{"id":1036,"date":"2023-02-12T10:02:23","date_gmt":"2023-02-12T10:02:23","guid":{"rendered":"https:\/\/www.pizzanapoletana.it\/?page_id=1036"},"modified":"2023-04-06T12:12:04","modified_gmt":"2023-04-06T12:12:04","slug":"timeline-historical-documents","status":"publish","type":"page","link":"https:\/\/www.pizzanapoletana.it\/en\/neapolitan-pizza-history\/timeline-historical-documents\/","title":{"rendered":"Timeline: Historical documents"},"content":{"rendered":"

Timeline: Historical documents<\/h1><\/div>
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\r\n 1304<\/span> <\/div>\r\n \r\n
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Liber de coquina , anonymous <\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1535<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Vicende della coltura nelle Due Sicilie : the menu from the wedding of Bona Sforza and Sigismund I, King of Poland, mentions pizza pie, Florentine pizzas, white sauce pizzas and pizza \u2018pagonazze\u2019.<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1618<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
I Teatri di Napoli: the first reference to pizza fried in oil<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1634<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Lo cunto de li cunti: a \u201cpizzella\u201d dipped in water is mentioned as being inside a breadbasket<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1726<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Delle commedie di Giovanbattista de la Porta: a description of provola and mozzarella cheese is to be found<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1799<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Lettera di Majello: this letter requests that a debt run up by a \u2018pizzaiolo\u2019 (pizza chef) named Majanello be cancelled. It testifies to the existence of the pizzajuolo, or pizza chef, as a job in its own right.<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1802<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Robinson Crusoe overo L\u2019uomo Solo con Pulcinella: first reference to a pizzajuolo, or pizza chef, in literature<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1807<\/span> <\/div>\r\n \r\n
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Quadro statistico della popolazione di Napoli e sobborghi: a list of 55 pizza restaurants in Naples<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1812<\/span> <\/div>\r\n \r\n
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L\u2019inferno aperto a favore del principe Valerio con Pulcinella nato da un ovo per suo soccorso: mentions a \u201cfella de pizza\u201d or a slice of pizza<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1824<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Le ridicole operazioni, o sia Pulcinella vendicato: is the first written reference to a pizza cooked in the oven with oil, lard, grated cheese, mozzarella and caciocavallo cheese.<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1825<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Sull\u2019alimentazione del popolo minuto in Napoli: here we find the first description of tomato on pizza with oil and lard, origano, garlic, parsley, mint and sometimes fresh fish<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1835<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Luci e ombre napoletane: We find a reference to the pizza restaurant \u201cNtuono o pizzaiuolo\u201d<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1835<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Le corricolo: first description of a pizza by a foreign writer, Alexandre Dumas<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1843<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Napoli in miniatura: ovvero il popolo di Napoli ed i suoi costumi, Gaetano Valeriani <\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1844<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Passeggiata per Napoli, Emanuele Bidera<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1847<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Usi e costumi by Francesco de Boucard: description of pizza toppings (tomatoes) and first reference to the calzone pizza<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1848<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
L\u2019omnibus pittoresco: mentions tomato and mozzarella for the first time<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1851<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Revue des Deux Mondes: French guidebook which describes pizza as a \u2018gateau\u2019 or pie stuffed with fish<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1851<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Pulcinella creduto donna, Dorotea pezza a ll\u2019uocchio: a comic piece featuring a pizzaiolo, or pizza chef, as one of the characters. It also mentions pizza with tomato and mozzarella sauce<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1853<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Usi e costumi di Napoli: description of a pizzaiolo, or pizza chef, and possibly the first description of a Margherita pizza<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1867<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
L\u2019umanitario giornale Massonico: features a reference to a pizza restaurant in Via del Purgatorio in Naples. This is probably the first time that pizza is mentioned in a newspaper.<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1880<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Il Bettoliere di Borgo Loreto by Francesco Mastriani<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1870<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
First pizzeria outside of Naples in Roma Capitale (1870-1878) by Ugo Pesci<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1884<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Il ventre di Napoli by Matilde Serao: a novel about the abovementioned pizzeria in Rome which by this time had closed<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1889<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Storia della pizza: the history of the margherita pizza as invented by Raffaele Esposito in 1889<\/div> <\/div>\r\n <\/div>\r\n
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\r\n 1893<\/span> <\/div>\r\n \r\n
\r\n <\/i>\r\n <\/div>\r\n\r\n
Guida Monaci : an Italian guidebook in which the Gran Caff\u00e8 Rattazzi and the Pizzeria delle Terme are mentioned, both of which are in Naples<\/div> <\/div>\r\n <\/div>\r\n <\/div>\r\n\r\n