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 5,000 families busy making pizza was responsible for Mt. Vesuvius blowing its top in the first place. Nevertheless, this crispy, Neapolitan pie, topped with luscious red tomatoes, imported cheeses and all sorts of mouthwatering meats and seafood, came into being by accident. Giuseppe Pizzarello, a baker?s assistant in the mountainside town of Pompeii, returned from the tomato 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 Giuseppe tripped and his load of tomatoes landed on a large piece of dough that was being readied for baking. When the owner of the bakery rounded the corner a moment later, Giuseppe frantically loaded the dough and tomatoes into the oven to get it out of sight. With the owner of the bakery, Guiseppe and the girl standing around exchanging pleasantries, the blending of the dough, tomato and heat in the oven emitted heavenly odors that led to the discovery of the new dish. So the fi first Pizzarello was born. In 1660, the name was shortened to pizza, and the cheese was added by an innovator called Pasquale Mozzarella. Getting back to the volcano, the hot lava had much to do with the pizza?s early history. Many Pompeites, before the explosion, would frolic in the field , often stopping to cook a pizza over the hot lava. This is where the expression ?lava pizza? originated. In future years all manners of meats were added for variety and ?We? have that original recipe that is the reason why so many people say: "I Lava Mamma Lucia Pizza?
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