What is the first toping on pizza in Italy?

There's no single "first" topping on pizza in Italy, as the concept of pizza evolved over time and across different regions.

Here's what we know about the history of pizza toppings:

* Early Pizza: The earliest pizzas were simple, with just olive oil, herbs, and perhaps cheese (likely a type of fresh mozzarella or ricotta) as toppings.

* Tomato Arrival: Tomatoes, introduced to Europe from the Americas in the 16th century, became a popular topping in the 18th and 19th centuries.

* Neapolitan Pizza: In Naples, where pizza is said to have originated, toppings like anchovies, garlic, and oregano became common.

* Regional Variations: Different regions of Italy developed their own unique pizza styles and toppings, including:

* Margherita: Tomato sauce, mozzarella, and basil (from Naples)

* Marinara: Tomato sauce, garlic, oregano, and olive oil (from Naples)

* Diavola: Tomato sauce, mozzarella, and spicy salami (from Naples)

* Quattro Formaggi: Four cheeses, often including mozzarella, gorgonzola, fontina, and parmesan (from various regions)

Therefore, it's impossible to say definitively what the "first" topping on pizza in Italy was. The most likely candidates are olive oil, herbs, and cheese, as these were likely used on early versions of the dish.