{"id":6093,"date":"2026-01-09T10:00:20","date_gmt":"2026-01-09T09:00:20","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/?p=6093"},"modified":"2026-01-09T10:00:21","modified_gmt":"2026-01-09T09:00:21","slug":"origines-et-verites-de-la-pizza-napolitaine","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr","title":{"rendered":"Origines et v\u00e9rit\u00e9s de la pizza napolitaine"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La pizza napolitaine est bien plus qu\u2019un simple aliment: elle repr\u00e9sente le patrimoine culturel et gastronomique de Naples, un plat n\u00e9 d\u2019une tradition populaire devenu une ic\u00f4ne mondiale. Cet article explore les racines historiques de la pizza napolitaine, met en lumi\u00e8re son \u00e9volution au fil des si\u00e8cles et analyse le r\u00f4le des mati\u00e8res premi\u00e8res \u2013 en particulier les farines \u2013 ainsi que des techniques de cuisson.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Les_origines_anciennes\" >Les origines anciennes<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Le_lien_avec_le_territoire\" >Le lien avec le territoire<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Larrivee_de_la_tomate_et_la_revolution_du_gout\" >L\u2019arriv\u00e9e de la tomate et la r\u00e9volution du go\u00fbt<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#De_la_mastunicola_a_la_Margherita\" >De la mastunicola \u00e0 la Margherita<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Levolution_des_farines_de_lintegrale_a_la_00\" >L\u2019\u00e9volution des farines: de l\u2019int\u00e9grale \u00e0 la 00<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Methodes_de_cuisson_four_temperature_et_temps\" >M\u00e9thodes de cuisson: four, temp\u00e9rature et temps<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Les_standards_modernes\" >Les standards modernes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Territoire_et_authenticite\" >Territoire et authenticit\u00e9<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/origines-et-verites-de-la-pizza-napolitaine\/?lang=fr\/#Les_farines_eViva_un_retour_aux_origines\" >Les farines \u00e8Viva: un retour aux origines<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Les_origines_anciennes\"><\/span>Les origines anciennes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">La naissance de la pizza en M\u00e9diterran\u00e9e<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019anc\u00eatre de la pizza est une focaccia de bl\u00e9 cuite sur des pierres chaudes, pr\u00e9sente depuis l\u2019Antiquit\u00e9 dans les civilisations m\u00e9diterran\u00e9ennes. Les anciens \u00c9gyptiens et Grecs utilisaient des fours ferm\u00e9s \u00e0 vo\u00fbte, perfectionn\u00e9s par les Romains avec la <em>picea<\/em>, une focaccia assaisonn\u00e9e. Selon les sources historiques, la pizza commence \u00e0 se diffuser \u00e0 Naples au XVII\u1d49 si\u00e8cle : il s\u2019agissait d\u2019une focaccia simple, souvent appel\u00e9e <em>mastunicola<\/em>, garnie de saindoux, d\u2019ail et de sel. Cette pr\u00e9paration repr\u00e9sente la premi\u00e8re forme de pizza napolitaine.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Les garnitures originelles<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Dans la Naples des XVII\u1d49 et XVIII\u1d49 si\u00e8cles, la pizza \u00e9tait un aliment populaire. Les garnitures typiques \u00e9taient:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Saindoux et ail : ingr\u00e9dients \u00e9conomiques et facilement disponibles<\/li>\n\n\n\n<li>Sel et origan : pour relever le go\u00fbt<\/li>\n\n\n\n<li>Fromage caciocavallo : parfois utilis\u00e9 en petite quantit\u00e9<\/li>\n\n\n\n<li>Basilic ou autres herbes aromatiques : introduits progressivement<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ces ingr\u00e9dients montrent que la pizza est n\u00e9e comme un aliment simple, d\u00e9pourvu des \u00e9l\u00e9ments aujourd\u2019hui consid\u00e9r\u00e9s comme indispensables.