The history of pizza is born with the discovery of tomato!
Imported from Peru, it was used in the kitchen exclusively as a cooked sauce with the addition of salt, basil and extra virgin olive oil. With the passing of the years a few bakers came up with the brilliant idea of adding tomato to bread dough, unwittingly inventing the first form of pizza. The pizza, developed so much that at the end of the nineteenth century, beginning of the twentieth century, it was exported to America with the arrival of the Neapolitan immigrants in New York.
In that same period in Naples took place the historic marriage with mozzarella. A Neapolitan pizza maker prepared in honor of the visit of Queen Margherita, wife of Umberto I king of Italy in Naples, a pizza that represented the colors of the Italian flag. Thus the pizza maker added to the pizza with tomato, also mozzarella and basil. The pizza really liked the Queen, and the pizza maker for this reason, gave him his very name "Margherita". The margherita pizza was served differently than it is presented today.
The traditional pizza was served folded almost in half on greaseproof paper and classic bread paper, which in Neapolitan jargon was called "pizza with leaves" or "pizza oless" (greaseproof paper). But slowly over the years, with an increasingly demanding clientele, pizza has changed its old ways. It went from the leaves to the vegetable fiber container that is still used today to deliver it all over the world.
Today the "A Pummarulella" pizza is delivered in the best of containers made up to now, the same container, which being highly hygienic and avoiding the escape of heat, preserves the same flavors of a pizza eaten at the moment. If instead you want to taste it as the story tells us, you can do it by coming exclusively to our premises, where it is also served in greaseproof paper and folios so as not to lose taste and tradition.