A taste of history and toppings of Italian pizza

Picture this: You’re sat at a bistro table outside on a hot European summer's day in the capital of Italy, Rome. The sun beaming on your face and suddenly, the smell of cheesy, doughy and oh-so-good Italian aroma tickles your nostrils.  

You can’t deny that smell, but nothing draws people in more than the delicious sight, smell, texture and taste of pizza! 

9th February marks National Pizza Day, so what a time to celebrate this mouth-watering delicacy than getting that Italian tour booked where you’ll be visiting local restaurants, seeking back street food vendors and be in the heart of where pizza came from!  

So, if that first paragraph has got you daydreaming over an Italian escape, let us inspire and educate you on all things Italian pizza... 

Would you believe that pizza has ancient roots?  

Prior to gaining the popular name it’s known as today, flatbreads with toppings were enjoyed by the ancient Egyptians, Romans and Greeks (although the latter ate a version with herbs and oils, which is like today’s focaccia).  

But the modern birthplace of pizza is, of course, southwestern Italy’s Campania region, home to the city of Naples. Back in ancient times, Neapolitans required inexpensive food that could be consumed quickly – and this is where Pizza was invented!  

Simple flatbreads with various toppings such as tomatoes, cheese, oil, anchovies and garlic were enjoyed and are all tasty garnishes beloved today. These would be eaten for any meal and sold by street vendors or informal restaurants to satisfied Neapolitans.  

And that’s how we’ve grown to know and love pizza today. It’s enjoyed all over the world in various ways with a variety of toppings, but Italy will always be the heart and soul of where this legendary dish originates from.   

• The word “pizza” comes from the Latin word pinsa, which means “to flatten out” and likely to refer to the shape of pizza itself.  

• The oldest type of pizza is Marinara, created in 1734 with the simple topping of tomato sauce, garlic, oregano and extra virgin olive oil and was named due to its popularity amongst fishermen.  

• America’s first ever pizza parlour is still open to this day, opening in 1905 in New York city.  

• The most expensive pizza in the world is worth $10k and is created by Italian pizzaiolo Renato Viola. It’s made with a special dough that needs to rise for 72 hours and is topped with Mozzarella di Bufala DOP, pink Australian salt, caviar, lobster, prawns and champagne.  

• Margherita pizza is named after Italy’s first Queen (apparently!) According to the story, in 1889, in Naples, renowned pizzaiolo Raffaele Esposito presented three pizzas to the Queen. She chose the one with tomato, mozzarella, and basil, symbolizing the Italian flag's colours, hence its name, Margherita pizza. 

Now you know the facts, check out where you can enjoy Italy’s delicious pizza toppings with us: 

Here's some of Italy's finest pizza toppings...

The original, often called the best, is popular worldwide. And in 2009, was protected as one of the three Pizze Napoletane with an STG European label of protection, for its excellence in flavour, ingredients and traditional pizza-making techniques.  

Bubbly mozzarella, rich tomato and fragrant basil on top of a thin crust makes for a hearty Italian meal.  

The Secrets of Puglia tour starts and ends in Naples, so plenty of chances to grab a slice that is literally fit for a Queen!  

If you want to eat like a true Italian, this is a pizza topping to try.  

Pizza al taglio is a variety of Italian pizza that’s baked in rectangular trays and sold sliced into squares or rectangles and it’s one of the most loved street food items in Rome (and most of Italy!) 

What makes this version stand out is how chefs let the dough rise and ferment for a longer time. Then, it’s usually baked, topped and then baked again, resulting in its light, airy and easily digestible but crispy texture.  

Try it for yourself when in Rome on our Italian Indulgence tour.  

Again, simplistic, but oh so flavoursome!  

This is a unique type of pizza that is native to Sicily and is topped with a base of olive oil, oregano, pepper, Parmigiano Reggiano cheese and salt. However, you can have this both in a savoury and sweet version.  

If savoury, it’s usually topped with various greens, cheeses and salami. Or if you fancy something on the sweeter side, it can be topped with pistachio cream, chocolate cream or ricotta and honey. It’s also topped with an additional layer of dough before serving, resembling a pizza sandwich.  

Whatever you pick, it’s one to indulge in when you visit Sicily on our Splendours of Sicily tour. 

Vibrant tomato sauce, mixed with the pungent fragrance of rapini, crunchy peppers, fresh Italian Salsiccia (Italian sausage) and the delicate flavour of Provolone Valpadana cheese equals the Pizza Carrettiera.  

In Campania, there's a famous saying: "A sasicc è a mort re friariell," praising the unmatched combination of rapini and fresh Italian pork sausage. The pizza, traditionally, is topped with a drizzle of extra-virgin olive oil and garnished with fresh basil leaves. 

Now you know the topping, why not experience the taste yourself in Naples on our Enchanting Southern Italy tour.  

Mouth-watering slices of salty prosciutto cotto or cooked ham, creamy mozzarella cheese and a robust tomato sauce spread across a pizza dough base is what makes Pizza Prosciutto!  

This pizza is versatile too as it can be enriched further with the addition of other ingredients such as artichoke hearts, mushrooms and olives.  

Whilst this pizza is well-loved across Italy, it might be something you fancy trying on our Tuscan Treats tour.  

Feed your curiosity with our 2024 tours.