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The Art of Pizza

Pizza has been around for decades. In the 1800, flatbreads with various toppings were consumed by the ancient Egyptians, Romans and Greeks. In later years focaccia's were introduced with toppings such as herbs and oil. The modern birthplace of pizza was in the southwestern Italy's Campania region, home to the city of Naples. See below Vianto and Co, Adelaide’s Wood Fired Pizza Catering take on these classic pizza toppings.



It is said the invention of Pizza Margherita was in 1889. A Neapolitan pizza maker named Raffaele Esposito wanted to tribute the visit to Naples by Queen Margherita of Savoy and her husband, King Umberto I. The ingredients were to represent the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil). Vianto and Co use tomato, fior di latte and fresh basil to imitate these vibrant colours.



This simple pizza style of sliced potatoes on thin dough originates from Italy, where it is called pizza con patate. It is popular in Rome, but there are regional variations that include various sauce and cheese. Our Patate pizza uses a special Vianto and Co bianco sauce, thinly sliced potatoes and rosemary.  



Thin slices of salty prosciutto cotto or cooked ham, creamy mozzarella cheese, and a tomato sugo spread over a basic pizza dough make the pizza variety known as pizza prosciutto. This traditional pizza is usually drizzled with olive oil, seasoned with oregano, and garnished with fresh basil leaves. Vianto and Co use tomato, fresh prosciutto, shaved parmesan, rocket and extra virgin olive oil.  



The famous pepperoni Pizza. Pepperoni was an attempt to imitate Italian sausage and salami using ingredients available in the States. It is said that in 1919 the first recorded mention of pepperoni occurred in New York City. Initially the pepperoni pizza was served in various Italian delis and pizzerias across Lower Manhattan. Vianto and Co use tomato sugo, a mild pepperoni and fior di latte.



The Capricciosa Pizza was invented in 1937, in a pizzeria in Rome called La Capricciosa, otherwise known as the "clean the fridge" pizza by the pizza chefs because the toppings varied according to what was left over. To explain, Capricciosa means variable, in Italian. It is like a Margherita pizza, with the addition of different toppings scattered randomly on top based on what is available to the chef. Vianto and Co use tomato sugo, leg ham, artichokes, olives, mushrooms, fior di latte, basil and extra virgin olive oil.


Tutto Quanto  


Vianto and Co, the EVERYTHING pizza includes our favourite pizza toppings all in one! The everything pizza is a great addition including lots of vibrant colours. Tomato sugo, salami, leg ham, mushroom, capsicum, kalamata olives, fior di latte, basil and extra virgin olive oil.

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