Regional Italian Pizza Styles

Question 1

What specific variety of plum tomato, grown on volcanic plains south of Mount Vesuvius, is essential for authentic Neapolitan pizza sauce?

Accepted Answer

San Marzano

Question 2

What is the Italian name for Roman-style pizza, typically baked in large rectangular trays and sold by weight?

Accepted Answer

Pizza al taglio

Question 3

What is the traditional Sicilian name for their thick, spongy, rectangular pizza, which translates to 'thick sponge'?

Accepted Answer

Sfincione

Question 4

From which northern Italian city, capital of the Piedmont region, does Pizza al Padellino (pan pizza) originate?

Accepted Answer

Turin

Question 5

Pizza Fritta is a Neapolitan street food classic where the dough is not baked. What cooking method is used instead?

Accepted Answer

Deep-frying

Question 6

What is the defining feature of a Calzone that distinguishes it from a standard pizza?

Accepted Answer

It is folded

Question 7

Pizza alla Pala, a Roman style, is named after the wooden tool used to slide it into the oven. What is this tool called in English?

Accepted Answer

Peel

Question 8

The dough for Pinsa Romana is known for being highly digestible and is made from a blend of what three types of flour?

Accepted Answer

Wheat, soy, and rice

Question 9

What type of stretched-curd cheese, whose name translates to 'cheese on horseback', is often used on a Sicilian Sfincione?

Accepted Answer

Caciocavallo

Comments 0