trade merchants from the New World during the Renaissance and Baroque periods.
2. While most people didn’t understand what these plants were and assumed they were toxic berries at first, the poorer sections of the community eventually learned to rely on them as a food source.
3. They used to bake them into their bread and other foods on a regular basis.
4. Tomatoes quickly established themselves as a mainstay of the Italian cuisine.
5. Later on, in the 1700s, in the Italian city of Naples, the Neapolitans perfected a recipe for what we now know as pizza, which they called pizzaiolo.

• Pizza, in a strange twist of fate, was formerly considered a poor man’s dinner.
• Naples’ impoverished, known as the ″Lazzaroni″ in Italian, lived in close proximity to one another near the ocean and worked long hours each day to support their families.
• This meant that they required inexpensive and convenient meal alternatives to keep them nourished throughout the day.
• Their preference for flatbread with toppings had grown in the same way as it did in ancient societies.
• The flatbread was prepared and sold by street sellers throughout the day, generally topped with anchovies, tomatoes, olive oil and garlic, and cheese (or a combination of the above).

Have you ever wondered where the term ″Margherita″ came from for the pizza Margherita?It may come as a surprise to learn that it is not called after the cocktail.The Italian Queen Margherita, who visited Naples with King Umberto I in 1889, is credited with giving the city its current name, Margherita.They went to Pizzeria Brandi, where she sampled a sort of pizza called ″Pizza Mozzarella,″ which was delicious.Margherita was such a hit with her that the restaurant changed its name to the now-classic ″Margherita.″

Pizza in America

1. The first documented pizza in America debuted in 1905, in the form of a street seller, and it was the first recorded pizzeria in the world.
2. It was founded in Manhattan by Gennaro Lombardi, and it is still in business today!
3. Pizzerias were established in various East Coast towns throughout the early 1900s by Italian immigrants with a passion for food, and the dish eventually moved westward into Midwestern areas such as Chicago and New York City.
4. In the 1880s, groups of Italian immigrants began traveling westward from the East Coast, resulting in the establishment of the railroad system.
5. The major reason for this was a lack of employment opportunities, and because Chicago had a thriving manufacturing economy, it was the ideal destination for working-class immigrants to settle.

What Is Chicago Deep-Dish Pizza?

1. Chicago deep-dish pizza, also known as Chicago-style pizza, is pizza that is baked in a pan rather than on a baking sheet or pizza peel, as is the case in Chicago.
2. Due to the fact that it is baked in a pan, diners are treated to a massive layered mixture that matches traditional pizza in terms of sheer height.
3. It also has a thicker crust, which gives it the appearance of being a pie in certain ways.
4. Additionally, the traditional layering of toppings on Chicago deep-dish pizza is rearranged from what you’re used to.
5. This is due to the fact that it is considerably thicker than ordinary pizza, and the cheese and other toppings would certainly burn if left in the oven for an extended period of time.

• Consequently, tomato sauce will be found on top, rather than cheese, while making this dish.
• What you put on your pizza is all up to you – there are several varieties of cheese, sauces, meats, veggies, and other toppings to choose from to suit your preferences.
• With a coating of olive oil on top, a few inches of melted cheese, and a generous amount of chunky tomato sauce, the deep-dish cheese pizza is the most popular combination.

Why Chicago?

1. You might be asking why the city of Chicago is associated with the deep-dish pizza category.
2. This is due to the fact that it was developed here and is beloved by so many people.
3. Chicago deep-dish pizza was created by Ike Sewell and Ric Riccardo in the early 1900s.
4. In 1943, these two entrepreneurs combined their passions for business and Italian food to launch Pizzeria Uno in Chicago.
5. As a result of this, they began experimenting with a more Americanized form of pizza, something that was more substantial than the typical thin slice that pizza had been known for since the time of flatbread and olive oil.

