The history of Neapolitan pizza, from its origins to the present day
Neapolitan pizza is much more than just a dish : it is a universal symbol of culture, tradition and conviviality. With its unmistakable aroma, high and soft edge, and thin and flavorful heart, this gastronomic excellence has conquered palates in every corner of the world, earning a place of honor in the UNESCO World Heritage. But where does this delight come from? And how has it managed, over the centuries, to transform itself from humble street food to global icon?
In this journey through time, we retrace the extraordinary history of Neapolitan pizza , from its most ancient origins to the evolution that led it to be celebrated on tables all over the planet. We will discover how simple ingredients, expert hands and the passion of pizza chefs have given life to a tradition that tells not only the taste, but also the culture and identity of Naples.
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The Historical Origins of Neapolitan Pizza: Between Myth and Reality
The history of Neapolitan pizza has its roots in ancient times, where the boundary between legend and reality is intertwined with the culture and traditions of the Mediterranean. Although the term “pizza” appears for the first time in documents dating back to the 10th century, it can be said that the concept of a focaccia enriched with toppings has even older origins.
The First Traces of “Pizza” in Antiquity
Already in ancient Greece and Rome, there were dishes similar to modern pizza. The Greeks prepared plakuntos , a kind of flat bread seasoned with spices, oil and simple ingredients. Similarly, the Romans enjoyed picea , a flatbread baked on stone and enriched with honey, cheese and olive oil.
The Influence of the Mediterranean and the Role of Naples
Naples, a seaside city and a crossroads of cultures, was the fertile ground where pizza as we know it today began to take shape. During the Middle Ages, Neapolitan bakeries began producing focaccias that, thanks to their simplicity and affordable cost, became the ideal food for the less wealthy population. It was an essential food, sometimes enriched with what was available, such as garlic, lard or some aromatic herbs.
The Crucial Moment: The Arrival of the Tomato
The element that transformed pizza from a simple focaccia to a gastronomic masterpiece was the arrival of the tomato from America in the 16th century. Initially regarded with suspicion, the tomato began to be used as a condiment only starting from the 18th century. Neapolitan pizza chefs, skilled at reinventing simple ingredients, experimented with it on their focaccias, giving life to a dish that quickly won over the people.
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The Birth of the Myth of Neapolitan Pizza
As the decades passed, pizza established itself as an iconic food of Naples, finding space in the squares, alleys and shops. The skill of the pizza makers, combined with the quality of local ingredients, such as flour, San Marzano tomatoes and buffalo mozzarella from Campania, elevated pizza to a symbol of the city.
The art of pizza was born: a tradition that would soon cross the borders of Naples to become a global phenomenon. But its true consecration was yet to be written.
The Evolution of Neapolitan Pizza: From Naples to the World
From the heart of the alleys of Naples, Neapolitan pizza has made an extraordinary journey that has led it to become one of the most loved and recognized gastronomic excellences on a global level. If its origins were humble and linked to the working classes, its evolution has transformed pizza into a symbol of quality, creativity and tradition, capable of winning prizes and conquering palates in every corner of the world.
From the Popular Table to Historic Pizzerias
In the 19th century, with the opening of the first pizzerias in Naples, pizza left the home kitchen to become a social experience. Pizzerias like Da Michele and Pellone are still iconic places where you can breathe the history of Neapolitan pizza. It was in this period that the first codified variants were born, such as the Margherita , created in 1889 in honor of Queen Margherita of Savoy, and the Marinara , dedicated to fishermen.
The Globalization of Pizza
With the Italian emigration between the late 19th and early 20th centuries, pizza crossed the ocean, landing first in the United States and then in other countries. Here it began to evolve to adapt to local tastes, giving rise to numerous variations, such as New York Style pizza or Chicago Deep Dish. However, traditional Neapolitan pizza remained unique for its distinctive characteristics: cooking in a wood-fired oven, a soft and highly hydrated dough, and the use of the highest quality ingredients.
International Recognition
The great international recognition of Neapolitan pizza came in 2017, when UNESCO declared the art of Neapolitan pizza-making an Intangible Cultural Heritage of Humanity. This achievement consolidated the reputation of Neapolitan pizza as an icon of excellence and tradition.
In recent decades, Neapolitan pizza chefs have participated in international competitions, winning prestigious awards such as the World Pizza Championship . The competitions are not only an opportunity to celebrate the art of pizza, but also to promote the use of typical ingredients from the Campania region, such as San Marzano DOP tomatoes, extra virgin olive oil and buffalo mozzarella from Campania.
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Types of Neapolitan Pizza
Today, Neapolitan pizza comes in different variations, which always respect the principles of tradition:
- Pizza Margherita: The undisputed queen, with tomato, buffalo mozzarella or fiordilatte, basil and extra virgin olive oil.
- Pizza Marinara: Simple but full of flavor, with tomato, garlic, oregano and oil.
- Stuffed Pizza: Also known as calzone , it is stuffed with ricotta, cured meats and cheeses.
- Pizza Fritta: A delicious variation that includes fried dough and a filling of ricotta, cicoli (pork fat) and pepper.
A Tradition that Looks to the Future
Neapolitan pizza has managed to keep its roots alive, while evolving to meet new needs and tastes. Today, Neapolitan pizzerias are places of innovation, where tradition and modernity meet. Organic ingredients, special flours and new leavening techniques are just some of the innovations introduced to respond to the growing attention towards sustainability and food well-being.
From Naples to the rest of the world, Neapolitan pizza continues to tell a story of passion, artisanal wisdom and love for taste, confirming itself as a timeless symbol of Italian culture.
Neapolitan Pizza FAQ
1. What is Neapolitan pizza?
Neapolitan pizza is a type of traditional pizza born in Naples, characterized by a soft and highly hydrated dough, cooking in a wood-fired oven at 450-485°C and simple and high-quality toppings. It is recognized by UNESCO as an intangible cultural heritage.
2. What are the main ingredients of Neapolitan pizza?
The basic ingredients are flour, water, yeast, salt, San Marzano tomatoes, buffalo mozzarella from Campania or fiordilatte, fresh basil and extra virgin olive oil.
3. Why is it called “Margherita”?
Legend has it that it was created in 1889 by pizza chef Raffaele Esposito in honor of Queen Margherita of Savoy. The colors of the toppings – red (tomato), white (mozzarella) and green (basil) – recall the Italian flag.
4. What is the difference between Neapolitan pizza and Roman pizza?
Neapolitan pizza has a soft dough and high edges (cornicione), while Roman pizza is thinner and crispier.
5. How long does it take to cook a Neapolitan pizza?
Cooking takes place in a wood-fired oven at very high temperatures (450-485°C) and lasts approximately 60-90 seconds.
Anecdotes about Neapolitan Pizza
The Queen and the Pizza
The famous story of the Margherita pizza is one of the most told anecdotes. In 1889, the pizza chef Raffaele Esposito was invited to the Capodimonte palace to prepare pizzas for Queen Margherita. Among the three variations proposed, the queen particularly appreciated the one with tomato, mozzarella and basil. Since then, that combination has been called “Margherita”.
Pizza in the Cinema
Neapolitan pizza has been immortalized in cinema, particularly in the iconic scene from the film Roman Holiday (1953), where Audrey Hepburn enjoys a pizza on a terrace in Naples. This image helped consolidate the image of pizza as a symbol of the Italian dolce vita.
The Pizza Chef of the Stars
Gino Sorbillo, one of the most famous Neapolitan pizza chefs, created a pizza that was sent into space for Italian astronaut Paolo Nespoli during a mission to the International Space Station. An example of how pizza has literally reached new heights.
