披萨的历史文化（英文）

不要披萨的做法、要历史文化（发展中的）谢谢、

2025-02-25 00:07:17

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回答1：

History of pizza The originof the word "pizza" is unclear, but by 997 it had appeared in MedievalLatin, and in 16th century Naples a galetteflatbreadwas referred to as a pizza. The pizza was a baker's tool: a dough used toverify the temperature of the oven.[citation needed] A dish of the poorpeople, it was sold in the street and was not considered a kitchen recipe for along time.[citation needed] Before the 17thcentury, the pizza was covered with white sauce.[citation needed] This was laterreplaced by oil, cheese, tomatoes or fish. In 1843, Alexandre Dumas, père described thediversity of pizza toppings. In June 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan chefRaffaele Esposito created the "Pizza Margherita," a pizza garnishedwith tomatoes, mozzarella cheese, and basil, to represent the colors ofthe Italian flag. He was the first to add cheese.[1] Thesequence through which flavored flatbreads of the ancient and medievalMediterranean became the dish popularized in the 20th century is not fullyunderstood. 、Origins Pizza isone of the oldest prepared foods and dates to the Neolithic age.Records of people adding other ingredients to bread to make it more flavorfulcan be found throughout ancient history. In Sardinia,French and Italian archeologists have found a kind of bread baked over 3,000years ago.[citation needed] According toProfessor Philippe Marinval, the local islanders knew and used the leaven.[2]The AncientGreeks had a flat bread called plakous (πλακο�6�0�0�9, gen. πλακο�6�0ντο�0�9 - plakountos)[3] whichwas flavored with toppings like herbs, onion, and garlic.It is said that soldiers of the Persian King, Darius theGreat (521-486 B.C.) baked a flat bread on their shields andthen covered it with cheese and dates.[citation needed] \In the 1st centuryBC, the Latin poet Virgil refers to the ancient idea of bread as an edibleplate or trencher for other foods in this extractfrom his Latin poem, the Aeneid: These flatbreads, like pizza, arefrom the Mediterranean area and other examples offlat breads that survive to this day from the ancient Mediterranean worldare focaccia (whichmay date back as far as the Ancient Etruscans), coca (whichhas sweet and savory varieties) from Catalonia, Valencia and the BalearicIslands, the Greek Pita or Pide in Turkish or Piadina inthe Romagna part of Emilia-Romagan in Italy.[4]Similar flat breads in other parts of theworld include the Indian Paratha, the South Asian Naan, the Sardinian Carasau, Spianata,Guttiau, Pistoccu, theAlsatian Flammkuchen and Finnish Rieska.InnovationThe innovation that gave us the flat breadwe call pizza was the use of tomato as a topping. For some time after the tomato wasbrought to Europe fromthe Americas in the 16th century, it was believed by many Europeansto be poisonous (as are some other fruits of the nightshade family).However, by the late 18th century it was common for the poor ofthe area around Naples to add tomato to their yeast-based flat bread, andso the pizza was born. The dish gained in popularity, and soon pizza became atourist attraction as visitors to Naples ventured into the poorer areas of thecity to try the local specialty.A description of pizza in Naples around1830 is given by the French writer and food expert Alexandre Dumas, père in hiswork Le Corricolo, Chapter VIII.[6] Hewrites that pizza was the only food of the humble people in Naples duringwinter and that "in Naples pizza is flavored with oil, lard, tallow,cheese, tomato, or anchovies."Until about 1830, pizza was sold fromopen-air stands and out of pizza bakeries. Pizzerias keep this age-oldtradition alive today. It is possible to enjoy pizza wrapped in paper and adrink sold from open-air stands outside the premises. Antica Pizzeria Port’Albain Naples is widely regarded as the city's first pizzeria.[5] Theystarted producing pizzas for peddlers in1738 but expanded toa pizza restaurant with chairs and tables in 1830. They still servepizza from the same premises today.Purists, like the famous pizzeria “DaMichele” in Via C. Sersale (founded: 1870),[8] considerthere to be only two true pizzas — the Marinara and the Margherita — and thatis all they serve. These two "pure" pizzas are the ones preferred bymany Italians today.The Marinara is the older of the two andhas a topping of tomato, oregano, garlic andextra virgin olive oil. It is named“Marinara” not because it has seafood on it (it doesn't) but because it was thefood prepared by "la marinara", the seaman's wife, for her sea faringhusband when he returned from fishing trips in the Bay of Naples.The Margherita, topped with modest amountsof tomato sauce, mozzarella cheese and fresh basil is widely attributed tobaker Raffaele Esposito. Esposito worked at thepizzeria "Pietro... e basta così" (literally "Peter... andthat's enough") which was established in 1880 and is stilloperating under the name "Pizzeria Brandi." In 1889, he baked threedifferent pizzas for the visit of KingUmberto I and Queen Margherita of Savoy. The Queen's favorite was apizza evoking the colors of the Italian flag — green (basil leaves), white(mozzarella),and red (tomatoes).[1] Thiscombination was named Pizza Margherita in her honor.There are many famous pizzerias in Napleswhere these traditional pizzas can be found like Da Michele, Port'Alba, Brandi,Di Matteo, Sorbillo, Trianon and Umberto (founded: 1916).[9] Mostof them are in the ancient historical centre of Naples. These pizzerias will goeven further than the specified rules by, for example, only using "SanMarzano" tomatoes grown on the slopes of MountVesuvius and only drizzling the olive oil and adding tomatotopping in a clockwise direction.The pizza bases in Naples are soft andpliable. In Rome they prefer a thin and crispy base. Another popular form ofpizza in Italy is "pizza al taglio" which is pizza baked inrectangular trays with a wide variety of toppings and sold by weight.In December 2009, the pizza napoletana wasgranted Traditional Speciality Guaranteed statusby the European Union.[10]

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