1.
Pizza Margherita
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Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. Together with Pizza Marinara is the most popular Italian pizza and it represents a worldwide famous icon of the Italian cultural and culinary heritage. In 1830, in the book Napoli, contorni e dintorni, written by Riccio it was described a pizza with tomato, mozzarella, others are coverd with grated cheese and dressed with lard, and then they put over a few leaves of basil. Over the firsts is often added some small seafish, on the seconds some thin slices of mozzarella, sometimes they use slices of prosciutto, tomato, arselle, etc. Sometimes folding the dough over itself it forms what is called calzone, usi e costumi di Napoli e contorni descritti e dipinti. Pizza Neapolitan pizza Pizza marinara Neapolitan cuisine
2.
Pizza
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Pizza is a yeasted flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables, the term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have become popular. In 2009, upon Italys request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish, the Associazione Verace Pizza Napoletana is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the true Neapolitan pizza, Pizza is sold fresh or frozen, either whole or in portions, and is a common fast food item in Europe and North America. Various types of ovens are used to them and many varieties exist. Several similar dishes are prepared from ingredients used in pizza preparation, such as calzone. Suggested etymologies include, Byzantine Greek and Late Latin pitta > pizza, modern Greek pitta bread and the Apulia and Calabrian pitta, a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή, fermented pastry, the Lombardic word bizzo or pizzo meaning mouthful, which was brought to Italy in the middle of the 6th century AD by the invading Lombards. Foods similar to pizza have been made since the neolithic age, Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. An early reference to a pizza-like food occurs in the Aeneid, in Book VII, Aeneas and his men are served a meal that includes round cakes topped with cooked vegetables. When they eat the bread, they realize that these are the tables prophesied by Celaeno, modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, cheese and it is uncertain when tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag, red, green, and white. Supposedly, this kind of pizza was named after the Queen. Pizza was brought to the United States with Italian immigrants in the nineteenth century. The countrys first pizzeria, Lombardis, opened in 1905, following World War II, veterans returning from the Italian Campaign after being introduced to Italys native cuisine proved a ready market for pizza in particular. Since then pizza consumption has exploded in the U. S, Pizza chains such as Dominos, Pizza Hut, and Papa Johns, pizzas from take and bake pizzerias, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide
3.
Italy
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Italy, officially the Italian Republic, is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino, Italy covers an area of 301,338 km2 and has a largely temperate seasonal climate and Mediterranean climate. Due to its shape, it is referred to in Italy as lo Stivale. With 61 million inhabitants, it is the fourth most populous EU member state, the Italic tribe known as the Latins formed the Roman Kingdom, which eventually became a republic that conquered and assimilated other nearby civilisations. The legacy of the Roman Empire is widespread and can be observed in the distribution of civilian law, republican governments, Christianity. The Renaissance began in Italy and spread to the rest of Europe, bringing a renewed interest in humanism, science, exploration, Italian culture flourished at this time, producing famous scholars, artists and polymaths such as Leonardo da Vinci, Galileo, Michelangelo and Machiavelli. The weakened sovereigns soon fell victim to conquest by European powers such as France, Spain and Austria. Despite being one of the victors in World War I, Italy entered a period of economic crisis and social turmoil. The subsequent participation in World War II on the Axis side ended in defeat, economic destruction. Today, Italy has the third largest economy in the Eurozone and it has a very high level of human development and is ranked sixth in the world for life expectancy. The country plays a prominent role in regional and global economic, military, cultural and diplomatic affairs, as a reflection of its cultural wealth, Italy is home to 51 World Heritage Sites, the most in the world, and is the fifth most visited country. The assumptions on the etymology of the name Italia are very numerous, according to one of the more common explanations, the term Italia, from Latin, Italia, was borrowed through Greek from the Oscan Víteliú, meaning land of young cattle. The bull was a symbol of the southern Italic tribes and was often depicted goring the Roman wolf as a defiant symbol of free Italy during the Social War. Greek historian Dionysius of Halicarnassus states this account together with the legend that Italy was named after Italus, mentioned also by Aristotle and Thucydides. The name Italia originally applied only to a part of what is now Southern Italy – according to Antiochus of Syracuse, but by his time Oenotria and Italy had become synonymous, and the name also applied to most of Lucania as well. The Greeks gradually came to apply the name Italia to a larger region, excavations throughout Italy revealed a Neanderthal presence dating back to the Palaeolithic period, some 200,000 years ago, modern Humans arrived about 40,000 years ago. Other ancient Italian peoples of undetermined language families but of possible origins include the Rhaetian people and Cammuni. Also the Phoenicians established colonies on the coasts of Sardinia and Sicily, the Roman legacy has deeply influenced the Western civilisation, shaping most of the modern world
4.
