"be formed by hand without the help of a rolling pin or other machine, and may be no more than thick. The pizza must be baked for 60–90 seconds in a wood fire oven. When cooked, it should be soft, elastic, tender and fragrant. There are different variants, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of Parmesan Cheese on top. Other variants are: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil"
"is botanically a berry, a subset of fruit, the tomato is a vegetable for culinary purposes because of its savory flavor (see below). Although tomatoes originated in the Americas, they have become extensively used in Mediterranean cuisine. They are a key ingredient in pizza, and are commonly used in pasta sauces. They are also used in gazpacho (Spanish cuisine) and ""pa amb tomàquet"" (Catalan cuisine). The tomato is now grown and eaten around the world. It is used in diverse ways, including raw in salads or in slices, stewed, incorporated into a wide variety of dishes, or processed into ketchup"
"toppings at that time, included the ones called today ""pizza marinara"", ""pizza margherita"" and ""calzone"": Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita"
"or cottage cheese and eggs. Peppers are also the main ingredient in the traditional tomato and pepper dip ""lyutenitsa"" and ""ajvar"". They are in the base of different kinds of pickled vegetables dishes, ""turshiya"". Peppers are also used widely in Italian cuisine, and the hot species are used all around the southern part of Italy as a common spice (sometimes served with olive oil). ""Capsicum"" peppers are used in many dishes; they can be cooked by themselves in a variety of ways (roasted, fried, deep-fried) and are a fundamental ingredient for some delicatessen specialities, such as ""nduja"". Capsicums are also"
"in the U.S. began when soldiers returning from World War II brought back with them a taste for the ""pizza herb"", which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred. The herb is widely used in cuisines of the Mediterranean Basin, the Philippines, and Latin America, especially in Argentinian cuisine. In Turkish cuisine, oregano is mostly used for"
"to use giardiniera on pasta or, in the Chicago area, pizza. In the cuisine of Chicago, giardiniera is used as a condiment, typically as a topping on Italian beef sandwiches. A milder variety of giardiniera is used for the olive salad in the muffuletta sandwich. The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins. The pickled vegetables are marinated in oil, red- or white-wine vinegar, herbs and spices. Chicago-style giardiniera is commonly made ""hot"" with sport peppers or ""mild"" without, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, serrano peppers and gherkins, and"
"Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita is considered a false history, as a pizza made with the same toppings was already"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Toum is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. Garlic sauce Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically"
"tomato sauce, garlic and herbs. In Northern Italy ""white sauce"" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based ""Bolognese sauce"" incorporates a small amount of tomato concentrate and a green sauce called ""pesto"" originates from Genoa. In Central Italy, there are sauces such as ""tomato sauce"", ""amatriciana"", ""arrabbiata"" and the egg-based ""carbonara"". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,"
"peppers may be added as well. Typically, tomato gravy is served over pasta. It is also eaten largely by Creole people in the Southern United States, who eat it over rice. Some Indian curries have a tomato based sauce, many vegetarian style dishes. Tomato sauce Tomato sauce (also known as Neapolitan sauce, or salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as"
"and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example,"
"sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three. Some commercially prepared versions are labeled ""Chicago-style giardiniera"". Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a"
"Tortello amaro di Castel Goffredo The Tortello amaro di Castel Goffredo (""Castel Goffredo's bitter tortello"") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua. It is named for the presence ""balsamita"" filling, an aromatic herb called locally 'bitter herb'. The other filling ingredients are herbs, parmesan cheese, bread crumbs, eggs, nutmeg, sage, onion, garlic and salt. Preparing fresh pasta is still a traditional recipe with 10 eggs per kg of flour. About the film obtained is the filling, folding and closing hand,"
"Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper,"
"can stand on its own or it can also be paired with ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato"
"purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. Many times, butter and flour will be listed in the ingredients, but those are only used to make the roux (thickening agent). The most common use of the term tomato sauce in New Zealand and South Africa is to describe a popular, commercially produced condiment that is a type of table sauce, similar to American ketchup but without vinegar, which is typically applied to foods such as meat pies, sausages, other cooked meat (in particular steak), and fish and chips. Tomato-based sauces served with pasta would commonly be referred to"
"The innovation that led to flat bread pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as some other fruits of the nightshade family are). However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began. The dish gained popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer"
"of which is similar but of a thicker consistency. Tomato purée and tomato paste have FDA standards of identity (since 1939) for percentage of tomato solids, and generally do not contain seasonings other than salt; tomato sauce is nonstandardized. The second use of the term ""tomato sauce"" in the U.S. is for a cooked sauce of tomatoes, usually containing olive oil and garlic. This type of tomato sauce is generally served with pasta, and sometimes with meat. Less commonly, it is served with chicken or beef alone. One popular variety of tomato sauce is ""marinara sauce, ""an Italian-American term for"
"instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than foccacia. Other names for tomato pie include gravy pie (""gravy"" here refers to ""Italian gravy"", i.e. tomato sauce) and church pie in Philadelphia, and red bread, strip pizza, party pizza and bakery pizza in Rhode Island. A 1903 article in the New-York Tribune on the food of Italian-Americans described an early version of tomato pie. Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910 and O'Scugnizzo's Pizzeria in Utica, New York since 1914. Tomato pie remains popular in Philadelphia, Utica,"
"is known as sofrito. ""Heinz Tomato Frito"" was popularised in the United Kingdom as a short-cut ingredient by the cook Delia Smith, extolling it in books and her website recipes. Tomate frito Tomate frito (Spanish for ""fried tomato"") is a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavour. It is distinct from most tomato sauces because the tomatoes have been fried, and its ingredients include a small amount of vegetable oil. It is the most common tomato ingredient of Spanish cuisine other than"
"a simple tomato sauce with herbs—mostly parsley and basil. Contrary to what the name might suggest ('marinara' is Italian for ""sailor-style"") it is without seafood. In Italy, marinara refers either to sauces made with tomato and garlic (as in pizza marinara) or to seafood-based sauces or foods; in this case, the name does not imply that tomato is either included or excluded. Some Italian Americans on the East Coast and around the Chicago area refer to tomato sauce as ""gravy"", ""tomato gravy"", or ""Sunday gravy"", especially sauces with a large quantity of meat simmered in them, similar to the Italian"
"Pepperoni Pepperoni is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. The term ""pepperoni"" is a borrowing of ""peperoni"", the plural of ""peperone"", the Italian word for bell pepper. The first use of ""pepperoni"" to refer to a sausage dates to 1919. In Italian, the word ""peperoncino"" (diminutive of ""peperone"") refers to hot and"
"if they were used as the top layer of the pizza. Because of this, the toppings are assembled ""upside-down"" from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which sometimes is in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of Parmesan cheese is added for extra flavor. It is typical that"
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"in the belly cavity, to impart an aromatic flavour to the meat. The berries, whole or ground, have been used as a pepper substitute. They contribute to the distinctive flavor of Mortadella sausage and the related American Bologna sausage. In Calabria, a Mirto branch is threaded through dried figs and then baked. The figs acquire a pleasant taste from the essential oils of the herb. They are then enjoyed through the winter months. Myrtle, along with willow tree bark, occupies a prominent place in the writings of Hippocrates, Pliny, Dioscorides, Galen, and the Arabian writers. It has been prescribed for"
"garnish for the traditional bean-and-smoked ham soups. The red onion from Tropea, Italy, (Italian: ""Cipolla Rossa di Tropea"") is a particular variety of red onion which grows in a small area of Calabria in southern Italy named Capo Vaticano near the city of Tropea. This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions and it is possible to make a jam with it. In March 2008, the European Union registered the Protected Designation of Origin mark for the red onions produced in this particular area. In the United States,"
"Hawaiian pizza Hawaiian pizza is a pizza topped with tomato sauce, cheese, pineapple, and back bacon or ham. Some versions may include peppers, mushrooms, bacon or pepperoni. Pineapple as a pizza topping divides public opinion: Hawaiian was the most popular pizza in Australia in 1999, accounting for 15% of pizza sales, and a 2015 review of independent UK takeaways operating through Just Eat found the Hawaiian pizza to be the most commonly available. However, a 2016 survey of US adults had pineapple in the top three least favourite pizza toppings, ahead of anchovies and mushrooms. Greek-Canadian Sam Panopoulos claimed that"
"Trenton tomato pie Trenton tomato pie or New Jersey tomato pie is a type of circular thin crust Italian tomato pie created in Trenton, New Jersey, United States around the early 20th century in which cheese and other toppings are added on first, then the sauce. The distinction between pizza and Trenton tomato pies is in the process of making the pie. Unlike the thicker square Italian tomato pie, Trenton tomato pie is often circular, of the thin crust variety and includes cheese. In this style of tomato pie, the mozzarella and toppings are placed on the pie first followed"
"has been pointed out that pesto is essentially a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment. ""Pesto alla siciliana"", sometimes called ""pesto rosso"" (red pesto), is a sauce from Sicily similar to ""pesto alla genovese"" but with the addition of tomato, almonds instead of pine nuts, and much less basil. ""Pesto alla calabrese"" is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste. Outside Italy, the household name ""pesto"" has"
"known in Rome is Jewish-style artichokes, which are deep-fried whole. The softer parts of artichokes are also eaten raw, one leaf at the time dipped in vinegar and olive oil, or thinly sliced and dressed with lemon and olive oil. There are many stuffed artichoke recipes. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming. A similar recipe is popular in coastal Croatia. In Spain,"
"with use of tomato are spread in all Italy. Italians like their ingredients fresh and subtly seasoned and spiced. In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so. Ligurian ingredients include several types of fish and seafood dishes. Basil (found in pesto), nuts, and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese."