When it comes to pizza, one of the most popular and beloved dishes around the world, there’s a common assumption that Italy, the birthplace of pizza, always uses tomato sauce as a base. However, this notion is not entirely accurate. In this article, we’ll delve into the history of pizza, explore the different types of pizza found in Italy, and examine the role of tomato sauce in Italian pizza-making traditions.
A Brief History of Pizza
Pizza originated in Naples, Italy, in the late 18th or early 19th century. Before then, flatbreads were cooked in wood-fired ovens and topped with various ingredients, but the modern version of pizza as we know it today is credited to Raffaele Esposito, a Neapolitan baker. In 1889, Esposito created a pizza topped with tomato sauce, mozzarella cheese, and basil for Queen Margherita of Savoy, who was visiting Naples at the time. This pizza was named “Pizza Margherita” in her honor, and it remains a classic Neapolitan-style pizza to this day.
The Evolution of Pizza in Italy
Over time, pizza spread throughout Italy, and different regions developed their unique pizza-making styles. While Neapolitan-style pizza is still popular, other regions have created their own variations, often using local ingredients and cooking techniques. For example:
- Roman-style pizza is thinner and crisper than Neapolitan-style pizza, with a focus on fresh toppings like prosciutto and arugula.
- Sicilian-style pizza is thicker and more rectangular in shape, often topped with ingredients like anchovies, eggplant, and ricotta cheese.
- Florentine-style pizza is known for its use of fresh vegetables and herbs, such as spinach and cherry tomatoes.
Tomato Sauce on Italian Pizza: A Regional Perspective
While tomato sauce is a staple in Neapolitan-style pizza, its use varies across different regions in Italy. In some areas, tomato sauce is not used at all, or it’s used in combination with other sauces or ingredients.
- In the north, particularly in regions like Lombardy and Piedmont, tomato sauce is not as commonly used on pizza. Instead, pizzas might be topped with ingredients like prosciutto, mushrooms, and truffles.
- In the south, regions like Campania and Apulia, tomato sauce is a fundamental component of pizza, often paired with mozzarella cheese and fresh basil.
- In the center, regions like Tuscany and Umbria, tomato sauce might be used, but it’s often combined with other ingredients like olive oil, garlic, and herbs.
Alternative Sauces and Toppings
Italian pizza makers often experiment with alternative sauces and toppings, moving away from traditional tomato sauce. Some popular options include:
- Pesto sauce, made from basil, garlic, and olive oil, is commonly used in Ligurian-style pizza.
- Aglio e olio, a sauce made from garlic and olive oil, is often used in Neapolitan-style pizza.
- Clam sauce, made from clams, garlic, and white wine, is a popular topping in coastal regions like Campania.
Regional Pizza Styles and Their Use of Tomato Sauce
Here’s a breakdown of some popular regional pizza styles in Italy and their use of tomato sauce:
| Region | Pizza Style | Use of Tomato Sauce |
| — | — | — |
| Campania | Neapolitan-style | Yes, as a base |
| Lazio | Roman-style | Optional, often used in combination with other sauces |
| Sicily | Sicilian-style | Yes, but often combined with other ingredients like anchovies and eggplant |
| Tuscany | Florentine-style | Optional, often used in combination with olive oil and herbs |
| Lombardy | Milanese-style | No, or used in combination with other sauces like pesto |
Conclusion
In conclusion, while tomato sauce is a fundamental component of Neapolitan-style pizza, its use varies across different regions in Italy. From Roman-style pizza to Sicilian-style pizza, each region has its unique pizza-making traditions, and tomato sauce is not always the base. By exploring the different regional pizza styles and their use of tomato sauce, we can gain a deeper appreciation for the diversity and richness of Italian pizza culture.
Final Thoughts
The next time you order a pizza, remember that the use of tomato sauce is not a given, even in Italy. Be adventurous and try different regional pizza styles, and don’t be afraid to ask for alternative sauces or toppings. Who knows, you might discover a new favorite pizza style.
Q: Is it true that Italians do not use tomato sauce on pizza?
It’s a common myth that Italians do not use tomato sauce on pizza. However, the reality is more nuanced. While it’s true that some traditional Neapolitan pizzas, like the Pizza Marinara, do not have tomato sauce, many other classic Italian pizzas do feature tomato sauce as a key ingredient. In fact, the original Neapolitan pizza, Pizza Margherita, is topped with tomato sauce, mozzarella cheese, and fresh basil leaves.
