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JANUARY/FEBRUARY 2005The History of PizzaThe origins of pizza go back to ancient times. Babylonian, Egyptian, and Middle Eastern cultures ate bread that was unleavened andcooked in mud ovens. This bread most resembled a pita. The Greeks and Romans ate the bread topped with olive oil and nativespices.Peasants in Naples developed the pizza that we would recognize today. Bread was a staple of their diet since it was inexpensive.With the discovery of tomatoes from the New World, the pizza really began to take shape. However, tomatoes weren’t added untilthe late 1600’s, because Europeans believe they were poisonous.One of the most common ingredients –cheese- was not introduced until 1889. Tavern owner Don Raffaele Esposito was asked tomake a special dish for the visiting Queen Margherita. Esposito added tomatoes, basil and mozzarella cheese to represent the colorsof the Italian flag, thus changing the pizza forever.During the 19 th century, pizza was being sold on the streets of Naples for meals at anytime of day. They were originally made withsauce and few toppings.It wasn’t until World War II that pizza became popular worldwide. American soldiers raved about the dish they enjoyed in Italy andpizzerias soon began popping up in the U.S. Frozen pizza at local grocery stores was introduced in the 1950’s. It has since becomeone of the most popular frozen foods.In the U.S. alone, pizza is an $11 billion a year industry. We consume 12 billion slices of pizza each year, roughly 23 pounds perperson. America’s favorite topping is pepperoni and the least favorite is anchovies. No longer are we confined to the classic tomatoand cheese pizza. Pizzas are being topped with everything you can imagine including barbeque chicken and even dessert toppings.But the classic pizza is still preferred by most Americans.Chef Steven Jayson. Italian Tribune, October, 2004.Italian Club Building & Cultural Trust Fund, Inc.1731 East Seventh AvenuePost Office Box 5054Tampa, Florida 33675NON-PROFIT ORG.US POSTAGEPAIDTAMPA, FLPermit No. 2877RETURN SERVICE REQUESTEDPAGE 32