Delights of Italy: REAL pizza

Here I am again, and this time I will write about the classic of classics: Italian Pizza!

When I’m abroad, I am totally fine with eating at Pizza Hut or stuff like that, it’s not that I don’t like it. But I can’t forget how the real thing looks (and tastes) like!

Actually Italian pizza can change a lot according to the different areas of Italy: it can be thicker or thinner, crunchier or softer, but the taste and its ingredients will always be another thing if you compare any Italian pizza to foreign “American style” pizza.

I have to admit when I was in New York City I found some real Italian pizza around: I remember going to Luzzo (East Village) often, and Emporio (NoLita) too, for instance.

Tonight I went out with a friend and had my first take away pizza since I came back from Egypt. When I entered the pizzeria I asked if I could take some photos, and they said it was ok. So here they are!

Pizzeria “Pulcinella” is the best take away pizza place in Santa Margherita Ligure, my hometown (No, this is not a sponsored post!). The owners are from Naples, so they are definitely the pizza masters! The pizzeria is called “Pulcinella” after the homonymous Italian Neapolitan Carnival mask.


So I am glad and proud to show you the process of making real oven baked Italian pizza!

At first, the dough is spread out and stretched.

Spreading out pizza dough

Then the guy started to throw the pizza dough in the air rotating it in order to stretch it even more. I still wonder how they do that!

Tossing, rotating pizza dough

Now the dough is ready for its topping!

Almost every pizza has a base of tomato, so he started spreading fresh tomato sauce over the dough.

Spreading tomato on pizza dough

Next step is: add your favourite toppings! Like delicious fresh stracchino (a soft cheese typical of my area) and prosciutto cotto (ham: yes, I was missing this in Cairo!).

Adding stracchino and prosciutto cotto

My friend chose vegetarian pizza, with mushrooms, peppers and zucchini. No cheese!

Vegetarian pizza

Both pizzas were baked in a real wood-fired brick oven.

Pizzas getting ready in the wood-fired brick oven!

And after a few minutes all pizzas were ready. Yummy!


He made my pizza in the shape of a heart. How sweet!

Have you ever tried Italian pizza? Do you prefer American pizza? I know it’s a never-ending debate but I’m always up to it:)


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22 Responses to Delights of Italy: REAL pizza

  1. guglielmo says:

    solo per dire che NON ESISTE la pizza americana. Esiste la pizza, quella italiana, al massimo quella piu’ napoletana, romana, barese…

    ma non americana

  2. Juno says:

    Once again, you are killing me sis!! It looks so great. I can see how much I will eat when I arrive in Italy! :)

  3. Christian says:

    These are some great photos. Just had pizza today, but I’m pretty sure it was nothing close to how good THIS pizza must be. I can just taste it by watching and reading. Thank you for sharing a bit of these lovely morsel with us!

    Love your homepage by the way. All the photos in different sizes. Really cool and fun. Great blog. I’ll be back often.

  4. LeslieTravel says:

    wow, that cheese looks so fresh! I like “New York Pizza”- the big slices that cost $1-2 each. For me, that’s American pizza, not Pizza Hut! It’s also nice to eat more authentic pies around NYC. Would love to try the real thing in Italy :)

    • Yep I remember eating a lot of pizza slices in delis when I was in NYC!:)
      But this is different. There’s a place right next to where I live, where you can take the whole pizza for €3,50. Not bad, huh? :) And it’s delicious!
      Anyway, there are great places for pizza too in NYC – Like Luzzo and Emporio. There’s another one in Brooklyn but I don’t remember the name, shame because it was great!
      Hope to see you soon in Italy to take you to that pizza place.:)

  5. Sabrina says:

    I LOVE Italian pizza! In Germany we have quite a few Italian restaurants (run by Italians), so I sort of grew up with the (almost) real thing. Now, living in Texas, I miss the very thin pizza with few toppings. They always put way too much cheese on the pizza in the US for my taste. Once in a while I like it, but never as much as the Italian one. That’s why we started making our own pizza at home. We even bought a pizza stone for our oven :) Imagine that! Lucky that I have an Italian boyfriend who loves the Italian pizza just as much as I do :)

    • Yep I agree, outside of Italy they often put too much cheese (not mozzarella…) on the pizza and it’s sooo heavy!!!
      Having an Italian boyfriend will definitely help you finding the right ingredients for your home made pizzas!:)

  6. Giadina says:

    È davvero la miglior pizza d’asporto di Santa Margherita Ligure!!! (ne so qualcosa;-) complimenti per le foto.

  7. andrea says:

    Yummmm Giulietta!
    Non sono così bravo a far la pizza in casa… ma considerati invitata con Giadina & Co per provare la rinomata pizzeria Chiantore con dehor esterno :-)
    Un bacione!

  8. Ceri says:

    Oh, Giulia, I can’t even begin to describe how much I’m drooling right now. Haha. I love pizza and one of the first things I’m going to do when I get a chance to go to Italy is have some real Italian pizza. :D

  9. Erica says:

    OH GOD. That looks amazing. While I do like American pizza, I’m sure I would love Italian pizza as well. LOOKS SO AMAZING. Ugh… I need some good food.

  10. Sarah Wu says:

    Nothign beats having a pizza in Italy. Believe it or not. My first meal after I landed in Italy was pizza. I can’t wait to get a bite out of it. You’re pictures tells it all.

  11. Love all these photos! We tried stracchino cheese for the first time while we were in Italy last month and we LOVED that pizza. I think we should move to Italy :)

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  13. jonny says:

    Pizza is definitely fashionable Italian for pie. The origin of the time period is murky however is alleged to be derived from an Outdated Italian phrase that means “a degree,” which later developed to the Italian phrase pizzicare, that means “to pinch or pluck.” A Neapolitan dialect of the phrase first reveals up in print in a thousand A.D. within the type of picea or piza, assumably referring to the way in which the new pie is plucked from the oven.

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