The Marinara pizza was born in 1700, originally seasoned by the poorer classes with only fresh tomatoes, extra virgin olive oil and oregano. The wealthiest could afford the addition of anchovies and cecinielli: the discarded fish used for sea fishing.
It is said that a pizza chef from the port of Naples, tired of the complaints of the sailors who ordered him to season it (“Nsapuroleva nu pocu”), decided to add something that did not affect the price but would improve its flavour. So it was that he made his appearance with fresh garlic, cut into small pieces. Not a fish-based pizza, but in fact dedicated to the poor lunches of Neapolitan sailors.