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Le_lien_avec_le_territoire\"><\/span>Le lien avec le territoire<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La pizza napolitaine na\u00eet dans un contexte urbain qui, bien que peu d\u00e9di\u00e9 \u00e0 la c\u00e9r\u00e9aliculture, \u00e9tait \u00e9troitement li\u00e9 aux grands bassins agricoles du sud de l\u2019Italie. Naples, capitale du Royaume des Deux-Siciles, s\u2019approvisionnait historiquement en bl\u00e9 dans les zones voisines les plus fertiles, en particulier le Tavoliere delle Puglie, l\u2019un des principaux territoires c\u00e9r\u00e9aliers de la M\u00e9diterran\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avant l\u2019industrialisation, les farines provenaient de ces bl\u00e9s m\u00e9ridionaux et \u00e9taient moulues \u00e0 la pierre, conservant son, germe et composants min\u00e9raux. La pizza est donc n\u00e9e de la rencontre entre une ville populaire et un arri\u00e8re-pays agricole riche, dans un \u00e9quilibre entre four et champ qui constitue le c\u0153ur de son identit\u00e9 originelle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Comprendre ce lien, c\u2019est reconna\u00eetre que l\u2019authenticit\u00e9 de la pizza napolitaine ne r\u00e9side pas seulement dans le geste technique, mais aussi dans sa relation historique avec les territoires agricoles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Larrivee_de_la_tomate_et_la_revolution_du_gout\"><\/span>L\u2019arriv\u00e9e de la tomate et la r\u00e9volution du go\u00fbt<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">La d\u00e9couverte de la tomate<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Import\u00e9e des Am\u00e9riques au XVI\u1d49 si\u00e8cle, la tomate est longtemps rest\u00e9e une curiosit\u00e9 botanique. Ce n\u2019est qu\u2019aux XVII\u1d49 et XVIII\u1d49 si\u00e8cles qu\u2019elle commence \u00e0 \u00eatre utilis\u00e9e comme garniture sur les focaccias. Sa combinaison avec la p\u00e2te \u00e0 pain donne naissance \u00e0 la pizza moderne.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">L\u2019\u00e9volution de la recette<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Avec l\u2019introduction de la tomate, la pizza acquiert un profil gustatif nouveau et plus complexe. Les ingr\u00e9dients refl\u00e8tent le r\u00f4le de Naples comme centre urbain et commercial, capable d\u2019int\u00e9grer des mati\u00e8res premi\u00e8res issues de diff\u00e9rents territoires du Mezzogiorno :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tomate, cultiv\u00e9e notamment dans les zones volcaniques du V\u00e9suve<\/li>\n\n\n\n<li>Huile d\u2019olive, qui remplace progressivement le saindoux, provenant en grande partie des territoires ol\u00e9icoles du sud de l\u2019Italie, en particulier des Pouilles<\/li>\n\n\n\n<li>Mozzarella, d\u2019abord au lait de vache puis aussi de bufflonne, introduite au XVIII\u1d49 si\u00e8cle<\/li>\n\n\n\n<li>Basilic, utilis\u00e9 comme \u00e9l\u00e9ment aromatique et identitaire<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">La pizza napolitaine appara\u00eet ainsi comme une synth\u00e8se urbaine d\u2019une fili\u00e8re m\u00e9ridionale plus large.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"De_la_mastunicola_a_la_Margherita\"><\/span>De la <em>mastunicola<\/em> \u00e0 la Margherita<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">La pizza <em>mastunicola<\/em><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Avant la tomate, la pizza <em>mastunicola<\/em> \u00e9tait la variante la plus r\u00e9pandue : un disque de p\u00e2te garni de saindoux, d\u2019ail, d\u2019origan et de fromage. Cette recette t\u00e9moigne de la cr\u00e9ativit\u00e9 culinaire napolitaine.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">La pizza Margherita entre mythe fondateur et traditions pr\u00e9existantes<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019\u00e9pisode de 1889, attribu\u00e9 au pizzaiolo Raffaele Esposito et \u00e0 la reine Marguerite de Savoie, est l\u2019un des r\u00e9cits les plus connus de l\u2019histoire de la pizza. S\u2019il a donn\u00e9 une visibilit\u00e9 symbolique \u00e0 une pizza d\u00e9j\u00e0 existante, les recherches historiques tendent aujourd\u2019hui \u00e0 en relativiser le r\u00f4le fondateur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019utilisation de fromages sur la pizza \u00e9tait d\u00e9j\u00e0 r\u00e9pandue dans d\u2019autres zones de la Campanie, notamment dans les Monts Lattari, comme \u00e0 Tramonti, o\u00f9 l\u2019abondance de lait favorisait l\u2019emploi de fromages frais sur des p\u00e2tes plus rustiques, souvent compl\u00e8tes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Levolution_des_farines_de_lintegrale_a_la_00\"><\/span>L\u2019\u00e9volution des farines: de l\u2019int\u00e9grale \u00e0 la 00<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Les farines du pass\u00e9<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Aux XVII\u1d49 et XVIII\u1d49 si\u00e8cles, les farines \u00e9taient moulues \u00e0 la pierre, grossi\u00e8res et riches en son et en germe de bl\u00e9. Les pizzas \u00e9taient donc plus fonc\u00e9es et rustiques.