Campania
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Campania is a region in Southern Italy. Located on the Italian Peninsula, with the Mediterranean Sea to the west, it includes the small Phlegraean Islands, Campania was colonised by Ancient Greeks and was part of Magna Græcia. During the Roman era, the area maintained a Greco-Roman culture, the capital city of Campania is Naples. Campania is rich in culture, especially in regard to gastronomy, music, architecture, archeological and ancient sites such as Pompeii, Herculaneum, Paestum and Velia. The name of Campania itself is derived from Latin, as the Romans knew the region as Campania felix, the rich natural sights of Campania make it highly important in the tourism industry, especially along the Amalfi Coast, Mount Vesuvius and the island of Capri. During the 8th century BC, people from Euboea in Greece, known as Cumaeans, another Oscan tribe, the Samnites, moved down from central Italy into Campania. The Roman consul Quintus Publilius Filo recaptured Neapolis by 326 BC, the Second Samnite War ended with the Romans controlling southern Campania and additional regions further to the south. Campania was a part of the Roman Republic by the end of the 4th century BC, valued for its pastures. Its Greek language and customs made it a centre of Hellenistic civilization, during the Pyrrhic War the battle took place in Campania at Maleventum in which the Romans, led by consul Curius Dentatus, were victorious. They renamed the city Beneventum, which grew in stature until it was only to Capua in southern Italy. During the Second Punic War in 216 BC, Capua, in a bid for equality with Rome, the rebellious Capuans were isolated from the rest of Campania, which remained allies of Rome. Naples resisted Hannibal due to the imposing walls, Capua was eventually starved into submission in the Roman retaking of 211 BC, and the Romans were victorious. The rest of Campania, with the exception of Naples, adopted the Latin language as official and was Romanised. As part of the Roman Empire, Campania, with Latium, Roman Emperors chose Campania as a holiday destination, among them Claudius and Tiberius, the latter of whom is infamously linked to the island of Capri. It was also during this period that Christianity came to Campania, Two of the apostles, St. Peter and St. Paul, are said to have preached in the city of Naples, and there were also several martyrs during this time. Unfortunately, the period of calm was violently interrupted by the epic eruption of Mount Vesuvius in 79 which buried the cities of Pompeii. The area had many duchies and principalities during the Middle Ages, in the hands of the Byzantine Empire, under the Normans, the smaller independent states were brought together as part of the Kingdom of Sicily, before the mainland broke away to form the Kingdom of Naples. It was during this period elements of Spanish, French
5.
Flour
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Flour is a powder made by grinding raw grains or roots and used to make many different foods. While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times, rye flour is a constituent of bread in central Europe. The English word flour is originally a variant of the word flower, both derive from the Old French fleur or flour, which had the literal meaning blossom, and a figurative meaning the finest. The phrase fleur de farine meant the finest part of the meal, since flour resulted from the elimination of coarse, the earliest archaeological evidence for wheat seeds crushed between simple millstones to make flour dates to 6000 BC. The Romans were the first to grind seeds on cone mills, in 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some began to be enriched with iron, niacin, thiamine. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s, an important problem of the industrial revolution was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural shelf life, the reason for the limited shelf life is the fatty acids of the germ, which react from the moment they are exposed to oxygen. This occurs when grain is milled, the fatty acids oxidize, depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for a production and distribution cycle. As vitamins, micronutrients and amino acids were completely or relatively unknown in the late 19th century, without the germ, flour cannot become rancid. Degermation started in densely populated areas and took approximately one generation to reach the countryside, heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or microwave and blended into flour again. Milling of flour is accomplished by grinding grain between stones or steel wheels, today, stone-ground usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. These terms are now applied broadly to uses of water. More recently, the Unifine mill, a mill, was developed in the mid-20th century. Home users have begun grinding their own flour from organic wheat berries on a variety of electric flour mills, the grinding process is not much different from grinding coffee but the mills are larger. This provides fresh flour with the benefits of wheat germ and fiber without spoilage, Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of used in cooking include all-purpose flour, self-rising flour
6.
