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In the eighteenth century the tomato sauce was invented: the pizza conquered Naples and the Bourbons and became the most loved food from both the poorest and the richest classes.
The benefits of this new food were undeniable and immediately seduced the population: it was tasty, practical to eat, nutritious and, above all, economical.

Initially, pizza was eaten exclusively on the streets: it was cooked in ovens used to cook bread and then sold in the alleyways of the city. Soon, however, the first pizzerias appeared with the classic wood-burning ovens, the bench where the pizzas were prepared, the tables for the customers and the showcase for sale to the passers-by.

Since the beginning of the 20th century, the pizza began to spread gradually in neighboring territories, until it reached northern Italy after the Second World War. The numerous Italian emigrants began to export this new food, capable in a short time of being established as a world phenomenon.