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The pizza as we know it arrived in 1889 when the Neapolitan chef Raffaele Esposito
created the pizza Margherita (tricolor) in honour of Queen Margherita of Savoy:
tomato, mozzarella and basil to honour the Queen and Italy! Until about 1830 pizza
was sold exclusively in street stalls and by street vendors, out of the ovens and then
came the pizzeria!
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The traditional art of Neapolitan pizzaiuolo has been recognized as part of the cultural
heritage of humanity, passed down from generation to generation and continuously recreated,
able to provide the community with a sense of identity and continuity and to promote respect
for cultural diversity and human creativity, according to the criteria of the 2003 Unesco Convention.
It is a culinary practice that includes several stages, including the preparation of the dough, a
rotating movement made by the pizza chef and baking in a wood-fired oven.
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WATER
SALT
YEAST
