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We're All About Italy

Cucina

Topping Your Pizza like an Italian

4/1/2019

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In Italy, pizza toppings are not exactly limited, but there are a few rules. For example, only meats made with pork are acceptable on an authentic Italian pizza. Salami, prosciutto, ham, sausage – all are pork. Chicken and beef are not used. Beef is rarely seen on top of pizza. Even bresaola, a thin sliced (sliced paper thin, like proscuitto) is hard to find on a pizza.

As far as vegetables and cheeses go, there seemingly is no limit to what Italians might find appetizing on top of their pizzas.

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Common Meats - Sausages and Salumi
  • Salamino- From Emilia Romagna, a spicy sausage (similar to American pepperoni), containing lots of paprika and dried pepper flakes.
  • Prosciutto Cotto- Cooked Ham
  • Prosciutto Crudo- Raw Ham
  • Salsiccia- Sausage (many types)
  • Sfilacci di Cavallo- Shredded Horse Meat
  • Speck – Cured, smoked Bacon - (similar to prosciutto)
  • Pancetta- Cured Pork/bacon
  • Porchetta – stuffed Pork roll
  • Wurstel – Hot-dog-like sausage (northern Italy)
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Cheeses/Dairy Products
  • Mozzarella – You know this one!
  • Gorgonzola- Aged blue-cheese like
  • Marscapone- Italian triple-creamed cheese
  • Grana- Hard aged white cheese
  • Asiago- White cheese,  fresh or aged
  • Stracchino- Soft Creamy Cheese
  • Bufala-Buffalo Mozzarella
  • Scamorza- Semi-soft White Cheese
  • Panna – Cream
  • Ricotta - fresh soft cheese
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Vegetables
  • Pomodoro, Pomodorini – Tomato
  • Piselli – Peas
  • Patate – Potato
  • Funghi – Mushrooms
  • Porcini – Porcini Mushrooms
  • Olive Nero – Black Olive
  • Rucola – Green vegetable like lettuce
  • Carciofi – Artichoke
  • Melanzane- Eggplant
  • Pepperoni – Green Peppers
  • Peperoncino – Hot Peppers
  • Vedure Miste – Mixed Vegetables
  • Sottaceto Cetriolino - Small, Gherkin type pickles


--Jerry Finzi

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