DUBAI, United Arab Emirates (CNN) — Is there any food in the world more famous than pizza?
The dish, which has its roots in Naples, Italy, has adapted between different cultures around the world, to the point where Italians make lists of the best pizzas outside of Italy.
Pizza’s versatility is what makes it so universally loved, says Fabio Eranti, Italian pizza-making expert and author of Fabulous Pizza.
Errandé, who has cooked more than 300,000 pizzas in his lifetime, noted in an email to CNN: “Pizza is highly adaptable, enabling integration with other cultures and cuisines, and this explains why there is a ‘pizzeria’ on every corner of town.” world”.
Pizza chef Nino Coniglio, owner of Brooklyn Pizza Crew and Williamsburg Pizza in New York City, believes that pizza can be made with an almost infinite number of toppings, allowing people to create their own pizza pie.
“Plus, pizza is a social food that can be shared with friends and family, making it a great food for gatherings and parties,” says Coniglio.
Here are 5 legendary pizzas you can try in Italy and beyond
Neapolitan Pizza
Neapolitan pizza is a comfort food for Neapolitans, according to Enzo Algarmi, co-founder of Pupatella, a Neapolitan pizza specialty restaurant with several Virginia locations.
“Pizza has brought people together for generations,” Alkarmi said, and Naples has a pizzeria in every neighborhood.
“Italians cook all kinds of things at home, but the only food Italians go out with is pizza,” says Alkarmi.
The Verese Pizza Neapolitana Association was founded in Naples in 1984 to “promote and protect authentic Neapolitan pizza in Italy and throughout the world,” according to its website.
According to the association, the original Neapolitan pizza is garnished with hand-peeled, sliced tomatoes, buffalo mozzarella or “fier di latte” (traditional mozzarella), fresh basil leaves and extra virgin olive oil.
According to the association, pizza dough must be made using only water, salt, yeast and flour, and the pizza must be baked in a wood-fired oven.
The other distinguishing feature of an authentic Neapolitan pizza is its raised crust edges.
Roman pizza
There are two types of pizza in Rome: a full-circle pizza called “pizza donta” and a rectangular pizza, “al taglio,” which means pizza sliced, according to Henry Cunningham of “The Roman Food Tour.” Rome
Cunningham noted that pizza lovers from all over the world flock to the “pizzarium” in Bratti, owned by celebrity baker Gabriel Ponce, to try the “al taglio” pizza.
According to Randi, a tonta pizza is “thin, very crispy and never raised”.
The olive oil in the dough adds to the crispiness of the crust, and the dough is usually made using a rolling pin.
Fritta Pizza
Pizza in Italy comes in a fried version called pizza fritta.
Pizza fritta is a popular Neapolitan dish for pizza lovers who don’t want to leave Neapolitan pizza.
Fried pizza became popular after World War II, when ingredients were hard to come by.
The solution is to fry the pizza dough with ricotta cheese and bacon fat, for a bigger and stronger effect.
Sicilian Pizza
As its name suggests, this pizza has its origins in Sicily, the southern tip of Italy. And when it went abroad, according to Irani, many of the characteristics of the original stayed with it.
Wherever you find Sicilian pizza in the region, it’s usually topped with strongly flavored ingredients that include olives, anchovies, or capers.
“But the common denominator is that it’s a thick, smooth pizza, and it’s baked on a plate,” Erandi says.
Meat with flour
This dish can be found everywhere in the alleys of Istanbul, the streets of Berlin and Hamburg (home to many Turkish immigrants).
Meat in Dough is the Turkish equivalent of pizza and is a popular fast food in neighboring Armenia.
Although its exact origin is difficult to trace, copies can be enjoyed widely throughout the Middle East.
A thin flatbread-shaped dough filled with minced meat, usually beef or lamb, is easy to fold. Its classic garnish includes parsley, lemon, onion and tomato.
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