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. 

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. 

 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. 

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 exaggerati on patrimony of the whole humanity.

A pizza that's good to the heart

"Wherever flaxseeds become a regular food common among the people, there will be a health best, "are words of Mahatma Gandhi, by observing the habits of his people and the teachings received from his parents, merchants spices, came to affirm what science and medicine have only recently recognized: the importance of using flaxseed in our daily diet.

These seeds contain lignans in addition to, the Phytoestrogens from the important properties antioxidant and anticarcinogenic, are above all an exceptional source of Omega 3, the alpha-linolenic acid, natural protection of the heart and the system circulation.

For this reason, the Pizzeria Silvano wanted to add to the classic mix of his famous pizza a small amount flax flour, so as not to cur only the satisfaction of the palate of its customers but also their health and achieve right balance between taste and form physics.