History of Neapolitan pizza
Falvo artisan pizza co.
We are a an award winning business situated in Swindon Wiltshire.
Our vintage 1978 Renault Estaffette has been transformed in to a beautiful wood fired pizza van, perfect for any event.
Our wood-fired pizzas are a delicious alternative to the usual party food. Your guests will love our vintage wood fired pizza van, and they will love watching the pizzas cook in 90 seconds, YES just 90 seconds.
Our aim is to bring the best artisan pizza to you whether it be to your private function or local events.
Coming from an Italian background we pride ourselves on only using the freshest ingredients imported from Italy, including our own home made dough made with caputo 00 flour which is proved for at least 24 hours!
Our passion comes from our family, watching and learning from our Zio (uncle) and our mamma.
We feel that we have perfected the balance between the dough, ingredients and wood fired ovens to bring you the best artisan pizza.
Although we are based in Swindon, we are willing to travel anywhere across Wiltshire, Gloucestershire, Oxfordshire, Somerset, Berkshire, and Hampshire.
Pizza as we know it today (dough topped with tomatoes and cheese) was invented in Naples, Italy. Before the 1700s, flatbreads existed but were never topped with tomatoes — now a defining characteristic of pizza. Tomatoes were brought to Europe in the 16th century by explorers returning from Peru, but they were believed to be poisonous by many Europeans until poor peasants in Naples began to top their flatbread with it in the late 18th century. The dish soon became popular, with visitors to Naples seeking out the poorer neighbourhoods to try the local specialty.
Marinara pizza, which does not have cheese, is so named because it was traditionally prepared by “la marinara,” the seaman's wife for her husband when he returned from fishing trips in the Bay of Naples.
Baker Raffaele Esposito, who worked at the Naples pizzeria “Pietro... e basta così,” is generally credited with creating Margherita pizza, now known as the classic Neapolitan-style pizza. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples and Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves).
Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. Neapolitan pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil—no fancy toppings. One of its defining characteristics is that there is often more sauce than cheese, leaving the middle of the pizza wet or soggy and not conducive to being served by the slice.
Because of this, Neapolitan pizzas are generally pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza. Neapolitan pizzas are cooked at very high temperatures 450-500 degrees for no more than 90 seconds.