The Authentic Italian Pizza: Types of Cheese and Regional Variations

When it comes to pizza, Italy is a tale of multiple traditions and regional variations. Beyond the well-known Neapolitan pizza, there are numerous types, including bruschettas, pizzettes, and focaccias. Each region and establishment brings its unique twist to the pizza scene.

Experiences with Authentic Italian Pizza

My memories of legitimate pizza in Italy evoke delicious flavors and delightful textures. In the early 1980s, while in Messina, I visited Focacciaria Cairoli, a place known for its large, crusty pizzas. One memorable creation was a 60cm x 80cm pan that combined a hearty, tomato sauce, thick crust, and a generous layer of cheese with greens, radicchio, and anchovies. The anchovies, mild and subtle, added an essential depth of flavor that was missed if absent. The cheese here, though not traditional Italian mozzarella or Fior di Latte, was simply outstanding. Another memorable focaccia near Bari incorporated herbs and spices with a light sprinkle of Parmesan, creating a harmonious yet distinct taste. These experiences highlight how Italians excel at perfecting their culinary creations.

The Cheese Selection

The most commonly used cheeses for traditional Italian pizza include:

Mozzarella Parma Parmigiano-Reggiano Grana Padano Pecorino Stracchino Taleggio Gorgonzola Burrata

While some cheeses like Burrata, a rich, creamy mozzarella filled with milk, and Gouda, a type of cheese from the Netherlands, have become more rare in standard Italian pizza, they add special flavors that enhance certain dishes.

A Neapolitan Pizza Perspective

Authentic Neapolitan pizza, which is protected by the Pasta Speciale di Origine Greca (PSOG) or Denominazione di Origine Protetta (DOP), typically uses:

Mozzarella di Bufala: Made from the milk of water buffalo, this cheese is high in moisture and gives the pizza a characteristic light, creamy texture. Fior di Latte: A fresh, cow's milk mozzarella, which is affordable and widely available in standard pizza.

Thesemozzarella-derived cheeses contribute to the traditional pizza's distinctive taste and texture. While other cheeses like or Gorgonzola can be added for extra flavor, mozzarella remains the core element of conventional Neapolitan pizza.

The Cultural Context

The key factor in Italian pizza-making is the meticulous attention to detail and perfection. Italians pride themselves on what they do best, and that ethos is evident in pizza preparation. From the selection of ingredients to the cooking process, every step is crafted with the aim of producing the best possible result. The care and passion invested in pizza-making reflect the broader Italian culture of culinary excellence.

Conclusion

Italian pizza is an evolving tradition with a rich history and diverse regional influences. From the classic Neapolitan to the creative bruschettas and focaccias, each variety tells a story. The choice of cheese is paramount, and traditional favorites like Mozzarella di Bufala and Fior di Latte remain at the heart of authentic Italian pizza.