Medium 28329e0c 0ab8 4fdc be2d 2e8cfb5b9b4e
Pizza

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"#allfoodisimmigrantfood Margherita’s blessing could have been the start of an Italy-wide pizza craze. After all, flatbreads with toppings weren’t unique to the lazzaroni or their time—they were consumed, for instance, by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today’s focaccia.) And yet, until the 1940s, pizza would remain little known in Italy beyond Naples’ borders. An ocean away, though, immigrants to the United States from Naples were replicating their trusty, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. The Neapolitans were coming for factory jobs, as did millions of Europeans in the late 19th and early 20th centuries; they weren’t seeking to make a culinary statement. But relatively quickly, the flavors and aromas of pizza began to intrigue non-Neapolitans and non-Italians 🇮🇹 Did you know that the 1st documented United States pizzeria was G. (for Gennaro) Lombardi’s on Spring Street in Manhattan, licensed to sell pizza in 1905. (Prior to that, the dish was homemade or purveyed by unlicensed vendors.) Lombardi’s, still in operation today though no longer at its 1905 location, “has the same oven as it did originally,”. #loveislove #foodculture"

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