Pizza is Now U.N. World Heritage !

                              Pizza from the city of Naples has been recognized by UNESCO

The art of making pizza has been declared by the United Nations World Heritage (UNESCO) as an official cultural treasure.  Actually, this accolade went to pizza from the city of Naples where this internationally beloved dish originated.   Neapolitan pizza, however, has very humble beginnings in that it was used to feed the poor.

While pizza in Naples can be traced back to the 18th century, bread's history actually goes back to 8,000 BC.  Bread in some form has been instrumental for feeding human societies.  The ancient Roman Empire, however, took the art of bread-making to another level.  Romans not only made enhancements to milling techniques, but were the first to produce flour which could be made into bread.  Naples was an important cultural center of the Roman Empire thus bread-making has deep roots in the Neapolitan cuisine.

      Naple's tomatoes, grown on the volcanic slopes of Vesuvius, taste like to other in the world

One cannot discuss the history of pizza without mentioning the tomato.  First, one has to remember that the tomato wasn’t brought to Europe until the early 1500’s.  It was first brought to Spain from South America by Spanish conquistadores.  It took another 50 years for the tomato to make it to southern Italy.  Thought by many Europeans to be poisonous, tomatoes took nearly a century to catch on.  In Naples, poverty was rampant.  People could starve to death, or try to survive by eating the tomato.  Today, the local tomato San Marzano, has become a world-wide brand.

The first recipe using tomatoes can be traced back to Naples in 1694.  A Neapolitan chef wrote in Latin a recipe for a sauce using tomatoes, onions and herbs.   Even then, this tomato sauce was shunned by the wealthy and viewed as a food for the poor.  Rich Neapolitans ate meat.  Poor people living in Naples ate vegetables, and this vegetable was particularly interesting because it could be preserved through a drying process, in olive oil, or in a paste form.

                Margherita is a classical offering in nearly every pizza spot around the world

While all of the ingredients for pizza were present in Naples for nearly 200 years, it took the visit to Naples by the King of Italy in 1889 to put pizza on the map.  During this visit one of Naple’s chefs created a dish named after the King’s wife Margherita.  The creation cleverly had the 3 colors of the Italian flag:  red, green & white.  Today, this Neapolitan classical pizza Margherita is served at restaurants around the world and includes bread, tomato sauce, mozzarella and basil.

The art of making pizza belongs to the people of Naples who created it in order to survive.  While now an art form around the world, the accolades belong to the humble poor of Naples who had nothing much more to eat than bread, and took a big chance on tomatoes.   Let's remember that in the New Year.

Naples---the Birthplace of Pizza

                                                    

Say Naples and lovers of Italy often develop contorted faces or horror.  I hear things like “It’s the arm pit of Italy,” “I have a friend who was robbed in Naples,” or “Isn’t it mostly Mafia?”   Yes, Napoli (as it’s called in Italy) like any major port city can be dicey.  But, there are many charms the city has to offer.  For example, all of the magnificent riches from Pompeii are now in the city’s Archaeological Museum---a must see for any traveler to the area.  Naples is also the birthplace of pizza and that’s why I have returned this visit.  I arrived today from Capri on a mission to find the perfect slice over the next two days.  That may be very difficult for there is >1,000 pizza makers in Naples.

Pizza was originally the street food of the poor, however, when Queen Margherita visited the area a clever pizza maker decided to make a new pizza in her honor.  Margherita pizza is now a standard on just about every pizza menu on the globe.  Bill Clinton, another foodie, came to Naples when he was President.  One of the pizza shops that he frequented has now changed its name to “Presidente” and proudly displays a photo of the Clintons.

I am told by professionals that one of the secrets of a perfect pizza is the oven.  Not only must it be wood-fired (which adds complex flavors), but a faultless pizza must also be cooked at temperatures as high as 700-800 degrees.  At this heat pizzas only need to bake one minute.  In Napoli, less is more with toppings.  You’ll never see a combo.  Simplicity reigns supreme and most shops feature only one or two toppings…usually as separate pizzas and not together.  San Marzano tomatoes, discussed a few days ago, are the basis for the sauce, however, many pizzas do not have a sauce.

A jug of wine and thou…and a slice of pizza from Napoli.

The Ferrari & Maserati of Tomatoes

From my apartment on the island of Capri I have a panorama of the Bay of Naples with the majestic Mt Vesuvius looming in the background.  Vesuvius erupted in 79 A.D. spewing volcanic ash throughout the area.  This volcanic debris now creates superlative soil for growing what may be the world’s best tomato, the highly prized San Marzano.  Protected by stringent Italian laws, this special varietal can only be grown in this unique volcanic earth near Mt Vesuvius.   Knock-offs are not allowed and carry a stiff penalty (including prison and a lofty fine) for those attempting to masquerade other tomatoes for the beloved San Marzano.

Although used raw, San Marazanos are often canned as used as the basis for Italy’s most flavorful sauces.   I have heard many prominent chefs around the globe say that unless it’s the height of the tomato season, that they would rather use a canned San Marzano than a fresh tomato not in its prime.  Last night for dinner I had a spaghetti with clams at a tiny place within walking distance of Capri’s  main square.  In the pasta was small dices of tomato.  If this were August I would swear it had just been plucked from the garden as it was flavor-chocked, sweet and succulent.  As it’s early February, I know it’s a canned San Marzano.

In San Diego where I live fresh San Marzano’s are popping up in many of the Farmers Markets during the summer.  Naturally, without the volcanic soil and micro-climate of the Amalfi Coast, California renditions are only a mere imitation of the original.  The good news is that canned San Marzano’s are widely available in high-end US grocery stores, and can easily be purchased on the Internet.  Be mindful, however, that there are Chinese knockoffs.  Be sure you buy only those from Italy called San Marzano DOP (which authenticates their origin from Mt Vesuvius soils).

You say tomato…and I say San Marzano.