The History of Pizza in Naples

The History of Pizza in Naples: How a Poor Man’s Food Conquered the World

How a Poor Man’s Food Conquered the World

Few foods have travelled as far or become as universally loved as pizza. Today it is eaten around the world, but the story of modern pizza is rooted in Naples. What began as inexpensive street food became one of Italy’s greatest gifts to the world.

From Ancient Flatbreads to Naples

Mediterranean peoples had eaten flatbreads for thousands of years. Greeks and Romans seasoned breads with oil, herbs and other ingredients, but these were not yet modern pizza.

Naples provided the conditions that transformed simple flatbread into something distinctive. By the eighteenth century, the city was crowded, energetic and home to many people with little money. Food needed to be affordable, filling and easy to eat. Pizza answered that need perfectly: leavened dough could be stretched, topped with inexpensive ingredients, baked quickly and eaten in the street.

The Tomato Changes Pizza

Tomatoes arrived in Europe from the Americas in the sixteenth century and were initially regarded with suspicion. In southern Italy, however, they gradually became an important part of everyday cooking. Campania’s warm climate proved ideal for growing tomatoes.

When tomato met Neapolitan flatbread, pizza changed forever. Its acidity, sweetness and colour combined beautifully with dough, olive oil, garlic and herbs. It was a perfect example of an Italian principle that still defines great cooking: simple ingredients can become extraordinary when quality and balance come first.

Marinara and Margherita

Two pizzas became symbols of Naples. The classic Pizza Marinara uses tomato, garlic, oregano and olive oil. Despite its name, it traditionally contains no seafood. Its simplicity shows why authentic Italian pizza does not need excessive toppings.

Then came the famous story of Pizza Margherita. According to tradition, in 1889 the Neapolitan pizzaiuolo Raffaele Esposito prepared a pizza for Queen Margherita of Savoy using tomato, mozzarella and basil - red, white and green, the colours of the Italian flag.

The story is part of pizza folklore, although tomato and mozzarella pizzas existed before 1889. Rather than being the moment pizza was invented, the royal association helped give an already established Neapolitan food greater prestige and a memorable national identity.

The Art of the Neapolitan Pizzaiuolo

Great Neapolitan pizza looks simple, but making it requires considerable skill. The pizzaiuolo must understand fermentation, temperature, flour, hydration and the feel of the dough. Traditionally the dough is opened by hand, preserving air around the edge so the cornicione rises rapidly in the intense heat of the oven.

In 2017 UNESCO inscribed the Art of Neapolitan ‘Pizzaiuolo’ on its Representative List of the Intangible Cultural Heritage of Humanity. It recognises the knowledge, preparation, baking and traditions passed between generations - not simply pizza as a product.

Campania: The Land Behind the Pizza

Pizza is inseparable from Campania, where tomatoes, mozzarella, olive oil and basil helped create its character. Famous ingredients include San Marzano tomatoes, mozzarella di bufala and fiordilatte. This regional connection is central to Italian cuisine: great dishes grew from local ingredients and generations of experience.

How Pizza Conquered the World

During the late nineteenth and early twentieth centuries, millions of Italians emigrated overseas. They carried their food traditions with them, and pizza travelled to countries including the United States, Argentina and Brazil.

In America, pizza developed new identities, from New York slices to Chicago deep-dish. International travel, restaurants and popular culture then helped pizza reach almost every part of the world.

Britain embraced it too. As Italian restaurants and travel to Italy became more familiar, pizza became a favourite. Today it ranges from convenience food to carefully made artisan and Neapolitan-style pizza.

Yet however far it travels, the story always leads back to Naples.

Pizza at Lucarelli

At Lucarelli Italian Restaurant, pizza represents much of what we love about authentic Italian food: quality ingredients, tradition, craftsmanship, hospitality and the pleasure of sharing a meal.

From our restaurants at Birmingham’s Mailbox and West Bromwich, we celebrate the regional stories behind Italian cuisine. Understanding where dishes come from makes enjoying them even more special.

Pizza began as practical food for ordinary Neapolitans. It became associated with royalty, travelled across oceans with Italian emigrants and eventually became one of the world’s favourite foods.

From Naples to Birmingham, the setting has changed, but the pleasure of sharing good Italian food remains.

Discover more about Italian food, regional traditions and culture in Lucarelli’s Discover Italy series, explore our menus, or book your table at Lucarelli Birmingham Mailbox or West Bromwich.