"The closer to the center, the more densely the population became and most of their lives developed in an open environment, sometimes even at home as small as a room," wrote Carol Helstosky, author of "Pizza: A global history "and a professor of history at the University of Denver. Unlike the wealthy minority, other Neapolitans sought cheap food, which they could consume quickly. Simple pie baskets with different fillings, eaten for every meal and sold on the street by modest salesmen or restaurants, became the fulfillment of the demand of ordinary and poor citizens. Italian authors of the time criticized this habit of eating often called "slanderous". Those pizza starters consumed by the need for cheap prices and speeds, developed the delicious ingredients so fond of us today, such as tomatoes, cheese, olives, sardines and garlic.
Be your guide, not just conscience but this time and your 'stomach' .... J So in 1738 the first pizzeria was opened in the world, in Naples, Italy, and it was called Antica Pizzeria. Italy joined in 1861 and King Umberto I of Queen Margarita visited Naples in 1889. Legend shows that travelers were tired of the usual French fashion cooking diet and sought for alternative meals. Thus, the royal couple expressed the desire to consume a variety of pizza from Brandi pizza, the successor to Da Pietro pizzeria, established in 1760. One of the versions that the queen enjoyed the most, was called "mocarela" pizza, a pie covered with soft cheese, tomatoes and basil. Historians cast doubt on the connection of this pizza with the flag of Italy, because the pizza ingredients are green, white and red, and so is the flag. Since the moment the queen enjoyed her favorite pizza, she got her name and was named just like today, pizza "Margarita". The queen's blessing may have been the beginning of spread throughout the pizza.
It should be noted that packed pies were not the exclusive food of Naples' lazzarons, because at that time they were also consumed by Egyptians, Romans and Greeks. The Greeks ate a version of poppies covered with plants and olives, similar to what is now called "focaccia". Until before 1940, pizza remained very little known in Italy, generally characteristic of the city of Naples. One further ocean, immigrants who had traveled to the United States of America were spreading their traditional food everywhere in New York, Boston, Chicago, and St. Louis. Louis. The Napolitans were interested in work at factories, as did millions of other Europeans who emigrated in the late 19th and early 20th century. They were not at all interested in distributing their kitchen and were not looking for a career in the gastronomic field , but that came by itself. Soon, the taste and aroma of pizza began to intrigue other people who were neither Napolitans nor Italians.
The first pizza documented in the US was "Lambardi's" at Spring Street in Manhattan, licensed to sell pizza in 1905. Before that, the pizza was made at home or sold by unlicensed people. "Lombardi's", the first pizza in America, still operates today as it was in 1905, except at an altered address. The taste and the ingredients of the pizza were added to be personalized in every town and added to the gastronomic pizza property. Like bluff and rock and roll, the rest of the world and the Italians themselves loved the pizza because it was an American trend. "Leave yourself free ..." writes Elizabeth Gilbert in her book "Eat Pray Love" when she is in love with Italy, Italians, people, and especially her food. She travels to Naples on her trip to the birthplace of the pizza, I'm sure it's a great lie when somebody who has been in Naples has resisted the pizza Margaritta ...
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