The history of pizza is very old. In the antique Greece there were flat bread called “plakuntos”. This bread was decorated with spices, garlic and onion. During the reign of Dario I, their soldiers fed flat bread with cheese and Virgilio in his book “La Eneida” writes about a similar plate.
The flat bread, as the pizza, are typical in the Mediterranean cuisines, like “focaccia” (the food of the roman soldiers),”coca” (catalan cuisine),”pita”(Greece) and “pide” (Turkey).But similar breads there were in another places (“paratha” in India and "flammkuchen" in Germany)
At the end of the Century 18th the tomato sauce was added to flat bread (although the tomato there had been carried since America two century ago, this vegetable was considerated like a poison for a long time).So in the poorest areas of Napoles was born the pizza.
The old pizzeria “Port’Alba” in Napoli is the first pizzeria over the world. They began to make pizza for travellers in 1738, and they opened the first restaurant in 1830.Alexandre Dumas (father) in his book “Le corricolo” writes that pizza is only food from poor people in Napoli .This food is eaten in winter and their ingredients are oil, bacon , cheese, tomato and anchovies.
The Napoli tan cuisine is very strict to elaborate their pizza .The famous pizzeria “Da Michele” (founded in 1870) considerate only there are two genuine pizzas “Marinara” and “Margherita”. Marinara is the eldest and the ingredients are: tomato sauce, oregano, garlic, olive oil and albahaca. The name “Marinara” is coming from the sailors when he finished their job in the Napoli harbour. La pizza “Margherita” was cooked in 1889 and was chosen between other pizzas by Margarita de Saboya, the wife of Umberto I, king of Italy.
The "Associazione Verace Pizza Napoletana" was established in 1984 and only recognizes “Marinara “and “Margherita” and simple rules for making the pizza:
The pizza is cooked in a wooden oven. The temperature is 485ºC between 60 and 90 seconds; the pizza is made a hand; the size is not more than 35 cm of diameter and one cm the high in the centre of the pizza.
Nowadays every occidental people eat pizza. There are many restaurants over in the world but the most famous pizzerias are in Napoli: Da Michele, Port'Alba, Umberto, Brandi, Di Matteo, Sorbillo, Trianon y Luigi Lombardi Di Santa Chiara.
The most of then are situated in the historic centre of the city.
At the end of the Century 18th the tomato sauce was added to flat bread (although the tomato there had been carried since America two century ago, this vegetable was considerated like a poison for a long time).So in the poorest areas of Napoles was born the pizza.
The old pizzeria “Port’Alba” in Napoli is the first pizzeria over the world. They began to make pizza for travellers in 1738, and they opened the first restaurant in 1830.Alexandre Dumas (father) in his book “Le corricolo” writes that pizza is only food from poor people in Napoli .This food is eaten in winter and their ingredients are oil, bacon , cheese, tomato and anchovies.
The Napoli tan cuisine is very strict to elaborate their pizza .The famous pizzeria “Da Michele” (founded in 1870) considerate only there are two genuine pizzas “Marinara” and “Margherita”. Marinara is the eldest and the ingredients are: tomato sauce, oregano, garlic, olive oil and albahaca. The name “Marinara” is coming from the sailors when he finished their job in the Napoli harbour. La pizza “Margherita” was cooked in 1889 and was chosen between other pizzas by Margarita de Saboya, the wife of Umberto I, king of Italy.
The "Associazione Verace Pizza Napoletana" was established in 1984 and only recognizes “Marinara “and “Margherita” and simple rules for making the pizza:
The pizza is cooked in a wooden oven. The temperature is 485ºC between 60 and 90 seconds; the pizza is made a hand; the size is not more than 35 cm of diameter and one cm the high in the centre of the pizza.
Nowadays every occidental people eat pizza. There are many restaurants over in the world but the most famous pizzerias are in Napoli: Da Michele, Port'Alba, Umberto, Brandi, Di Matteo, Sorbillo, Trianon y Luigi Lombardi Di Santa Chiara.
The most of then are situated in the historic centre of the city.
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