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Renowned as "the birthplace of pizza," Italy offers a diverse array of this beloved dish that varies from region to region. Each type of pizza reflects the local culture, ingredients, and traditions, making an Italian pizza tour a culinary adventure. Here are five must-try pizzas to savour on your Italian tour.
No trip to Italy is complete without indulging in a classic Pizza Margherita, which originated in Naples. This iconic pizza, named after Queen Margherita of Savoy, celebrates simplicity and quality. The Margherita boasts a thin, wood-fired crust topped with fresh tomato sauce, mozzarella cheese, and basil leaves. The colours of the toppings—red, white, and green—represent the Italian flag.
The tomato sauce is typically made from San Marzano tomatoes, renowned for their sweet flavour and low acidity. Mozzarella di Bufala, a cheese made from the milk of water buffalo, adds a creamy texture and rich taste, while the basil provides a fragrant herbal note. The dough, made with a slow fermentation process, produces a chewy and crisp crust with a slightly charred flavour from the wood-fired oven. This pizza embodies the essence of Italian cuisine: high-quality ingredients, simplicity, and meticulous preparation.
Another gem from Naples, Pizza Napoletana, is a UNESCO-recognised cultural heritage. Known for its soft, pillowy crust and slightly soupy centre, this pizza is a must-try for any pizza enthusiast. The dough, made from just four ingredients—flour, water, salt, and yeast—undergoes a lengthy fermentation process, resulting in a light and airy crust.
The toppings are simple yet flavourful: crushed San Marzano tomatoes, fresh mozzarella, extra virgin olive oil, and a sprinkle of sea salt. Sometimes, it's garnished with fresh basil or oregano. The key to a perfect Pizza Napoletana lies in the baking process, which takes place in a blistering hot wood-fired oven at around 900°F (485°C) for no more than 90 seconds. This high temperature creates a charred, bubbly crust while keeping the centre tender and moist. The balance of flavours and textures in Pizza Napoletana is a testament to the mastery of Neapolitan pizzaiolos (pizza makers).
Moving north to Rome, you'll find Pizza Romana, which starkly contrasts its Neapolitan counterpart. Pizza Romana features a thin, crisp crust that is stretched out to be almost cracker-like. This pizza is traditionally baked in an electric oven, contributing to its texture. The toppings vary, but a classic Romana includes tomato sauce, mozzarella, anchovies, capers, and oregano. Combining salty anchovies and capers with the sweet tomato sauce and creamy mozzarella creates a blend of flavours.
Another popular variant is the Pizza Bianca, a white pizza without tomato sauce, often topped with olive oil, rosemary, and coarse sea salt. Pizza Romana is typically served al taglio (by the slice), making it a perfect street food to enjoy while exploring the historic streets of Rome.
Pizza al Taglio, which translates to "pizza by the cut," is a popular street food in many parts of Italy, particularly in Rome and other central regions. Unlike traditional round pizzas, Pizza al Taglio is baked in large rectangular trays and sold by weight. The crust is thicker and airier than Neapolitan or Roman pizzas, with a delightful crunch on the bottom and a soft, chewy interior.
The toppings are incredibly diverse, ranging from classic Margherita to more creative combinations like potatoes and rosemary, zucchini flowers, prosciutto, and figs. Pizza al Taglio offers a convenient and affordable way to sample a variety of flavours, as you can mix and match different slices to your liking. This pizza style is perfect for a quick lunch or a snack.
In Sicily, pizza takes on a unique character with Pizza Siciliana, also known as Sfincione. This thick, spongy pizza is more akin to a focaccia than a traditional pizza. The dough is fluffy and light, often topped with a rich tomato sauce, anchovies, onions, grated caciocavallo cheese, and breadcrumbs.
The breadcrumbs, sometimes seasoned with oregano and olive oil, create a crunchy topping contrasting with the soft dough. In Palermo, a popular variation includes adding chunks of local cheese and sometimes even potatoes or sausages. Pizza Siciliana is typically baked in a square or rectangular pan, resulting in hearty slices perfect for sharing. The robust flavours and hearty texture of Pizza Siciliana reflect the island's diverse culinary influences, including Greek, Arab, and Spanish elements, making it a flavourful addition to your Italian pizza tour.
