The Origin and Evolution of Pizza in Naples: From Mastunicola to Modern Neapolitan Classics
While the term 'pizza' might be American-sounding, its true roots trace back to the bustling port city of Naples, Italy. The journey of pizza from a simple flatbread to the diverse and flavorful pie we enjoy today is rich in history and cultural significance.
Introduction to Mastunicola
Be aware that the term 'pizza' as we know it today did not appear until the 15th century. The very first recognizable form of pizza, known as Mastunicola, was made in Naples by a master baker named Mastru Nicola. The year 1490 marks the birth of this legendary pizza, which was essentially a round flatbread topped with oregano, sugna (a type of lard), and basil. This simplicity of ingredients reflects the context of a poor working class, who needed cheap and filling sustenance. The pizza's name, derived from the Neapolitan word for 'master' (masto), reflects the baker's innovative spirit and the pizza's subsequent popularity among the neighborhood's workers.
The First Recorded Pizza
Before the term 'pizza' took on its modern usage, it was first documented in 997 CE in Gaeta, Italy. The word's initial meaning described a flat or layered wheat-based food, akin to a cake or wafer, without necessarily implying it was sweet. This early form of pizza was more of a simple, round flatbread, often sold in bakeries and eaten by the working class.
Modern Icon: Pizza Mastunicola
In the modern era, the legendary roots of pizza are carried forward by the Pizza Mastunicola, a modern rendition crafted by Franco Pepe, a legendary pizzaiolo from Caiazzo, Campania, Italy. This traditional pizza is a nod to the original Mastunicola, featuring a yeasted dough base adorned with the classic combination of oregano, sugna, and basil. Franco Pepe has revitalized this classic recipe, ensuring its survival and adaptation to contemporary tastes.
The Rich Diversity of Italian Pizza
Today, pizza is a beloved culinary tradition not just in Naples but across Italy. Each region boasts its own unique takes on the classic flatbread:
Pizza Di Scarole: A layered cake filled with escarole, olives, capers, pine nuts, and raisins, symbolizing a holiday dish that simplifies family meals on special occasions.
Pizza Ripiena Sassiccia e Friarielli: Also known as the classic pizza with fiordilatte cheese, topped by sausages and broccoli rabe. This pizza is a complex combination of flavors and textures that highlight the diverse culinary traditions of Naples and its surrounding areas.
Pizza Sassiccia e Friarielli: Another layered cake filled with similar ingredients, but not a pizza as we typically think of it. This version is a different take on the classic, with the addition of provola cheese in some versions.
Pizza Ricotta e Spinaci: A puff pastry filled with ricotta cheese and spinach, offering a vibrant green hue and distinct texture. Unlike the others, it is open on top, revealing its filling, and can also be closed with dough or shortcrust pastry resembling a quiche.
Pizza Fritta: This fried pizza varies between sweet and savory forms. Its early origins in the 16th century stem from wives frying leftover dough scraps to generate extra income. It is now a beloved dessert or snack in many regions, often drizzled with caramel or chocolate.
Pizza Chiena: Similar to a quiche, this pizza is made with shortcrust pastry filled with ricotta cheese, eggs, and various salami, perfect for the festive season.
Expectations and Cultural Nuances
It's fascinating that the modern meaning of 'pizza' as a leavened flatbread topped with various ingredients emerged from the simpler, layered 'cake' or wafer form. Such evolution speaks to the adaptable and beloved nature of this food. While we may associate pizza with the round, flatbread we recognize today, it has rich origins and diverse incarnations that span centuries and regional cultures within Italy.
The history of pizza is a testament to the creative and resourceful nature of Italian cuisine, going from simple flatbreads to the modern culinary marvels we know today. Ingredients and presentations vary, but the essence of pizza—its flavor, its history, and its cultural significance—remains a universal and beloved part of global cuisine.
Today, as we enjoy pizza in all its forms, we honor the legacy of the first pizza, Mastunicola, and the countless variations that have captivated the taste buds of people around the world.