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History of pizza
The history of pizza began in antiquity, as various ancient cultures produced flatbreads with several toppings. Pizza today is an Italian dish with a flat dough-based base and toppings, with significant Italian roots in history.
A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century.
The word pizza was first documented in 997 CE in Gaeta and successively in different parts of central and southern Italy. Furthermore, the Etymological Dictionary of the Italian Language explains the word pizza as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'. Their origin is from Latin pinsere, 'to pound, stamp'.
Foods similar to pizza have been prepared since ancient times. References to pizza-like dishes appear throughout early history.
Examples of other flatbreads that survive to this day from the ancient Mediterranean world include focaccia (which may date back as far as the ancient Etruscans); manakish in the Levant, coca (which has sweet and savory varieties) from Catalonia, Valencia, and the Balearic Islands; the Greek pita; lepinja in the Balkans; and piadina in the Romagna part of the Emilia-Romagna region of Italy.
By the late Medieval and early modern eras, flatbreads, cakes or pastries eaten with toppings, such as galettes and cocas, were common throughout the Mediterranean region. In 16th-century Naples, some galettes were referred to as "pizza"; it was known as a dish for poor people, particularly as street food, and was not considered a kitchen recipe until much later. It was not until the Spanish brought the tomato from the Americas and developed the modern tomato that "pizzas" in their modern conception were invented. It is said that the tomato reached the Kingdom of Naples and Sicily, when it was part of the Spanish Empire, through either Pedro Álvarez de Toledo in the 16th century or viceroy Manuel de Amat, who may have gifted some seeds to the Neapolitans in 1770 on behalf of the Viceroyalty of Peru. At some point the tomato began to be consumed with flatbreads, although it was not then known as a singular named dish.[citation needed]
Furthermore, throughout Europe, there are many similar foods based on the idea of covering flat bread or pastry with different toppings, such as Alsatian flammkuchen, German zwiebelkuchen, French quiche, Chinese cōng jiānbǐng, and Sardinian pane carasau.[citation needed]
Other similar foods in other parts of the world include Chinese bing (a wheat flour-based Chinese food with a flattened or disk-like shape), Indian paratha (in which fat is incorporated), the Central and South Asian naan (leavened) and roti (unleavened), and Finnish rieska.[citation needed]
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History of pizza
The history of pizza began in antiquity, as various ancient cultures produced flatbreads with several toppings. Pizza today is an Italian dish with a flat dough-based base and toppings, with significant Italian roots in history.
A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century.
The word pizza was first documented in 997 CE in Gaeta and successively in different parts of central and southern Italy. Furthermore, the Etymological Dictionary of the Italian Language explains the word pizza as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'. Their origin is from Latin pinsere, 'to pound, stamp'.
Foods similar to pizza have been prepared since ancient times. References to pizza-like dishes appear throughout early history.
Examples of other flatbreads that survive to this day from the ancient Mediterranean world include focaccia (which may date back as far as the ancient Etruscans); manakish in the Levant, coca (which has sweet and savory varieties) from Catalonia, Valencia, and the Balearic Islands; the Greek pita; lepinja in the Balkans; and piadina in the Romagna part of the Emilia-Romagna region of Italy.
By the late Medieval and early modern eras, flatbreads, cakes or pastries eaten with toppings, such as galettes and cocas, were common throughout the Mediterranean region. In 16th-century Naples, some galettes were referred to as "pizza"; it was known as a dish for poor people, particularly as street food, and was not considered a kitchen recipe until much later. It was not until the Spanish brought the tomato from the Americas and developed the modern tomato that "pizzas" in their modern conception were invented. It is said that the tomato reached the Kingdom of Naples and Sicily, when it was part of the Spanish Empire, through either Pedro Álvarez de Toledo in the 16th century or viceroy Manuel de Amat, who may have gifted some seeds to the Neapolitans in 1770 on behalf of the Viceroyalty of Peru. At some point the tomato began to be consumed with flatbreads, although it was not then known as a singular named dish.[citation needed]
Furthermore, throughout Europe, there are many similar foods based on the idea of covering flat bread or pastry with different toppings, such as Alsatian flammkuchen, German zwiebelkuchen, French quiche, Chinese cōng jiānbǐng, and Sardinian pane carasau.[citation needed]
Other similar foods in other parts of the world include Chinese bing (a wheat flour-based Chinese food with a flattened or disk-like shape), Indian paratha (in which fat is incorporated), the Central and South Asian naan (leavened) and roti (unleavened), and Finnish rieska.[citation needed]