Some archeologists believe that the heat generated by 5,000 families busy making pizzas was responsible for Vesuvius blowing its top in the first place. Nevertheless, this crispy, Neopolitan pie, topped with luscious red tomatoes, imported cheeses, and all sorts of mouthwatering meats and seafoods, came into being quite by accident. Antonio 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 oneday. As he entered the bakery where he worked, his eyes were attraced by a yound girl buying a loaf of bread for supper. She eyed him roguishly, as at which point Antonio tripped and his load of tomatoes landed on a large piece of dough that was being readied for baking. When the owner of th 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 bor. In 1600, the was shortened to pizza, and cheese was added by an innovator call Pasquale Mazarella.
Getting back to the volcano, the hot lava had much to do in pizza’s early history. Many Pompeiites – before the explosion – would frolic in the field, often stopping to cook 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 Renna’s Pizza”.