Pizza was likely invented in Naples as a dish for the city's poor population.

A team of archaeologists discovered a fresco from 79 CE featuring what appears to be a proto-pizza: a pita topped with fruit, spices, and other toppings. One archaeologist in the PBS documentary below calls it an "ancestor of modern pizza in the sense that it's a very simple, poor kind of food."

Alberto Grandi, a professor at the University of Parma, argues that Italians who left the country developed the food now considered "traditional Italian cuisine," thanks to abundant ingredients and opportunities that were not available in the impoverished country they left behind.

The Queen of Italy, Margherita of Savoy, visited Naples in 1889. As the story goes, chef Raffaele Esposito of Pizzeria Brandi made her a pizza with basil, mozzarella, and tomato, to represent the colors of the Italian flag, and eventually named the pie in her honor. Historians, however, note that the facts don't line up: The proof of her visit to the pizzeria is suspected to be a forgery created when the business was in dire straits in the 1930s.

Two million Italians emigrated to Argentina between 1880 and 1920, many of them the poor who regularly ate pizza. In Argentina, they were pleased to find that mozzarella was plentiful, allowing them to make cheesier pies. By 1882, Italians owned 126 of the 198 bakeries in Buenos Aires, as well as the majority of shops selling butter, cheese, and pasta.

The Associazione Verace Pizza Napoletana claims to protect the tradition of Naples' pizzamaking and has codified precise requirements for what constitutes a "Neapolitan pizza," specifying ingredients, preparation, fermentation, condiments, and more.

Focaccia, the Italian flat oven-baked bread that’s often a canvas for delightful culinary artwork, has been around for thousands of years. Archeologists have recently discovered evidence of flatbreads similar to today’s focaccia dating back to the Late Neolithic period in the Fertile Crescent. Researchers believe that communities from present-day Syria and Turkey made these distinctive loaves for large gatherings. Learn more about the bread’s history in this Archeology News article.

Pizzeria Uno was the first establishment to sell the concoction, which turned more traditional pizza upside down, with cheese as the base and sauce as the topping. Soon, Uno employees went out on their own, sparking a citywide deep-dish phenomenon.

The thin pizza, called "apizza," is crispier than the typical slice from New York or a national chain, and much more like the thin-crust pizzas associated with pizza's birthplace. It's also got some inspired toppings, with one popular pie that speaks to New England's love of seafood: the white clam pie.

Filippo Milone established at least six pizzerias in New York, including one that would later be called Lombardi's, widely considered to be the city's (and the country's) first pizza establishment. Milone died in 1924, leaving no children to tell his story. Researcher Peter Regas unearthed a 1903 advertisement, pictured below, from an Italian-language New York newspaper.

Pizza is a big deal in the US, and it has many proud regional iterations. From Chicago deep dish to New York thin crust, this video takes a slice out of US history to focus on this beloved entree. Begin with the documented first incidence of pizza in the US—believed to be by Gennaro Lombardi—and end with how old Pizza Huts are being converted around the country.

Italy may be pizza's ancestral home, but it's not the only place where you can get a top-notch slice. This guide, compiled by a team of anonymous judges, ranks the 50 best pizzerias in the world, Italy, the US, and more, offering a bucket list for pizza-loving completists.

In 1950, some pizzerias were premaking pies, allowing customers to take them home and cook them at their convenience. That same year, Philadelphia's Joseph Bucci filed a patent for a "Method of Making Frozen Pizza." Soon, frozen pizzas were appearing in grocery store aisles.

Researchers have unearthed a frescoed thermopolium (a sort of hot food and drink shop) in Pompeii, the ancient Roman city frozen in time after the catastrophic eruption of Mount Vesuvius in 79 CE. This fascinating discovery provides a glimpse into Roman culinary practices and the daily life of Pompeii's citizens.

Called placenta (with a hard "c"), the holiday dish consisted of sheets of rolled-out dough layered with cheese. It is the first recipe documenting the combination of the two elements. While there is debate about whether the dough can be called pasta because it's not boiled, many scholars view the dish as a proto-lasagna.

The New York establishment opened in the early 1900s and was a cornerstone of Manhattan's SoHo. At one point, it was open 23 hours a day, allowing laborers of the predominantly Italian-American community to stop by for pies before or after work.

The ancient Romans loved cheese and experimented with different processes to elevate its flavor, like aging. Some of their innovations, like Pecorino Romano, you can still find today. Others, like the smoked goat-milk Caseus, we only know about through historical records.

The food remains popular, but it has lagged behind the growth of other fast food spots like coffee shops and Mexican restaurants. It ranked sixth in US food sales from restaurant chains in 2024; it was in the second slot throughout the 1990s.

Hawaii's tiki culture was popular in North America through the mid-20th century, with canned pineapple a household staple. Sam Panopoulos, a Greek immigrant who operated a diner in Ontario, experimented with outlandish pizza recipes until he stumbled upon the idea for topping a pie with canned pineapple and ham.

Despite what you might guess from its name, the Caesar salad wasn't invented in ancient Rome. The popular dish was created in the 1920s by two Italian brothers who'd emigrated to the United States and opened a popular restaurant in Tijuana called Caesar's Palace. This history of the popular entrée digs into that history and unpacks how it became a restaurant staple.

