Pizza has a longstanding traditional history. Now a days it comes with different topppings and flavors but it has covered a long journey. Ancient Egyptians, Romans, and Greeks all ate flatbreads with tops. The current origin of pizza, however, is the adjacent area of southern Italy, which includes the city of Naples.
Naples was a bustling beachfront city in the 1700s and early 1800s, having been established in 600 B.C. as a Greek town. It was nominally an autonomous monarchy, although it was known for its hordes of lazzaroni, or labouring poor. “As you came closer to the water, their population grew denser, and much of their housing was done outside, often in dwellings that were no bigger than a bedroom.
These Neapolitans requires a low, quick-to-eat meals. This demand was fulfilled by pizza—flatbreads with numerous ingredients, consumed for meals and served by street sellers or casual eateries. Approach Italian authors frequently referred to their food patterns as ‘repulsive. The delectable toppings enjoyed today, such as peppers, cheddar, olive, sardines, and onion, were included on these earliest pizzas devoured.
Immigrants from Naples were reproducing their dependable, crispy pizzas. The Neapolitans, like millions of other Foreigners in the late 19th and early 20th eras, were looking for industrial employment, not to make a gastronomic remark.
Pizza’s fame soared in the U.S as Italian-Americans and their cuisine spread from city to suburban, north a south especially after World War II. It was no more regarded as a “ethnic” delicacy, but rather as a quick and enjoyable meal. California-style gourmet pizzas topped with everything from grilled chicken to smoked salmon evolved as local, distinctively non-Neapolitan versions.
Pizza made its way to Italy and abroad after WWII. “Pizza, like blue jeans and rock’n’roll, was grabbed up by the rest of the globe, including the Italians,” Mariani continues.
For number of years, foodies despised pizzas. Because of the lazzaroni’s extreme poverty, they were usually derided as ‘repulsive,’ particularly by international tourists. Pizza was characterised by Samuel Morse, the invention of the telegraph, as a “life forms of the most repulsive bread covered over with pieces of bread of frittata or vegetables and drizzled with little fish and black pepper and I don’t know which other seasoning mixes, it completely sounds like a piece of flour taken stinking out of the sewage system”.
This was a significant movement. Margherita’s mark of approval not only raised pizza from a lazzaroni-only snack to something suited for a royal family, but it also converted pizza from a regional to a nationwide distribution dish. It popularised the idea that pizza, like spaghetti and polenta, was an authentically Italian dish.
Despite this, pizza took a long time to spread outside of Naples. Migration supplied the initial impetus. Since the 1930s, an increasing number of Neapolitans have travelled north in search of jobs, bringing their food with them. War has increased this trend. When the Allies entered Italy in 1943-4, they were so enamoured with the pizza they found in Campania that they demanded it everywhere they went.