Tomato
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The tomato is the edible fruit of Solanum lycopersicum, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae. The species originated in Central and South America, the Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato originates. Numerous varieties of tomato are widely grown in temperate climates across the world, with greenhouses allowing its production throughout the year, the plants typically grow to 1–3 meters in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its habitat, and grown as an annual in temperate climates. An average common tomato weighs approximately 100 grams and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Tomato is consumed in diverse ways, including raw, as an ingredient in dishes, sauces, salads. While tomatoes are botanically fruits, they are considered culinary vegetables. The word tomato comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl and it first appeared in print in 1595. The native Mexican tomatillo is tomate, meaning fat water or fat thing), when Aztecs started to cultivate the Andean fruit, bigger and red, they called the new species xitomatl. It first appeared in print in 1595, the scientific species epithet lycopersicum means wolf peach, and comes from German werewolf myths. The Italian word, pomodoro was borrowed into Polish, and via Russian, the usual pronunciations of tomato are /təˈmeɪtoʊ/ and /təˈmɑːtoʊ/. The words dual pronunciations were immortalized in Ira and George Gershwins 1937 song Lets Call the Whole Thing Off and have become a symbol for nitpicking pronunciation disputes. In this capacity, it has become an American and British slang term. Or Its all the same to me, botanically, a tomato is a fruit, a berry, consisting of the ovary, together with its seeds, of a flowering plant. However, the tomato has a lower sugar content than other edible fruits. Typically served as part of a salad or main course of a meal, rather than at dessert, it is, in the US, considered a culinary vegetable. One exception is that tomatoes are treated as a fruit in home canning practices, they are acidic enough to process in a water bath rather than a pressure cooker as vegetables require. Tomatoes are not the food source with this ambiguity, bell peppers, cucumbers, green beans, eggplants, avocados
7.
San Marzano tomato
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San Marzano tomato is a variety of plum tomato. Compared to the Roma tomato, San Marzano tomatoes are thinner, the flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic. Many people describe the taste as bittersweet, the San Marzano vines are indeterminate and have a somewhat longer season than other paste tomato varieties, making them particularly suitable for warmer climates. As is typical of plants, San Marzano is an open-pollinated variety that breeds true from generation to generation. Though commercial production of the San Marzano variety is most closely associated with Italy, brands available in supermarkets include Cento, Nina, La Bella, Solania, Vantia, La Valle and Strianese. Most San Marzano tomatoes sold commercially are grown in Italy, though they are produced commercially in smaller quantities in other countries, because of San Marzanos premium pricing, there is an ongoing battle against fraudulent product. On November 22,2010, the Italian carabinieri confiscated 1,470 tons of canned tomatoes worth €1.2 million of improperly labeled product, San Marzano tomatoes have been designated as the only tomatoes that can be used for Vera Pizza Napoletana. San Marzano tomatoes originate from the town of San Marzano sul Sarno, near Naples, Italy. In the United States, San Marzano tomatoes are the base for another popular paste tomato. The Roma is a cross between a San Marzano and two varieties and was introduced by the USDAs Agricultural Research Service in 1955. San Marzano sul Sarno List of tomato cultivars The True History & Facts of the San Marzano Tomato Make a San Marzano sauce How to grow San Marzano tomatoes in your garden
8.
Mozzarella
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Mozzarella is a southern Italian cheese traditionally made from Italian buffalo milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998 and this protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, in Italy mozzarella made with the milk of the Italian water buffalo is an important variety. Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animals diet. Due to its moisture content, it is traditionally served the day after it is made. Low-moisture mozzarella can be refrigerated for up to a month. Mozzarella of several kinds is also used for most types of pizza and several dishes, or served with sliced tomatoes. Mozzarella, derived from the Neapolitan dialect spoken in Campania, is the form of mozza. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading milk cream, fresh butter, ricotta cheese, fresh mozzarella, an earlier reference is also often cited as describing mozzarella. Historian Monsignor Alicandri, in Chiesa Metropolitana di Capua, states that in the 12th century the Monastery of Saint Lorenzo, in Capua and these are locations rather than products and mozza is taken by some to be mozzarella. When twisted to form a plait mozzarella is called treccia, Mozzarella is also available in smoked and reduced-moisture packaged varieties. Stuffed mozzarella, a new trend as of 2006, may feature olives or cooked or raw ham, several variants have been specifically formulated and prepared for use on pizza, such as low-moisture Mozzarella cheese. Mozzarella di bufala campana is a type of mozzarella made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, outside Italy mozzarella not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk Mozzarella affumicata means smoked mozzarella. Ovolini refers to smaller-sized bocconcini, and sometimes to cherry bocconcini, low-moisture part-skim mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers preference for cheese on pizza to have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter, others can be made through the direct acidification of milk. Mozzarella di bufala is traditionally produced solely from the milk of the domestic buffalo, a whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk, after coagulation, the curd is cut into large, 1–2 pieces, and left to sit so the curds firm up in a process known as healing. After the curd heals, it is cut into 3/8–1/2 large pieces
9.
