THE HISTORY OF PIZZA
The realization of the first pizza goes back to ancient times, when already consisted of a preparation of pure paste, covered with table and folded in half, cooked on heated stones: it was short, a calzone.Thousands of years ago the man became a farmer and picked up the grains of wheat, when he needed them pounded beans and ate them. He also discovered that he could mix the ground corn as finely as possible with water, and roast the shaped disk of hot stones. The first people that did this opened the way for the conquest of bread, mashed, pizza, and then the lasagna and spaghetti. Nomadic hunter and fisherman became helpless, then again a few domesticated animals because there was a kind of pact of mutual support and with their help, the man also became pastor. What we can say 'that bread, pizza, bread and so on are together in the same root source of our civilization. Those cakes of fried dough cooked on the stones were, as even more convenient. The next major step was the discovery of the principle of fermentation, and the first oven was invented. This happened about six thousand years ago in Egypt. Throughout the area of ??the Near East, also known as the Fertile Crescent, from the Nile to the Euphrates, the story had walked as fast as in the surrounding lands. There were those who had noticed that the dough for what was loosely called the bread was sometimes invaded by mysterious forces which did inflate and then fail. Some considered impure that pasta and threw away, some thought instead of exploiting the phenomenon: everything was influenced by religious ideas. The Jews, for example, were among the most rigid and refused always leavened bread in their rites and was not allowed (still, in the Catholic Mass, using the host as unleavened bread). The Egyptians learned, therefore, to use that dough to cook it and keep a few pieces to send to other pasta the same force as "growth". The Egyptians invented the oven, of this we have certain information, which was shaped like a cone. The fire was put inside, outside is literally sticking the balls: when they fell meant that they were cooked on one side, they were sticked again the other to complete the cooking. Only later came the idea to split the oven to put in the fire and over, for baking, the cakes of leavened dough and water. The food, meanwhile, was a religious one, and the point 'that certainly there were loaves in ritual forms, thousands of years ago, as offerings to various deities and under various circumstances .......... there are still many in use in various regions of Italy and other parts of the world, even if you are lost because the original meanings votive. Among these there were also those breads enriched with olives, pork cracklings, ancestors of cakes and pies today, there were also those enriched with honey, raisins, pine nuts, candied fruits, which have become the various panettone, pangiallo, gingerbread, etc., of different traditions. As it is, some mention also of those linguistic and primitive crushed Italian life that accompanied the age 'Roman to medieval and beyond, we find it really exciting to pass the eleventh century, when many waited until the end of the World . The current shape of the pizza back to the early nineteenth century, when the tomato became the star of this dish, although many other types of fillings were tested at the end of the eighteenth century. In Naples, the pizzas were prepared and sold in the street by street pizza. The first ovens were built of brick, stone and volcanic, the only materials that allowed them to reach temperatures necessary for the success of the pizza.
The peak between 700 and 800.
'' But it's between 700 and 800'' that the pizza is emerging as one of the favorite dishes of the Neapolitan people. In'' 700 is packaged in a pizza ovens to be so sold on the streets and alleys of the city: an apprentice who carried balanced on the head of the stove, went directly to buyers pizzas, ready-made with different ingredients and condiments, after being notified of its arrival with sonorous and characteristic calls. In between the 700 and the 800 started to take hold in the habit of enjoying the pizza ovens at these as well as the street or at home, a sign of the growing favor encountered this dish already entered fully in the power of the people Neapolitan pizza is born in the form we know and are calling themselves also features so-called "physical" and "environment" of the pizza as we know it. The wood oven, a marble counter where the pizza is packed, the shelf where they'll showcase the ingredients that will make up the different varieties of pizza, tables where customers consume it, the external exposure of pizzas sold to through: all of which are still laid in pizza Campane.si begins, if not to eat, to distinguish especially the pizza, in Naples, before his flight segments in the world. And the red tomato pizza is also the one who gives back interest, and draws attention to all the other pizzas, including the first were probably those with garlic and oil, raw, or cooked, one with mozzarella and anchovies, one covered by tiny fish called cicinielli, which seems also one of the oldest. And yet we talk about a pizza folded booklet, which perhaps was a sort of calzone, stuffed with her. The first ovens were lined with refractory bricks and fire fueled by wood. Later, it was considered ideal in the oven covered with lapilli Vesuvius, still more suitable bricks to reach the high temperature and to obtain the best pizzas. Artists and writers described the pizza, D'Annunzio, wrote the verses of one of the most beautiful Neapolitan songs: A vucchella. Salvatore di Giacomo, dedicated to pizza several times his verses. However many are the poets, writers, musicians who in modern times have dedicated to pizza some spark of their genius and their fancy. He also dealt extensively the father of the Three Musketeers, Alexandre Dumas, during a series of his travel writing: a kind of services as a special correspondent, collected in "Corricolo". Dumas put together, on pizza, keen observations and information brainy. He wrote, for example, that "the pizza is a sort of squashed as they make it to St. Denis, is round in shape, and working with the same dough bread. At first glance it is a simple food: submitted for examination, there will be a complicated food. He was right, and that reference to cakes of St. Denis tells us that a kind of pizza is universal food: while a certain way to bake and decorate the disc of dough instead everything is Neapolitan, and is what has conquered the world. Dumas also various types of pizza: the most common, then, in