A Piece of History: The Story of Pizza and the Golden Rules of Making and Eating Them

Few foods bring people together quite like pizza. Whether it is a late-night slice on the go, a relaxed weekend dinner with family, or a lively gathering around a rustic wooden table, pizza is universally adored. Yet, behind every blistered crust and rich tomato sauce lies centuries of Italian heritage. Let Carluccio's take you back to the start.

From Ancient Flatbreads to Neapolitan Icon

While flatbreads topped with herbs and oils were enjoyed by ancient Greeks and Romans, the story of modern pizza belongs entirely to Naples.

For centuries, flatbreads called pizze were sold on the streets of Naples as cheap nourishment for the working poor. Everything changed in the late 18th century when tomatoes arrived from the Americas. Initially feared as poisonous, Neapolitans quickly discovered that when crushed, salted, and spread over flattened dough, tomatoes created culinary magic.

The defining moment came in 1889 during a visit from King Umberto I and Queen Margherita. Neapolitan pizzaiolo Raffaele Esposito was called upon to prepare a meal for the royal guests. He created a pie topped with vibrant red tomatoes, white mozzarella, and fresh green basil—mirroring the colours of the newly unified Italian flag. Queen Margherita was so enchanted by the dish that it was named in her honour, and the classic Pizza Margherita was born.

Today, authentic Neapolitan pizza-making is recognised as UNESCO Intangible Cultural Heritage—a testament to how a simple street food became a global treasure.

The Golden Rules: Italian Pizza Dos and Don'ts

To truly appreciate pizza the way it is enjoyed across Italy, there are a few unspoken rules to live by. Here is how to enjoy your pie like a true Italian:

DO:

• Prioritise Quality over Quantity: Italian pizza is all about balance. Choose a few stellar, authentic ingredients—like San Marzano tomatoes, fresh mozzarella, and a generous drizzle of Carluccio's Extra Virgin Olive Oil — rather than overloading the dough.

• Eat It Fresh and Hot: A proper pizza should be enjoyed straight from the oven while the cheese is beautifully melted and the crust is crisp yet soft.

• Finish with Fiery Oil: For those who like a touch of heat, skip the dried chilli powders and add a light drizzle of Carluccio's Chilli Oil right before eating.

• Eat with Your Hands: While it is common to use a knife and fork for the first few bites of a whole sit-down pizza in a restaurant, folding your slice into a "wallet" (a portafoglio) and eating it with your hands is entirely encouraged.

DON'T:

• Don't Ask for Pineapple: In Italy, fruit on a traditional pizza is considered a culinary cardinal sin! Keep the flavours classic and complementary.

• Don't Over-drown the Base with Cheese: The base is meant to complement the sauce and toppings, not be buried under a mountain of heavy, processed cheese.

• Don't Dip in Heavy Creamy Sauces: Garlic mayonnaise or sour cream dips are non-existent in authentic Italian pizzerias. A good crust made from fine flour needs no mask—its charred, yeasty flavour speaks for itself.

• Don't Mix Too Many Meats: Simplicity is key. Stick to one quality cured meat, such as mild prosciutto or even Nduja, to allow each flavour to shine.

Create the Authentic Pizzeria Experience at Home

Bringing the taste of Italy to your kitchen starts with fine pantry essentials. From bronze-die pasta to small-batch olive oils and regional sauces, explore the Carluccio's online deli to stock your larder with real Italian provenance.