It all started with the "Mastunicola," a pizza topped with lard, cheese and basil: the first pizza topping ever, now no longer in use. Then came the "Marinara," the "Margherita," the "Capricciosa." The tasty pies that have built the Italian pizza scene, timeless ingredient combos that never tire.
Today the world of pizza is in full swing and the toppings are many, all different. Furthermore, the vegetable gardens owned by pizza chefs have multiplied, attention to dietary intolerances has grown, experimentation on dough is crucial, and at the same time the quality of the beverage offer has also increased, including tailor-made wines, high-quality craft beers and pairings with perfectly fitting cocktails.
