Neapolitan pizza is more than just a delicious dish. It's a culinary tradition that dates back to ancient times and reflects the culture and identity of Naples, Italy. In this blog post, I will explore the origins of Neapolitan pizza, how it evolved over time, and what makes it so special among other types of pizza.
Pizza as we know it today (dough topped with tomatoes and cheese) was invented in Naples. Before the 1700s, flatbreads existed but were never topped with tomatoes, which is now a defining characteristic of pizza. Tomatoes were brought to Europe in the 16th century by explorers returning from Peru. However, many Europeans believed tomatoes were poisonous until poor peasants in Naples began to top their flatbread with them in the late 18th century. The dish soon became popular among locals and visitors alike.
The first documented pizzeria in Naples was Antica Pizzeria Port'Alba, which opened in 1738 as a street vendor and later became a permanent establishment. The pizzeria still operates today and claims to be the oldest pizzeria in the world. Another famous pizzeria is Pietro... e basta così (Peter... and that's enough), where baker Raffaele Esposito created Margherita pizza in 1889. He named it after Queen Margherita of Savoy who visited Naples with her husband King Umberto I. Esposito wanted to impress the royal couple with a patriotic pizza that resembled the Italian flag: red (tomatoes), white (mozzarella), and green (basil). The queen loved it so much that she wrote him a letter of appreciation. This event boosted the popularity of Neapolitan pizza across Italy and beyond.
Neapolitan pizza is not just any pizza. It has strict rules and regulations that must be followed by certified pizzerias that want to preserve its authenticity and quality. The Associazione Verace Pizza Napoletana (VPN) was founded in 1984 in Naples to protect and promote neapolitan pizza as a traditional specialty guaranteed (TSG) product. The VPN has several requirements for making Neapolitan pizza:
There are two main variations of Neapolitan pizza: marinara and margherita. Marinara is the older version that does not have cheese. It is topped with tomato sauce, garlic, oregano, and olive oil. It is named after "la marinara" (the seaman's wife) who would prepare it for her husband when he returned from fishing trips. Margherita is the newer version that has cheese. It is topped with tomato sauce, mozzarella cheese, basil leaves, and olive oil as mentioned above it is named after Queen Margherita who enjoyed it during her visit to Naples.
Neapolitan pizza has influenced many other styles of pizza around the world. For instance, New York-style pizza; which I grew up eating and have a special spot in my heart for, is a descendant of Neapolitan pizza that was brought by Italian immigrants in the early 20th century. It has a thin crust that is crisp on the edges and foldable in the middle. It usually has more cheese than sauce and can be topped with various ingredients. Chicago-style pizza is another variation that we are all super familiar with here and was inspired by Neapolitan pizza but developed its own characteristics. It has a deep-dish crust that is filled with cheese and toppings and covered with tomato sauce.
Neapolitan pizza has also become a symbol of Italian cuisine and culture. In 2017, UNESCO declared the art of making Neapolitan pizza as an intangible cultural heritage of humanity. The recognition aims to protect and promote this ancient tradition that involves skills, knowledge, creativity, and social values.
If you want to try making Neapolitan pizza at home, here are some tips to help you achieve a good result:
Sources: