No one can resist a good pizza or even a bad pizza. That said, pizza in Italy is a step above the rest.
Like American pizzerias, Italian pizzerias are often family businesses. However, that is where most of the similarities end.
Italian pizzerias either sell you the whole pie or will sell you a single, also known as pizza al taglio. Pizzerias specializing in pizza al taglio usually offer square pizzas, and customers pick out slices by pointing and showing how big of a piece they want with their hands.
For whole pies, nothing beats a fresh margherita, the origin of all pizza.
Italy grows the freshest tomatoes in the world and bases most of its cuisine on the ingredient. Pizzaiolos (Italian for ‘pizza maker’) add homemade mozzarella and local olive oil to create a Neapolitan classic margherita. There is no need to add any other toppings.
Once the whole pie is served to a table, customers are given scissors to slice the pie, not a pizza cutter.
A traditional brick oven can cook a pizza at up to 700 degrees Fahrenheit. Italians choose to use a fork and knife to eat their pizzas unless they are on the go or if the pizza has cooled enough.
Do not dip a napkin on top of your pizza; that is a travesty. Also, remember that Italians do not do the New York fold.
When the pizza is served, and a slice is cut, yell out ‘Mangia!’ and dig in.
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