Pizza was specially made by a Neapolitan chef in 1889 as pizza Margherita dedicated to Queen Savoia. The three-color pizza was named after the queen.
The origin of pizza:
Origin: In the third century BC, Roman historical records: round wheat bread + olive oil + spices + baking on stone
Pizza is made of bread Since then, bread has occupied an important position as a staple food in Western history. It has not remained unchanged over time, but has added different ingredients to better meet people's needs and hobbies. Historians have discovered a transitional food from bread to pizza 3,000 years ago in Sardinia, Italy. In ancient Greece, pancake-shaped bread πλακο? (plakous, and πλακοντο? - plakountos) also appeared many times with various spices added, including garlic and onions. Also among the Persians, a king named Dario il Grande (521-486 a.C.) used stones to bake a kind of "flatbread" with cheese added to it. The earliest transitional words also appeared in the Western poetry Eneide. They are generally called "focaccia" (meaning roasted by fire), Western "coca" (salty and sweet), Greek and Italian " "Pita" or "pide" in Turkish, and "piadina" in Romagna. And then there are similar foods in other countries. As time goes by slowly, the language is not static. Italian pita/pitta slowly becomes pizza, and the ingredients on it are no longer limited to the original ones. The innovation of pizza still comes from the addition of tomatoes (in fact, there is also a kind of fish that replaces tomatoes). Naples was the first to bring about this change, and it can be said to be the origin of modern pizza. But what finally introduced pizza to the world was a Neapolitan chef who specially made pizza Margherita (pizza Margherita) dedicated to Queen Savoia in 1889. The three-color pizza was named after the queen. According to statistics, there are more than 20,000 pizza restaurants in Italy, including 1,200 in Naples. Most Neapolitans eat pizza at least once a week, and some eat it almost every day for lunch and dinner. Diners, whether rich or poor, are accustomed to folding the pizza and eating it with their hands. This becomes one of the basis for identifying the quality of pizza handiwork. The pizza must be soft and hard so that even if it is folded "like a wallet", the outer layer will not break.