That distinction between Napolitan and Roman/Milanese style crusts seems rather similar to the difference between Chicago-style and New York-style. Anyone know if there's a historical connection there?
Really "Capricciosa" is not "whatever you feel like". Ingredients are pretty much fixed (tomato, mozzarella, mushrooms, artichokes, ham, black olives; sometimes there is also a boiled egg). With the same ingredients, but with the mushrooms, artichokes, ham and olives placed in four separate parts of the pizza, is the "quattro stagioni" (four seasons).
I don't mind pineapple that already been simmered down in water on pizza, but the one that so sour and sweet directly cut down to the dough feels out of place for me
Swells outItalian-Style Pizza
"Pizza" - What kinds are there?The type used most in Japan, and seen mostly in the central and southern parts of ItalyTaleggioIt's a light meal, so you can make short work of it.CapricciosaRoman/Milanese StyleMarinaraDiavolaNapolitan StyleCovered in cheese!BoscaiolaMeans [young man]. Has tuna, corn, bacon, and other ingredients that young children like on it.One of everything on the menu, please!MargheritaAny idea?CrispyHas a pungent smell from the blue moldOnce you understand the history and meaning of each, it becomes really enjoyable!- The pizza has the same color as the Italian flag with basil (green), mozzarella (white) and tomato (red).Depending on the [ingredients], the names of the pizza will change on a menu.Means [whatever you feel like]. The restaurant gets to chose what goes on.- It's main characteristic is the powerful taste and scent of cheese- I recommend adding some maple syrup or honey on it!The flavor can differ greatly between restaurants!- Ham, asparagus, mozzarella with a soft boiled egg topping the pizza- Means 4 different types of cheese is used and only cheese is used on top of the pizza.Elastic and stretchy with a mild flavor and scentPizza has [standard dishes] just like your spaghetti, rice bowls, udon and sobaGorgonzolaIt's who I got my name from!All I know is the Margherita...They all look the same to me...
I can't make heads or tails of the writing here...Parmigiano Reggianoザ simple!BismarckSpringy and creamyThinI once ate 15 eggs at a meal.Any restaurant should have it.It can be broadly divided into 2 types.BambinoMozzarellaSoft-Boiled Egg!Type according to placeOthersDoughy- A pizza that has tomato, olive oil, oregano and garlic but no cheese.Quattro FormaggiCalzoneCalled the [crispy-type]. Usually seen in the central and northern parts of Italy.- Germany's Iron Chancellor [Otto Von Bismarck] loved topping his steak with a fried sunnyside up egg. At the time Italy who was allied with them, called dishes that had a soft boiled egg on top as [Bismarck style].A pizza folded in half and bakedExamples of cheese usedIn 1889, Pizza has been the commoners food for a long time. Until Queen Margherita of Savoy said "I want some!". They are many kinds made, and this was the one she likes the most. It was then named "Pizza Margherita" and sold to the public.Basically means "Mariner" or "Fisherman", despite it's not always contains seafood.In the late 18th century, A bunch of fishermen gather around their local bakery and requested this specific food. It's the original pizza.A standard pizza alongside Margherita.Hard cheese. sharp smellRepresentative!Carbonara, Tekka-don, Oyako-don. Kitsune and Tsukimi soba... There's a lot of choices when it comes to food. And this one is no different.Prosciutto - Cured Ham
Ortolana - Garden vegetables
Verde - Greens
Pescatore - Seafood and TomatoesLiterally means "Diabolical"
Contains Chicken, Salami and Hot pepper and you have yourself a hellish spicy condiments.Literally means "Woodsmen"
Condiments consists of Mushrooms and other mountain produce.
