It’s always Pizza Time

The name is the same all over the continents, it’s among the most popular and appreciated food in the world. Various theories about the origins, but certainly when you think of pizza you think of Italy. The first real union between pasta and tomato took place in the mid-eighteenth century, in the Kingdom of Naples. The success achieved was so big that a pizza maker dedicated the “Pizza Margherita” to the Italian Queen Margherita di Savoia, representing the Italian flag with the white of the mozzarella, the red of the tomato and the green of basil. Today pizza is known all over the world thanks to the Italian emigrants who exported it wherever they went.
56 Million consumed on the planet every week, almost 3 Billion pizzas a year.
Seasoned in every way, from the simplest to the most bizarre, everybody likes pizza. Not everyone knows that in Italy pizza is made with different types of dough. From North to South there are considerable diversities. The Neapolitan Pizza, certainly the most famous, rises for at least 24 hours and cooks categorically in a wood oven. High and soft, with a big edge, is very popular in Southern part of Italy. In the North and Center pizza is crispier and thinner, called “scrocchiarella”, so much that it can almost be compared to a cracker like crust. If you are in a hurry, all over the country, you may find pizza by the slice, long and squared, perfect compromise between the two, neither high nor low, cooked in an electric oven, it’s considered the short lunch break from work. Another type is “calzone”, which is nothing more than a pizza closed on herself, seasoned inside and cooked either in the oven or fried. Different version, but still pizza, is the fried one, not very light, but excellent as well. Last but not least the sweet pizza, dough is of a classic pizza with sweet toppings like chocolate cream and hazelnut grains, ricotta and strawberries, apple and cinnamon and many more.
Often accompanied by beer, pizza is enjoyable also with white, rosé and sparkling wines and sometimes even reds. Red-based pizzas having tomato as their main ingredient recalls certain acidity, so medium-structured white, red or rosé wines are a good compromise. A white pizza topped with dairy products and fatty cheeses will best suit a pairing with white and sparkling wines with good acidity and freshness.
Pizza is the symbol of sharing and joy, especially with the people you love!
For any further information contact me on
stefaniamontalbano@carlozucchetti.it