It all started with pizza Margherita, named by the pizza maker Raffaele Esposito after Queen Margherita of Savoy who went to Naples in 1889 to taste it. In her honour, this pizza was made with tomato sauce, mozzarella and basil, three colours of the Italian flag. Actually, who thinks this was the first time pizza Margherita was made is wrong. As the European regulation acknowledging Neapolitan Pizza states, a pizza seasoned this way existed since 1796, but it was only when the queen visited Naples that it was called “Margherita”.
So, “Margherita” is very old! Nonetheless, “she” is hard to die: not only the word “pizza” is the most international one, but also in any part of the world tons of pizza are eaten and Americans are at the top step of the podium!
Few people might know that even within the same region of its origin, Campania, pizza is made a bit differently from the one in Naples. In Cilento (a geographical region in the province of Salerno) it is made with durum wheat flour and natural leaven and seasoned with grated cacioricotta, a typical local cheese.
Who hasn’t tasted it yet has to necessarily go there to try it once in a life!
In the past beans were the meat of the poors: beans have always had many nutritional and energetic qualities.
Have you ever turned into jujube liquor?
Let’s profit from this season’s veggies.