NaplesCampania · Italy
Neapolitan pizza
What changesA soft base and raised rim, cooked quickly at a very high temperature. The rim varies between Neapolitan styles.
A FOOD TRADITION
Roman Cuisine
The cooking tradition of Rome and Lazio, known for wheat pasta, pecorino, guanciale, artichokes, and rustic offal dishes.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
3 local versions · 1 dish
Pizza
RomeLazio · Italy
Roman pizza al taglio
What changesBaked in a tray or on the oven floor, then cut into portions and often sold by weight. The airy dough is taller than a thin round pizza.
TurinPiedmont · Italy
Pizza al padellino
What changesProved and baked in a small round pan, producing a thicker, round pizza served in wedges.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.