• Sewell and Riccardo’s inverted pizza innovation became a great hit in Chicago once they refined it.
• The popularity of the inverted pizza extended to adjacent pizzerias around the city and, subsequently, throughout the country.
• In a nod to old conventions, the notion for deep-dish pizza sprang once again from the requirements of the impoverished, working-class population, along with a scarcity of vital materials as a result of World War II.
• People would improvise a type of dough out of whatever they had on hand, mixing together leftover food and anything else they could think of to produce a pie-like consistency.

Who Else Has Adopted Deep-Dish Pizza?

1. When it comes to deep-dish pizza, Detroit-style pizza is a variation on the original created by pizzerias in the city of Detroit, Michigan.
2. When cooked in a square pan rather than a round pan, this type features a lighter crust with an outside crunch, whereas the round pan form does not.
3. Detroit-style pizza, like Chicago-style pizza, is constructed in an inverted manner, with the cheese being layered first, followed by the tomato sauce.
4. Pequod’s Pizza has been serving deep-dish slices since 1970, staying true to our Chicago heritage….
5. The caramelized crust and a plethora of customisable toppings were added to our version, giving it a unique touch.

• We invite you to visit us at one of our Chicago locations on North Clybourn Avenue or at our Morton Grove location, which is located 30 minutes outside the city center, to sample this historic favorite and all of its exquisite flavor variations.
• The preparation of our deep-dish speciality for you and your family and friends is something we are looking forward to.

The Origin of Pizza: Is it Authentic Italian Food?

1. Pizza is a favorite of ours.
2. It’s safe to assume you feel the same way.
3. According to statistics, there is a greater than 1 in 3 probability that your favorite is pepperoni as well.
4. Pizza is quite popular in the United States.
5. We consume nearly 350 pieces of bread per second!

• What’s the harm in trying?
• It’s very excellent.
• Even if you didn’t know what sort of cuisine pizza is, you wouldn’t be astonished if someone responded with an Italian response.
• That is not incorrect.
• The origins of pizza may be traced back to Italy.

However, its history is considerably more extensive than that, and America has played a significant role in it.Continue reading to find out more about the history of pizza.

Italians Didn’t Invent Pizza

1. It’s dubious, to say the least.
2. Even if you get down to the nitty-gritty of what pizza actually is – a yeasted flatbread with a variety of ingredients cooked on top — the Italians can’t claim credit for its creation.
3. We owe a debt of gratitude to the ancient Greeks.
4. However, since Naples, Italy was established as a Green Port City, the pizza culture has flourished throughout the country..
5. At first, it was just bread dipped in olive oil and herbs.

• It wasn’t until until later that the mozzarella and tomatoes were added to the dish.
• The contemporary pizza, as we know it now, first gained popularity in the late 18th century, according to historical records.
• It was believed to be ″street food″ at the time.
• In addition, after Italy was unified in 1861, the King and Queen of Italy paid a visit to Naples.
• They tasted a variety of pizzas, but the Queen’s favorite was a pizza topped with soft white cheese, red tomatoes, and green basil, which she declared her favorite.

It just so happens that these are the colors of the Italian flag as well!That particular topping combination was then given the moniker Margherita in honor of the Queen.

When Did it Come to America?

1. Despite its widespread popularity in Italy, it was still relatively unknown across the rest of the globe.
2. However, things began to alter in the late nineteenth and early twentieth century.
3. Italians flocked to the United States in search of work, as did many other Europeans.
4. The culinary culture that they brought with them was also brought.
5. In reality, one of the first known pizzerias was established in New York City in 1905.

• However, it wasn’t until the 1940s and 1950s that it became less of a foreign delicacy and more of a favorite among American consumers.
• Then, thanks to the invention of frozen pizza in the 1960s, people from all over the world could enjoy it.
• From then, the rest is, quite literally, in the past.
• We started pizza restaurants and pizza delivery services, and we experimented with insane topping combinations (like pineapple).

What’s the Difference Between Italian and American Pizza?

