Editing Pizza (section)

====Italy====
[[File:Traditional pizza from Napoli.jpg|thumb|250px|The ingredients of traditional [[pizza Margherita]]—[[tomato]]es (red), [[mozzarella]] (white), and [[basil]] (green)—are held by popular legend to be inspired by the colors of the national [[flag of Italy]].<ref>{{cite book|author=Arturo Iengo|title=Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City|publisher=New Holland Publishers|isbn=978-1-84537-989-6|year=2008|page=126|url=https://books.google.com/books?id=aat2zzXHDrMC&q=pizzeria+Brandi&pg=PA126|access-date=December 12, 2017|archive-url=https://web.archive.org/web/20180616053516/https://books.google.it/books?id=aat2zzXHDrMC&pg=PA126&dq=pizzeria+Brandi&hl=it&sa=X&ei=N6-EU6bFMKGs0QX3poCIAQ&ved=0CGsQ6AEwCQ|archive-date=June 16, 2018|url-status=dead}}</ref>]]

Authentic [[Neapolitan pizza]] (Italian: ''pizza napoletana'') is made with [[San Marzano tomato]]es, grown on the volcanic plains south of [[Mount Vesuvius]], and either ''[[mozzarella di bufala campana]]'', made with milk from water buffalo raised in the marshlands of [[Campania]] and [[Lazio]],<ref name="Selezione geografica">{{cite web |url=http://europa.eu.int/comm/agriculture/qual/it/147_it.htm |title=Selezione geografica |publisher=Europa.eu.int |date=February 23, 2009 |access-date=April 2, 2009 |url-status=dead |archive-url=https://web.archive.org/web/20050218123118/http://europa.eu.int/comm/agriculture/qual/it/147_it.htm |archive-date=February 18, 2005 }}</ref> or ''[[Mozzarella|fior di latte]]''.<ref>{{cite web
|url=https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-make-neapolitan-pizza
|title=How to Make Neapolitan Pizza
|date=June 16, 2020
|publisher=La Cucina Italiana
|access-date=June 18, 2024}}</ref> Buffalo mozzarella is protected with its own European [[protected designation of origin]] (PDO).<ref name="Selezione geografica" /> Other traditional pizzas include [[pizza marinara]], supposedly the most ancient tomato-topped pizza,<ref>{{cite web |url=http://cultura.biografieonline.it/storia-della-pizza-napoletana/ |title=La vera storia della pizza napoletana |publisher=Biografieonline.it |date=May 20, 2013 |access-date=December 8, 2015 |archive-url=https://web.archive.org/web/20130629185436/http://cultura.biografieonline.it/storia-della-pizza-napoletana/ |archive-date=June 29, 2013 |url-status=live }}</ref> [[pizza capricciosa]], which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato.<ref>{{cite book | url=https://books.google.com/books?id=mm_xkiHltdAC&pg=PA244 | title=Rough Guide Phrasebook: Italian: Italian | page=244 | isbn=978-1-4053-8646-3 | date=August 1, 2011 | editor=Rough Guides | access-date=December 12, 2015 | archive-url=https://web.archive.org/web/20160512221201/https://books.google.com/books?id=mm_xkiHltdAC&pg=PA244 | archive-date=May 12, 2016 | url-status=live | last1=Guides | first1=Rough | publisher=Penguin }}</ref>

A popular variant of pizza in Italy is [[Sicilian pizza]],<ref name="WiseGeek">{{cite web|title=What is Sicilian Pizza?|url=http://www.wisegeek.org/what-is-sicilian-pizza.htm|work=WiseGeek|access-date=April 14, 2013|archive-url=https://web.archive.org/web/20130314100947/http://www.wisegeek.org/what-is-sicilian-pizza.htm|archive-date=March 14, 2013|url-status=live}}</ref><ref>{{cite book |url=https://books.google.com/books?id=PyNb-aKOlqAC&q=Sfincione&pg=PT55 |title=Made In Sicily |author=Giorgio Locatelli |date=December 26, 2012 |publisher=Harper Collins |access-date=July 4, 2013 |isbn=978-0-06-213038-9 |archive-date=May 2, 2021 |archive-url=https://web.archive.org/web/20210502112933/https://books.google.com/books?id=PyNb-aKOlqAC&q=Sfincione&pg=PT55 |url-status=live }}</ref> a thick-crust or deep-dish pizza originating during the 17th century in [[Sicily]]: it is essentially a [[focaccia]] that is typically topped with tomato sauce and other ingredients. Until the 1860s, Sicilian pizza was the type of pizza usually consumed in Sicily, especially in the Western portion of the island.<ref name=Gangi2007>{{cite web|last1=Gangi|first1=Roberta|title=Sfincione|url=http://bestofsicily.com/mag/art250.htm|publisher=Best of Sicily Magazine|archive-url=https://web.archive.org/web/20140402082228/http://bestofsicily.com/mag/art250.htm|archive-date=April 2, 2014|date=2007}}</ref> Other variations of pizzas are also found in other regions of Italy, for example ''pizza al padellino'' or ''pizza al tegamino'', a small-sized, thick-crust, deep-dish pizza typically served in [[Turin]], Piedmont.<ref>{{cite web |url=http://www.agrodolce.it/2014/04/03/torino-la-riscoperta-della-pizza-al-padellino/ |title=Torino: la riscoperta della pizza al padellino |publisher=Agrodolce |access-date=December 8, 2015 |date=April 3, 2014 |archive-url=https://web.archive.org/web/20151208225145/http://www.agrodolce.it/2014/04/03/torino-la-riscoperta-della-pizza-al-padellino/ |archive-date=December 8, 2015 |url-status=live }}</ref><ref>{{cite web |url=http://www.gelapajo.it/pizza-al-padellino-che-cose/ |title=Pizza al padellino (o tegamino): che cos'è? |publisher=Gelapajo.it |access-date=December 8, 2015 |url-status=dead |archive-url=https://web.archive.org/web/20151210202900/http://www.gelapajo.it/pizza-al-padellino-che-cose/ |archive-date=December 10, 2015 }}</ref><ref>{{cite web |url=http://torino.repubblica.it/cronaca/2013/01/19/news/beniamino_il_profeta_della_pizza_gourmet-50867170/?refresh_ce |title=Beniamino, il profeta della pizza gourmet |date=January 19, 2013 |publisher=Torino – Repubblica.it |access-date=December 8, 2015 |archive-url=https://web.archive.org/web/20151208211633/http://torino.repubblica.it/cronaca/2013/01/19/news/beniamino_il_profeta_della_pizza_gourmet-50867170/?refresh_ce |archive-date=December 8, 2015 |url-status=live }}</ref>