The names of Italian pizzas often describe a composition, a region or an image. There is not always a legally fixed recipe, but several major classics make a menu easier to read and help explain traditional combinations.
The two Neapolitan foundations
Tomato, garlic, oregano and olive oil. Despite its name, it traditionally contains neither fish nor seafood. Its simplicity puts the dough and tomato directly to the test.
Tomato, mozzarella, basil and olive oil. Its colours evoke the Italian flag, and its balance has become a worldwide symbol.
Classics found throughout Italy
A tomato and mozzarella base lifted by spicy salami. The type of cured meat and level of heat vary from one pizzeria to another.
Ham and mushrooms on a tomato and mozzarella base. A simple combination in which the mushrooms need to be cooked with care.
A generous pizza that may combine ham, mushrooms, artichokes, olives and sometimes egg. Its composition varies considerably.
The ingredients are arranged in four sections evoking the seasons, often with ham, mushrooms, artichokes and olives.
Four cheeses with complementary characters. Depending on the region, it may be prepared as a white pizza or with tomato.
A vegetable pizza whose selection often follows the season: courgette, aubergine, pepper, mushroom or onion.
White pizzas
A pizza bianca does not necessarily use tomato sauce. It may be built around cheese, vegetables, potatoes, cured meats or a creamy base. Without tomato, balancing fat and salt becomes particularly important.
Specialities are not only about toppings
Italy also has different dough and baking styles. Round Roman pizza can be very thin and crisp. Pizza in teglia is baked in a tray and often sold by the slice. Pizza in pala is elongated, while pizza al padellino is baked in a small pan.
Two pizzas with the same name can therefore be very different depending on the dough style, region and oven.
Why do recipes change?
Many names are culinary conventions rather than protected designations. A Capricciosa may contain different ingredients from one pizzeria to another. Quattro Formaggi depends on the cheeses available locally. Diavola changes with the chosen cured meat.
The classics at Gastonello
Our menu draws inspiration from the great Italian combinations while offering recipes linked to our oven, our products and the seasons. A pizza of the moment may take up a traditional idea — sausage, vegetables, Italian cheese — and adapt it to the balance we seek.
Frequently asked questions
Does Marinara contain seafood?
No, not in its traditional Neapolitan version. It combines tomato, garlic, oregano and oil.
What is the difference between Capricciosa and Quattro Stagioni?
The ingredients are similar, but Quattro Stagioni generally arranges them in four separate sections.
Is Diavola always very spicy?
No. Its intensity depends on the salami and chilli used.
References and sources
These sources provide further verification of the main technical, cultural and food-safety references cited in the article.