PIZZA? What kind?
There is certainly truth to the cliché that Italians have a special relationship with pizza.
MORE THAN JUST FOOD!
It is more than just food: it is a ubiquitous medium through which to connect with our roots and the diverse culinary traditions of our country. It provides a chance to share a simple, laid-back dinner with friends or alone. During this quarantine, almost everyone on the peninsula has tried their hand at making it themselves — and evidence abounds on social media! Let’s check out the most famous kinds of this delicious dish:
Every city has its own kind of pizza. The most famous is the Napoletana, which comes from Naples, though you can find it almost anywhere in Italy. It is simply iconic: it is round, with a thin, soft crust and a high, pillowy cornicione. Typically, Neapolitan pizza chefs don’t like excessive toppings. Instead, they believe that the best way to see if a pizza is good is to taste it when topped only with mozzarella, tomato sauce, and basil — the classic ingredients. Ten years ago, the European Union recognized Neapolitan pizza as being a traditional specialty, though it has been exported all over the world: no major city is complete without a Neapolitan pizzeria!
Roman pizza, which includes a variety of different shapes, is very different from Neapolitan pizza. Romans like their pies to have a thin, crispy crust, with similarly flat edges. It can either be round or alla pala, made in large rectangular pans then cut into squares and sold by weight.
This pizza is similar to what Americans call “Sicilian pizza.” Its dough is thick and bread-like, and it is usually topped with tomato sauce. It is similar to focaccia and sold by the slice — a perfect addition to any Italian aperitivo!
GOOD WATER AND TOMATO SAUCE ARE THE SECRET INGREDIENTS
Everything you put in your pizza is important, of course, but choosing the right water to add to your dough and the right passata di pomodoro with which to make your sauce will truly elevate your pie. While you may not be able to control the taste of your local tap water, the type of passata you choose is totally within your control! Your passata shouldn't be watery or too salty, and you should always season it with basil and a few spoonfuls of olive oil. Take a look at the products the Magnifico team has chosen for you — we promise your pizza will be better for it!
- Donatella Mulvoni