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Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a successful waterside city. Technically an independent kingdom, it was notorious for its throngs of working underprivileged, or lazzaroni. "The closer you got to the bay, the more thick their population, and much of their living was done outdoors, sometimes in homes that were little bit more than a space," said Carol Helstosky, author of "Pizza: A Global History" and associate professor of history at the University of Denver.

Pizza-- flatbreads with various toppings, eaten for any meal and offered by street suppliers or informal restaurants-- satisfied this requirement. These early pizzas taken in by Naples' poor featured the delicious garnishes precious today, such as tomatoes, cheese, oil, anchovies and garlic.

Italy merged in 1861, and King Umberto I and Queen Margherita visited Naples in 1889. Legend has it that the traveling set ended up being tired with their steady diet of French haute cuisine and requested a variety of pizzas from the city's Pizzeria Brandi, the successor to Da Pietro pizzeria, founded in 1760. The variety the queen enjoyed most was called pizza mozzarella, a pie topped with the soft white cheese, red tomatoes and green basil. (Perhaps it was no coincidence that her preferred pie included the colors of the Italian flag.) From then on, the story goes, that particular topping combination was called pizza Margherita.

Queen Margherita's blessing could have been the start of an Italy-wide pizza craze. And yet, up until the 1940s, pizza would stay little recognized in Italy beyond Naples' borders.

An ocean away, however, immigrants to the United States from Naples were reproducing their dependable, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. The Neapolitans were coming for factory jobs, as did millions of Europeans in the late 19th and early 20th centuries; they weren't seeking to make a cooking declaration. Fairly rapidly, the tastes and fragrances of pizza started to captivate non-Neapolitans and non-Italians.

The first documented United States pizzeria was G. (for Gennaro) Lombardi's on Spring Street in Manhattan, licensed to offer pizza in 1905. (Prior to that, the meal was homemade or purveyed by unlicensed suppliers.) Lombardi's, still in operation today though no longer at its 1905 area, "has the very same oven as it did initially," kept in mind food critic John Mariani, author of "How Italian Food Conquered the World."

Arguments over the finest slice in town can be heated, as any pizza fan knows. Mariani credited 3 East Coast pizzerias with continuing to churn out pies in the century-old custom: Totonno's (Coney Island, Brooklyn, opened 1924); Mario's (Arthur Avenue, the Bronx, opened 1919); and Pepe's (New Haven, opened 1925).

As Italian-Americans, and their food, moved from city to suburban area, east to west, particularly after World War II, pizza's popularity in the United States grew. No longer seen as an "ethnic" treat, it was increasingly recognized as a quickly, enjoyable food. Regional, distinctly non-Neapolitan variations emerged, eventually consisting of California-gourmet pizzas topped with anything from grilled chicken to smoked salmon.

"Like blue denims and rock and roll, the rest of the world, including the Italians, picked up on pizza just due to the fact that it was American," described Mariani. Global stations of American chains like Domino's and Pizza Hut likewise prosper in about 60 different countries. Helstosky thinks one of the quirkiest American pizza variations is the Rocky Mountain pie, baked with a supersized, doughy crust to conserve for last.

About Fireaway Pizza
We make absolutely wonderful pizza in the capital city and the South-East with wonderful fresh sauce, cheese, meats and vegetables, hand made dough and an authentic four hundred degree oven that cooks your pizza to the absolute nicest level in 180 seconds! have been utilizing traditional recipes from Italty provided by our family so our pizza is absolutely so tasty, these wonderful Italian flavours originate from our home in Italy and are available in the capital city and in the South East of the UK in areas like Surrey and Guildford. So it’s just an amazing pizzaria experience; fresh pizza base and freshly made ingredients like cheese, meat and more than twenty vegetables like chillis and olives, all baked in an awesome four hundred kiln in 180 seconds so incredibly fresh and on your plate in a tiny matter of minutes! Then after eating your food you can have some delicious sweets which feature brilliant sweet pizza deserts and more treats like Oreo milk shake, so we offer all you require for a superb traditional taste experience.

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