Water and flour, a pinch of salt, a tablespoon of tomato, a sprinkle of oil, a handful of Fior di Latte and you're done. That was the beginning!
We are at the turn of the seventeenth and eighteenth centuries until the final recognition of the "Pizza Margherita", whose name is that of the queen and wife of Umberto I visiting Naples in 1889.
More than a century has passed since that day and generations of pizza makers have followed one another over the decades, from father to son, inexorably, like a river in flood. The Neapolitan pizza school is now known throughout the world and like all the arts, over time, it has evolved under the pressure of the younger generations, the arrival of new and special flours, technology and, why not, global communication.