1. I think it’s safe to say that the contemporary pizza we know today is a far cry from the flatbreads that originated in Italy and Greece from where it evolved.
2. However, when it comes to anything that originates from diverse cultures, it is all about teamwork.
3. We at Spizzico were born and raised in Italy, although we spent the most of our childhood in the United States.
4. That is why we like the confluence of the two cultures, as well as their influence on pizza.
5. Fun fact: Pepperoni, one of America’s favorite foods, is not something that can be found in the country of Italy.

• Are there any other differences?
• Traditional Italian pizza has a thin, pureed sauce (rather than being slow-cooked), and it has relatively few toppings, which makes sense given the thin crust and pureed sauce.
• You can reach out to us if you enjoy pizza and would want to sample some of its delectableness (and how could you not after reading this?).
• From Italian classics to American classics, we have something for everyone.
• Many of these are impacted by our own childhood memories and experiences.

Large cheese pizzas are available for $8 on Mondays.On March 24, 2020 / Favorite Dishes, Pizza Toppings, and Other Things

Hours

The following hours are in effect on Monday: 11 am to 9 pm Tuesday is a closed day. Wednesday: from 11 a.m. to 9 p.m. The hours on Thursday are 11 a.m. to 9 p m. Monday-Thursday: 11 am-9:30 pm; Friday: 11 am-9:30 pm; Saturday: 11 am-9:30 pm Sunday – Thursday: 11 a.m. to 10 p m. On Sunday, the hours are 12 p.m. to 9 p.m.

Who Invented Pizza?

1. Pizza has a long and illustrious history.
2. Ancient Egyptians, Romans, and Greeks all ate flatbreads with a variety of fillings and toppings.
3. A variant with herbs and oil was served to the latter, which was comparable to today’s focaccia.) However, the current birthplace of pizza is the Campania area in southwestern Italy, which is home to the city of Naples.
4. Naples, which was founded as a Greek village around 600 B.C., was a prosperous beachfront city in the 1700s and early 1800s, and it is still so today.
5. Although it was technically an autonomous kingdom, it was infamous for the swarms of laboring poor, known as lazzaroni.

• As Carol Helstosky, co-author of Pizza: A Global History and an associate professor of history at the University of Denver, explains, ″the closer you got to the bay, the more dense their population was.
• And much of their living was done outdoors, sometimes in homes that were little more than a room.″ These Neapolitans required food that was economical and could be devoured in a short period of time.
• Pizza, which are flatbreads with a variety of toppings that can be eaten for any meal and are offered by street vendors or casual restaurants, filled this void perfectly.
• ″Judgmental Italian authors frequently referred to their eating habits as ‘disgusting,’″ according to Helstosky.
• The delectable toppings that are still popular today, like as tomatoes, cheese, oil, anchovies, and garlic, were originally found on the pizzas devoured by the poor of Naples.

WATCH: Full episodes of The Food That Built America are available to stream right now.New episodes of HISTORY air on Sundays at 9 p.m.and 8 p.m.ET.King Umberto I and Queen Margherita paid a state visit to Naples in 1889, following the unification of Italy in 1861.

According to legend, the traveling couple grew dissatisfied with their continuous diet of French gourmet cuisine and requested a selection of pizzas from the city’s Pizzeria Brandi, which was created in 1760 and is the successor of Da Pietro pizzeria.The pizza mozzarella kind was the one that the queen preferred the most; it was a pie covered with soft white cheese, red tomatoes, and green basil.In fact, it’s possible that it wasn’t a coincidence that her favorite pie was decorated in the colors of the Italian national flag.According to legend, that particular topping combination became known as ″pizza Margherita″ from that point on.The blessing of Queen Margherita might have marked the beginning of an Italian pizza obsession that would spread throughout the country.However, pizza would not become widely popular in Italy until the 1940s, when it spread beyond the confines of Naples.

