"areas of the city to try the local specialty. According to documents founded by historian Antonio Mattozzi in State Archive of Naples, in 1807 already 54 pizzerias existed, with their owners and addresses. In the second half of the nineteenth century they increased to 120. In Naples two others figures existed, connected to the trade: the pizza hawker (""pizzaiuolo ambulante ""), ""who sold pizza but he did not make it, and the seller of pizza "" a oggi a otto"", who made pizzas but sold them in return for a payment for seven days"". Purists, like the famous pizzeria ""Da"
"Pizza, California Pizza Kitchen, Godfather's Pizza, and Round Table Pizza. History of pizza The history of pizza begins in antiquity, when various ancient cultures produced basic flatbreads with several toppings. 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. The word ""pizza"" was first documented in 997 AD in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in the country of"
"History of pizza The history of pizza begins in antiquity, when various ancient cultures produced basic flatbreads with several toppings. 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. The word ""pizza"" was first documented in 997 AD in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in the country of Italy and by emigrants from there. This changed after World"
"Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas. The term ""pizza"" was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in"
"Quad City-style pizza Quad City-style pizza is a unique pizza style that centers around the Quad Cities region of Iowa and Illinois in the United States. The crust has a nutty taste, the tomato sauce is sometimes spicy, the toppings are under the cheese, and the pizza is cut into strips. The first person to bring pizza to the Quad Cities was Tony Maniscalco Sr. in 1952. Born of two immigrant parents from Sicily, Tony came to the Quad Cities from Calumet City, IL where he grew up. Originally a butcher by trade, it was in Calumet City where he"
"Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. Today it is one of the most popular foods in the world and a common fast food item in Europe and North America, available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, and via pizza delivery. Many companies sell ready-baked frozen pizzas to be reheated in an ordinary home oven. The ""Associazione Verace Pizza Napoletana"" (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples which aims"
"Antica Pizzeria Port'Alba Antica Pizzeria PortAlba is a pizzeria in Naples, Italy, which is widely believed to be the world's first pizzeria. First established in 1738 as a stand for peddlers, Antica Pizzeria Port'Alba was opened in 1830 in the town center at Via Port'Alba 18. The restaurant replaced street vendors who would make pizza in wood-fired ovens and bring it onto the street, keeping it warm in small tin stoves they balanced on their head. It soon became a prominent meeting place for men in the street. Most patrons were artists, students, or others with very little money, so"
"to promote traditional Neapolitan pizza. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage. The word ""pizza"" () first appeared in a Latin text from the central Italian town of Gaeta, then still part of the Byzantine Empire, in 997 AD; the text states that a tenant of certain property is to give the bishop of Gaeta ""duodecim pizze"" (""twelve pizzas"") every Christmas Day, and another twelve every Easter Sunday. Suggested etymologies include:"
"introduced by Chef Anthony Russo in 1992 in the Houston market, an area where there was a high concentration of residents originating in New York City. New York-style pizza originated in New York City in the early 1900s; it is wide, thin and foldable. The traditional toppings were tomato sauce and mozzarella cheese, with any additional toppings placed with the cheese. Anthony Russo is a first generation Italian American. Both of his parents immigrated from Sicily and Naples respectively, to New York City in 1962 The Russo family opened ""Russo's Italian Restaurant"" in 1978 after moving from New York to"
"tomato sauce, then baked). Desserts include ""struffoli"" (deep fried balls of dough), ""ricotta""-based ""pastiera"" and ""sfogliatelle"", and rum-dipped ""babà"". Originating in Neapolitan cuisine, pizza has become popular in many different parts of the world. Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella), and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved. Since Naples was the capital of the Kingdom of Two Sicilies, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural"
"Area states of New York, New Jersey, and Connecticut, and variously popular throughout the United States. Regional variations exist throughout the Northeast and elsewhere in the U.S. The first pizzeria in the United States of America was founded by Gennaro Lombardi in New York City's Little Italy in 1905. An immigrant ""pizzaiolo"" (pizza maker) from Naples, he opened a grocery store in 1897; eight years later, it was licensed to sell pizza by New York State. An employee, Antonio Totonno Pero, began making pizza, which sold for five cents a pie. Many people, however, could not afford a whole pie"
"chance, created a dish praised by everyone at the party. The chefs returned to Naples and improvised by adding cheese and other ingredients and formed today's pizza. Historical evidence in Europe suggests that pizza was not transmitted to Europe by Marco Polo, but existed in the Mediterranean long before his time. The first recorded use of the word ""pizza"" dates from 997 AD (in a Latin text from the town of Gaeta in Southern Italy), more than 250 years before Marco Polo was born. Similar dishes in Chinese culture, and in other cultures, exist: Cong you bing A cong you"