History of pizza
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The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings. The word pizza was first documented in AD997 in Gaeta and successively in different parts of Central, the precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century, however, pizza was mainly eaten in the province of Italy and by immigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods, Foods similar to pizza have been made since the neolithic age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history, in Sardinia, French and Italian archaeologists have found bread baked over 7,000 years ago. According to Professor Philippe Marinval, the local islanders leavened this bread, the Ancient Greeks had a flat bread called plakous which was flavored with toppings like herbs, onion, and garlic. In the 6th century BC, the soldiers in Persian King Darius I armies baked flatbreads with cheese, abba Eban has suggested that modern pizza was first made more than 2000 years ago when Roman soldiers added cheese and olive oil to matzah. In 16th-century Naples, a galette flatbread was referred to as a pizza, known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This was later replaced by oil, tomatoes or fish, in 1843, Alexandre Dumas, père, described the diversity of pizza toppings. Pizza is now a type of bread and tomato dish, often served with cheese, however, until the late nineteenth or early twentieth century, the dish was sweet, not savory, and earlier versions which were savory more resembled the flat breads now known as schiacciata. Pellegrino Artusis classic early-twentieth-century cookbook, La Scienza in cucina e lArte di mangiar bene gives three recipes for pizza, all of which are sweet, however, by 1927, Ada Bonis collection of regional cooking includes a recipe using tomatoes and mozzarella. The innovation that led to flat bread pizza was the use of tomato as a topping, for some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous. However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began. The dish gained popularity, and soon became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries and it is possible to enjoy paper-wrapped pizza and a drink sold from open-air stands outside the premises. Antica Pizzeria PortAlba in Naples is widely regarded as the citys first pizzeria, purists, like the famous pizzeria Da Michele in Via C. Sersale, consider there to be only two true pizzas—the marinara and the margherita—and that is all they serve and these two pure pizzas are the ones preferred by many Italians today. The marinara is the older of the two and has a topping of tomato, oregano, garlic, and extra virgin olive oil
10.
Pizza delivery
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Pizza delivery is a service in which a pizzeria or pizza chain delivers a pizza to a customer. Pizzas may be delivered in pizza boxes or delivery bags, and deliveries are made with either an automobile, motor scooter, customers can, depending on the pizza chain, choose to pay online, or in person, with cash, credit or a debit card. A delivery fee is charged with what the customer has bought. Ordering pizza for delivery usually involves contacting a local restaurant or chain by telephone or online. Online ordering is available in countries, where some pizza chains offer online menus. The pizza delivery industry has kept pace with technological developments since the 1980s beginning with the rise of the personal computer, since 2008 GPS tracking technology has been used for real-time monitoring of delivery vehicles by customers over the Internet. Some pizzerias, such as the Ontario-based Canadian chain Pizza Pizza, will incorporate a guarantee to deliver within a period of time. For example, Dominos Pizza had a campaign in the 1980s. This was discontinued in the United States in 1993 due to the number of lawsuits arising from accidents caused by hurried delivery drivers, but is still offered in some countries. Pizzerias with no time guarantee will commonly state to the customer an approximate time frame for a delivery, without making any guarantees as to the actual delivery time. According to Dominos, Super Bowl Sunday is the most popular day for its pizza deliveries, others are Halloween, New Years Day, New Years Eve, and the day before Thanksgiving. Unscheduled events may cause an increase in pizza deliveries, for example. For decades, free delivery was a slogan for almost all pizza stores. In Australia, a portion of the charge is given to the driver as the store is required to reimburse the driver for the use of a personal vehicle. Dominos Pizza is credited with popularizing free pizza delivery in the United States, Pizza Hut began experimenting in 1999 with a 50-cent delivery charge in ten stores in the Dallas-Fort Worth area. By mid-2001 it was implemented in 95% of its 1,749 company-owned restaurants in the U. S. in 2005, Papa Johns implemented delivery charges in the majority of its company-owned stores. In some countries, it is common to give the pizza deliverer an optional tip upon paying for the order, in Canada and the United States, tipping for pizza delivery is customary. Opinions on appropriate amounts vary widely, bags used to keep pizza hot while being transported are commonly referred to as hotbags or hot bags
Cookbook: Neapolitan pizza 
Media: Neapolitan pizza.jpg)