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May 11, 2017 · How deep is your crust: a guide to Italy’s different pizza styles. by Luciana Squadrilli11 May 2017. From the classic Neapolitan to the thin, large Romana and more modern fried styles, pizza is going through a revolution in Italy. Luciana Squadrilli guides us through seven of the varieties on offer today – and where to eat them. Luciana ...
- Veneto
Many of Italy’s most famous PDO-protected cheeses are...
- Liguria
The beautiful, rocky coastline of Liguria – also known as...
- Campania Food Guide
Travel along Campania's coastline and you'll find some of...
- Neapolitan Pizza
To begin, make the pizza dough. Dissolve the yeast in a...
- Traditional Italian
Although Italy's chefs are known for being amongst the most...
- Veneto
Sep 10, 2024 · Pizza Capricciosa – Many ingredients for a rich flavor. This one can be considered another classic pizza type, usually available in every pizzeria, and in different variations. Pizza Capricciosa main ingredients are mozzarella cheese, tomato sauce, olive oil, Italian baked ham, mushrooms, artichokes and black olives.
Aug 11, 2024 · Pizza al Padellino, one of the round types of pizzas in Italy. Originating from Torino in northern Italy, Pizza al Padellino is cooked in small, round pans. The dough rises more than in Napoletana and Roman pizzas, so it’s thicker. This pan pizza is Italy’s answer to deep-dish.
- Pizza Napoletana (Naples) The most classic pizza of all, Neapolitan-style pizza, is named after its birthplace: Naples. This style is the typical round pizza people often think of when Italian pizza comes to mind.
- Pizza Fritta (Naples) What could be even more mouthwatering than pizza? Pizza, but deep-fried. Traditionally, pizza fritta is made by taking fried pizza dough and stuffing it with salami, lard, smoked provola cheese, ricotta, and tomatoes.
- Pinsa (Rome) You read that right: pinsa, not pizza. This Roman-style pizza has delicately hand-pressed dough that has just the right amount of crisp and a whole lot of soft texture on the inside.
- Pizza alla Pala (Rome) A high-hydration, long-rising dough helps to make this a favorite type of Roman pizza. Unlike a pizza Napoletana, this tasty pizza bakes in an electric oven.
- Margherita. By far the most popular pizza in Italy, the Margherita may be simple, but that doesn’t make it any less delicious. The pizza is topped with tomato sauce, mozzarella, a few basil leaves, and a drizzle of olive oil.
- Bufalina. The Bufalina is a slight variation of the classic Margherita, with the addition of the mozzarella di bufala campana. This mozzarella has a protected designation of origin and is traditional in the Campania region, particularly Caserta and Salerno.
- Diavola. If you’re up for something spicy, the Diavola is your best choice. You may know this as the Pepperoni Pizza in the US. This is, in fact, a very similar recipe, except the type of hot salami is a bit different.
- Quattro Formaggi. One of Italy’s most famous pizza toppings is the quattro formaggi, or four cheeses. There are two main variations of this pizza, one with tomato sauce, also known as rossa, and one without, called bianca.
The pizza by the slice, to enjoy while walking. Rome is also well known with the panorama of Italian pizzas for two other very popular styles, pizza “in teglia” (tray), and “in pala” (served on a paddle), flatbread pizza usually sold by the slice “al taglio” and by weight. These two styles of pizza, while differing in their cooking ...
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The traditional ham combined with crimini mushrooms results in a very scrumptious pizza with a rich and strong flavor, making prosciutto e funghi one of the yummiest Italian pizza styles. Prosciutto e funghi pizza is available in two varieties: with cooked ham or cured ham added after cooking. 13. Marinara.
Parma ham PDO, Parmesan cheese PDO Balsamic vinegar. Mushrooms. Etc. Parmigiano Reggiano PDO of the Highest Quality.
