Pizza my Love

You can find many different styles of pizzas, but the "legend" started in Naples, long time ago...

Pizza's popularity stems from its simple yet versatile ingredients. The base is made from dough, layered with tomato sauce seasoned with olive oil and herbs. Classic toppings include mozzarella, pepperoni, prosciutto, and vegetables. A drizzle of extra virgin olive oil adds an authentic Italian touch.

Biga is a type of pre-fermentation used in Italian baking to add complexity to the flavor and texture of breads and pizzas. Many popular Italian breads, including ciabatta, are made using a biga. This pre-fermentation process contributes to a light, open texture with holes and helps preserve the bread, making it less perishable.

Pizza al taglio, a variety of pizza baked in large rectangular trays, is typically sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. Originating in Rome, Italy, this type of pizza is common throughout the country and available worldwide in various styles and variations.

Focaccia is an ancient Italian flatbread with origins tracing back to the Etruscans before the Roman Empire. The name "focaccia" comes from the Latin "focus," meaning hearth, indicating its early cooking method. Initially, it was a simple mix of flour, water, and yeast, seasoned with olive oil, salt, and herbs.