There are no many nations that can be proud because its national dish is become an international phenomenon: Italy and its pizza is one of that case.
Pizza has a long history telling in its basic form as a seasoned flatbread: first were the Phoenicians who ate a flatbread made from flour and water, then the Greeks used to eat pizza as an edible plate when eating stewed.
The word pizza should came from the Latin word Pinsa, a flatbread ate by ancient Roman soldiers. Recent archeological discovery has found a preserved Bronze Age pizza in Veneto region. It was during the Middle Ages that pizza started to take a current aspect: a modern pizza dough topped with oil and herbs. The introduction of the Indian Water Buffalo gave pizza another dimension, even if the production of cow mozzarella and other cheeses, today the use of Buffalo mozzarella can be substituted. Finally, the introduction of tomatoes to Italian cuisine in the 18th and early 19th centuries, gave us the true modern Italian pizza.
The popular pizza Margherita owes its name to Italy’s Queen Margherita who in 1889 visited a famous Pizzeria in Naples. The Pizzaiolo (pizza maker) created a pizza for the Queen that contained the three colors of the new Italian flag. The red of tomato, the white of the mozzarella and the fresh green basil have represented a hit with the Queen and the rest of the world.
Neapolitan pizza holds a qualification granted by EU
Neapolitan pizza is not only special for its relevance in the history of Italian food, but also because since 2010 it holds the STG (Traditional Specialty Guaranteed) qualification granted by EU. It means that Italian pizza and its authentic ingredients are regulated by law.
The real Neapolitan pizza must respect the original recipe, that is:
- 35cm in diameter
- Slighly-eleveted rim no more than 2 cm
- The base must be cooked for between 60 and 90 seconds in a stone oven with an oak-wood fire
- Dough has to be kneaded only by hand
Traditional Italian pizza and much more
Authentic pizza Margherita must respect the standard that we see above and it must be made with high quality specific ingredients: Italian tomato sauce, buffalo mozzarella and extra virgin olive oil. But, there are also many varieties of pizza made in Italy, such as Pizza Marinara, a traditional pizza seasoned just with oregano, tomato sauce and garlic. You can enjoy different regional style, with local products from throughout Italy, such as in Liguria you can taste pizza topped with Pesto sauce! So, there are hundreds kind of pizza to discover and all of them are delicious!