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Pizza isn’t really the first thing that you think of when Piedmont comes to mind.
Although most foreigners associate pizza with Italy in general, pizza didn’t become widely available across the country until the late 1980s. Up until then, it was really only found in Naples, Campania, and Rome.
By the end of the 80s, you could readily find pizza in most parts of Italy. But it didn’t resemble the classic Neapolitan pizza that you could only find in Naples and Campania at the time. The crust was much thinner and wasn’t charred around the edges. Unlike the classic Neapolitan style of pizza (which always leaves the center slightly undercooked), the dough was cooked through all the way. It became a very popular “version” of pizza that you could find throughout the country. But it diverged from the canonical Neapolitan pizza that made the dish so famous.
That all began to change in the late 1990s when the “authentic Neapolitan pizza” or “verace pizza napoletana” movement began to take shape.
Today, you can find true Neapolitan pizza throughout the country — even in Piedmont!
The pizza in the image above was churned out of the ovens of a classic Neapolitan pizzeria in Bra (Piedmont) where the Slow Food movement is headquartered and where many of our employees, including our director, attended the Slow Food University of Gastronomic Sciences.
Although beer remains the go-to pairing for Neapolitan pizza, many love to pair Barbera d’Asti with their pizza (like our Barbara d’Asti Casa Scarpa). Especially because of Barbera’s food-friendliness and the fact that it’s a wine often served slightly chilled, it makes for a great match.
What pizza do you miss the most from Italy and what’s your favorite wine pairing?