Whether its a Lorenzo’s ham, egg, tomato and mozzarella pizza for juniors, or curry prawns with curry leaves and roasted garlic or the Dom Cosmo, these locally sourced ingredients are spicing up casual dining to a historically fascinating dish brought along the Silk Route to this trading epicentre of international cuisine.
What is pizza? A simple enough question you might think, but when you remember that it is just a disc of flatbread with some tasty toppings you might start to see the problem and possible confusions when trying to date its origin. As a physical entity it might have existed in Neolithic times – anyone for a Neolithica? Some archaeological reports of flatbreads being baked go back some 7,000 years. The Greeks called it plakous and the Roman jews ate it as pizarelle, a kosher food eaten at Passover. The Romans also added cheese and olives 2,000 years ago to create what some say were the first modern pizzas, but ask what the essential ingredients of the toppings of a pizza are and you suddenly move much closer to modern times where it is widely accepted that tomato, once regarded as poisonous – being in the nightshade family – and only eaten by the lower classes in Europe, came to be an integral part of any topping by the late 18th century in Naples, where the authentic neopolitana pizza was born. The tomatoes were grown on the slopes of Mount Vesuvius and some of the original pizzerias, it is claimed, used lava from Vesuvius to line their ovens for baking the pizzas. Finally, in 2009, the neopolitana was awarded Traditional Specialty Guaranteed status by the European Union.
Pizza simply means ‘pie’ in Italian and to the officianados there are only two true pizzas, the marinara and the margherita, both of which have clear origins at opposite ends of the social scale – the marinara translates as ‘seaman’s wife’ and was prepared by the same for their fisher husbands working in the Bay of Naples while the margherita was prepared for Queen Margherita of Savoy who loved the fact that basil, mozzarella and tomatoes represented the red, green and white of the Italian flag, so promoting it overnight from its lowly status as a peasant food up until 1889. At Jetwing Lighthouse hotel, they are upholding the great traditions of pizza, making delicious margheritas for children and spicing up the original mix with exciting new toppings like spicy lamb and devilled chicken, giving them a unique oriental twist. This casual classy meal is served at Lorenzo’s Pizza Corner in the Jetwing Lighthouse Anchor Bar, overlooking the magnificent Indian Ocean and azure pool with sun deck and scatterings of orange and white stripy deck chairs, where you can relax and enjoy your state-of-the-art pizza, whether vegan, vegetarian, fish or meat, with exciting mixes like the Cravado’s crabmeat and avocado with mozzarella.