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Initially released in 1904. This quantity is made out of electronic photographs from the Library Am Guisanplatz holdings in cooperation with the eBooks on call for (EOD) community.

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It wherever they went. This certainly may have been the case but, more importantly, pizza consumption spread throughout Italy with the help of increased migration and tourism. Most obviously, the great migration of southern Italians (including Neapolitans) to the northern Italian cities in the s and ’s meant that they brought with them their favourite foods. At the same time, as foot soldiers of the European economic miracle, southern Italians brought their eating habits to the rest of Europe, and so pizzerias began to appear in Stockholm as well as in Milan.

An unintended consequence of all the rules established by the  has been that anyone can locate and follow them, turning out a tasty, authentic Neapolitan pizza in the process. What Naples gave  to the rest of the world cannot be taken back and Italians are still coming to terms with the complicated legacy of this gift. Although it is clear that pizza is no longer exclusively Italian, the question remains as to what pizza has to do with Italy and Italians. On the one hand, the association between pizza and Italy is an overwhelmingly positive one, despite the occasional call to arms to defend authentic Neapolitan pizza.

There are -approved pizzerias not only in Italy, but also in the United States, the United Kingdom and Japan. In order to qualify for  status, pizza-makers must adhere to a strict set of rules. First, the dough must be made with only flour, salt, water and natural yeast and it must be kneaded by hand or by mixers that do not cause the dough to overheat.  The only authentic Neapolitan pizzas recognized by the  are the margherita (tomato, olive oil, basil and mozzarella), the marinara (tomato, olive oil, oregano and garlic) and the margherita extra (tomatoes, fresh cherry tomatoes, mozzarella, oil and basil).

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