Origin and history
In June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called "Pizza Margherita" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), ingredients inspired by the colors of the national flag of Italy.
The origins of Pizza Margherita came from mixing similar toppings that were was already present in Naples between 1796 and 1810. In 1849 Emanuele Rocco recorded different pizza toppings like basil, tomatoes and thin slices of mozzarella; the mozzarella was thinly sliced, and added to the toppings already present.
The most ordinary pizzas, called coll'aglio e l'olio (with garlic and oil), are dressed with oil, and over there it's spread, as well as salt, the origanum and garlic cloves shredded minutely. Others are covered with grated cheese and dressed with lard, and then they put over a few leaves of basil. Over the former is often added some small seafish; on the latter some thin slices of mozzarella. Sometimes they use slices of prosciutto, tomato, arselle, etc. Sometimes folding the dough over itself it is formed what is called calzone.
- Arturo Iengo (2008). Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City. New Holland Publishers. p. 126. ISBN 978-1-84537-989-6. Archived from the original on 2018-06-16. Retrieved 2017-12-12.
- Angelo Forgione (2013). Made in Naples. Magenes. p. 195. ISBN 978-88-6649-039-5.
- Francesco De Bourcard (1866). Usi e costumi di Napoli e contorni descritti e dipinti. Vol. 2. p. 124.
- De Bourcard, Francesco (1866). Usi e costumi di Napoli e contorni descritti e dipinti. Naples.
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