Pizza – we all know it, now – is a traditional Italian food. To be more specific, pizza originated in Naples, but in modern times it spread through Italy and became a sort of national banner, before becoming an international favorite.
Just because pizza became a food eaten all over the world, it is sometimes hard to clearly see the boundary between a traditional recipe and a newly invented one (even because pizza is always good and new topping recipes often deserve attention).
Here are 5 (+1) traditional topping recipes Italians use to eat, too, and they all are suitable for vegetarians.
It’s the latest culinary trend in Italy and in top-class places around the world: treating pizza as a fully respectable dish and not as a poor, quick (sometimes even junk) food any more.
Ingredients used to top pizza are getting more and more exquisite and they are chosen and matched with increasing care.
Therefore, Coca-Cola and Heineken aren’t the proper drink any more, if they ever were.
Most refined pizzerias now suggest to accompany one’s gourmet pizza with special, often local, hand crafted beers or with quality wines.
Here are five matchings between gourmet pizzas and international wines you’ll love to try.
Pizza is the food of the Gods. If it weren’t so, you wouldn’t read these pages. But, what if some food intolerance – let’s say: lactose intolerance – impedes us to have it? Our life has no more meaning.
Before falling in the deepest depression, let’s take a look to some dairy-free pizza recipes that are so tasty and satisfying that even Italians can have them.
Pizza and cheese: a long lasting marriage
If you love pizza, you’ll love focaccia col formaggio.
As we already explained, “focaccia” is the Italian word for a flat oven-baked bread, whose recipe
can slightly vary from region to region.
In the small town of Recco, a municipality in the province of Genoa, they make a special focaccia,
filled with stracchino cheese.
The peculiarity of focaccia col formaggio – whose name just mean “focaccia with cheese” – is that
it’s made of two extra-thin layers of rolled dough, which contain cheese, so that the thickness of
focaccia never exceed half centimetre (0.2 In).
Although traditionally cooked in wood ovens, focaccia col formaggio can be prepared at home, too,
and tastes great as well.
Recipe for four persons
Make sure you have all of these before you embark on your mission.
1 package active dry yeast (about 2 1/4 teaspoons), 1 teaspoon sugar
1/2 cup warm water (100° to 110°), 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1/4 teaspoon kosher salt, Cooking spray, 2 teaspoons yellow cornmeal