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Photographer's Note

No tour of Naples would be complete without a visit to the pizzeria. I have taken you to the Pizzeria Di Matteo before and today I take you to the birthplace of the Pizza Margherita, the Pizzeria Brandi. Our Roman friends will dispute this when I say that Naples is the birthplace of the pizza. What they cannot dispute is that the Margherita pizza was developed in Naples in honour of Queen Margherita of Savoy who liked the "Italian Tricolour" of the red tomatoes, the white of the mozzarella cheese and the green of the basil.

Pizza Brandi was first opened in 1780, with the Pizzeria Port'Alba producing pizzas since 1738. Pizzas were sold on the streets of Naples since the 16th Century. Purists will say that the only true pizzas are those of the Margherita and the Marinara. Marinara is so-called not because it contains seafood (it doesn't) but because it was made by the wives of mariners for their husbands when they came home from work. Purists also decree that the pizza must be rolled by hand to no less and no more than 35mm and cooked only in a domed wood-fired oven, at a heat of 485 degrees for 60 to 90 seconds. It must use only tomatoes from San Marzano, grown on the foothills of Mt Vesuvius, and buffalo mozzarella, preferrably from Salerno.

The word "pizza" has several possible origins:

1. The Ancient Greek word πικτή (pikte), "fermented pastry",
2. which in Latin became "picta", and Late Latin pitta then
3. The Ancient Greek word πίσσα (pissa, Attic πίττα, pitta), "pitch",or ptea, "bran"
4. The Nepalese word "pihz" (a copious amount of dairy product, in this case cheese) combined with the root "zha" (which translates roughly to "in addition to other things"). In this theory, our modern concept of pizza was introduced to Southern Italians sometime in the 11th century along central Asian - Southern Europe trade routes.
5. The Latin word “pinsa”, the past participle of the verb “pinsere” which means to pound or to crush and may refer to the flattening out of the dough.
6. The Latin word “picea” which describes the blackening of bread in the oven or the black ash that gathers at the bottom of the oven.
7. The Italian word “pizzicare” meaning “to pluck” and refers to pizza being “plucked” quickly from the oven (“Pizzicare” was derived from an older Italian word "pizzo" meaning “point”)
8. The Aramaic word “pita” (as פיתא) which exists in the Babylonian Talmud, referring to bread in general
9. The Old High German word “bizzo” or “pizzo” meaning “mouthful” (related to the English words “bit” and “bite”) and was brought to Italy in the middle of the 6th century AD by the invading Lombards.

Canon 5D
f/5
1/80 seconds
ISO 1000
40mm

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Additional Photos by Lisa DP (delpeoples) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 5089 W: 367 N: 10656] (52445)
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