"by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (like pita bread) 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 in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, cheese, and basil. It is uncertain when tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from"
"between two pizza crusts, with onions on top. Common toppings for pizza in the United States include ground beef, mushrooms, onions, pepperoni, pineapple, garlic, olives, peppers, carrots, tomatoes, spinach, anchovies, chicken, bacon, ham and sausage. Distinct regional types developed in the 20th century, including California, Chicago, Detroit, Greek, New Haven, New York and St. Louis styles. The first pizzeria in the U.S. was opened in New York's Little Italy in 1905 and since then regions throughout the U.S. offer variations, including deep-dish, stuffed, pockets, turnovers, rolled and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings. Another variation is"
"Sicilian pizza Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase ""Sicilian pizza"" is often synonymous with thick-crust pizza derived from the Sicilian ""sfincione"" . Sicilian pizza is also known as ""sfincione"" or focaccia with toppings. This type of pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s. The version with tomatoes was not available prior to the 17th century. It eventually reached North America in a slightly altered form, with thicker crust and"
"from Naples, Italy in 1903 to introduce the Neapolitan Pizza. Vincent (Jimmy) Bruno (Giovanni's son) went on to open the first pizzeria in The Loop in Chicago at 421 S. Wabash Avenue, the Yacht Club. Gennaro Lombardi opened a grocery store in 1897 which was later established as the ""said"" first pizzeria in America in 1905 with New York's issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents, but since many people could not afford the cost of"
"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. Some commentators have suggested that the origins of modern pizza can be traced to ""pizzarelle"", which were kosher for Passover cookies eaten by Roman Jews after returning from the synagogue on that holiday, though some also trace its origins to other Italian paschal breads. Abba Eban has suggested that modern pizza ""was first"
"Lombardi's Pizza Lombardi's is a pizzeria located at 32 Spring Street on the corner of Mott Street in the Nolita neighborhood in the borough of Manhattan, New York City. Opened in 1905, it has been acknowledged by the Pizza Hall of Fame as the first pizzeria in the United States. Gennaro Lombardi started the business in 1897 as a grocery store at 53½ Spring Street, and began selling tomato pies wrapped in paper and tied with a string at lunchtime to workers from the area's factories. In 1905 Lombardi received a business license to operate a pizzeria restaurant, and soon"
"pizza and then watch as the dough was prepared, sauce and toppings added, and then pizza slid into the oven. Kids enjoyed watching the process and running to tell their parents when the pizza came out of the oven. The brand became a well-established franchise in the Philippines, where it began in 1975 under the ownership of the country's largest food conglomerate, San Miguel Corporation, primarily promoting their San Miguel draft beer. Beginning with a restaurant on Makati Avenue in Makati, the brand expanded rapidly in Metro Manila, with most of the restaurants offering live music. San Miguel had difficulty"
"New York-style pizza New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the Neapolitan style pizza made in Italy. Today it is the dominant style eaten in the New York Metropolitan"
"Hut, generally do not fall within the variations commonly accepted as genuine in its native area. New York-style pizza New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the Neapolitan style"
"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 (as some other fruits of the nightshade family are). 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 pizza became a tourist attraction as visitors to Naples ventured into the poorer"
"Chicago-style pizza Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. According to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in"
"for its cuisine and wine; it draws culinary influences from the numerous cultures which have inhabited it over the course of its history, including the Greeks, Spanish and French. Neapolitan cuisine emerged as a distinct form in the 18th century. The ingredients are typically rich in taste, while remaining affordable to the general populace. Naples is traditionally credited as the home of pizza. This originated as a meal of the poor, but under Ferdinand IV it became popular among the upper classes: famously, the Margherita pizza was named after Queen Margherita of Savoy after her visit to the city. Cooked"
"the original did. It is unusual in not selling slices, highly popular throughout New York City. Only whole pies made to order are sold. In 2005, Lombardi's offered entire pizzas for 5 cents, their 1905 price, to commemorate the 100th anniversary of the first pizza sold at its original location. Lombardi's Pizza Lombardi's is a pizzeria located at 32 Spring Street on the corner of Mott Street in the Nolita neighborhood in the borough of Manhattan, New York City. Opened in 1905, it has been acknowledged by the Pizza Hall of Fame as the first pizzeria in the United States."
