Numerous they are the traces of this food, that it goes during the centuries more and more approaching itself to the actual form, also in medieval and Renaissance epoch, rippling between aristocratic taste and popular consumption between the regal banquets and the cafeteria of the poor man,: the word “pizza”  is already attested in epoch altomedievale and in the following centuries varied local forms of this term that indicate culinary variations are recovered on the theme, from the dessert to the salty, and different methods of cooking.

The longobardi lowered in southern Italy after the fall of the Roman empire had brought with itself the bufala that placed between the Lazio and Campania, it will furnish milk for the manufacture of the mozzarella. 

It is in modern epoch the discovery of the New World it will bring in Europe an element prince of the pizza that is almost impossible to imagine deprived of it: the tomato. 

After the initial distrust, the tomato made its triumphal entry in the Italian cuisine, and in that Neapolitan particularly. The pizza will be beneficiary illustrious of it approaching itself more and more to the form that we today know. 

But it is among ‘700 and ‘800 that the pizza is affirmed more and more as one of the dishes of the Neapolitan kitchen preferred of the people entering the culinary tradition of this city to full title,: and always gone defining the characteristics of the pizza and the places appointed to his preparing, the pizzerie. In the ‘700 the pizza is manufactured in firewood ovens to be sold therefore for the roads and the alleys of the city: a labourer of shop that brought in equilibrium on the head the heater, directly went to the buyers the pizzas, you already manufacture with different ingredients and seasonings, later to have told them some her own arrival with sonorous and characteristic signes. As horse between 700 and 800 start to affirm him habit to also taste the pizza near these ovens over that for road or in the house, sign of the increasing favor that he met this food entered by now the feeding of the Neapolitan people to full title: the pizzeria is born in the form that we know and also go defining itself the characteristics for so to say “physics” and “environmental” of the pizzeria that we know.The firewood oven, the counter of marble where the pizza is manufactured, the shelf where I am in beautiful it appears ingredients that will go to compose the different varieties of pizza, the tables where the buyers consume it the external exposure of pizzas sold to the passer-bys,: all elements that are still found again in the Neapolitan pizzeries. 

 
 

 

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The pizza's origins .

The pizza has three thousand years of history. 
All the civilizations, can be said, have known different forms of pizza breads, you crush and similar that saw in I mix him among flour of cereals of varied kind, water and the most varied seasonings a source of fundamental nourishment in the human feeding. 

The antiquity to us near, that saw the bloom some civilizations that were leaned out on the Mediterranean Sea offers therefore an ample harvest of examples of those that can consider him the ancestors of the pizza which we know it to us. From Egypt to classical Greece to the ancient Rome and Pompeii it is therefore everything a to proliferate of foods that recall in the composition and in the cooking the pizza. 

In ancient Egypt it was custom to celebrate the birthday of the Faraone consuming a squeezing seasoned by aromatic grasses, Erodoto it hands down different Babylonian recipes and in the VII sec. A.C. Archiloco, the poet-soldier, in some verses it informs us about to have in the lance his “mixed pizza bread”, the principal food of the soldier. The Greece classical show therefore a vast harvest of examples that you/they bring us to the pizza, or at least to one version of his for so to say “archetipale”: squeezing and pizza breads of varied kind are shown diffused and popular food in the whole antiquity classic.

Many are the testimonies of writers Greek that tell of different types of “pizza”, the so-called one “maza” in Greek ancient: testimonies that we punctually find again in the Latin world and in the ancient Rome where among the other leavened versions and not of this pizza bread we find her/it “placenta” and him “offa”, prepared with water and bowline, the cereal at the base of the feeding of the people latin. The pizza, not wanting here to give credit to others fanciful hypotheses on his origin, is introduced as a food typical of the cultures that have historically leaned out on the basin of the Mediterranean. It is in one of the queens of the Mediterranean Sea, Naples, it will be her country and the point of departure of a diffusion planetary. 

 

 

Among aristocratic taste (King Ferdinando II of Borbone well it appreciated the pizzas of Ntuono Testa) and still more convinced favor to populate the pizza is affirmed as daily dish, lunch and to supper of the Neapolitan people. 
For all the 800 the chefs, itinerant and not they keep on supplying the Neapolitans of the most different qualities of pizza, for all the pockets, and the pizza definitely enters the folklore of the Neapolitan people becoming an icon of it. 

Witnesses and writers of the customs of the Neapolitan people, but also writers and musicians from Matilde Serao to Savior Of Giacomo to Free Bovio and Raffaele Viviani, don't miss to record and to celebrate the presence of this food in the life of the people. Matilde Serao, careful reporter of the life of his city, was accustomed to stay in wheelchair to the feet of the slope of S. Anna of Building and to order (near the Pizzeria Brandì) a pizza that would have tasted then, cold, the following morning. 

After the Borbonis also the kings of Italy, the Savoia, showed to appreciate the Neapolitan pizza: not only, but they left trace of itself in the history of the pizza. The ancient Pizzeria Brandi it preserves today still a document to signature “devoted Roosters Camillo, head of the services of table of the real house” of the June 1889, in which S.G is thanked. Raffaele Esposito, of the then pizzeria “Pietro and Enough So”, for the qualities of pizza, among which the very famous tomato and mozzarella, manufacture for Your Majesty the Regina Margherita, that, as it underlines the text, very good. It was found pizza tomato and mozzarella that was baptized then “Pizza Margherita” from the chef Raffaele Esposito, the name with which still this pizza is today universally known. The begin of new century sees the pizza ready for its diffusion on it climbs national and world, well beyond the Neapolitan confinements, that all know: during our century by now to the sunset, the pizza has conquered consents from Europe to America to Japan, becoming, and you don't seem an exaggeration patrimony of the whole humanity.

Ristorante Pizzeria Silvano - Via Cerutti, 64 -25017 - Lonato - (Brescia)

 

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