Neapolitan pizza is one of the best and tastiest gastronomic products that exist in the world. This would be enough to explain why we decided to link ourselves to the authentic tradition of Neapolitan pizzeria.
Beyond this, however, enriching our culinary offering with Neapolitan pizza is an attempt to weave a dialogue with a gastronomic history of which we feel part. We are looking for a love story between contemporary Rome and eighteenth-century Naples, the city that was able to codify a way of preparing pizza by originally reworking the thousand-year history of bread-making. In fact, it was precisely in the 18th century that the consumption of a type of pizza very similar to the current one spread widely in Naples.
An important witness to the habit in Naples of eating a pizza similar to today's is Vincenzo Corrado, a very particular intellectual and chef who lived from 1736 to 1836. Corrado, in one of his treatises on Neapolitan gastronomy, points out the well-rooted custom of seasoning both pasta and pizza with tomato. This skilful use of the tomato contributed to making the cuisine of Naples known throughout Italy and also to codifying the pizza recipe. First the marinara, the oldest, seasoned with tomato, garlic, oil and oregano, and then the margherita. The name 'margherita pizza', subsequently consolidated in use, seems to have been used for the first time in 1889 by the famous pizza chef Raffaele Esposito in honor of Queen Margherita of Savoy, passionate - who can blame her! – of the particular type of pizza that we all know.
Pizza is the best-known Italian gastronomic product in the world and in many ways the symbol of Italian cuisine. So well known that it has become a stereotype, myth, icon and, certainly, one of the most commercialized dishes ever.
There is no doubt, however, that its marketing has not always spread its authentic flavour. Paradoxically today eat a good pizza in Rome it is not as easy as one might imagine, and as perhaps it should be.
If it is true that there are numerous pizzerias that have been serving excellent pizzas for decades, it is also true that thousands of improbable, crudely made pizzas are baked every day.
The situation gets worse when you go in search of a real Neapolitan pizza, the pizza that we Romans call 'alta' to differentiate it from the most common variant in our city, i.e. the pizza made with a thinner and crunchier dough than the original preparation. Indeed, precisely those extra millimeters in the dough substantially transform the pizza product, diversifying the two versions and, also, sending numerous pizza makers into crisis.
It is understandable that the historic center of Rome has become prey to tourist catering even more than the rest of the city. However, we have chosen not to follow this path. We are convinced that we have managed to carve out a corner of taste immune to the proliferation of this fast and commercial cuisine, more attentive to takings than to raw materials.
This is why 'Gusto offers its customers real Neapolitan pizza.
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