Everybody knows pizza. Originating in Naples, it is the typical traditional dish of the city at the slopes of Mount Vesuvius, a synonym for the culinary arts of every pizza chef, his pride and joy.

“O’ pizzaiuolo” was the seller, an ancient profession that emerged long before the pizza was created as we know it today.

Originally, pizza meant a flatbread made from wheat and without yeast, topped with oil, anchovies, cheese and, later, tomatoes. The pizzaiuolo put the dough into a wood – fired oven and – “alluccando, alluccando” (shouting) “A’ pizza a’ pizza” (“Pizzaaa! Pizzaaa!”) – sold the finished flatbread to passers – by of his stand, usually located in the Via Toledo, the heart of Naples.