Pizza bianca
 | You can help expand this article with text translated from the corresponding article in Italian. (May 2024) Click [show] for important translation instructions.
|
| Type | Flatbread |
|---|---|
| Place of origin | Italy |
| Region or state | Rome, Lazio |
Pizza bianca is a type of flatbread originating in Rome, Italy. It is a plain yeast flatbread which more closely resembles focaccia than typical cheese-topped pizza.[1] It can be split and filled with ingredients such as prosciutto, Parmesan cheese or rocket[2] and is typically served hot.[1] In 2019 the government of Italy declared Pizza Bianca Romana alla Pala del Fornaio a traditional agri-food product of Italy.[3]
Historical accounts
[edit]The mention of a pizza bianca mastunicola in 1666 in Italy was reported in a PDO file for the Associazione Verace Pizza Napoletana as a dough base coated with lard complemented with cheese and basil. The pizza bianca is mentioned again multiple times during the 19th century, along with the pizza rossa, by comtemporaries from Italy and France. In 1903, Italian workers ate pizza bianca in the Old Port of Marseille; during that period, pizza bianca is also noted to have been eaten with "Italian sausage" and "Roman" cheese.[4]
See also
[edit]
References
[edit]- ^ a b Swiers, Autumn (7 February 2023). "What Makes Rome's Pizza Bianca Unique?". Tasting Table. Retrieved 19 August 2024.
- ^ Roddy, Rachel (6 December 2016). "Rachel Roddy's recipe for a Roman pizza bianca". The Guardian. Retrieved 7 May 2024.
- ^ "La Pizza Bianca Romana alla Pala del Fornaio entra nell'elenco dei PAT 2019". Confesercenti Nazionale (in Italian). 2 April 2019. Retrieved 19 August 2024.
- ^ Sanchez, Sylvie (20 April 2009) [2008]. "Frontières alimentaires et mets transfrontaliers La pizza, questionnement d'un paradoxe" [Food Frontiers and Cross-Border Foods Pizza, Study of a Paradox]. Anthropologie et Sociétés (in French). Vol. 32, no. 3. Université Laval. pp. 197–212. doi:10.7202/029724ar. Retrieved 23 August 2024.
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |