It is said that the famous Margherita pizza from Naples, considered the “true” pizza by many, came about when Queen Margherita, while traveling through Italy, fell in love with the flatbreads being sold to the poor. She ordered a baker named Raphelle to bake her a selection of pizzas to try. One type, consisting of tomatoes, mozzarella, became her favorite, and was named to honor her appreciation for pizza.
Pizza Margherita is still a favorite pizza choice in Ital today. Although many cultures learned to back flatbreads with some type of topping, only southern Italy had rich, creamy buffalo – milk mozzarella and San Marzano tomatoes, the most important ingredients for Neapolitan pizza.
The world’s first pizzeria is believed to have opened in Naples, Italy, although street peddlers (小) may have sold pizza for many years before that. By the beginning of the 1900’s pizza made its way to the inner cities in the States, thanks to Italian immigrants, particularly New York and Chicago, which both have large Italian populations.
While living in Italy. I learned to love the thin – crusted pizza cooked in wood burning ovens that differs from the pizza sold in chain restaurants here in the US in any way. While the Neapolitan pizza consists of a few, fresh ingredients on a tasty, thin crust, the American pizza consumed here, is often packed with various ingredients, topped with a layer of heavy cheese, and prepared with a much thicker crust. True Italian pizza has a light, chewy crust, which may surprise those used to the taste of brick – oven pizza in America.
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