Legend has it that the rectangular pies were originally baked in blue steel pans intended to hold nuts and bolts in auto factories. The sauce poured across the top of the pies, meanwhile, is done so in straight lines called "tire tracks."

It may all be pizza, but it's not all the same. From California to New York and from Quad City-style to Old Forge, this interactive map of the US lets you see the country's different takes on the classic dish.

Searching for an eggplant parm recipe isn't hard, but finding one worth your time certainly is. Thankfully, this recipe puts you in the kitchen with an actual grandmother, who walks you through her signature dish in a short video explanation. Unlike other online recipes, there isn’t an onslaught of pop-up ads—you’ll just get what you need and the sweet instructions from a genuine nonna.

From ancient wood-fired ovens in Rome and Egypt to modern microwaves, the oven’s evolution has shaped how we cook. Early ovens focused on heat retention, but breakthroughs like the gas stove in 1834, and the electric stove in 1892, brought precision. Then, in 1967, the microwave redefined convenience.

Residents drew various figures and announcements on homes, temples, and walls, much of it preserved by volcanic ash. While some were clearly intended to be artistic, scholars have noted that the ancient graffiti has more in common with social media than with the tags and murals we associate today with the art form.

This BBC History guide highlights how recognizably modern Pompeii was, from its cafés and bustling public bathing complexes to its theaters, bars, and active voting culture. Historian Mary Beard reveals the city’s surprisingly contemporary feel.

Herculaneum, buried under five times more ash than Pompeii, was sealed so completely that food, furniture, and entire buildings survived. This BBC documentary reveals how its discoveries have transformed scholars' understanding of the diets, work, and social mobility of ordinary Romans.

Vesuvius’ eruption in 79 CE preserved an entire Roman city in ash, leaving future archaeologists an unprecedented gift: the most complete glimpse to date into the daily life of ancient Romans. The encyclopedia entry, originally written by one of the site’s leading archaeological scholars, is a one-stop shop for all things Pompeii, including what several generations of archaeologists have discovered over centuries of excavation.

Americans ate 3 billion of those, leading to sales that reached $43.3B, according to industry analysts at Gitnux. They estimated that Americans eat an average of 46 slices per person that year.

Archaeologists uncovered a gladiator combat fresco beneath a shop staircase in Pompeii. Its location suggests it decorated a low-end tavern near the gladiator barracks—possibly a hangout for fighters themselves.

Excavations revealed stunning finds—a wooden bed, a horse's saddle, and vivid frescoes—while also suggesting the eruption may have occurred in October, not April. See the discoveries from the EU's $140M Great Pompeii Project.

The agency awarded a contract for the development of devices that can create edible structures from long-lasting dry powders when mixed with liquids or pastes. By delaying this integration until the time of consumption, food could last longer than the current six-month expiration of freeze-dried meals for Mars expeditions.

Although they weren't exactly restaurants, with sit-down service or extensive menus, thermopolia were modest food counters for Romans looking for quick bites—often bread with fish, cheese, and lentils.

Pickles began in Mesopotamia around 2400 BCE as a way to preserve vegetables amid heat (and spoilage). They spread through Egypt, Greece, and Rome, where Julius Caesar reportedly fed pickles to his soldiers, and brining was treated as a culinary art. The technique is broadly useful, as salt and water can extend the shelf life and deepen flavor for almost anything.

Long buried under feet of ash, the city of Pompeii's discovery millennia later sparked a world of imagination and tragedy. See a collection of paintings, buildings, and photographs from the city all in one easy-to-browse gallery.

Despite digging for decades, archaeologists are still uncovering new insights into life before the blast that buried Pompeii. Follow a journalist's footsteps as they explore the ruins of Pompeii in this article. The ruins were discovered in the 1700s, and formal excavations throughout the 19th and 20th centuries revealed temples, mansions, and entire streets, while a third of the city remains to be excavated.

This gallery showcases remarkably preserved frescoes depicting food, daily life, landscapes, and myth. Tools abandoned during the eruption reveal how ancient artists worked, offering insight into Pompeii’s visual culture before Vesuvius buried the city in ash.

Historians used to point to the summer of 79 CE when talking about the volcano that destroyed part of ancient Rome, claiming it occurred August 24, per the sole eyewitness account. This version of Pliny the Younger's letters survived via medieval manuscripts, and other versions don't mention a date at all or give a different one: October 24. This article explores new evidence that possibly shifts the deadly disaster to that fall.

Of the several hypotheses for the origins of flour tortillas, the most likely is that European colonists in the region began cultivating wheat, which they used instead of corn when making tortillas.

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

Mount Vesuvius erupted in 79 CE, sending ash and debris far and wide, burying several cities and the people inside them. This article details the various ways the blast killed those in Herculaneum. This seaside town was hit with the same ash and debris as Pompeii, and it was also hit by a wave of volcanic gases estimated to be more than 500° Fahrenheit, about 260° Celcius.

Grains made up about 70% of the Roman diet, and the word "cereal" stems from the goddess Ceres—the Roman equivalent of Greece's Demeter—to whom they prayed for good harvests. Cato the Elder, a famous statesman, left behind a simple home recipe for a Roman loaf.

Florence, Italy, is widely considered the birthplace of the Renaissance in Europe, where artists, poets, architects, and entrepreneurs renewed interest in ancient cultural forms. Using data from primary works, researchers have created a digital reconstruction of the city where users can explore buildings, artworks, and more.