Those who have resided in the area that has come to be known as Italy have long made pizza, a meal with a variety of origins and modifications, a staple in their diet. Prehistoric nomads, Northern Etruscans, and subsequently Southern Greeks were the first and oldest civilizations to produce pizza prototypes at Pizza ngon, like Focaccia. Each team made little modifications that led to a dish that was a little bit fancier than the original. In what is known as the middle of the Stone Age, Neolithic hunter-gatherer tribal civilizations looked for wild cereals, including grain varieties like emmer (also (also and einkorn as well as wheat, throughout what would eventually be Italy. In the previously mentioned steps grains were frequently boiled or first cooked, then powdered, and finally roasted on hot stones over flames that were bright.
Making, Cooking, Seasoning, and garnishing the Pizza
Then, in 1000 BC, an unknown ethnic group known as the Etruscans introduced bread to Northern Italy. Similar to their Neolithic forebears, the Etruscans grind their cereal grains. In a contrast to their forefathers, the Etruscans cooked their potatoes on rocks, and they then put stones in the embers to make bread that had an unsettling flavour. They enhanced the straightforward Neolithic bread by seasoning the ingredients with oil and spices after it was cooked. Although they were nothing more than rough slabs of cooked grain, these Etruscan flatbreads were among the first known instances of this kind of meal and were commonly used as dough “plates” instead of bowls. Pizza was further developed and enhanced throughout the 600-year (730–130 BCE) Greek colonisation of the southern sections of the Italian peninsula. The Greeks had superior cooking skills and technical advancements.
