麻豆社

Dan Saladino charts the rise, fall and rise of traditional Neapolitan pizza. He's joined by Daniel Young whose "Where to Eat Pizza" lists 1700 great pizzerias around the world.

A common theme in the book, Daniel argues, is that after decades of competition from less authentic rivals, the Neapolitan style pizza is making an impact on restaurant scenes across Europe, Asia and north America.

Professor John Dickie, the author of Delizia: The epic history of the Italians and their food, explains the birth of the Neapolitan pizza in the 18th and 19th centuries on the streets of Naples, then one of the most densely populated cities in the world.

What emerged was a pizza that was quickly cooked at high tempertaures and was soft and moist enough to be folded and eaten on the streets.

The current renaiisance of the pizza can also be seen in the UK. Dan meets some of the pizzaioli (pizza chefs) who have taken a centuries old food and taken it to new heights.

Presented by Dan Saladino.