The modern pizza: born in Naples, world wide success
Water, flour, salt, yeast, tomato and mozzarella: with this sacred mixture for the “pizzologos”, untiring defenders of the orthodoxy, pizza comes into the history of the modern nutritious custom. We are in Naples ( because the nature of pizza in its present way is undoubtedly from Naples ) in the first half of the last century King Fernando de Borbon, curious gourmet decides to know directly this dish so much in vogue among the people, he was taken to the heart of Naples, to the pizza parlor of a such Antonio Testa, better known as ´N ’ tuono´. Success is glamorous. To such point that N‘ tuono ´s son was asked to build, in the park of the palace of Capodimonte, a huge wood stove suitable to work the whole year. However, the height of his historical fame would arrive by the end of the century. It was the year 1898 and Naples was already part of the Italian Kingdom, Queen Margarita calls a famous ‘ pizzaiolo ‘ to palace, known as ‘ Nariz de perro ‘ ( Nose of dog ) and asks him to prepare some of his specialties. The simplest one turns to be the favorite one, prepared with: mozzarella, tomato and basil, that one, for the popular enthusiasm, was called ‘ Margarita’ to honor the Queen. The pizza had been born for antomasia. |
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| #01 | 1996 |
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