Discover Italy through pizza

We continue our tour exploring Italian traditions through pizza, touching five more regions that are added to those visited in the previous issue.

While people generally associate pizza with the Naples area, in reality this dish is made and enjoyed with great satisfaction in every part of Italy, with many different variations.

What most differentiates pizza throughout the country is certainly the use of local ingredients that – sometimes conventionally and other times irreverently – continue the great food tradition that in Italy originates from the vast range of high quality food that each area is able to offer.

Pizza toppings can therefore tell the story of the different regions, creating a culinary itinerary that offers a brief snapshot of the local specialties, because representing an entire region with a single pizza is actually extremely simplistic, yet still represents a fair tribute to the wealth of the territories we are symbolically traveling through.

Prepare your palate: the second leg of this appetizing journey is about to begin!

The pizzas presented in this article were created by the chefs of the Demetra Food Academy, using only the highest quality ingredients.

Demetra
Brand: Demetra
Headquarters: Talamona, Sondrio – Italy.
Products: high-quality ingredients for modern foodservice.
Num. of products: the catalogue includes more than 500 products in different formats, most of which are manufactured in its own facilities.
Founded: 1986.
   

Demetrafood.it

Liguria

Ingredients for 1 pizza

• 45 g Demetra pesto alla genovese
• 75 g mozzarella
• 70 g local mussels of the Tyrrhenian Sea
• 12 Demetra taggiasca olives
• fresh basil to taste

Instructions

Cover the pizza dough with the pesto, mozzarella, mussels, olives and bake in the oven. When baked, garnish with fresh basil.

The region is not very large, but it contains within its borders all the peculiarities of the Italian territory: almost 300 kilometres of coastline, behind which rise the Alps and the Apennines, the two most important mountain ranges of Italy.
Almost 30% of surface area belongs to the Po Valley basin.
Pesto and the olives typical of this land could not be missing from its representative pizza.

This region borders two ethnic-linguistic regions of the European continent: the Germanic and the Slavic, which had to find a balance with the predominant Latin ethnicity and culture.
This is the reason why the conflicts in this area have always been particularly violent. As required by the dominant food tradition of the region, San Daniele prosciutto is used in the pizza we propose, together with Montasio cheese, apples, onions, and pumpkin.

Friuli-Venezia Giulia

Ingredients for 1 pizza

• 25 g Demetra onion cream
• 25 g Wiberg apple and pumpkin chutney
• 75 g mozzarella
• 3 slices of San Daniele prosciutto
• arugula as desired
• Montasio flakes as desired
• Granny Smith apple as desired

Instructions

Cover the pizza dough with the creams, mozzarella, and bake. When baked, garnish with the prosciutto, arugula, Montasio, and sliced ​​apple.

Tuscany

Ingredients for 1 pizza

• 35 g Demetra dark truffled cream
• 75 g mozzarella
• 50 g truffled champignon mushrooms “C’era una Volta” 100% ITA
• 6 slices of wild boar lonzino

Instructions

Cover the pizza dough with the truffled cream, the mozzarella, truffled champignon mushrooms and bake in the oven. When finished baking garnish with the lonzino.

It is one of the most well-known and loved Italian regions in the world: Florence, Siena, Arezzo, Pisa, but also smaller villages like Volterra, San Gimignano and Certaldo, are visited every year by millions of tourists from all over the planet, who admire its numerous works of art and its beautiful hills that covers two thirds of the region.
The flavor of the truffle, accompanied by mozzarella, champignon mushrooms and wild boar lonzino, makes this pizza unforgettable.

The author Primo Levi, survivor of the Auschwitz concentration camp, defined this region as being “strong and kind,” and from that moment it has become the motto of an area that has 23 towns in the prestigious club of “The most beautiful villages of Italy,” which places the region in second place in the country.
In this pizza we find the typical flavours of a region situated in the shadow of the reassuring presence of the 2,914 meters of Gran Sasso, the highest peak of the Apennines.

Abruzzo

Ingredients for 1 pizza

• 40 g Demetra cream of pecorino cheese
• 75 g mozzarella
• 50 g Demeter “Prima Scelta” truffled champignon mushrooms
• 20 g Demetra butter beans
• 40 g fresh sausage
• Wiberg cream of hibiscus-chili vinegar as desired
• Wiberg chopped chili pepper as desired

Instructions

Cover the pizza dough with all the ingredients except the cream of vinegar and chopped chilli (to be added after baking) and place it in the oven.

Calabria

Ingredients for 1 pizza

• 45 g Demetra cream of bell peppers
• 80 g mozzarella
• 12 Demetra pitted green and black olives
• 50 g Tropea red onions
• 4 slices of Calabrian spianata
• Wiberg chopped chili pepper as desired
• Wiberg chili threads as desired

Instructions

Cover the pizza dough with cream of bell peppers, mozzarella, olives, onion and bake in the oven. When baked, garnish with the spianata, chopped chilli pepper and chili threads.

Calabria is situated on the tip of the boot of Italy, separated from Sicily by the Strait of Messina where the minimum distance between Capo Peloro in Sicily and Punta Pezzo in Calabria is only 3.2 km, due to the deep geological link. While it is 42% mountainous, the region is known above all for its beautiful coasts.
To best honour these territories, our pizza could only feature chilli, red onion, and olives.

Discover Italy through pizza part 1