the first half of the nineteenth century, namely oil, fat, pork fat, cheese, tomato, and little fishes (cicinielli , in fact). It stated, quietly, that there was also a kind of pizza that "eight", which was cooked a week before eating. He had made a big blunder, the pizza at eight institutions remained a long time, perhaps even in vogue in our day, meant that the pizza was eaten immediately but was paid to eight days away, even if this facility cost some real premium. Finally, we talk a lot of pizza in a famous work "Customs and Traditions of Naples, "a French author named: De Bourcard, but it was totally worth it anyway and that napoletanizzato aid of a superesperto - we would say today - Cavalier Emanuele Rocco. We are in the middle of the nineteenth century, now, around 1850, I quote from the text: "The pizza is not in the vocabulary of Bran, for it is the flower (flour) and it is a specialty of Naples. Take a piece of dough (bread), spread it and spread it with a rolling pin or striking him with the palms of your hands, put on what comes into your head, season it with oil or lard, cook over the fire, eat, and you will know what is the pizza . The cakes are crushed and any such thing, but the embryo of art. "Then this text also enumerates the varieties of pizza longer in use: and those with garlic and oil, in addition, oregano and salt; with grated cheese, basil, or with small fish, others with mozzarella, ham, clams, and appears, but not as a function of primary importance, the tomato. Thus we arrive at the end of the century, a famous episode, which must but telling in its true terms. We are, exactly, in 1889. That summer King Umberto I and the Queen Margherita spent in Naples, in the palace of Capodimonte, as he wanted a certain rule of the monarchy, to make act of presence in the ancient Kingdom of Two Sicilies. The queen was curious about the pizza that had never tasted and which perhaps he had heard from some writer or artist admitted to court. But she could not go to a pizzeria, the pizza came to her, using the ovens of royal kitchens, the pizzas were prepared, one with pork fat, which is a kind of lard, cheese and basil with a garlic, olive oil and tomatoes, and a third with mozzarella, tomato and basil, that the colors of Italian flag , which thrilled particularly Queen Margherita, and not just for patriotic reasons. This was the occasion for which you named it the Margherita Pizza. Then the story became known outside Naples, the pizza Margherita and spread, some furoreggiò 'everywhere. And this story is true, only that the pizza margherita or pizza margherita, as we began to call her, went to a novelty, a real invention, while you know that already existed before. It was not considered among the most classical and important, but in Naples it was already. For example, to another queen, Maria Carolina Bourbon, who was fond of pizza, so much that he wanted to court, the palace of St. Ferdinand, a special oven. Carolina loved that pizza very white, red and green, but perhaps if he could have imagined that these were the colors of Italy united under another dynasty, which would have kicked her, not much would have been more enthusiastic. It is certain that the Daisy has contributed greatly to spread the pizza first in northern Italy and then throughout the world. The two pizzas that have done more roads is the so-called Neapolitan, equal to the margherita but with anchovies, and the same daisy. But Historically, we have seen, others have come before and patents of nobility, of the Neapolitan authenticity. All this, of course, took no position one way or another: the pizzas are now many species, and they are all exciting.
Origins of Pizza: Egypt, Greece, Rome.
All civilizations, we can say, have experienced different forms of buns, cakes and the like that seen in the mixture of cereal flour of various kinds, water and various seasonings a source of essential nutrients in human nutrition. The antiquity of our neighborhood, one that saw the flowering of the civilization that once overlooked the Mediterranean Sea, therefore, offers a wide wealth of examples of what can be considered the ancestors of pizza as we know it. From Egypt to classical Greece to ancient Rome and Pompeii so everything is a proliferation of dishes that recall in the composition and baking the pizza.In ancient Egypt it was customary to celebrate the birthday of Pharaoh eating a cake flavored with herbs, and Herodotus handed down several Babylonian recipes in the seventh century. B.C. Archilochus, the poet-soldier, in some ways informs us of having his spear in "" cakes kneaded ", the main food of the soldier. Classical Greece and then shows a vast harvest of examples bring us back to the pizza, or at least a version of so-called "archetypal" crushed and cakes of various kinds were widespread and popular food show throughout classical antiquity.There are numerous examples of Greek writers on several types of "pizza", the so-called "maza" in ancient greek: evidence that we find regularly in the Latin world and in ancient Rome, where among other versions of this cake not rising, there is the "placenta "and '" offa ", prepared with water and barley, the staple food grain of the Latin peoples.The pizza, not wanting here to give credit to other fanciful hypotheses about its origin, is presented as a typical food of the cultures that historically have been overlooking the Mediterranean basin. And in one of queens of the Mediterranean Sea, Naples, it will find its home and the starting point of a spread that may well be called global.Middle AgesThere are numerous traces of this food, which over the centuries is increasingly approaching the current form, even in the Middle Ages and Renaissance, swaying between aristocratic taste and popular consumption, between the royal banquets and table of the poor: the word "" pizza "" is already attested in the early Middle Ages and later centuries are found in various local forms of this term indicating culinary variations on the theme, from sweet to savory, and different methods of cooking.The Lombards fell in southern Italy after the fall of the Roman Empire had brought with him the buffalo that once between the Lazio and Campania, will provide milk for the manufacture of mozzarella. And in modern times the discovery of the New World will travel to Europe a main element of the pizza that is almost impossible to imagine without: the tomato. After initial mistrust, the tomato made its triumphal entry into Italian cuisine, and in that of Naples in particular. The pizza will be receiving distinguished inching closer to the form we know today.