The myth likely originated from the fact that some Italian pizzas focus on showcasing other ingredients, such as olive oil, garlic, and fresh vegetables, rather than relying on tomato sauce as the primary flavor component. Nevertheless, tomato sauce remains a staple in many Italian pizza recipes, and its use is not as uncommon as some people might think.
Q: What is the traditional Neapolitan pizza sauce made of?
Traditional Neapolitan pizza sauce, also known as “salsa” or “sugo,” is made from a few simple ingredients: San Marzano tomatoes, garlic, olive oil, salt, and sometimes a pinch of sugar. The sauce is not cooked for a long time, which helps preserve the bright, acidic flavor of the tomatoes. This sauce is an essential component of classic Neapolitan pizzas, including the famous Pizza Margherita.
The quality of the ingredients is crucial in making a great Neapolitan pizza sauce. San Marzano tomatoes, in particular, are prized for their sweet-tart flavor and low acidity, which makes them ideal for pizza sauce. The simplicity of the sauce allows the natural flavors of the ingredients to shine through, creating a delicious and harmonious balance of flavors on the pizza.
Q: Are there any regional variations of pizza sauce in Italy?
Yes, there are regional variations of pizza sauce in Italy, reflecting the country’s rich culinary diversity. While Neapolitan pizza sauce is the most well-known, other regions have their own unique takes on pizza sauce. For example, in Sicily, pizza sauce is often made with eggplant, tomatoes, and ricotta salata cheese, giving it a distinct flavor profile.
In other regions, such as Tuscany and Umbria, pizza sauce might be made with a combination of tomatoes, olive oil, and herbs like rosemary or sage. These regional variations showcase the creativity and adaptability of Italian cuisine, where local ingredients and traditions are often incorporated into pizza recipes.
Q: Can I use other types of tomatoes to make Neapolitan pizza sauce?
While it’s technically possible to use other types of tomatoes to make Neapolitan pizza sauce, San Marzano tomatoes are the preferred choice for several reasons. Their unique flavor profile, low acidity, and thick flesh make them ideal for creating a smooth, intense sauce. Other tomato varieties might produce a sauce that’s too acidic or lacks the depth of flavor that San Marzano tomatoes provide.
That being said, if you can’t find San Marzano tomatoes, you can experiment with other varieties, such as plum tomatoes or heirloom tomatoes. However, keep in mind that the flavor and texture of the sauce might be slightly different. To get the closest approximation of traditional Neapolitan pizza sauce, it’s worth seeking out San Marzano tomatoes or a similar variety.
Q: How do Italians typically eat pizza?
Italians typically eat pizza as a casual, social meal, often in the company of friends and family. In Italy, pizza is usually served as a “piatto unico,” or a single course, rather than as part of a multi-course meal. Italians tend to prefer a simple, high-quality pizza with a few toppings, rather than a heavily loaded pizza with many ingredients.
When eating pizza in Italy, it’s common to see people folding their slices in half, known as “la foldata,” to make it easier to eat on the go. Italians also often eat pizza at lunchtime or in the early evening, rather than as a late-night snack. This reflects the cultural emphasis on enjoying good food and company during the day, rather than as a quick, late-night bite.
Q: Are there any popular pizza toppings in Italy that are not well-known outside of the country?
Yes, there are several popular pizza toppings in Italy that might not be well-known outside of the country. One example is ‘nduja, a spicy, spreadable sausage from Calabria that’s often used as a topping. Another example is prosciutto cotto, a type of cooked ham that’s commonly used on pizzas in northern Italy.
Other lesser-known pizza toppings in Italy include ingredients like sardines, anchovies, and capers, which are often used to add salty, umami flavors to pizzas. These toppings might not be as widely available outside of Italy, but they’re definitely worth trying for adventurous pizza lovers.
Q: Can I make authentic Italian pizza at home?
Yes, you can make authentic Italian pizza at home with a little practice and patience. The key is to focus on using high-quality ingredients, such as San Marzano tomatoes, fresh mozzarella cheese, and extra-virgin olive oil. It’s also important to pay attention to the cooking technique, as a traditional Neapolitan pizza is cooked in a very hot oven (usually a wood-fired oven) for a short amount of time.
To get started, try making a simple Neapolitan-style pizza dough from scratch, using a recipe that includes type “00” flour, yeast, salt, and water. Then, top the dough with your preferred ingredients, such as tomato sauce, mozzarella cheese, and fresh basil leaves. With a little practice, you can create delicious, authentic Italian pizzas in the comfort of your own home.