The origins of Pizza have long been debated and various geographic regions have claimed it as their own.
From Persian soldiers making flat breads on their shields in 500 B.C. to the Indian cuisine of baking nann in Tandoori ovens, this simple dish has remained largely unchanged over the centuries .
The Pizza we enjoy today has a more definite origin story. It’s roots trace back to late 18th century Naples, a bustling waterfront city in Italy. Its residents- working poor known as the “lazzaroni,”developed a food that was quick, cheap and filling. Usually sold in outdoor stands or informal restaurants, this recipe has, for all intents and purposes, remained unchanged: dough, topped with tomatoes, cheese, oil, and garlic, made in a wood fired oven.
When Italy’s King Umberto I and Queen Margherita visited Naples in 1889, local legend has it that the royals ordered take out from Pizzeria Brandi, and the Queens favorite pie was the mozzarella, tomato, and green basil. A rather patriotic choice, for it includes the colors of the Italian flag: white, red, and green.
Margherita Pizza is the classic version sold in various forms around the world to this day.
Which brings us to the singular product available at Grana.
Painstakingly researched through travels in Italy and the U.S. Grana uses a wood burning oven imported from Italy, and only the freshest and healthiest ingredients.