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">L\u2019origine de la farine \u00ab 00 \u00bb<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">La farine 00 appara\u00eet avec l\u2019introduction des moulins \u00e0 cylindres \u00e0 la fin du XIX\u1d49 si\u00e8cle, permettant d\u2019isoler presque exclusivement l\u2019endosperme. D\u2019abord produit de luxe, elle devient ensuite le standard de la meunerie moderne.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">La red\u00e9couverte des farines rustiques<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Ces derni\u00e8res d\u00e9cennies, de nombreux pizzaiolos red\u00e9couvrent les farines compl\u00e8tes ou de type 1 et 2, plus proches de celles du pass\u00e9, plus riches en fibres et en saveur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Methodes_de_cuisson_four_temperature_et_temps\"><\/span>M\u00e9thodes de cuisson: four, temp\u00e9rature et temps<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Le four \u00e0 bois traditionnel<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Le four \u00e0 bois \u00e0 vo\u00fbte de pierre est le symbole de la pizza napolitaine. Il garantit des temp\u00e9ratures \u00e9lev\u00e9es et un ar\u00f4me caract\u00e9ristique.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Temp\u00e9ratures et temps de cuisson historiques<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Autrefois, l\u2019absence de thermom\u00e8tres rendait la cuisson variable. \u00c0 430\u2013480 \u00b0C, la pizza cuisait en un peu plus d\u2019une minute ; \u00e0 des temp\u00e9ratures plus basses, la cuisson \u00e9tait plus longue. Cette variabilit\u00e9 faisait partie int\u00e9grante de la pizza des origines.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Les_standards_modernes\"><\/span>Les standards modernes<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Au XX\u1d49 si\u00e8cle, des organismes comme l\u2019AVPN et la certification <a href=\"https:\/\/eur-lex.europa.eu\/FR\/legal-content\/summary\/traditional-specialities-guaranteed.html\">STG <\/a>ont fix\u00e9 des param\u00e8tres techniques pr\u00e9cis. Ces normes garantissent la reproductibilit\u00e9 mais simplifient la diversit\u00e9 historique des pratiques.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Territoire_et_authenticite\"><\/span>Territoire et authenticit\u00e9<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La pizza napolitaine est un patrimoine li\u00e9 \u00e0 l\u2019histoire, au territoire et \u00e0 l\u2019agriculture. La v\u00e9ritable authenticit\u00e9 r\u00e9side dans la connaissance de ses origines et dans des choix coh\u00e9rents avec le territoire.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Les_farines_eViva_un_retour_aux_origines\"><\/span>Les farines \u00e8Viva: un retour aux origines<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Historiquement, la pizza napolitaine \u00e9tait r\u00e9alis\u00e9e avec des farines semi-compl\u00e8tes issues de bl\u00e9s du sud de l\u2019Italie. Les farines \u00e8Viva suivent cette matrice agricole: uniquement des bl\u00e9s cultiv\u00e9s dans le Tavoliere delle Puglie, transform\u00e9s de mani\u00e8re artisanale, sans additifs ni corrections.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Choisir \u00e8Viva, c\u2019est accepter la variabilit\u00e9 naturelle comme une valeur. <a href=\"https:\/\/www.agricolapiano.com\/fr\/113-farines-naturelles\">D\u00e9couvrez nos farines<\/a> dans notre boutique en ligne et apportez \u00e0 votre table le go\u00fbt authentique de la pizza napolitaine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pizza napolitaine est bien plus qu\u2019un simple aliment: elle repr\u00e9sente le patrimoine culturel et gastronomique de Naples, un plat n\u00e9 d\u2019une tradition populaire devenu une ic\u00f4ne mondiale. Cet article explore les racines historiques de la pizza napolitaine, met en lumi\u00e8re son \u00e9volution au fil des si\u00e8cles et analyse le r\u00f4le des mati\u00e8res premi\u00e8res \u2013 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":6087,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":328,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[5882,5939],"tags":[3944,1323,3523,3916,11156,3924],"class_list":["post-6093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils-et-curiosites","category-histoire-et-traditions-des-produits","tag-comment-faire-une-pizza-napolitaine","tag-eviva-la-farina-fr","tag-pizza-napoletana","tag-pizza-napoletana-fr","tag-pizza-napolitaine","tag-ricetta-pizza-napoletana-fr"],"yoast_head":"<!-- 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