At An Eccentric Culinary History, H.D. Miller makes a strong case for pizza being more an American dish than an Italian one:
“Pizza” by rdpeyton
Today, standing atop the sprawling edifice that is the American restaurant industry, it’s hard to imagine a time when pizza wasn’t popular. But, prior to World War Two, pizza was barely known in the United States outside of a few Italian enclaves in the Northeast. For all of the praise heaped upon Lombardi’s in New York City, until the war, few people north of Houston Street had heard of it, or the dish it served.
From the mid-19th century forward, there were plenty of Italians in America, in places like New York, New Orleans and San Francisco. Most of those early Italian immigrants — around 75,000 before 1880 — were from northern Italy, not the South, and the restaurants they built were usually serving multi-course, table d’hôte meals of meat, bread, macaroni, wine and coffee at reasonable prices. The model was Caffe Moretti’s in Manhattan. Established in 1858 by Stefano Morretti, an ex-seminarian from the Veneto, Morretti’s offered diners generous portions and cheap prices. It did not, however, offer pizzas.
I have to emphasize this, you couldn’t order a pizza in the vast majority of Italian restaurants in America prior to 1945. And the reason you couldn’t order a pizza in Italian restaurants is because pizza isn’t Italian.
Let me repeat that: Pizza isn’t Italian.
Pizza is Neapolitan. It’s a distinct speciality of Naples, developed at at time when Italy didn’t even exist as a nation. Saying pizza is Italian is like saying haggis is British. It might be technically true, but not really.
As in America, prior to the 1950’s, pizza wasn’t something most Italians knew or cared about. In 1900, there were supposedly no pizzerias in Italy anywhere outside of the medieval walls of Napoli. You couldn’t even get pizza in the suburbs. Pizza was strictly street food for poor people in the crowded tangled alleys near the port. […]
In other words, pizza was not something the average Tuscan, Ligurian or Venetian would have thought suitable for a sit-down meal. Or, if they ever did think of it, it was to revile pizza as oily, unappetizing and a likely vector of cholera. This is because Naples was really famous at the time for being dirty and disease-ridden. (If you’re serious about early pizza history, one that strips away the just-so stories, then go read Inventing the Pizzeria by Antonio Mattozzi.)
What brought pizza to America was the mass immigration of southern Italians between 1880 and 1910, when more than 4 million people moved to the United States. That’s why Lombardi’s didn’t get going until 1905, when there were finally enough Neapolitans in Little Italy to keep the doors open.
The same dynamic played out in South America, in Argentina, Uruguay and Brazil. The first successful pizza restaurant in the world located outside of Naples was founded in Buenos Aires in 1882, when a Neapolitan immigrant baker named Nicolas Vaccarezza started selling the pies out of his shop in Boca. For reference purposes, a decade earlier, an attempt to open a pizzeria in Rome, Italy, had ended in bankruptcy, meaning, at the turn of the last century, you could get a pizza in Buenos Aries, São Paulo or New York, but not in Rome, Florence or Venice.
H/T to Ed Driscoll for the link.
