The local pizzeria can be very similar to the local bar that you choose for your morning coffee. Once chosen Italians will often remain faithful to their local pizzeria. There are also nowadays a number of chains offering excellent pizzas as well as restaurants who will offer them as part of their larger menu. With the Italian pizza much of the work is in making the dough and the base. A typical Neapolitan pizza base is made from only four ingredients, flour, water, yeast and salt. Others may add olive oil and sugar to the dough. The work in making the dough will differ from one pizzeria to the next and range from a thinner crispier base to a thicker more dense base. The easiest way to decide what kind of base you prefer and what pizzeria is best for you is to simply sample a few. Trying out a few different pizzerias is not too expensive and whilst you may favour one over another you will probably never have a bad pizza in Italy. I do know of people who have had a poor experience in some of the tourist restaurants in larger cities but my advice would always be to stay away from these restaurants anyway. If I am with my wife she won’t eat in those restaurants no matter how much I insist that the view from them is amazing.

A good way to enjoy a pizza and save money is to visit a local pizzeria rather than go to a restaurant. Often you can get a pizza and a drink for around 10 euros and the pizzeria will generally have a few tables and chairs either inside or outside. This is a great way to relax and have some food as the temperature gets cooler in the evening in the summer months without breaking the bank. In winter make sure there is seating inside but you can also get the pizza as a takeaway if you are allowed to take food into your accommodation. Most pizzerias will now have a delivery option as well.

The toppings are very different in Italy than in other parts of the world and can be seen as much simpler, in my view they are not simpler just lighter. There will be no heavy meat feast, chicken supreme or Hawaiian, you can find Hawaiian in some of the more tourist places in the larger cities!!! When you are in the pizzeria there will normally be a large board with the various choices of pizza and their contents explained. Whilst this will be in Italian with a little guesswork and a quick check with an online translator you will be able to easily work out what the toppings are. Some of the more popular choices are explained below.

Margherita – This is the classic cheese and tomato pizza, the type of tomatoes and cheeses used (although primarily always mozzarella) may vary but it is a good place to start. It is often served with fresh basil on top.

Marinara – This is the margherita but without the cheese but with the addition of oregano, olive oil, garlic and salt to add to the taste. It is a great option for those who are lactose intolerant especially if in a group who all want pizza.

Quattro Stagione – If you like variety then this could be an option as it represents the four seasons. Each quarter is different with one example being tomato and bail, the second containing artichoke, the third mushrooms and the last quarter olives and prosciutto cotto.

Diavola – For those who like their pizza hot then this is an option with pepperoni, spicy sausage, chilli peppers and black olives. It is similar to a spicy salami.

Capricciosa – This is a classic in Italy and is rich with topping including, in addition to the tomatoes and mozzarella, prosciutto cotto, artichokes, mushrooms and black olives.

Quattro Formaggio – This is one for the cheese lovers and again each quarter is different. The cheese in the individual quarters are mozzarella, gorgonzola, fontina and Parmigiano-Reggiano.

Bufalina – This is the classic margherita but with a fresh piece of buffalo mozzarella placed on top after cooking.

Caprese – Again like the classic margherita but with slices of mozzarella, beefsteak tomatoes, olive oil and tomatoes. This is a very refreshing option, like the caprese salad, for a hot summers day.

Napoli – This is my favourite option and one for seafood lovers. Its main topping is anchovies but there will often be some oregano on top.

Funghi – This is Italian for mushrooms so one for the mushroom lovers. Normally this is with champignon mushrooms but can also be porcini mushrooms. A good combination for this pizza is to add sausgae.

Prosciutto e Funghi – This is similar to adding sausage to the funghi pizza above but is served with prosciutto cotto (ham) instead of sausage.

Salsiccia – This is a simple margherita pizza with various types of sausage added as a topping.

Salsiccia e Friarielli – I have to add this one as this is my second ‘go to’ pizza when in Italy. The sausage speaks for itself but friarielli is rapina or broccoli rabe and pairs very well with the sausage on the pizza.

Crudo – This is a margherita base with prosciutto crudo added after the pizza has been cooked. Some places may also add parmesan flakes.

Pizza Bianca – There are many places that also offer Pizza Bianca, this is literally what the translation says, a white pizza. So for those who don’t like tomatoes then this could be a good alternative.

Calzone – These are folded pizzas. Whilst the fillings may be very similar to the toppings of a pizza they often include ingredients that are more suited to be encased rather than on an open pizza.

Gluten Free – Many places will offer gluten free, ‘senza glutine’ in italian.