1: What is the traditional pizza named after a queen that hails from Naples, Italy?
Understanding the essence of this renowned culinary delight necessitates an expedition to its birthplace, a city steeped in rich history - Naples. Nestled beside the picturesque Bay of Naples, embraced by the Amalfi coastline's breathtaking allure, this vibrant city boasts a culinary legacy spanning ages. Within the narrow byways and quaint squares of this storied metropolis, the genesis of pizza unfolded.
During the late 18th century, Naples thrived as a lively epicentre, pulsating with a diverse and spirited populace. The working-class inhabitants sought a nourishing and cost-effective repast, and thus, the concept of pizza took root. Enterprising street vendors offered flatbreads topped with local treasures such as tomatoes, garlic, olive oil, and anchovies - the modest beginnings of what would later ignite culinary passions.
While the origins of pizza trace back to Naples' cobbled streets, its rise to national acclaim owes itself to a chance encounter with royalty. In 1889, Queen Margherita of Savoy, accompanied by King Umberto I, graced Naples with her presence. Eager to indulge in the city's gastronomic delights, the Queen was introduced to the exquisite world of pizza by her retinue.
Legend has it that a skilled pizzaiolo named Raffaele Esposito was summoned to the regal palace to craft an array of pizzas for the Queen's delectation. Demonstrating patriotism in culinary form, Raffaele presented a pizza adorned with the hues of the Italian flag - crimson tomatoes, snowy mozzarella, and verdant basil. The Queen's adulation for this culinary masterpiece, christened "Pizza Margherita" in her honour, propelled pizza into the culinary limelight and enshrined it as a symbol of Italian gastronomy.
With the prestigious royal endorsement, pizza rapidly captured the hearts of Neapolitans and beyond. Its popularity surged within Italy, transcending borders through waves of Italian migration. In the early 20th century, Italian immigrants carried their cherished pizza recipes to distant shores, finding fertile ground in bustling American cities like New York and Chicago.
As pizza embarked on its global expedition, it underwent intriguing metamorphoses, mirroring regional palates and indigenous ingredients. In the heart of Chicago, the hearty "Chicago-style Deep Dish Pizza" emerged, characterised by its thick crust and bountiful toppings, while the "New York-style Pizza" achieved renown for its foldable, generous slices and emphasis on simplicity and premium ingredients.
Despite its worldwide acclaim, Naples preserves the art of authentic pizza making with unwavering dedication. In 1984, the Associazione Verace Pizza Napoletana (AVPN) arose, safeguarding and promoting the time-honoured Neapolitan pizza-making tradition. To earn the esteemed "Vera Pizza Napoletana" (VPN) certification, pizzerias adhere rigorously to exacting guidelines, using prescribed ingredients and traditional methods. This steadfast commitment to pizza's origins ensures that Naples' culinary heritage thrives, an eternal testament to the allure of this globally celebrated dish.
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