• However, thousands of miles away, immigrants to the United States from Naples began reproducing their dependable, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago, and St.
• Louis, as well as in other parts of the world.
• The Neapolitans, like millions of other Europeans in the late nineteenth and early twentieth century, were not looking to make a gastronomic statement; rather, they were looking for manufacturing employment.

However, non-Neapolitans and non-Italians began to be intrigued by the smells and scents of pizza quite rapidly after its introduction.Continue by scrolling down.One of the earliest known pizzerias in the United States was G.(for Gennaro) Lombardi’s on Spring Street in Manhattan, which was granted a license to serve pizza in 1905.In the past, the meal had either been produced from scratch or sold by illegal vendors.

• Lombardi’s, which is still in business today after being relocated from its original location in 1905, ″has the same oven as it did originally,″ according to culinary critic John Mariani, author of How Italian Food Conquered the World (How Italian Food Conquered the World).
• MORE INFORMATION CAN BE FOUND AT: Meet the Long-Lost Father of New York City PizzaAs every pizza enthusiast knows, heated debates about whose slice is the best in town often ensue.
• Mariani, on the other hand, credited three East Coast pizzerias for keeping the century-old tradition alive: Totonno’s (Coney Island, Brooklyn, launched in 1924); Mario’s (Arthur Avenue, the Bronx, opened in 1919); and Pepe’s (New York City, inaugurated in 1924).
• (New Haven, opened 1925).

Because of the large influx of Italian-Americans and their food as they moved from city to suburb, east to west, particularly after World War II, pizza’s popularity in the United States increased dramatically.No longer considered a ″ethnic″ treat, it has increasingly been characterized as a quick and enjoyable meal.Regional, clearly non-Neapolitan variants arose, eventually resulting in California-style gourmet pizzas topped with everything from grilled chicken to smoked salmon, among other ingredients.Pizza made after World War II eventually made its way to Italy and beyond.″Pizza, like blue jeans and rock and roll, was adopted by the rest of the world, including the Italians, simply because it originated in the United States,″ argues Mariani.

There are around 60 different nations where foreign branches of American franchises such as Domino’s and Pizza Hut operate today.As a reflection of regional preferences, worldwide pizza toppings might range from Gouda cheese in Curaçao to hardboiled eggs in Brazil, among other things.WATCH: Full episodes of The Food That Built America are available to stream right now.

History with bite: the secret life of pizza

1. In the history of pizza, there are just a few concrete facts to be found.
2. According to our best guess, the word’s roots are linked to the Greek pitta and the Turkish pide, which indicates that it is part of a large and long-standing Mediterranean family of flatbread.
3. According to many dictionaries of Neapolitan dialect from the late eighteenth century onward, ″pizza″ was merely a generic term for all kinds of pies, as well as for what would be called focaccia or schiacciata elsewhere in Italy – which is, simply put, is a flat piece of dough dappled with fat or oil and cooked quickly in a hot oven.
4. It would be fruitless to try to trace the origins of this recipe, as it is so widely used and accepted.
5. Because pizza napoletana designated a sweet pastry with almonds for a long time, the genealogy of pizza is made even more difficult: that is what it meant to Scappi in the 1500s, and that is what it meant to many cooks until the nineteenth century.

• The fact that the term ″pizza″ had evolved to refer to anything like to the current version of the dish by the early 1800s can’t be disputed.
• One of the earliest recorded observations of pizza was made by Alexandre Dumas (père), the author of The Three Musketeers, who visited Naples in the 1830s and noticed the lazzari eating pizza – mostly because it was far less expensive than maccheroni.
• The pizza is a type of talmouse, similar to the ones that are served in Saint-Denis.
• It is circular, and it is made from the same dough that is used to make bread…
• There are pizzas made with oil, pizzas made with various types of fat, pizzas made with cheese, pizzas made with tomatoes, and pizzas made with little pieces of fish.

