Pizza Topping

Authentic Neapolitan pizza (pizza napoletana) is typically made with San Marzano tomatoes grown on the volcanic plains south of Mount Vesuvius, and mozzarella di bufala Campana made with the milk from water buffalo raised in the marshlands of Campania and Lazio.[27] This mozzarella is protected with its own European protected designation of origin.[27] Slices of New York-style pizza to-go topped with pepperoni. Another popular Italian style is Sicilian, a thick-crust or deep-dish pizza originating in the 17th century in Sicily. Derived from the sicilian Sfincione,[28][29] is essentially focaccia with toppings. Until the 1860s, Sfincione was the type of pizza usually consumed in Sicily, especially on the western portion of the island.[30] Additional Italian styles include pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke and tomato,[31] as well as pizza pugliese, prepared with tomato, mozzarella, and onion

Authentic Neapolitan pizza (pizza napoletana) is typically made with San Marzano tomatoes grown on the volcanic plains south of Mount Vesuvius, and mozzarella di bufala Campana made with the milk from water buffalo raised in the marshlands of Campania and Lazio.[27] This mozzarella is protected with its own European protected designation of origin.[27]

Slices of New York-style pizza to-go topped with pepperoni.
Another popular Italian style is Sicilian, a thick-crust or deep-dish pizza originating in the 17th century in Sicily. Derived from the sicilian Sfincione,[28][29] is essentially focaccia with toppings. Until the 1860s, Sfincione was the type of pizza usually consumed in Sicily, especially on the western portion of the island.[30]

Additional Italian styles include pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke and tomato,[31] as well as pizza pugliese, prepared with tomato, mozzarella, and onion

Gagan Bakshi
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