Born in the NINETEENTH century, what we known as "pizza" it began as a pulp used by bakers to determine the temperature of the ovens. Realizing his potential as a meal quick and easy to prepare, as well as a way to get rid of the ingredients that would otherwise go to lose, it became known as "the flat of the people", and was sold in the streets of Italy
At the time, Raffaelle Esposito, the owner of a small tavern of the town of Naples, has been considered by many as the first manufacturer of pizza in the city. Having caught the eye of queen Margherita of Savoy, the Chef Esposito was in charge of preparing both the King that the Queen a pizza.
An Italian very proud of that, the Chef Esposito would have used a combination of tomatoes, mozzarella and basil to emulate the colors of the Italian flag. The queen has praised the pizza; it continued to praise the chef, making him a celebrity among the poeple. In exchange, the Chef Esposito would call his new dish "Pizza Margherita", and so was born the pizza.
In our quest for honoring the father of pizza moderna, pizzas Sofia are made using only the ingredients most beautiful. From the flour by hand by the Italian valleys of the Campania region, on the San Marzano tomatoes DOP of Mount Vesuvius, all of our ingredients are what makes our pizzas are not only delicious but authentic.
To solidify our authenticity, our wood-fired oven at 900 degrees of burn-in ensures that each of our pizzas are cooked to perfection.
MOZZARELLA DI BUFALA CAMAPANA DOP
Derived from the verb "cut off" (to cut), the term "mozzarella" is a term used to describe the process in which the cheeses, crumbly cheeses are hand-made, using a technique with the fingers, the index and thumbs, in the individual mozzarella.
Sofia is proud to use Mozzarella di Bufala Campana PDO), a cheese produced exclusively from the milk of buffaloes coming from the regions of Campania italy.
POMODORO SAN MARZANO DOP
The San Marzano tomatoes are a variety of tomatoes and plums considered the best tomato sauce in the world. The story tells that the first seed of the tomato San Marzano came to Campania in 1770, as a gift of the Kingdom of Peru to the Kingdom of Naples, and that has been planted in the area that is now the town of San Marzano sul Sarno
They come from a small town with the same name, near Naples, in Italy and have been grown in volcanic soil in the shadow of Vesuvius. Most of the producers of the San Marzano tomatoes in Naples have families, each with a small plot, perhaps an acre.