The origins of Italian Pizza – Amalfi Pizza Tour:
Before the seventeenth century and the arrival of tomatoes in Italy, the pizza was white or topped with what you had at home.
The first union between pasta and tomato took place in the mid-1700s in the Kingdom of Naples; at first there was a bit of distrust regarding the new recipe, then it spread to include both the poorest population and the Bourbon nobles and rulers.
According to The Neapolitan Tradition, handed down by the purists of taste, The Real Italian Pizza has only two variations of topping, so the only two pizzas worthy of the name are:
• The Marinara Pizza and The Margherita Pizza •
MARINARA PIZZA:
Marinara is the older of the two and has a simpler dressing: tomato, oregano, garlic, extra-virgin olive oil and usually basil.
Contrary to what the name suggests, this pizza does not contain fish, but was so called because it was the food that the fishermen ate after returning from long fishing days in the Bay of Naples; a quick, simple and substantial meal that even the poorest could afford.
MARGHERITA PIZZA:
Despite its previous mention in some writings, the name of the pizza is attributed to Queen Margherita of Savoy who tasted the “tomato and mozzarella” pizza and, being delighted by the taste, wrote a letter of praise to the pizza chef. Raffaele Esposito thus decided to reciprocate the affection by giving the name of the Queen of Italy to what we now know as Pizza Margherita.
The pizza was topped with mozzarella cut into thin slices, arranged on the tomato sauce in the shape of a daisy, with the subsequent addition of basil leaves in the center to adorn the dish; the colors wanted to pay homage to the Italian Flag.
THE DIFFUSION – Amalfi Pizza Tour:
Following the spread among the different social classes, there was an expansion in all Italian Regions, so much so that specialized activities in the preparation of pizza were born: initially simple ovens, then later real trattorias and pizzerias.
In Northern Italy, pizza arrived only after World War II, then with the event of emigration the recipe was exported abroad, adapting it to the tastes of the various countries, until it became a worldwide phenomenon.
Today pizza has become a symbol and for many it is an object of fortune on which to speculate and build entrepreneurial empires so much so that it can be eaten in every country on earth, but the true Neapolitan Pizza always remains one and only and is found in Naples .
In 2010 it was officially recognized as a “traditional specialty guaranteed by the European Union” and seven years later the art of “Neapolitan Pizzaiuolo” was declared by UNESCO as an “intangible heritage of humanity”.
To keep this tradition alive, we organize courses in our villas held by Neapolitan pizza chefs, who, in addition to making you taste excellent pizzas, will teach you, providing you with all the necessary material and ingredients, to prepare excellent doughs.
The evening will be enlivened by a beautiful table, on which, at the end of the cooking of your pizzas, you can have fun tasting these splendid creations.
We organize pizza tour in all our villas all over the Amalfi Coast including Positano, Praiano, Amalfi, Minori, Maiori, Ravello, Scala, Capri, Sorrento and more.
Do not miss this evening, Contact us for more info.
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