History of Pizza: From Origins to UNESCO Heritage
Neapolitan pizza is much more than a dish: it's a global cultural symbol, a culinary art passed down through generations, and since 2017 it's been UNESCO Intangible Cultural Heritage of Humanity. But how was pizza born? How did it evolve from a simple Neapolitan focaccia to a worldwide phenomenon? And what exactly does UNESCO recognition mean?
In this complete guide, LAPA accompanies you on a journey through centuries of pizza history: from ancient origins to pizza margherita, from Italian emigration to global boom, to the prestigious UNESCO recognition.
Ancient Origins: From Focaccia to Pizza
Antiquity: Flatbreads in the Mediterranean
The idea of a flatbread with topping wasn't born in Naples, but is very ancient and common to many Mediterranean cultures:
- Egyptians (3000 BC): Unleavened naturally leavened bread
- Greeks: "Plakous" - focaccias with oil, herbs and cheese
- Romans: "Panis focacius" - bread baked on stone in the hearth
- Middle Ages: Regional focaccias throughout Italy
However, these were only predecessors: true Neapolitan pizza is born from a unique combination of ingredients, techniques and culture that only develops in Naples between the 17th and 19th centuries.
1889: The Legend of Pizza Margherita
The Official Story
June 1889 is the most famous date in pizza history. Queen Margherita of Savoy, visiting Naples with King Umberto I, asks to taste the famous Neapolitan pizza everyone talks about.
Pizzamaker Raffaele Esposito, from the historic pizzeria "Pietro... e basta così" (today Pizzeria Brandi), is summoned to the Royal Palace. He prepares three pizzas:
- Pizza alla Mastunicola: Lard, cheese, basil
- Pizza alla Marinara: Tomato, garlic, oil, oregano
- Pizza tricolore: Tomato (red), mozzarella (white), basil (green) - the colors of the Italian flag
The queen particularly appreciates the third pizza. Raffaele Esposito decides to dedicate it to her: Pizza Margherita is born.
2017: Neapolitan Pizza UNESCO Heritage
The Historic Recognition
On December 7, 2017, during the UNESCO Committee meeting in Jeju (South Korea), "The art of the Neapolitan pizzaiuolo" was inscribed in the Representative List of the Intangible Cultural Heritage of Humanity.
What Was Recognized
Attention: UNESCO did not recognize pizza as food, but "the art of the Neapolitan pizzaiuolo" as intangible cultural practice. What does this mean?
- Artisanal knowledge: Techniques passed down through generations
- Social practice: The pizzaiuolo at the center of the community
- Living tradition: That continues to evolve while preserving authenticity
- Cultural identity: Symbol of Naples and Italy in the world
The Impact of Recognition
Since 2017, UNESCO recognition has brought:
- Increase in gastronomic tourism: +40% visitors in historic Neapolitan pizzerias
- Artisanal pizzeria boom: 300% growth of pizzerias with wood oven in Europe
- Training: Neapolitan pizza schools worldwide
- Product valorization: Higher demand for authentic PDO/PGI ingredients
LAPA: Partner for Authentic Neapolitan Pizza in Switzerland
LAPA provides Swiss pizzerias with all necessary ingredients for authentic UNESCO-TSG Neapolitan pizza:
- Neapolitan fiordilatte: Cow's milk mozzarella for TSG pizza
- Mozzarella di Bufala Campana PDO: For gourmet pizzas
- Pomodoro San Marzano PDO: The best for Neapolitan pizza
- Extra virgin olive oil Campano PDO: For raw drizzle
- Flour type 00: Specific for Neapolitan pizza
With over 200 pizzerias served in Switzerland, LAPA is the trusted partner for pizzamakers who want to make authentic Neapolitan pizza.
Frequently Asked Questions about Pizza History and UNESCO
When did pizza become UNESCO heritage?
The answer is: On December 7, 2017, UNESCO inscribed "The traditional art of the Neapolitan pizzaiuolo" in the Intangible Cultural Heritage of Humanity. It's not the food "pizza" that is heritage, but the art and artisanal knowledge of the Neapolitan pizzaiuolo.
Who invented pizza?
There's no single "inventor". Neapolitan pizza is the result of centuries of evolution (1600-1800) in the popular neighborhoods of Naples. The first Neapolitan pizzamakers codified the recipe we know today.
Why is it called pizza Margherita?
The name comes from Queen Margherita of Savoy. In June 1889, pizzamaker Raffaele Esposito prepared a pizza with the colors of the Italian flag for the queen visiting Naples. The queen appreciated it and Esposito dedicated it to her.
What's the difference between Neapolitan and Roman pizza?
Neapolitan pizza: High soft crust, soft center, rapid cooking at 480°C, eaten with knife and fork. Roman pizza: Thin and crispy, without high crust, longer cooking at lower temperature, can be eaten with hands.
Conclusion: Pizza, a Heritage to Preserve and Celebrate
The history of Neapolitan pizza is a story of people, tradition, emigration and cultural pride. From focaccia of Neapolitan popular neighborhoods to UNESCO recognition 2017, pizza has become a symbol of Italy in the world, while maintaining its authenticity and link with Naples.
LAPA supports you with authentic ingredients necessary for real UNESCO-TSG Neapolitan pizza in Switzerland.
Discover LAPA products for authentic Neapolitan pizza:
- 📱 Website: lapa.ch
- ✉️ Email: [email protected]
- đź“ž Phone: Available on website
- 🍕 Products for pizzerias: Fiordilatte, San Marzano PDO, Bufala Campana PDO
