Pizza!

[Rhye]

Yeah I'm radical but I think that this is something the italian government too should learn to be, like the Japanese did with Sushi recently, cos it's being "distorted" abroad.

let's see your requests...

I've seen Corn occasionally: matched with ham and mascarpone
Rucola (I spelt it "arugola", as found in the dictionary) is quite good. I like it with wurstel, and it's usually matched with Parmigiano, but you can put it on almost anything
I mentioned aubergines in my post, matched with ricotta - it's awesome
I can't recall any pepper on a pizza, but it shouldn't be bad. As long as it is still pizza with a few slices or pieces, not the opposite like the photos I posted at the bottom, you know what I mean?
I would add mustard and curry to the forbidden ones, since they deviate the taste of pizza to something else.

I consider Calzone a hybrid between a pizza and a focaccia (pl. focacce), still good.

As for the flavours you mentioned, I'm personally neutral towards 4 (Quattro) Stagioni and 4 Formaggi, since they are classic but I don't love them particularly, and I posted just my favourite ones.
Frutti di mare is kinda strange but very very good.
I mentioned Napoli already (I wrote "Napoletana") and read "Ham and Mushrooms" for Funghi, taking away the ham.

 

[PinkPallin]

Still, the Queen of all pizzas is the Margherita.
It's really simple: its topping is just made of San Marzano tomatoes, cow-buffalo mozzarella, basil, olive oil. It was named in 1889 after the Italian queen, who found it delicious.
If you ever pass by Naples, don't miss a chance to taste it, preferably with a Falanghina white wine.
But I have to warn you: I myself avoid it outside Naples; in the rest of Italy, I like better pizzas that don't need to be perfectly balanced.

 

[Riker]

Panna e speck ftw

 

[mitsho]

Hey, thanks for the answer (and sorry for not replying, it's exam season again with me... they just keep coming up like hurricanes... ).

Never intended to make spelling errors and I actually can't stand frutti di mare as well. But can you detail me how a calzone is a mix of a pizza and a focaccia? As far as I have seen, a foccacia is "just the pastry with a few ingredients worked into the pastry" whil a calzone is pizza where you have put egg into it and turned one half on the other. (I just vandalized Italian cuisine by words, right?)

Thinking of it, I actually have not eaten a lot of Calzones, I prefer the mezzaluna of that kind (that is where just one half is covered, right?).

Now I'm hungry again, great...

mike

 

[Rhye]

Hey, thanks for the answer (and sorry for not replying, it's exam season again with me... they just keep coming up like hurricanes... ).

Never intended to make spelling errors and I actually can't stand frutti di mare as well. But can you detail me how a calzone is a mix of a pizza and a focaccia? As far as I have seen, a foccacia is "just the pastry with a few ingredients worked into the pastry" whil a calzone is pizza where you have put egg into it and turned one half on the other. (I just vandalized Italian cuisine by words, right?)

Thinking of it, I actually have not eaten a lot of Calzones, I prefer the mezzaluna of that kind (that is where just one half is covered, right?).

Now I'm hungry again, great...

mike

Focaccia = same pastry, nothing on it (just some extra oil and salt). After cooked, open it and fill it like a sandwich

Calzone = pizza one half on the other (if round). Just with the filling much ticker and with some tomato on top. No egg (may just be a variation)

Panna e speck ftw

ca**o panna e speck non ci avevo pensato

 

[mitsho]

ok, so it be now I'm going to have lasagna for dinner...

 

[Riker]

Focaccia = same pastry, nothing on it (just some extra oil and salt). After cooked, open it and fill it like a sandwich

In Genova Focaccia si completely different btw...

And how could you forget Panna e Speck? It's one of the best!

 

[Rhye]

I guess speck with panna won't be much different than with mascarpone.

And here we don't even use the word "focaccia". It's "schiacciata" here

 

[Harrier]

Corn - I absolutely adore it and have it wherever possible

I worked in Northern Italy for a few months in the mid 1970s.

I stayed in a rural restraunt near Ivrea, with one room for guests. (may have been a tax dodge - who knows??)

As I was staying there for a few months and they knew I was from England, they asked me if there was any food I would like that was not on their menu.

I said corn on the cob.

They looked at me with astonishment. "We only give that to the farm animals" they said, "We do not eat it".

However, they allowed me into the kitchen, gave me the cob and I cooked (boiled) it myself, added the butter, salt and pepper and ate it. They looked at me with amazement.

It never appearred on the menu - but I could have it whenever I wanted.

Which poor animal starved because of me.

Edit.

The Aosta valley served the best food in the world then. No matter where you ate. Few tourists, except skiers, so good, local, well cooked food.

Wonder if it is the same now!!