The first recipe for pizza as we know it today is found in a treatise published in Naples in 1858, which describes how "true Neapolitan pizza" was prepared at the time.

When the city was still the capital of the Kingdom of the Two Sicilies,

After Neapolitan pizza makers had spread various varieties of pizza among the population, its official approval came in 1889, during the visit to Naples of the then sovereigns of Italy, King Umberto I and Queen Margherita...and this is truly a precious chapter in the history of pizza.

During their stroll through the Campanian city, the rulers were greeted by Raffaele Esposito, the best pizza chef of the time, who created three classic pizzas for them: pizza alla Mastunicola (lard, cheese, basil), pizza alla Marinara (tomato, garlic, oil, oregano), and pizza pomodoro e mozzarella (tomato, oil, mozzarella, oregano), created in honor of Queen Margherita, whose colors intentionally recalled the Italian tricolor.

As a true Neapolitan, I would eat pizza every day and never miss an opportunity to try a new pizza made by young pizza chefs who study and strive to carry on the ancient tradition of pizza while keeping an eye on modern times and the meticulous search for quality products that make it unique in the world.