Pizza In Italy….a New Tasting Experience

When I went to Italy last year everyone mentioned how the pizza there would be so different than what I was used to. I couldn’t imagine how. Pizza being one of my favorite foods, left me hesitant to try it in a country where pizza is best known for. You can’t drive through any town in the United States without spying many pizzerias and always associating them with Italy and delicious Italian food. It makes your mouth water.

Pizza became a meal thousands of years ago when people made flat bread and used it as a plate. The bread would soak up the juices from the meal. Then after eating the meal they would eat the soggy, delicious bread left on the plate. In Italy, they originally cooked their pizza on the floor of the oven in hot ashes. The bottom was black and the word “pizza” came from the Italian word for “black-bottomed pie”. One queen’s favorite food was pizza and her cook made it for her with tomatoes (red), cheese (white) and basil (green) to make it look like the Italian flag. When pizza cam to America other toppings were added such as pepperoni, onions, peppers and now even fruit and pasta. This is not like the pizza you will find in Italy.

Our first stop was Rome where we spent three glorious days touring and, of course, enjoying the delicious foods of Italy. The first day we ordered pizza near our hotel and decided to get a plain pie and just check it out. It tasted like fresh-baked bread with delicious sauce, basil and a tinge of mozzarella. I learned from my visit to Italy that us Americans are the ones that drown our version of Italian food with tomato sauce and mozzarella. Most restaurants don’t even serve the “parmigiana” dishes we serve here. After tasting different pizza in Italy I realize that it is more authentic and delights in the flavors of Italian cooking traditions.

While in Rome, we tried a different pizzeria, Gallina Bianca, where we were able to order some specialty pies. Again, not drowning in mozzarella and tomato sauce. The flavors of the basil and toppings were more apparent because they weren’t overrun by the overwhelming pizza toppings you find in our country. One of my favorites was with prosciutto and fontina cheese, a wonderful balance of homemade bread with a hint of taste in toppings that were not overbearing.

Our next stop was Pompei, where everyone on our tour told us was the best pizza in Italy. The flavors were spectacular and it was very light, like fresh baked bread. I enjoyed that quality of pizza in Italy because you walked away feeling satisfied and not bursting full. Here we ordered a simple margarita pizza, just like the queen loved. Delicious and enjoyable beyond words!

My last delicious pizza was part of our tour of AnaCapri which was the most spectacular day of my trip to Italy We had our meal before going aboard the sky lift which would show us all of Capri and AnaCapri. Sites beyond words and a definite bucket list item for me. Having pizza in Italy was on my bucket list as well. We ordered this one with sliced tomatoes on it. This is one of my favorite ways to eat pizza in the United States so it was a good source of comparison for me. It was, of course, lighter in Italy and less garlicky which surprised me. It seems that basil is the main ingredient in the pizza in Italy that makes it different from ours which is usually drenched in garlic and cheese.

As soon as I got back from Italy I wondered if I would eat pizza here again. Of course I realized that I probably wouldn’t be returning to Italy any time soon so I better just go for it and eat pizza from my favorite pizzerias again. Yes, I do enjoy America’s version of Italian pizza but I now find myself comparing it to the ultimate pizza I indulged in throughout Italy.

Check out my article on being a Pizza Connoisseur: https://vocal.media/feast/are-you-a-pizza-connoisseur

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