Pizza
Thursday, November 16th, 2006 -- J. DoeOne thing I adore about pizza in Italy is the variety of toppings.
In the United States any pizza without tomato sauce and mozzarella wouldn’t even be considered a pizza.
There are also the usual vegetable and ham toppings.
In Italy many pizzas don’t have the usual tomato sauce, have another type of cheese or no cheese at all on them or have any numerous toppings, ranging from seafood, to ricotta to asparagus.
My favorite pizza in Italy is topped with tuna (soaked in olive oil) and red bermuda onions.
It was a nice experience to be able to order it and eat it without getting strange stares or comments.
I ate one or 2 of those during my vacation.
I also ate pizza with arugola, radicchio, stracchino (a cheese not sold here) and ricotta and spinach.
I enjoyed them all.
The pizza crust is much thinner in Italy, and usually not crisp, like many thin crusted pizzas Stateside are.
It is cooked in a oven that uses wood, instead of the electrical ovens seen in the United States.
To be honest, I cannot say whether the Italian pizza is better than the US version, but the toppings sure are !
