Inventing the Pizzeria: A History of Pizza Making in Naples by Antonio Mattozzi

Inventing the Pizzeria: A History of Pizza Making in Naples by Antonio Mattozzi

Author:Antonio Mattozzi [Mattozzi, Antonio]
Language: eng
Format: azw3
Tags: A History of Pizza Making in Naples
Publisher: Bloomsbury Publishing
Published: 2015-11-04T16:00:00+00:00


EVERYDAY WORK IN THE PIZZERIA

Getting back to nineteenth-century Naples, the number of pizzerias (about one hundred, give or take) stayed constant despite periodic ups and downs. Also, the method of preparation of pizzas remained more or less the same as well. As long as pizza was still exclusively Neapolitan (i.e. until the Second World War), things did not change much. Pizzerias opened at seven in the morning and closed at midnight. There was no afternoon period of closure, nor days off—not even Sunday, when indeed there was even more work to be done. In the Bourbon period, the only holidays were Easter and Christmas. Under the Savoys, Easter Monday, the Feast of the Assumption of Mary (August 15), and the Feast of Saint Stephen (December 26) were holidays, though pizzerias were open for a half day on Easter and Christmas.

Table 6.1: Pizzerie in Naples, listed by neighborhood (*)

Quartiere

1807

1860

1900



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