Pizza: difference between pizzas in the Italian regions

Pizza is one of the best known, appreciated, loved and cleared gastronomic preparations all over the world; there are hundreds of variants, both in Italy and abroad. From the first pizza in history to today, however, different techniques and equally different toppings have been handed down, up to today's gourmet proposals and experiments: pizzas created with ancient flours or seasoned with unusual combinations , proposed by cooks and great chefs . It is therefore a real journey to go to discover the types of pizza that only in Italy are prepared differently from region to region: from north to south there are many different possibilities to taste this delicacy of timeless fame. < / p>

Apart from the classic Neapolitan or Roman one, raise your hand if you have heard of the pan pizza ; the Turinese will surely know something, since it is the typical pizza of this city. Probably born in post-war Turin, it seems that it was the invention of some citizens from Tuscany who found themselves cooking both pizza and cecina in the same way - a kind of farinata made with chickpea flour, typical of the Livorno area. - and they created this particular pizza. The basic dough, the same as the classic pizza, is left to rise a second time in a very greased aluminum pan, so that during cooking the pizza almost goes to fry, becoming very crunchy; tomato, mozzarella and extra virgin olive oil are generally used for the dressing, although obviously many variations are prepared.

In Lombardy, on the other hand, a gourmet pizza has recently been created, made with typical local products to emphasize the quality of the area's resources; in fact, a special flour with a part of buckwheat is used, the same used for the well-known pizzoccheri , while among the condiments ingredients such as white asparagus are preferred, grown mainly in the Varese area.

Experiments are also being carried out in Veneto with alternative flours and ingredients, aimed at introducing pizza lovers to local specialties, especially as regards flours; in fact, hemp flours and Paduan wheat flours are used, while for the condiments there is a daring mix of creamy cheeses, porchetta and the exclusive purple artichokes of Sant'Erasmo.

And in Trentino? Of course, as soon as you think of this region, you immediately imagine a nice platter full of slices of speck, and in fact this is one of the ingredients used in Trentino pizzas , usually accompanied by potatoes, cheeses or porcini mushrooms, too. without missing the extra virgin olive oil. Not to be confused, however, with another typical preparation, called " smacafam ", which is a sort of pie made from sausage and a dough that remains soft inside and with a crunchy crust on the surface. .

In Liguria the Genoese pizza is known, or rather the " fugassa ", which is actually a focaccia, characterized by a double leavening dough and which is particularly soft and soft, also ideal for stuffing. During processing, the dough - whose secret is thought to lie in the integrated barley malt - is literally soaked in extra virgin olive oil and once cooked it is enriched on the surface with grains of coarse salt. The most popular variants are those with cherry tomatoes, onions and / or olives on top.

We cannot fail to mention the famous pizza campana , the one that has won the title of World Heritage Site. The Neapolitan pizza is known for its high edges and the softness of the dough, made by the skilled hands of Neapolitan pizza makers who have also made the spreading method unique and giving the world exceptional goodness. Even the Neapolitan pizza is born topped with tomato, mozzarella (very often the buffalo one is used), extra virgin olive oil and basil, but of course pizzas are prepared with various ingredients.

The Roman pizza on the other hand is considered the true antagonist of the Neapolitan one; the disc is thin and crunchy, with low edges, unlike those of Neapolitan pizza. The ingredients of the dough are very similar to those of the "rival" but the difference is in the drafting of the dough, made specially thin to obtain the note "crunchiness". The toppings range from the classic with tomato and mozzarella to the most innovative and gourmet experiments.

Even Sardinia has its pizza: it is not really a dough made like the classic pizza but a mix of flour, vegetables and cheese, and once cooked in a wood oven it becomes crunchy and tasty just like a classic pizza.

And in Sicily ? Also in this region they do not miss the goodness of the pizza, creating a preparation called " sfincione Palermo "; of ancient origins, in this recipe the dough used is left to rise twice and as a condiment, in addition to the classic tomatoes, onions, cacio Cavallo, but also breadcrumbs, oregano and sardines are preferred.

We conclude this trip with Emilia Romagna, the queen of wraps, which does not fail to offer its contribution in the invention of a pizza different from the others: let's talk about the " piadizza ", whose base it is made up of piadina - a preparation based on flour, lard, oil and bicarbonate but not leavened -, so it is not a real pizza; but enriched with classic condiments such as tomato, mozzarella and basil, it still gets a place among the best and most delicious preparations to be tasted at least once in a lifetime.