Pizza: A Love Letter from Naples to the World

Where It All Began...

Let’s rewind to 18th-century Naples — bustling, chaotic, full of charm (and probably some arguing in the street). It’s here that pizza as we know it was born: a flatbread topped with simple, affordable ingredients. Back then, it was street food for the working class. Today, it’s global royalty.

But real pizza? That still belongs to Italy.

The classic Pizza Margherita — tomato, mozzarella, and basil — was named after Queen Margherita of Savoy. It just happens to show off the Italian flag’s colours. Coincidence? Never.

Why Italian Pizza is Still the Gold Standard

It’s not just about ingredients (although they help — a lot). It’s about time, passion, and refusing to cut corners. Italians don’t rush pizza. Dough is given time to rise, sauce is made with ripe San Marzano tomatoes, and toppings are chosen with care — never piled on like a buffet.

When you bite into a true Italian pizza, you taste simplicity. You taste Naples. You taste history.

Pizza Is a Tradition — and a Celebration

From Neapolitan wood-fired pizzas to the Roman thin-and-crispy kind, every region adds its own twist. But the soul remains the same: pizza is a moment. Whether it's eaten on a bench in a piazza or at the kitchen table with family, it’s pure joy — one slice at a time.

So the next time someone says “it’s just pizza,” kindly hand them a slice of your best homemade Pizza Margherita and say nothing. The pizza will speak for itself.