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How Neapolitan Cuisine Took Over the World - The Paris Review
When a devastating cholera pandemic reached Italy in 1884, the disease took its heaviest toll on the sharp-edged, unpolished jewel of Naples. The authorities’ response was disastrous, and as panic and anger rose, a conspiracy theory circulated that the suffering was an orchestrated attack on the city’s poor. Physicians and public health officials were attacked in the street; a popular rumor had it that doctors received twenty lire for each person they bumped off, and that some were greedily chucking patients who were still alive onto funeral wagons. One man was arrested for inciting rebellion when he spread the notion that tomatoes, a symbol of Neapolitan peasant identity and a staple nourishment, were being laced with poison.
The discord caused alarm in the government. The Risorgimento—the movement behind the creation of a single, unified Italian nation in 1861—had promised a new era of prosperity and progress for all. Events in Naples made a mockery of that. Italy’s King Umberto I became a passionate advocate of a radical transformation of Naples that would improve the health of the city, and tie Naples closer than ever to the Italian nation. Corruption and chaotic administration kiboshed the plans, but the royal desire to celebrate the Italian-ness of Naples remained. When Umberto and his wife, Queen Margherita, visited the city in 1899, the queen, bored of overly complex French food, supposedly asked for some real food, a true taste of Naples. A local chef served her a pizza in the colors of the Italian flag—the red of tomato sauce, the white of mozzarella cheese, the green of fresh basil—which Margherita loved so much that it’s been named after her ever since. Whatever the precise truth behind the yarn, its intended message is unmistakable: the experience of being Italian is baked into the food of the ordinary Neapolitan.
When a devastating cholera pandemic reached Italy in 1884, the disease took its heaviest toll on the sharp-edged, unpolished jewel of Naples. The authorities’ response was disastrous, and as panic and anger rose, a conspiracy theory circulated that the suffering was an orchestrated attack on the city’s poor. Physicians and public health officials were attacked in the street; a popular rumor had it that doctors received twenty lire for each person they bumped off, and that some were greedily chucking patients who were still alive onto funeral wagons. One man was arrested for inciting rebellion when he spread the notion that tomatoes, a symbol of Neapolitan peasant identity and a staple nourishment, were being laced with poison.
The discord caused alarm in the government. The Risorgimento—the movement behind the creation of a single, unified Italian nation in 1861—had promised a new era of prosperity and progress for all. Events in Naples made a mockery of that. Italy’s King Umberto I became a passionate advocate of a radical transformation of Naples that would improve the health of the city, and tie Naples closer than ever to the Italian nation. Corruption and chaotic administration kiboshed the plans, but the royal desire to celebrate the Italian-ness of Naples remained. When Umberto and his wife, Queen Margherita, visited the city in 1899, the queen, bored of overly complex French food, supposedly asked for some real food, a true taste of Naples. A local chef served her a pizza in the colors of the Italian flag—the red of tomato sauce, the white of mozzarella cheese, the green of fresh basil—which Margherita loved so much that it’s been named after her ever since. Whatever the precise truth behind the yarn, its intended message is unmistakable: the experience of being Italian is baked into the food of the ordinary Neapolitan.