Notes on Italy: Pizza!

I had to write pizza! with an exclamation mark because it was just that exciting! There are pizzeria’s around every corner and not one pizza tasted like what we make in Uganda.

For one, the crust was often, but not always, crunchy or hard.

Take for instance this pretty number. It had a crusty base, meats, was heavy on the vegetables-rocket and cherry tomatoes- and had a very light sprinkling of cheese. Didn’t know you could even have pizza without copious amounts of cheese? Same.

For this pizza, the toppings were added after the base was ready, they were not baked into it.

A beauty to behold.

In some cases, such as this pizza with mushroom, the dough was softer (but firm), the cheese streeeetchy and the sauce abundant. Careful or it will run down your hands. Delicious. Definitely a good one to eat when you’re very hungry or hangover.

This pizza with artichokes and olives was probably the closest to the pizza I have tasted in Uganda. It had a soft base and everything baked in. It also had a lot thicker crust.

I was surprised that the pizza i enjoyed the most was the Quattro formaggi, 4 cheeses. It has mozarella, gorgonzola, Parmigiano Reggiano, and goat cheese. It’s slightly chewy (in a good way) and is so good it will make you forget all about those cheeses that come with whistles and bells (meats and other toppings).

The Quattro formaggi says, i’m here, i’m cheesy and i’m fine with that.

Oh, be sure to ask that your pizza is sliced. Some places will give it to you as a whole disc.