Given the hazy nature of the pizza’s early history, it’s maybe not surprising that Neapolitans on the lookout for concrete evidence of their famed contribution to the way the world eats have seized on one particular occurrence in June 1889 with a fervor.At the time, Margherita of Savoy, the Queen of Italy, was on a month-long visit to the city of Naples, where she was staying.Despite the fact that she was originally from Turin, she was eager to try pizza – or so the story goes – and sought out a renowned local pizzaiolo, Raffaele Esposito, who worked in a pizzeria tucked away in a corner between the cramped alleys of the Spanish Quarter and the grand open space of piazza del Plebiscito.Raffaele Esposito’s pizzeria was tucked away in a corner between Esposito was sent to the kitchens of the Capodimonte Palace, which was perched on a hilltop above the city and where the queen was staying.He baked three pizzas: one with oil, one with whitebait, and one with tomato, mozzarella, and a couple of torn basil leaves.

He served them all with a salad.The final of them was the queen’s favorite, and it was accordingly christened ‘pizza Margherita’ in her honor.Esposito’s pizzeria, which is now known as Pizzeria Brandi, still proudly displays the letter of honor he got from the Italian government: Her Majesty’s Capodimonte household on June 11, 1889, according to the Mouth Office Inspectorate.Mr.Raffaele Esposito, you have my highest regard.I can certify to you that Her Majesty enjoyed the three types of pizza you served for her and that they were all great.

• Galli Camillo, Head of Table Services to the Royal Household, is your most dedicated servant and confidante.
• Do you want something to eat?
• With this recipe from Food Safari Fire, you can make your own Pizza Margherita at home.

While there appears to be no reason to dispute the validity of this document, I have been unable to locate any mention of Queen Margherita’s pizza experiment in the contemporaneous media.Despite this, the novel paints a far too comfortable picture of what pizza meant in nineteenth-century Naples, according to some.Many Neapolitans, understandably, believe that their disc of baked dough flavored with tomato sauce and cheese is such an indisputable excellent item that it just has to be found before it can be appreciated.In truth, though, pizza’s rise to fame was a considerably more difficult and time-consuming process.Pizza was something that Italians had to get used to.

• Not only that, but they also had to learn to tolerate it rather than despise it.
• Carlo Collodi, the cook’s son from Florence, who finished penning The Adventures of Pinocchio six years before the queen’s visit to Naples, was one of many who openly despised pizza.
• Despite the popularity of Pinocchio, Collodi’s second endeavor, published in 1886, did not met with nearly the same rapturous reception: it is an account of a young Tuscan boy’s travels throughout Italy, which often reads like parts of a Baedeker tourist guide as narrated via the letters of a 12-year-old.
• Despite this, it was published in fourteen versions in a short period of time and did particularly well in schools.

When the young man in question arrives in Naples, he discovers a city awash in sunshine, happiness, and the sound of music.There are no longer any lazzari, and we are informed that the famed maccheroni with tomato sauce is now eaten with a fork rather than with one’s hands as was once the case.When it comes to describing pizza, however, the light and airy atmosphere is shattered: Are you interested in learning what pizza is?It is a type of focaccia that is produced from leavened bread dough that is roasted in the oven before serving.It was served with a sauce that had a little bit of everything in it on top.

When the colors of the pizza are combined – the black of the toasted bread, the sickly white of the garlic and anchovy, the greeny-yellow of the oil and fried greens, and the bits of red here and there from the tomato – the result is a patchwork of greasy filth that matches the appearance of the person selling it perfectly.Collodi was a hidebound Tuscan, thus one might argue that his disgust was a manifestation of regional chauvinism on his part.Matilde Serao, on the other hand, is a very other story.She was a busy, outgoing young writer who, in 1884, authored a series of reports about the poorest part of her hometown that were rapidly published under the title The Bowels of Naples.Serao was born in Naples and grew up in the city.As with Collodi, Serao’s account of pizza shows her describing a custom that was still foreign to the vast majority of Italians at the time of the writing.

1. It also demonstrates her displeasure: Pizza is created with a thick dough that burns but does not cook, and it is topped with ingredients that are virtually ra