Pizza wasn’t created for luxury or culinary joy — it was born out of survival. In 16th-century Italy, tomatoes were feared as poisonous, especially by the aristocrats, because when served on lead-lined pewter plates, the tomato acid would react and cause sickness. But in the slums of Naples, the poor couldn’t afford such fears. They began spreading tomato pulp on flatbreads, adding garlic and olives — creating what we now call pizza. It was considered a shameful meal of the streets, something the elite mocked.
But everything changed in 1889 when Queen Margherita of Savoy visited Naples. A local baker, Raffaele Esposito, created a pizza using the colors of the Italian flag — red tomato, white mozzarella, and green basil — to impress her. She loved it, and that moment transformed the perception of pizza forever. Later, during World War II, American soldiers stationed in Italy fell in love with pizza and carried it back home, triggering its global rise. What started as a poor man’s bread became a global obsession — all because of toxic myths, a queen’s visit, and a clever baker’s patriotic twist.
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