In Italy, pizzas are always called cakes

Where does the pizza come from?

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The pizza pizza was created 3000 years ago from antique flat rolls or cakes that were made on burning hot stones. It was the type of "pizza" that was consumed in the form of a thin, flat roll or cake and which was the first form of non-sour bread that was eaten by humans. It was only after yeast was discovered that the Egyptians began to eat sour, flat rolls. The word ' Pizza 'comes from the Latin word ‘pinsa', a past tense of the Latin verb ‘ pinsere '(Eng .: squeeze). Many Mediterranean cultures, such as the Egyptians, Greeks and Romans, were used to eating flat rolls or cakes made from beans, water and various seasonal products. These flat rolls or cakes can be considered the 'ancestors' of pizza.

There are many records of the origins of 'pizza' in ancient history. In ancient Egypt, flat rolls, seasoned with herbs, were eaten at the pharaohs' birthday celebrations. Around 700 BC, the famous poet and soldier Archilocus described kneaded buns as a typical food for soldiers. The Greek historian Herodotus wrote down various Babylonian recipes that were similar to the recipe for 'pizza'. The ancient Greeks knew about a number of foods that were very famous and widespread and can be considered the archetype of pizza. From the multitude of historical testimonies recorded by Greek scribes, it has been concluded that these types of pizza ‘ maza ' were called. In ancient Rome, the pizza, which was made from water and barley, the main grain ‘ placenta ' and ' offa ' called. In the early Middle Ages, the name 'pizza' was already widespread. However, regional expressions were used for different types of "pizza" that differed in taste and method of preparation. These 'pizzas' were highly valued by the nobility and famous people both in the Middle Ages and in the Renaissance.

Over the decades, the flat rolls have evolved into the type of pizza we know today. The best known is with mozzarella and tomatoes, which are the typical and important ingredients for pizza. Two historically important events marked the introduction of mozzarella and tomatoes to Italy. After the fall of the Roman Empire, the Lombards invasion of southern Italy led to the naturalization of buffalo herds in Italy. After that, buffalo milk was used by local people to make mozzarella. The import of tomatoes from South America (Peru) and Europe was a consequence of the conquest of the New World (America). Tomatoes were used in Italian cuisine, and especially in Neapolitan cuisine, where the traditional and famous pizza was “born”. Not much later, pizza found its home and the starting point for worldwide distribution, namely Naples.

Pizza was one of the most popular dishes in Neapolitan cuisine. Between the 18th and 19th centuries it became a custom to eat pizza not only in the streets but also in the places where pizza was made: the Pizzeria. During the 18th century, pizzas were baked in the oven (made of bricks or volcanic stones) and sold on the streets of Naples. Boys who are in the Pizzerias (typical places where pizzas were baked) worked, carried the pizzas on their heads in the typical ‘ stufa ' , a tinplate stove to keep the pizza warm. During the day the boys wandered around the streets of Naples selling pizzas with various spices and ingredients to the people. As they did so, they screamed to get people's attention. To this day, traditional furnishings such as the wood for the stove, the marble bench on which the pizza is prepared, the shelf on which the various pizza ingredients are stored, the tables on which the pizza is served and the counter on which the finished pizza is served to passers-by are still used is still found today in Neapolitan and Italian 'modern' pizzerias.

The first 'modern' pizzeria was opened by Pietro Colicchio in 1780. He gave his pizzeria the name "Pietro e basta Così". This has existed after more than 200 years pizzeria still today, but with the name "Ancient Pizzeria Brandi". Over the years the management of the pizzeria Passed “Pietro e basta Cosi” to Enrico Brandi, as Pietro Colicchio had no son. In 1889 Raffaele Esposito (the husband of Enrico Brandis daughters), who was the best ‘ pizzaiolo '(Pizza maker) was invited to the royal palace of Capodimonte in Naples to bake pizzas for the King of Italy, Umberto I of Savoy and his wife, Queen Margherita. King Umberto I and his Queen were guests of Ferdinand di Borbone, King of Naples.

Raffaele Esposito had baked three different pizzas: Pizza Mastunicola (Cheese, basil and pork fat), pizza Marinara (Tomatoes, garlic and oregano) and pizza Pomodoro & Mozzarella (Tomatoes, cheese, basil), the colors of which are reminiscent of the Italian flag. The Queen appreciated and enjoyed the taste of the three different pizzas so much that she wrote to him. Raffaele Esposito then thanked the queen by naming the pizza Margherita for the pizza ‘ Pomodoro e Mozzarella ' gave. The written thanks are kept in the pizzeria ‘Ancient Pizzeria Brandi 'to this day.