Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples 'Federico II', Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years.Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy.

• ForewordEditor's IntroductionAuthor’s Preface1. The Origins of Pizza and the Pizzeria2. Censuses and Statistics: Pizzaioli in Their Social Context3. Licenses and the Law4. Inside the Pizzeria and Behind the Counter5. Uncertainty and Continuity in Hard Times6. The Distribution of Pizzerias Across the City7. Historic Pizzerias8. A Family AffairConclusion: Yesterday’s Pizza, Today’s PizzaAppendix A, B and CIndex

This fascinating and erudite history explores the origins of pizza in 18th-century Naples, the families who made and sold it, its key ingredients and techniques, and the growth of pizzerias along with the city. It points to pizza’s global contemporary popularity and makes an important contribution to food history and Italian studies.