"offer this type of pizza have a brush on the counter to allow customers to brush the garlic oil on their slice of pizzas themselves. This style of pizza was invented by Vietnamese immigrants who learned pizza-making from the former Italian owners that they worked for in Toronto. These immigrants were originally from the city of Hue in Vietnam, a city renown for its culinary heritage. Cuisine in Toronto The cuisine of Toronto reflects Toronto's size and multicultural diversity. Different ethnic neighbourhoods throughout the city focus on specific cuisines, such as authentic Chinese and Vietnamese found in the city's six"
"pizza with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the ""sfinciuni"" and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian-American enclaves throughout the northeastern United States, including Massachusetts, Rhode Island, Michigan, Connecticut, New York, and New Jersey. Sicilian pizza Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase ""Sicilian pizza"" is often synonymous with thick-crust pizza derived from the Sicilian ""sfincione"" . Sicilian pizza is also known as ""sfincione"" or focaccia"
"and Rocco opened their first pizza parlor, ""Guy's Pizza"", featuring a popular thin crust pizza. In 1971 friends tried to get the Paleses to experiment with pan pizza. Rather than imitate others, Rocco decided to invent his own pizza, modeled after his family’s recipe for ""scarciedda,"" an Easter specialty cake and called his new invention Stuffed Pizza. In 1974, Rocco and Nancy opened the first Nancy's location in Harwood Heights, Illinois, which could seat only 35 people. Three years later, they opened the first location in Chicago. In 1990, the Palese family sold the name Nancy’s Pizza and all development"
"Giordano's Pizzeria Giordano's is a pizzeria founded in 1974 and based in Chicago, Illinois that specializes in Chicago-style stuffed pizza. Brothers Efren and Joseph Boglio were born in a small town near Turin, Italy, where their mother had been known for the quality of her recipes. Her family was most fond of her Easter pizza pies. The brothers first immigrated to Argentina and subsequently (separately) to the U.S. Upon arriving in America, Efren began working at a pizzeria in Chicago, but he was not satisfied with the pizzas he tasted and decided to open his own restaurant, Roma. When Joseph"
"Patsy's Pizzeria Patsy's Pizzeria is a historic coal-oven pizzeria in New York City and is regarded as one of New York's original pizzerias as well as for its use of traditional New York style thin crust pizza. Patsy's Pizzeria was founded in what used to be the predominantly Italian neighborhood of East Harlem in 1933 by Pasquale ""Patsy"" Lanceri. When it opened it was one of New York's earliest pizzerias along with Lombardi's, Totonno's and John's. Patsy's claims to have originated the idea of selling pizza by the slice. Lancieri is said to have learned his craft at Lombardi's brick-walled"
"came to Chicago, Efren has stated they decided to open a restaurant using their mother's recipe and after experimenting over several months developed the stuffed pizza. In 1974, they founded Giordano's. Several commentators have questioned the restaurant's claim about the creation of the stuffed pizza, noting similarities with the origin story of Nancy's Pizza, which had introduced its own stuffed pizza in the same year. Both chains claim to have based the pizza off a family recipe for ""scarciedda"", an Easter dish common to Basilicata and Apulia, two regions of Italy. Due to the similarities commentators have suggested there is"
"lava rocks from nearby Mount Vesuvius. At the time of its creation, one popular pizza was the ""Mastunicola"", topped with lard, sheep milk cheese, and basil. Basil and oregano were the most common herbs, while other toppings included seafood, buffalo mozzarella, cured meats, and ""cecinielli"", small white fish still in development. Antica Pizzeria Port'Alba Antica Pizzeria PortAlba is a pizzeria in Naples, Italy, which is widely believed to be the world's first pizzeria. First established in 1738 as a stand for peddlers, Antica Pizzeria Port'Alba was opened in 1830 in the town center at Via Port'Alba 18. The restaurant replaced"
"partly due to fame rather than quality. Regina Pizzeria Regina Pizzeria, also known as Pizzeria Regina, and originally called Regina Pizza, is a regional pizza chain in New England. The company was founded in 1926 by Luigi D'Auria in Boston's North End neighborhood. It has been run by the Polcari family since 1956. The chain is a part of Boston Restaurant Associates and is headquartered in Lynnfield, Massachusetts. The original location, at 11 1/2 Thacher Street in Boston's North End, is still in operation and it is the most popular of all the Regina Pizzeria locations. It has been described"