Pizza: More Than an Italian Dish
It is widely known that pizza was born on the west coast of the Italian peninsula, in the city of Naples. This traditional gastronomy is much more than a dish in Italy; it’s one of the most loved and eaten foods and also one of the well-known Italian words around the world.
The first thing that comes to the mind of Italians when they want to invite friends and family to have a meal together or to celebrate special occasions is pizza. Andiamo a mangiare una pizza insieme, let’s have a pizza together, is an invitation that people would say no to. Pizza is a “magnet” that glues people together, and having pizza is part of a long tradition in the society and families. Not only that, having a wood pizza oven built with special bricks called materiale refrattario is a dream of many Italians; the presence at the house is an attraction for family and friends to come and have pizza together.
The famous Neapolitan pizza is known for being soft, light, and elastic with a thick, airy crust, made with flour, water, salt, and yeast, and left to rise for a long period. Traditionally baked in a wood-fired oven at about 485°C for 60–90 seconds. Toppings are simple and fresh; the classic versions are Pizza Margherita (evoking the colours of the Italian flag—green (basil leaves), white (mozzarella), and red tomato sauce, and Pizza Marinara (tomato, garlic, oregano, and olive oil).
True Neapolitan pizza follows strict guidelines set by the AVPN – Associazione Verace Pizza Napoletana (https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana).
The AVPN plays a very important role in maintaining the quality and integrity of Neapolitan pizza, ensuring it remains a symbol and pride of Naples' rich culinary heritage. As cultural recognition, in 2017, the art of the Neapolitan pizza maker was recognised by UNESCO and included in the list of intangible heritage of humanity.
Certain regions and cities in Italy have their own style of pizza, influenced by local traditions and ingredients. These different kinds of pizza in Italy are equally good. For example, in Rome, there is Pizza al Taglio, which is sold by the slice, featuring soft, thick, and airy dough that is crispy on the outside and soft on the inside, typically served in a rectangular shape. Pizzerias display this pizza on their counters, offering a range of toppings such as prosciutto crudo with mushrooms, potatoes, onions with gorgonzola cheese, grilled vegetables, tuna with onions, or the classic combination of tomato sauce and mozzarella.
In Sicily, the well-known sfincione is a type of pizza with thick, soft, and spongy dough that is baked in a rectangular pan. It often includes toppings like anchovies, capers, olives, oregano, and sheep milk cheese. Sfincione is popularly regarded as a snack or street food. In Liguria, the famous variety is Focaccia di Recco, a soft, thin pizza filled with crescenza cheese. Meanwhile, Puglia is renowned for its pizzelle, which are small fried dough rounds topped with tomato sauce and mozzarella cheese.
There are several events dedicated to celebrating pizza in Italy: Pizzafest in Naples, a yearly event organised by AVPN, includes pizza-making competitions and workshops. Born in 2011 in Naples, Pizza Village is a marketing project that revolves around pizza, where pizza chefs from Italy and around the world gather to show their skills. There are competitions, conferences, and entertainment all about pizza. The World Pizza Championship in Parma, an international pizza competition that celebrates passion, creativity and tradition, where pizza makers from across the globe compete in various categories, from traditional Neapolitan to creative gourmet pizzas.