What kind of pizza do italians really eat?!
Here in Italy we eat pizza coocked by wood fire.
Italians don't eat ananas (pineapple) or chips over the pizza.
In the "pizzerie" there is menu with several kind of pizzas (maybe 40 kinds) but the more eat are margerita, 4 stagioni, siciliana, diavola, 4 formaggi, capricciosa, proscutto, verdure grigliate.
Pizza in italy is considered a "poor food", if we want to go in restaurant but avoid spending a lot, we go to eat pizza bacause is cheaper.
Here some menu by italian pizzerie finding with google (note that "margherita" is always at the first place):
http://web.tiscali.it/pizzeriatriei/menu...
http://www.pizza.it/pizzaexpress/menu.ht...
http://www.lelisir.com/Menu%20Pizzeria.h...
for allexgir:
here in Italy margherita only have tomato and mozzarella, NO garlic (only "marinara" have garlic), no blend of cheese etc.
Answers: I suggest you to ask in italian yahoo answer !
Here in Italy we eat pizza coocked by wood fire.
Italians don't eat ananas (pineapple) or chips over the pizza.
In the "pizzerie" there is menu with several kind of pizzas (maybe 40 kinds) but the more eat are margerita, 4 stagioni, siciliana, diavola, 4 formaggi, capricciosa, proscutto, verdure grigliate.
Pizza in italy is considered a "poor food", if we want to go in restaurant but avoid spending a lot, we go to eat pizza bacause is cheaper.
Here some menu by italian pizzerie finding with google (note that "margherita" is always at the first place):
http://web.tiscali.it/pizzeriatriei/menu...
http://www.pizza.it/pizzaexpress/menu.ht...
http://www.lelisir.com/Menu%20Pizzeria.h...
for allexgir:
here in Italy margherita only have tomato and mozzarella, NO garlic (only "marinara" have garlic), no blend of cheese etc.
This explains all about Italians and their pizza
http://www.lifeinitaly.com/food/pizza-hi...
pizza ala Sophia Loren
thats a pizza with two sunny side up eggs on top.
(actually served by some Italians in Germany, that may not count)
the first was called the Margherita, I know that it is still VERY popular in Italy.
sauce,tomatoes,fresh basil...........fresh Mozzerella...
now I'm hungry
sigh
While traveling in Rome many years ago, we were tired of the food we were being served so we looked for a place where we could have pizza. We found a menu item called "pizza" but it bore no resemblance to what we were accustomed to getting from American pizza joints. It was a thick, soft slab of bread spread with a little tomato sauce sprinkled with some grated cheese.
The pizza that is craved by Americans was invented by Americans.
What explained in lifeinitaly as suggested by first answer, is right: thin, soft crust (usually with no oil in it, by the way), almost ever few topping (in quantity, I mean, although generally even ingrdeints for topping are not too much all at once).
I was watching some episodes of "Veronica Mars", weeks ago, and more than once she and her dad were eating an American-style pizza; it's so hard they could keep a slice in hand and the slice doesn't even hint to bend; you absolutely can't do this with an Italian pizza :)
American pizza seems more an Italian focaccia with heavy topping.
I can also tell you "pepperoni pizza" is not popular in Italy: the closer is "pizza alla diavola" ("devil's way"), and the word "peperoni" actually means "sweet pepper" (capsicum)
And "Chicken pizza" is very hard to find in Italy.
The more popular are "pizza margherita", "napoletana", "quattro stagioni", "ai quattro formaggi", "capricciosa", "caprese", ...
Margherita (mozzarella, basil, tomato sauce)
In America pizza usually falls into two categories: thick and cheesy Chicago style or thin and more traditional New York pizza.
In Italy pizza also falls into two distinct categories: Italian pizza and the rest of the world. One taste of a true Italian pizza and you will NEVER feel the same about the rest of the world pizza. And by the way, Americans NEVER DID invent this simple and delicious food.
Fresh mozzarella di buffalo in Italian pizza CANNOT be substituted; no Italian Pizzeria would EVER use the dried shredded type used on so many American pizzas.
Pizza Margherita is popular - the red of tomato, white of the mozzarella and fresh green basil. Neapolitan style pizza with each region based on the Italian culinary rule of fresh, local ingredients.
The Pizza Margherita may have set the standard, but there are numerous popular varieties of pizza made in Italy today. Pizza from a Pizzeria is the recognized round shape, made to order and always cooked in a wood fired oven.
Regional varieties such as Pizza Marinara, a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic.
Pizza Napoli Tomato mozzarella and anchovies.
Capricciosa: a topping of mushrooms, prosciutto, artichoke hearts, olives and a boiled egg.
Pizza Pugliese makes use of the local capers and olives of the area while Pizza Veronese has mushrooms and tender Prosciutto crudo.
Pizzas from Sicily can have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.
Besides regional styles there are several varieties that are popular throughout Italy. Quattro Formagi uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano. Italian tuna packed in olive oil is also a popular topping along with other marine products like anchovies, shellfish and shrimp. Quattro Stagioni is a pizza (similar to the Capricciosa) that represents the four seasons and makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes.
In Liguria you may find pizza topped with basil pesto and no tomato sauce.
Also mozzarella di bufala is becoming the 'choice' for better pizza.
Pizza al taglio also known as "Pizza rustica" is sold everywhere in Italy, often piled with marinated mushrooms, onions or artichokes. This style of pizza is cooked on a sheet pan at street stalls and makes a good quick lunch.
Focaccia resembles the earliest pizzas being without tomatoes or cheese but covered in olive oil, caramelized onions and other savory toppings. Sfincione is a thick Sicilian sheet pizza that uses tomato sauce, anchovies (usually anchovy paste) breadcrumbs and caciocavallo (or another local variety) cheese.
The ORIGINAL pizza is Pizza Margarita in honor of Queen Margarita of Italy, It is made of mozzarella cheese, basil, and tomato sauce. White, green, and red, the Italian colors.
erlish has it spot on.
Thin, wood fired ovens, very few toppings and very fresh. It is quality over quantity. Even the tomato sauce is just that... tomatoes. No oregano, sugar or anything else. If you put a few whole fresh basil leaves on top why on earth would you need anything in the sauce?
You will never find chicken, pepperoni or pineapple either.
Pizza Margarita made with fresh mozzarella.
Margarita Pizza
1 pizza crust (store bought or homemade)
2 tablespoons olive oil
3 cups pizza cheese (blend of shredded Mozzarella, provolone, and Romano) using fresh mozz.is the best,not a blend.Your choice.
1 large tomato, sliced and slices cut into 4 's
1 (10 leaf) package shredded fresh basil
10 tablespoons ricotta cheese opt.
1 tablespoon garlic powder or fresh garlic
Brush pizza crust with olive oil and fresh garlic.(may use a little pizza sauce)
Spread 2 cups of cheese evenly over pizza.
Place sliced tomato evenly over pizza.
Spread shredded basil evenly over pizza.
Place tablespoon size globs of ricotta evenly over pizza.(opt)
Sprinkle with garlic powder.
Spread remainig Mozzarella over pizza.
Bake at 400 15 minute or until cheese is bubbly and brown on the edges.