Real pizza evolved from the ingenuity of Neapolitans making traditional flat bread more appetizing. The concept gained immediate popularity as a dish for the poor due to its simple ingredients and low cost. In the 1600s, a special pizza was born, pizza "alla mastunicola," made with lard, caciocavallo cheese, black pepper and basil, which lent a fragrant aroma to the dish and became a staple ingredient as pizza evolved.

1700. Mozzarella was one of the preferred foods of the Bourbons, who ruled the Kingdom of Naples. In the second half of the 18th Century, Charles of Bourbon raised water buffalo on his manor not far from the Palace of Caserta, where he later built a dairy. The royal's appreciation of mozzarella made it one of the principal ingredients of pizza, which became popular with the poorest Neapolitans as well as the nobles and the court.

1800.Pizza topped with tomatoes gradually became the favorite of all social classes and spread to regions throughout Italy with the number of pizzerias growing at an exponential rate. At first they were simple storefronts with nothing more than ovens serving patrons who ate pizzas while standing in the streets; subsequently, trattorias and pizzerias accommodated diners more comfortably. The success of this simple yet tasty food converted the palates of the sovereigns of the House of Savoy and, in 1889, master pizza maker Raffaele Esposito dedicated the "Pizza Margherita" to Queen Margherita of Savoy, representing the three colors of the Italian Republic – red tomatoes, white mozzarella, and green basil.

1900. With the wave of emigration from Italy in full force, pizza and pizzerias, first a Neapolitan then Italian sensation, became an international one. But it was only after World War II, with an increasing variety of ingredients used to cater to local diners, that pizza became a global phenomenon grossing huge revenues and creating fortunes, but also betraying its origins as the simple, healthy and inimitable "Pizza Napoletana."

2011. The inauguration of PizzArte marries art and cuisine in a modern space in Midtown Manhattan, placing culinary artistry side by side with fine art, allowing New Yorkers to enjoy two of the great cultural traditions of Campania.