Though history records pizza as having been originated in Sunny Naples, Italy, many believe, as we do, that it had its origin on the slopes of Mt. Vesuvius, a scant 15 miles away.

Some archaeologists believe that the heat generated by 5000 families busy making pizzas was responsible for Vesuvius blowing its top in the first place.  Nevertheless, this crispy, Neapolitan pie, topped with luscious red tomatoes, imported cheese, and all sorts of mouth watering meats and seafood came into being quite by accident.  Antonio Pizzarello, a baker's assistant in the mountainside town of Pompeii, returned from the tomatoes fields that abounded on the volcano's slopes with a basketful of tomatoes one day.  As he entered the bakery where he worked, his eyes were attracted by a young girl buying a loaf of bread for supper.  She eyed him roguishly, at which point Antonio tripped and his load of tomatoes on a large piece of dough that was being readied for baking.  When the owner of the bakery rounded a corner a moment later, Antonio frantically loaded the dough and tomatoes into the oven to get it out of sight.

With the owner of the bakery, Antonio and the girl standing around exchanging pleasantries, the blending of dough, tomato and heat in the oven emitted heavenly odors that led to the discovery of the new dish.  So the first Pizzarello was born.

In 1600, the name was shortened to pizza and cheese was added by an innovator called Pasquale Mozzarella.

Getting back to the volcano, the hot lava much to do in pizza's early history.  

Many Pompeiites - before the explosion - would frolic in the field, often stopping to cook a pizza over the hot lava.  This is where the expression, "I lava pizza", originated.  In the future years all manner of meats were added for variety and "We" have that original recipe that is the reason why so many people all over say.

I Lava

Penn Pizza.

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